Whole Wheat Blueberry Muffins
Chef: Carrie Hill
Recipe type: Breakfast, Quick Bread
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ C milk
- ¼ cup vegetable or canola oil (you can sub applesauce, they wont rise as high but they're tasty)
- ¼ cup local honey
- 1 egg, lightly beaten
- 1 cup plus 2 T all-purpose (AP) flour
- 1 cup whole wheat (WW) flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup frozen blueberries (do not thaw)
- Topping
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Cinnamon
- ⅛ Teaspoon Nutmeg
- Preheat your oven to 400 degrees. Make sure this is accurate - every baker needs an oven thermometer
- Line or spray 12 regular muffin cups - be sure to spray the top, not just inside the cups
- Stir together the topping in a small bowl and set aside
- In your mixer, beat together the milk, oil (or applesauce), egg and honey until light - you cant overmix in this step
- In a separate bowl, combine your 1 C WW Flour and 1 C. AP Flour, baking powder and salt
- Add and fold the dry into the wet gently, barely stir this - the batter will be lumpy
- Add the 2T of flour to the frozen blueberry bag and toss well to coat
- Fold the blueberries in gently
- Fill muffin cups to the top and sprinkle on a bit of topping
- Bake 18-20 minutes - until a toothpick inserted in the center comes out clean.
- Let cool just a minute or two and remove from muffin pan to cool on a wire rack.
Recipe by Culinary Musings at https://www.culinarymusings.com/2012/07/whole-wheat-blueberry-muffins/
2.2.8