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Easy Whole Wheat Blueberry Muffins
Bake up a batch of our Easy Whole Wheat Blueberry Muffins and see how fast your family comes to the breakfast table! In fact, with a prep time of under 10 minutes, you might bake these frequently. Moreover, for many, these muffins provide easy grab-and-go breakfast food.
And, in addition, aside from their deep golden color, no one will guess these moist, tender, and delicious muffins are 100% whole wheat. Indeed, we find that the whole wheat deepens the flavor. Moreover, of course, you might choose to use a different flour, perhaps oat.
In addition, although they stand out at breakfast, these muffins make a great snack, too. In fact, we find they seem to be a favorite afternoon boost.
Blueberries make these delicious. However, consider substituting other small fruit occasionally. For instance, blackberries, raspberries, and even cranberry blend well into these breakfast treat.
Ready to try our Easy Whole Wheat Blueberry Muffins?
Easy Whole Wheat Blueberry Muffins
Ingredients
- 2 tbsp lemon juice
- 1 1/2 cup milk or non-dairy alternative
- 2 1/2 cups white whole wheat flour or whole wheat flour
- 1 cup brown sugar, packed
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tbsp vanilla extract
- 1 cup blueberries fresh or frozen
- 1/3 cup butter or vegan alternative
- 2 tbsp cinnamon sugar optional, but delicious
Instructions
- Mix lemon juice into milk. Let stand about 5 minutes to curdle. Alternatively, you may use a plain yogurt.
- Preheat oven to 400°f.
- Prepare 12 muffin cups by lightly greasing each.
- Whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
- Add the vanilla and butter to the milk (or yogurt). Whisk to combine.
- Pour the liquid ingredients into the dry. Stir just until combined. Do not over mix.
- Spoon the batter into the muffin cups. They will be slightly full.
- Bake at 400°f for about 18-20 minutes. They are done when a toothpick inserted into the middle comes out clean.
- Removed from the oven. Let set about 5 minutes, then transfer each to the cooling rack.
- Serve warm, cool, or chilled. Store extras (if you have any!) in an airtight container in your refrigerator.
Nutrition
Tips for our Easy Whole Wheat Blueberry Muffins
- Reduce the sugar by substituting half or all of the brown sugar with Allulose. In addition, you might also increase your cinnamon, slightly to increase the flavor component.
- Moreover, in fact, you can boost them further by substituting half the butter with applesauce.
- Need mini muffins? This recipe makes about 3 dozen small muffins. Bake in a preheated 400°F oven for 9 to 10 minutes. Test one muffin with a toothpick to see if they are done.
- Want a nutrition boost? Replace 1/4 cup of the flour with ground flaxseed. You won’t notice the flavor difference.
- In addition, when considering other substitutes, try your favorite fresh or frozen fruit such as other berries. Of course, you might prefer to chop up an apple.
- Use caution when stirring. In fact, most quick breads become tough if over-mixed. As such, stir just until mixed.
However, if you are interested in the history of muffins, read Muffins, Origin. And, with so much interest in them, is it any wonder we have a National Muffin Day?
