Whole Wheat Blueberry Muffins

January 25, 2019

Author Notes:

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!

Read more at: http://thewoodandspoon.com/whole-wheat-blueberry-muffins/

Kate Wood

Makes: 12
Prep time: 10 min
Cook time: 20 min

Ingredients

  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • 1/4 cup sparkling sugar
In This Recipe

Directions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!
  2. Notes: As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist. If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

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