Whole Wheat Blueberry Muffins


We really like muffins. Our perfect night in probably includes wearing sweatpants, laughing really hard at something funny on TV, and eating muffins. I made these blueberry muffins last week and we loved them. They managed to be both whole wheat and fluffy, which are two things that don’t always come together. These would be great with chocolate chips or other mix-ins as well.

I baked these for Austin and a friend who’s been staying over. About 20 minutes after serving them, there was a long silence from the room where they were sitting. A few seconds later, our friend came into my bedroom, where I was sitting, and said, “Thanks for the muffins. They were sweet, but not as sweet as you.” Oh, funny, awkward moments… embrace them.



2 1/4 cups whole wheat flour

2/3 cups brown sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup blueberries (or other mix-ins)

1 teaspoon vanilla

1/3 cup oil

1 1/2 cups buttermilk

cinnamon sugar for sprinkling

Directions and Notes:

1. Preheat the oven to 400 degrees Fahrenheit and prepare 12 muffin cups.

2. In a medium bowl, combine the vanilla, oil, and buttermilk.

3. In a large bowl, combine the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir to combine. (As usual, since our brown sugar clumps so easily when it meets moisture, I mix it in with the dry ingredients first for a more even distribution.)

4. Pour the wet ingredient mixture into the flour mixture. Stir to combine.

6. Fold in the blueberries.

5. Fill muffin cups to almost full. Sprinkle cinnamon sugar on top and bake for 18-20 minutes until a toothpick inserted in the center of one of the muffins comes out clean.

6. Cool 5 minutes then remove from muffin tins. Serve warm.

Note: I didn’t have fresh blueberries (and maybe I never will  over here), so I used some blueberry-flavored Craisins in place of fresh blueberries. I’ve baked them directly into things before, and they’ve been okay, but this time I decided to rehydrate them. To make the one cup called for by the recipe, I measured 2/3- 3/4 cup of Craisins and put them into a bowl with enough clean water to almost cover them. Then I microwaved the bowl for 2-3 minutes until the Craisins were somewhat rehydrated. I used a strainer to strain off the blueberry-flavored water (which was delicious!) and added the Craisins to the recipe in place of real blueberries. It worked great!

Recipe adapted from: King Arthur Flour


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