Delicious whole wheat blueberry muffins

For my third recipe in the grain mill challenge, I wanted to make blueberry muffins for breakfast, and came across a recipe that looked good on Pinterest. I thought they would be good, but I didn’t imagine that they would be as good as they were! These are now my favorite blueberry muffins, and my whole family agrees. They are healthy, but they have such a wonderful flavor. They are moist, not too dense, and sweet but not so sweet that you feel like you are having cake for breakfast. I used coconut oil for its health benefits and I think that it also enhanced the flavor with its subtle taste. I was surprised that these do not have egg in them, as most muffin recipes I’ve made usually call for egg. I wondered if they would bind together well without it, and they did. I didn’t have any brown sugar, so I used a mixture of sucanat and regular organic sugar, and I loved the amount of sweetness. These were incredibly easy to make and I found that flavor to be perfect. I am so glad I found this recipe-it is a must try!

100% Whole Wheat Blueberry Muffins

Slightly adapted from a recipe I found here and originally adapted from King Arthur Flour

I N G R E D I E N T S :

2 1/4 cups white whole wheat flour (I used freshly milled soft white wheat flour but you can you store-bought wheat if you prefer to)

1 cup (7 1/2 oz) packed light brown sugar (I didn’t have any brown sugar so I used 3/4 cup sucanat and 1/4 cup organic sugar)

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup fresh blueberries (use either fresh or unthawed frozen berries)

1/3 cup coconut oil

1 1/2 cups buttermilk, at room temperature

1 teaspoon vanilla extract

sugar and cinnamon to sprinkle on top

D I R E C T I O N  S :

If milling flour, mill enough soft white wheat berries for 2 1/4 cups flour. I usually mill a larger amount of flour every so often, and store what I don’t use in the freezer (to better preserve it) rather than milling it each time beforehand.

Preheat oven to 400 F. Line muffin pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Be sure to break up any clumps of brown sugar. Stir in the blueberries. Add the coconut oil, buttermilk, and vanilla to a measuring cup and whisk to combine. Pour the wet ingredients over the dry and stir just until they are incorporated.

Divide the batter evenly among the prepared liners, filling each about 3/4-full. Lightly sprinkle a small amount of cinnamon and sugar over each muffin. Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack. 

Carrot apple coconut muffins

These were great! My 4 year old daughter loved helping me bake them and the whole family liked having them for breakfast. These are easy and healthy. I'm not a huge coconut fan, but the addition added only a subtle flavor and didn't really effect the texture. To make them even healthier, you could use whole wheat flour.

Carrot Apple Coconut Muffins

from Weelicious

Makes 30 mini muffins or 12 regular sized muffins

I N G R E D  I E N T S :

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened coconut flakes (all I could find was sweetened at my grocery store)

2 carrots, peeled and grated (about 1 cup)

1 apple, peeled and grated (about 1 cup, and gala, pink lady, or red delicious are good choices)

2 large eggs

1 tsp vanilla extract

1/3 cup milk

1/4 cup vegetable or canola oil

1/2 cup honey

D I R E C T  I O N S :

Preheat oven to 350 degrees F.

Combine first 7 ingredients in a bowl.

In a separate bowl, combine the remaining ingredients

Slowly add the dry ingredients into the wet and stir to combine

Place 1 Tbsp. batter into greased mini muffin tins, or fill regular sized muffin tins to 3/4-all the way full.

For mini muffins, bake at 350 for 15 minutes, and for regular sized muffins, bake 20 minutes (or until a toothpick comes out clean).

delicious breakfast blueberry muffins

These muffins are easy to make and bursting with flavor. I came up with the recipe this morning when blueberry muffins were calling my name. These are a wonderful breakfast treat, and fairly healthy, too! To make even healthier, use all whole wheat.

I N G R E D I E N T S :

For the muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar (or organic cane crystals)
1 1/2 teaspoons baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup Stonyfield organic low-fat Blueberry yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup frozen blueberries (or fresh, if you have them)


For the topping:
1/4 cup all-purpose flour
2 Tbsp. each granulated sugar and firmly packed light brown sugar (or sukanat)
1/4 tsp. ground cinnamon
1 tsp. ground flax seed (optional)
2 Tbsp. cold, unsalted butter, cut into small pieces


D I R E C T I O N S :
Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. In another bowl, stir together eggs, yogurt, butter and vanilla until blended. Toss blueberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups.  Sprinkle some of the topping onto each muffin. 
Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins.

Banana nut muffins

My friend Amber at This Mommy Cooks was on the lookout for a banana nut muffin recipe, and I have one I've made numerous times and just love. So, I figured, it would be a good time to just post it on here as well! This recipe is super easy, and very basic. Nothing fancy, but just a good, classic banana muffin. We love this recipe, and I hope you will, too! In fact, I really should make it soon...

*Update: I did make these, and, as always, they were so good! This time, however, I tried to make them a little healthier, and we all loved how they tasted! I also sprinkled some of the nuts on top of the muffins, a la my friend Amber. Please note my changes in {parenthesis}.

Banana Nut Muffins

I N G R E D I E N T S :

1-1/2 cup flour {for a healthier version, use fresh soft white wheat, whole wheat pastry,or white whole wheat flour}

3/4 cup sugar {for a healthier version, use honey instead-I didn't have any, but will do this next time}

1 tsp. baking powder

1 tsp. baking soda

3 very ripe bananas, mashed

1 egg

1/4 cup oil {for a healthier version, use1/3 cup applesauce instead}

1/2 cup chopped pecans or walnuts {optional, but I love them in the muffins}

D I R E C T I O N S  :

Preheat oven to 375 degrees F. 

Combine 1st four ingredients in bowl.

Mix in bananas, egg, and oil.

Mix well, and add 1/2 of the nuts.

Fill muffin tins 3/4 full.
Sprinkle remaining nuts on top of muffins.

Bake at 375 for 20-25 minutes.

Yield: 12

"melt-in-your-mouth" strawberry muffins

i decided to try this recipe from the wrapper inside my tub of yogurt. these muffins are a great food to make for breakfast; they are pretty healthy (much healthier that most regular recipes) and are quite moist, especially considering that they call for half whole wheat flour. the yogurt i had was whole milk plain yogurt, but the nutrition facts below are for lowfat yogurt. we were happy with how these muffins turned out, and i wonder if using either vanilla or strawberry flavored yogurt would make them even better? plain yogurt is the healthiest option, but i still might experiment next time with a different kind to see how it would affect the taste.

strawberry muffins
from stonyfield farm

this recipe can also be found online at stonyfield farm.

"these muffins are a great brunch item. for extra sweetness, dust with cinnamon sugar while still hot."

I N G R E D I E N T S :

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stoynfield lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries (fresh or frozen)


D I R E C T I O N S :

Preheat oven to 375°F. Grease a 12 muffin tin or line it with paper baking cups. In a large bowl, sift together flour, sugar and baking soda. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended. Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown. Yields 12 muffins.

Nutrition Facts
(1 muffin) Calories 160; Fat Calories 45; Total Fat 5g; Carbohydrate 25g; Protein 5g; Fiber 3g

blueberry muffin typo

I just wanted to let you all know that I made a typo on the blueberry muffin recipe I posted a few weeks back. For the muffins, you need 3/4 cup sugar, not 1/4 cup. I have corrected it on the recipe, but in case you've already printed it out, you might want to go and make the change. My apologies!

incredible blueberry muffins

I've tried many muffin recipes over the years. I've been decently happy with a handful of them, but sadly disappointed with many as well. My husband grew up accustomed to the smell of freshly baked blueberry muffins on Sunday mornings, so I've been wanting to find a great recipe for making them from scratch. Unfortunately, however, the results of all the recipes I've previously tried have left us both wishing we'd just bought the boxed kind he grew up with. Tonight, however, was different. I have the Williams Sonoma Muffins book, and have wanted to make these for some time, thinking surely Williams Sonoma would have the recipe I've been searching for. And it did! This is by far the most delicious muffin recipe I've ever made, and I'll even go as far as to say that this may be the best muffin I have ever tasted! And my husband, the blueberry muffin connoisseur, agrees. This recipe is absolutely delicious, with a sweet flavor, moist center, juicy berries, and perfect crumb topping. You have to try these.

Blueberry Muffins
Recipe from Williams Sonoma Muffins

I N G R E D I E N T S :

For the topping
1/4 cup (1.5 oz/45 g) all-purpose (plain) flour
2 Tbsp. each granulated sugar and firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. cold, unsalted butter, cut into small pieces

For the muffins
7 Tbsp. (3.5 oz/105g) unsalted butter, at room temperature
3/4 cup (6 oz/185 g) granulated sugar
2 large eggs
2 1/4 cups (11/5 oz/360g) all-purpose (plain) flour
4 tsp. baking powder
1/2 tsp. salt
1 cup (8 fl oz/250ml) milk
1 1/2 tsp. vanilla extract (essence)
1 1/2 cups (6oz/ 185 g) fresh blueberries or frozen unsweetened blueberries, unthawed
Maple Butter for serving (I did not make this but the recipe is below)

D I R E C T I O N S :

Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form. Alternatively, combine the dry ingredients and the butter in a food processor and pulse just until coarse crumbs form.

To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature, with maple butter.

For the Maple Butter:
1/2 cup (4 oz/125 g) unsalted butter, at room temperature
3 Tbsp. pure maple syrup

Cream together the butter and maple syrup, in a small bowl until well combined. Store, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving. Makes about 1/2 cup.