Whole Wheat Blueberry Muffins

whole wheat blueberry muffins

I found the book Muffins & Quick Breads (Williams-Sonoma Kitchen Library) at the library a few weeks ago and after browsing through the many recipes, I found so many that I was excited to try! A lot of the recipes were lower in sugar, and that was even better.

I searched for it on Amazon and was thrilled to find a used copy for less than $4. Yay! It was from a 3rd party seller, but “fulfilled by Amazon” which means it qualified for free shipping if your total order was $25 or more.

I ordered it immediately! I highly recommend this book if you are into muffins and quickbreads. Read my review for more details.

The first recipe I baked was Blueberry Muffins (pg 36). This was before my copy even arrived, I couldn’t wait! They were delicious and I can’t wait to try other recipes from the book!

Of course I modified the recipe to use whole wheat flour instead of white flour. Instead of butter, I used Almond Oil. I lowered the sugar content and added ginger and nutmeg. I increased the amount of blueberries, because I don’t think a muffin can ever have too many blueberries! Yum!

Recipe makes 12 muffins – approx 2.6 oz each

Ingredients:

2 cups of Whole Wheat flour
1/2 cup Sugar – can be lowered to 1/3 cup if needed
2.5 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp ground Cinnamon
1 tsp ground Ginger
1/4 tsp ground Nutmeg
2 large Eggs
1 cup Milk
1/2 cup Almond Oil (or other vegetable oil)
1 tsp Vanilla Extract
2 cups (10 oz) Blueberries

Baking Instructions

  1. Preheat oven to 350° and line muffin pans with papers (or grease/oil)
  2. In first bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In second smaller bowl, whisk the eggs, milk, oil, and vanilla extract.
  4. Combine the wet ingredients into the dry ingredients’ bowl
  5. Mix in the blueberries
  6. Spoon into muffin tins.
  7. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool slightly in tins, and then remove muffins to cool on rack.

Extra Notes

  1. I like using a 6 cup muffin tin lined with papers, along with 6 free standing muffin paper cups placed on a tiny aluminum baking sheet; they both fit together nicely on one rack in my countertop oven.
    whole wheat blueberry muffins
  2. They freeze beautifully! We were eating them days later, and they were still delicious!
  3. The muffins are still very sweet, even with less sugar compared to the original recipe. I might try reducing to 1/3 cup next time.

whole wheat blueberry muffins

Nutritional Data

Recipe makes 12 muffins.

Calories: 215
Protein: 5g
Carbs: 25g
Sugar: 12g (8g from refined sugar)
Fiber: 3g
Fat: 11g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 6g
Cholesterol: 37mg
Sodium: 234mg
Potassium: 62mg
Vit A: 1%
Vit C: 4%
Calcium: 11%
Iron: 6%

whole wheat blueberry muffins

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