Whole Wheat Blueberry Muffins

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Introduction

Whole Wheat Blueberry Muffins are a wholesome and delicious treat that make for a perfect breakfast or snack option. Made with whole wheat flour, fresh blueberries, and a touch of sweetness, these muffins are hearty, flavorful, and satisfying. Whether enjoyed warm out of the oven or packed for a quick on-the-go snack, these muffins are sure to become a family favorite.

What’s Unique About This Recipe

This recipe stands out for its use of whole wheat flour, which adds fiber and nutrients to the muffins while still delivering a tender and moist texture. The addition of fresh blueberries not only adds a burst of juicy sweetness but also provides a dose of antioxidants and vitamins. These muffins strike the perfect balance between indulgence and healthfulness, making them a guilt-free treat for any time of day.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup milk (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • Optional: Turbinado sugar for sprinkling on top

Nutrition

Each Whole Wheat Blueberry Muffin approximately contains:

  • Calories: 180
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 180mg
  • Carbohydrates: 28g
  • Fiber: 3g
  • Sugars: 11g
  • Protein: 6g

Step by Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.

Step 2: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3: Mix the Wet Ingredients

  1. In a separate bowl, whisk together the Greek yogurt, melted butter, milk, eggs, and vanilla extract until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

  1. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix; the batter should be lumpy.

Step 5: Fold in the Blueberries

  1. Gently fold the fresh blueberries into the batter until evenly distributed.

Step 6: Fill the Muffin Cups

  1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  2. Optional: Sprinkle the tops of the muffins with turbinado sugar for a crunchy texture.

Step 7: Bake the Muffins

  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

  1. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  2. Transfer the muffins to a wire rack to cool completely before serving.

Serving Tips

Serve the Whole Wheat Blueberry Muffins warm or at room temperature for breakfast, brunch, or as a snack. These muffins pair well with a hot cup of coffee or tea and can be enjoyed plain or with a pat of butter or a dollop of Greek yogurt.

Storage Tips

Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage; simply wrap them individually in plastic wrap and store them in a resealable freezer bag for up to 3 months. To reheat, thaw the muffins at room temperature or in the microwave until warmed through.

FAQs

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. However, be sure to thaw and drain them before folding them into the batter to prevent excess moisture from affecting the texture of the muffins.

Q: Can I use a different type of flour? A: While whole wheat flour is recommended for its nutty flavor and nutritional benefits, you can use all-purpose flour or a combination of whole wheat and all-purpose flour if desired. Just keep in mind that the texture and flavor of the muffins may vary slightly.

These Whole Wheat Blueberry Muffins are a delightful way to enjoy the goodness of fresh blueberries in a wholesome and satisfying treat. Perfect for breakfast, brunch, or anytime snacking, these muffins are sure to be a hit with your family and friends.

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