Whole wheat blueberry muffins
Mar 27th, 2009 by Amy
After purchasing twelve blueberry plants this week, I had blueberries on my mind. Luckily, we still have lots in the freezer from last summer. This recipe is a healthy breakfast treat, a great alternative to our standard toast with butter and jam. It has almost no sugar in it, just a little brown sugar for the top. A mere 1/4 cup of honey sweetens the batter. I used local organic whole wheat flour that Matt’s mom kindly sent home with us last summer. She buys flour from the Podolls who run a organic farm in Fullerton, ND.
The blueberries are from McKenzie River Farm in Leaburg, OR. If you haven’t picked blueberries there before, I highly recommend a visit this summer. The trip is worth it just to see their cob structure (atleast, I think it’s cob) that houses a farm stand and an open-air canning facility. Their tasty blueberries are organic.
Whole wheat blueberry muffins, from Eat Better America
Makes 12 muffins
Muffins
3/4 cup milk
1/4 cup canola oil
1/4 cup honey
1 egg
1 cup all purpose flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 cup blueberries (if frozen, don’t thaw)
Topping
2 Tbsp brown sugar
1/4 tsp cinnamon
Preheat oven to 400F. Spray muffin tin with cooking spray or use paper muffin cups.
Combine milk, egg, honey, and oil with whisk. If the milk is at room temperature, the honey will combine a little easier. Add flours, baking powder, and salt, stirring until combined. Carefully combine blueberries. Spoon batter into tins, filling them about 2/3 full. Combine brown sugar and cinnamon and sprinkle over top. Bake for 20 minutes, until a toothpick inserted into center comes out clean.
What kinds of blueberries did you buy? I was taking notes like mad in the blueberry lecture, but I think I’m going for those weird new haskap honeysuckle berries instead.
We bought six different varieties - Patriot, Bluecrop, Bluejay, Brigitta, Rubel, and Berkeley. We mostly chose ones that sounded interesting, or were tolerant of less than perfect soil, and gave us a variety of baking, canning, and eating fresh. You’ll have to let me know about the honeysuckle berries.
OK, can’t wait for a berry exchange! Of course, that might be 5 years down the road, but still.
That recipe sounds delicious! Unfortunately, we ran out of blueberries two days ago and so now I have to wait until summer to pick a new batch. I’m looking forward to trying out your recipe then!
Eugenia - I am hoping we get berries next year. I need immediate satisfaction after all this work.
Donna - I’m sorry to hear about using up your blueberries. I would be happy to share some of ours. Email me
I think you may have a typo here - 3 t of baking powder? I just tried this recipe and it tasted pretty bad. very baking powdery.
Made your muffins this morning. Delicious. Here in State College, PA we have been enjoying our blueberries from our local CSA the last few weeks. I also like how your recipe included honey. My friend, Kristin, (Cuizoo.com) bakes quite a bit with honey. This was one of my firsts. I will have to remember this one. Thanks.
Christine
Christine - Glad you enjoyed the recipe. I was pretty happy with the lack of sugar as well!
Karen - I’m sorry your muffins didn’t turn out. I checked the original recipe again and it does say 3 tsp of baking powder. I recently bought new baking powder because ours had been around a long time and have gotten better baking results - not sure if this was the same issue for you?