Friday, February 12, 2016

Whole Wheat Blueberry Muffins


A blueberry muffin is a dessert to me.  I know people who are happy to have a blueberry muffin for breakfast and, while it would be delicious, I just know it would leave me wanting something less sweet with more sustenance.

My ultimate favorite blueberry muffin dessert is my Blueberry Coffee Cake Muffin recipe, posted last summer.  Lately I've been curious if their is a healthier alternative.  One that I could consider having for breakfast as food and not a dessert...

Being the resourceful baker that I am, I went on a quest to make this happen.


I found this recipe from a Pinch of Yum, tweaked a few things, naturally I skipped the glaze and here we are... a less sweet and more breakfast-like, whole wheat blueberry muffin.











Whole Wheat Blueberry Muffins

Ingredients:

2 eggs
1/2 c milk
1/2 c maple syrup (or honey or a combination)
1 tsp vanilla
7 tbsp butter, melted, slightly cooled
1 c whole wheat flour
1/2 c white flour
2 tsp baking powder
1/2 tsp salt
2 cups blueberries (fresh or frozen or both)

Directions:

Preheat oven to 375 F and line your muffin tin with twelve liners or spray generously with your favorite cooking spray.

Rinse blueberries under cold water until the water runs mostly clear and shake and let them drain.  (Please feel free to use fresh blueberries and you can skip the excessive rinsing.  Just one quick rinse and drain will do)

Combine your dry ingredients in a medium sized bowl and whisk together to incorporate.

In electric mixer, combine your melted butter with maple syrup or honey and mix for a minute.  With the whisker on, gradually add your milk.  At this point the butter should not be hot.  Add your eggs and vanilla and mix until all of your wet ingredients are combined.

Add the dry ingredients to the wet ingredients and mix on medium until just combined.  Remove the bowl from the mixer stand and fold in your blueberries with a spatula.

Using a spoon, evenly distribute your batter between the muffin cups and bake in your preheated oven for 20 minutes or until a toothpick comes out clean from the center of your center muffin.

Let cool for a few minutes before removing from the tin to let cool the rest of the way.

Once they are fully cooled, you can store them in an airtight container for up to a week.  These are excellent toasted and served alongside a hot cup of coffee in the morning!



Next time I make these, I'll experiment more and swap out the white flour for chopped oatmeal and possibly add some unsweetened plain applesauce or yogurt...I'll keep you posted!

2 comments:

  1. Those look great! I love the blueberry muffins from Zingerman's because they're not as sweet and very filling. I'll have to give these a try!

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    Replies
    1. Thanks Beth! ...now I need to try a Zingerman's blueberry muffin ;)

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