whole wheat blueberry muffin recipe

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for breakfast.

Or any other time of day for that matter.  I am not a breakfast lover, never have been. It’s not that I do not like to eat, just I am bored by the standard breakfast offerings.  I know, I’m the only one.  Trust me I know.  I would love to live somewhere, like in many Asian countries, where you can get interesting foods for breakfast like a spicy fish soup for instance. This is one of the reasons I make muffins on a regular basis, it certainly isn’t for my love of baking.  It is something else to eat that is also packable for the munchkins, both big and small. Fits perfectly in their lunches and makes a great school snack too.

This recipe is easy to pack along on a camping trip.  I packaged the dry ingredients into a zip-top bag and brought the remainder of the ingredients to mix on site.  I did not think through that completely.  I added the brown sugar to the flour mix and it turned into sugar rocks.  Unfortunately I did not realize this until I had already added the liquids.  Therefore the batter was well mixed before the majority of the sugar had dispersed throughout the batter.  The texture was tough because of this, I had to beat it more than is advisable, and there may have been pockets of sugar in some of the muffins.  [Note to self: package the brown sugar separately or use granulated sugar.]

Since that first experience I have had great success making these on camping or boating trips. The batter can be mixed inside a gallon ziplock bag easily.  Snipping the bottom corner off the bag for easy filling of the muffin tin. That said I usually make them right before bed Sunday night, it takes about 30 minutes and then I can sleep in a little on Monday morning. ;-)

Don’t go thinking that because these are whole wheat that they are heavy.  They have a bit more texture than those made with white flour, the whole wheat does make them a bit more filling, but the whole wheat pastry flour is light, lighter than you expect if you are new to it.  I suggest you give it a try, the folks at Joseph’s Grainery make a great one. I use it in many things, including Chocolate Chip Cookies and not one complaint yet!

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: whole wheat blueberry muffins
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 2 ripe bananas, smooshed
  • 1/2 cup brown sugar, muscovado is my choice
  • 1 cup buttermilk, or your favorite milk + 1 tsp vinegar
  • 1 large egg
  • 1/4 cup olive oil
  • 1 pint fresh blueberries or 1-2 cups frozen, depending on the size of the berries and your prefence
  • coarse sugar for garnish
  1. Preheat your oven to 350F. Prepare a muffin pan by either using muffin papers or by greasing the pan.
  2. In a medium bowl combine the flour, baking soda, baking powder and salt. Blend with a whisk, set aside.
  3. In a large bowl smoosh the banana with the brown sugar and egg until combined. Add the buttermilk and olive oil stirring until well mixed.
  4. Slowly add the dry ingredients into the wet with a wooden spoon. Mix until just combined, do not over beat the batter.
  5. Carefully mix in the blueberries.
  6. Fill the muffin cups 3/4 full until all the batter has been used.
  7. Bake on the middle rack of the oven for 20 minutes until a toothpick inserted into the center comes out clean

Preparation time: 10 minute(s) Cooking time: 20 minute(s)

Number of servings (yield): 12

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{ 2 comments… read them below or add one }

Sophie November 6, 2012 at 9:02 am

MMMMMMM,..;Your blueberry & banana muffins look so delectable & fantastic too! :)
Yum!

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Not Only Sugar March 15, 2013 at 7:43 am

Very good muffins!!!

Not Only Sugar

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