Whole Wheat Blueberry Muffins Recipes

Enjoy moist whole wheat blueberry muffins for breakfast or snack.  These healthy muffins use fresh or frozen blueberries and whole grains.

– 124 g (1 cup) whole wheat flour – 70 g (1/2 cup) all-purpose flour – 55 g (1/4 cup) light brown sugar – 55 g (1/4 cup) granulated sugar – 8.6 g (2 teaspoons) baking powder – 2.8 g (1/2 teaspoon) salt – 50 g (1 large) egg, at room temperature


– 120 g (1/2 cup) whole milk, at room temperature – 57 g (1/4 cup) melted butter, cooled – 3.5 g (1 teaspoon) pure vanilla extract – 140 g (1 cup) fresh or frozen blueberrie


Busy lives often lead to hurried, unhealthy breakfasts.  I adore creating healthy whole wheat blueberry muffins to combat this.


 I watch what I feed my kids, especially.  I always say moderation, especially with food.  Instead of store-bought muffins.


I enjoy filling homemade muffins with blueberries and nutritious grains.  The kids like it, so I keep a backup in the freezer for emergencies.


Making muffins with only whole-wheat flour might make them thick since gluten develops slowly.  To tenderise muffins.


I mixed whole-wheat and all-purpose flour. If you only like whole-wheat flour, replace all-purpose flour with equal portions and add 1 teaspoon of milk.


Brown sugar moistens whole wheat blueberry muffins.  Its flavour is deeper than granulated sugar.  A 50/50 mix of brown and granulated sugar gives this recipe the proper flavour and moisture.


Baking powder makes muffins light and fluffy.  Baking powder provides gases that lift muffins.  Too little will not give the muffins enough rise, while too much will cause them to rise quickly and crash.


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Whole Wheat Blueberry Muffins Recipes