whole wheat blueberry muffins

Whole Wheat Blueberry Muffins to the post-holiday, new year, new you rescue! Go ahead and give yourself a hug for choosing to bake your own snacks and treats.

Baking from scratch beats buying a box mix any day. Decide how healthy you want your baked goods to be and where to splurge. I prefer baking with organic, whole grain flour, egg-free and minimally refined sugar ingredients.

Recipe Tips:

• Substitute organic granulated sugar 1:1 with coconut, date or demerara sugar. Using different sugars may result in a different texture. Some are also less sweet than processed sugars.
• Make the muffins fat-free by substituting applesauce for the oil.
• Swap the blueberries for raspberries or chopped apples.
• If you are new to whole grain flour, start by using ½ regular flour and ½ whole wheat white.
• Done test. A toothpick inserted and removed from the center of a muffin should be clean.
• Whisk the flour before measuring, especially when not baking by weight, making sure it is not too compressed.
• An ice cream scoop makes dividing the batter into the muffin tin fuss-free.

Whole Wheat Blueberry Muffins

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

These muffins are a sweet little mouthful. The batter creates a dense muffin versus a fluffy cupcake-style muffin. Cover the muffins after cooling and they will keep for up to four days. Freeze a few muffins for a quick breakfast or snack on the go.
Easily make the recipe vegan (how I enjoy them) by using a non-dairy milk and an egg substitute. Substitute for the eggs with two tablespoons of ground flax seeds mixed with ½ cup water.

: phoebe's pure food

Serves: 12

Ingredients

• 2¼ cups white whole wheat flour, unbleached
• ½ cup organic granulated sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• 2 teaspoons grated lemon peel
• 1 cup milk (unsweetened non-dairy or low-fat milk)
• ¼ cup canola, safflower or organic coconut oil, melted
• ¼ cup unsweetened applesauce
• 2 eggs or egg substitute (see above note)
• 2 Tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1 cup blueberries, fresh or frozen
• 1 Tablespoon sugar, for topping

Instructions

1. Preheat the oven to 375ºF. Grease a 12-cup muffin pan.
2. In a medium bowl whisk the flour, sugar, salt, baking powder, cinnamon and lemon peel; set aside.
3. In a small bowl whisk the milk, oil, applesauce, eggs, lemon juice and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Fold in the blueberries. Fill cups of the greased muffin pan. Sprinkle a bit of sugar on each muffin.
5. Bake for 25-30 minutes. Allow to cool in the pan for 5-10 minutes before removing.
6. 
   Find Recipe Tips in the blog post

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