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Whole Wheat Blueberry Muffins

I will be honest with you, when I look up a recipe on a blog, I don't read all the jibber-jabber. I just want the recipe, man! So, my recipe posts aren't going to be chatty.

With that being said, here's the recipe:

Whole Wheat Blueberry Muffins

3/4 C. milk
1/4 C. butter, melted
1 egg
1 C. whole wheat flour {I use King Arthur's}
1/2 C. unbleached all purpose flour
1/4 C. sugar
1/4 C. honey
2 tsp. baking powder
1/2 tsp. salt
1 C. blueberries {fresh or frozen}
  • Heat oven to 400 degrees and line muffin cups with paper baking cups or grease bottoms of the pan.
  • In a large bowl beat milk, melted butter, and egg until combined.
  • Stir in flour, sugar, baking powder, and salt.  Be careful not to over mix, just stir until moistened.
  • Fold in blueberries {I used frozen}
  • Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown.  {Your kitchen will smell heavenly!}
**This muffin isn't very sweet, but I really liked it that way. The blueberries take center stage in this recipe. 
*** These are GREAT to freeze and pack for mid-morning snacks.

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