Whole Wheat Blueberry Muffins

This past weekend Logan and I went on a little mini-trip to Charlotte, NC.

We rode up in a convoy of Saabs to a Saab meet up on Saturday. Yes, those are all Saabs in those lines.

You can read about the rest of our trip here.

But, being pregnant and always hungry, I knew I need to pack a plethora of healthy snacks for the road.

I packed bananas, strawberries, trail mix, and these beauties!

There’s hardly any sugar in the muffins, which is good. Then you get a bite of the top and it is sugar heaven.

Plus, they are PACKED with blueberries that burst in your mouth in every bite!

The perfect healthier muffin for breakfast, snacks or road trip food! 😀

Oh, and they get better the next day.

Moist and fantastic!

Whole Wheat Blueberry Muffins

adapted from Eat Me, Delicious

Ingredients

  • 1 cup old fashioned oats
  • 1/2 cup whole wheat flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup reduced fat milk
  • 1 egg
  • 1 egg white
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 cup fresh or frozen blueberries
  • 1/2 cup brown sugar (topping)
  • 1/4 cup unbleached all-purpose flour (topping)
  • 1/4 cup canola oil (topping)

How-To

  1. Preheat oven to 400°F.
  2. Prepare muffin tins with muffin cup liners.
  3. In a large bowl, combine the oats, whole wheat flours, baking powder and baking soda.
  4. In a medium bowl, beat the eggs, milk, canola oil, vanilla extract, and sugar together.
  5. Add the wet mixture to the dry mixture and stir.
  6. Fold in the blueberries.
  7. Pour into the muffin tins, filling 3/4 full.
  8. Mix the topping ingredients together and evenly sprinkle over the muffins.
  9. Bake for 20-25 minutes or until a cake tester comes out clean.

Servings: 9 muffins


14 comments

  1. Noooo! I literally just finished making blueberry scones (which were delightful) but now I want these. And I have no more blueberries.

    They look insanely delicious. When blueberries are on sale next, I’m getting more and making these! Nice blueberry placing, by the way. I guess that’s probably one of the weirder compliments you’ve gotten on here, but I’m taking pictures of my scones now and the blueberry placing is the most difficult part. Yours look so natural, like they’re just hanging out, as opposed to my blueberries who were obviously placed there. Wow, I sound an idiot. I’ll stop now. 🙂

  2. Oh Caroline. I made these. I took them out of the oven and thought, “How pretty! But wait a minute…” I forgot the blueberries. 🙁

    I had people over for breakfast and they thought it was hilarious but I was so sad. Luckily I added orange zest and cinnamon so they tasted like something but… waaah. My poor muffins. Anyway, they were delicious! Thanks for the recipe. I can’t wait for berry season now.

  3. These were fantastic! I’m a low glycemic gal, so I substituted all the sugar for Splenda, and swapped a bit of the flour for some protein powder and you would never know! They are AMAZING! Thanks for all the whole wheat recipes!

  4. These were wonderful and so easy! However, I think I will a 1/4 tsp. of salt to the recipe next time I bake them…. but that is just me : )

  5. These look delicious. I think I will make them for our vacation this weekend. If I do not have pastry flour, can i just use 1 cup of whole wheat flour? will they turn out ok still?

    1. Fun! Yes, they should turn out, but you may even want to do half whole wheat flour and half all-purpose flour. That way they won’t be as dense as if you made them with all whole wheat. Happy Baking and have fun on your vacation!

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