My Whole Wheat Blueberry Muffins are a healthier version of this breakfast favorite. But don't worry, they are perfectly moist and soft, due to using whole wheat pastry flour, honey and buttermilk.
Friends, I owe you an apology.
I don't know why, but for some reason my VERY favorite muffin recipe has yet to be posted on this website...until today.
Whole Wheat Blueberry Muffins!!
Just saying writing the name makes my mouth water. I sincerely, whole-heartedly, passionately love blueberry muffins.
When I was a kid and my mom asked me what food I wanted for a special meal, you could bet your bottom dollar that I would say blueberry muffins. When I would come home from college, often in the evening after 7 hours of driving, what would be waiting for me? Hot blueberry muffins. {Thanks mom!}
As adult, and certainly as a mom, I still crave yummy blueberry muffins, but I longed for a healthy, filling version. Most of the kinds I grew up eating were low in fiber and high in sugar and definitely did not have enough blueberries.
So after about a year of playing around with ideas, I came up with my ALL-TIME FAVORITE blueberry muffins recipe. This guy is made with whole wheat pastry flour, a must use ingredient for whole wheat baking. WW pastry flour is not as dry as regular whole wheat flour so the final product is still moist and tender. It is slightly lower in protein content as a result, just FYI.
Where to buy whole wheat pastry flour
I typically use this brand, which you can find in a lot of grocery stores but this brand is a favorite too. It also seems to be available in the bulk section of many health food stores.
I made a few other changes in this recipe like decreasing the brown sugar and replacing with honey, using buttermilk or kefir (see note in recipe if you don't have that on hand), and adding flax seed. All of these things helps improve the nutritional value and create a really delicious muffin.
I like to make a big double batch of these and freeze them for quick breakfasts. Hint, hint.
So now that I have put myself out there, confessing my love of blueberry muffins, PLEASE tell me there is someone else out there who loves as much as me?? Leave me a comment and let me know what you think about blueberry muffins and if you plan on making this scrumptious recipe.
To enjoying every crumb of our favorite foods,
Jenna
Print
Whole Wheat Blueberry Muffins
- Total Time: 33 minutes
- Yield: 12 1x
Description
My Whole Wheat Blueberry Muffins are a healthier version of this breakfast favorite. But don't worry, they are perfectly moist and soft, due to using whole wheat pastry flour, honey and buttermilk.
Ingredients
- 2 cups 100% whole wheat pastry flour
- 1 teaspoon baking soda
- 1 ¼ cups low fat buttermilk or plain kefir milk
- 1 egg
- ⅓ cup unsalted butter (softened)
- ½ cup brown sugar (this helps with the moistness)
- 2 Tablespoons honey
- 1.5 cups fresh or frozen blueberries
- ¼ cup ground flax seed
Instructions
- Preheat oven to 350° Fahrenheit and fill a muffin tin with paper cups. Or you can spray the muffin tin with nonstick spray and skip using the papers.
- Using a mixer, beat the butter and sugar together on medium speed until well creamed (about 4 minutes).
- Add egg and continuing mixing until well combined.
- Mix in the buttermilk or kefir and honey. Batter may turn slightly lumpy, which is OK.
- Add in the whole wheat flour, flax seed and baking soda and mix just until combined
- Fold in the blueberries carefully using a spatula.
- Fill up your muffin cups ⅔ full. I like using a an ice cream scoop with a trigger to do this.
- Bake for about 18-20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.
Notes
Recipe can be successfully doubled.
If you do not have kefir or buttermilk, you can use ½ cup plain Greek yogurt and ¾ cup milk.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Muffin
- Cuisine: American