Healthy Blueberry Muffins (Whole Wheat!) Recipe- Step by Step Guide :-Whole wheat muffins enriched with frozen wild blueberries, honey, and nutritious ingredients. Then a dollop of butter glaze to finish off the presentation. Here in the great northland of Minnesota, we’re still a long way from where delicious blueberries will be making an appearance in the grocery stores or farmer’s markets. A farmer’s market, perhaps? It just dropped a bunch of snow on us. March.
Healthy Blueberry Muffins (Whole Wheat!) Recipe- Step by Step Guide
Despite the fact that my initial response to the Winter That Won’t Stop is a small pool of self-pitying crocodile tears (or a swift getaway to California, where I will be writing for the next few days — hello ocean!),It’s not necessary to be depressed if fresh fruit is scarce. It doesn’t have to be heartbreaking, really. Using FROZEN fruit is one of my favorite ways to cook fruit during Minnesota’s seasons without fresh fruit.
And blueberries—especially those teeny, little organic wild blueberries—are my all-time favorite frozen fruit variety to fold into whole wheat muffin batter and drizzle with butter glaze.
INGREDIENTS
For the Whole Wheat Blueberry Muffins
- 1 egg yolk
- 1 egg
- 1/2 cup milk
- 1/2 cup maple syrup, honey, or a combination
- 1 teaspoon vanilla
- 7 tablespoons salted butter, melted
- 1 cup whole wheat flour
- 1/2 cup white flour
- 2 teaspoons baking powder
- a pinch of salt
- 2 cups frozen wild blueberries
For the Butter Glaze
- 3 tablespoons butter
- 2 tablespoons milk
- 1 cup powdered sugar
ALSO SEE : The Art of Numismatics: Exploring the Rare Coin Collector’s World”
INSTRUCTIONS
Set oven temperature to 375 degrees. Whisk the egg yolk, egg, milk, vanilla, maple syrup, and melted butter until they are smooth in a large mixing bowl. Mix in the salt, baking powder, and flours until barely incorporated. After washing the blueberries in cold water, the water should be mostly clear.
Add the blueberries to the batter and whisk gently. Pour the batter into a muffin pan that has been preheated (I generally just spray the pan rather than use paper liners, and I use an old-fashioned ice cream scooper to scoop the batter in exactly!). If desired, top with turbinado sugar. Place the muffin pan inside the oven.
Bake for twenty minutes, or until the tops spring back when touched. Take out of the oven and let cool. In a small saucepan, melt the butter to make the glaze. Mix in the milk until well incorporated. Once all of the clumps are gone, add the powdered sugar and stir. Add an additional 1/4 cup of powdered sugar if it’s too thin.
The glaze should be shiny and smooth, but it will begin to solidify as soon as you take it off the heat. Pour the glaze over the muffins; it will harden nearly instantly.
NUTRITION
- Total Fat 11g 19%
- Cholesterol 57.3mg 11%
- Sodium 264.3mg12%
- Total Carbohydrate 33g8%
- Dietary Fiber 2.3g
- Sugars 16.9g6%
- Protein 3.1g11%
- Vitamin A 97.3µg0%
- Vitamin C 0.4mg6%
- Iron 1mg 6%
- Potassium 282.7mg 15%
- Phosphorus 187.5mg
Recipe Variations
These muffins are perfect on their own but you could also get a little creative and make zucchini blueberry muffins. Or maybe add some different nuts for some crunch. Perhaps some chocolate chips for some chocolatey goodness? So many options.
TIPs
Making the Muffins
We begin by combining the liquid ingredients for these whole wheat blueberry muffins. Mix together milk, oil, one egg, vanilla extract, and a small amount of sugar. Add the dry ingredients after that. Before baking in a very hot oven, fold in the frozen or fresh blueberries into the batter.
The berries and spice give these muffins a delicious, fluffy, and moist texture. These were gobbled up by my husband and two-year-old as though they were deep-fried jelly doughnuts. They’re surprisingly excellent! If you give them a try, I’m pretty sure nobody will ever realize they’re made with whole wheat flour! You’re going to love these, my old lady wisdom says! Cheers to your baking!
