Wholewheat Blueberry Muffins

Posted on September 17, 2013 by Viji

Don’t you feel a ‘muffin’ is just like a home – in both cases a good one must be made; not bought! This blueberry muffin absolutely fits into that category. So light….. crunchy outside, moist and fluffy inside, the beautiful rich color of the blueberry ‘juice’ finding its way out anywhere it can …. Oh! Never have to worry about the cooling time:)

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Loaded with blueberries….. its a favorite among our kids. Someday for sure, they are going to feel their ‘sweetest’ memories are mostly set in our tiny li’l kitchen especially on saturday/sunday mornings when all of us are always in a great mood for a long, elaborate family breakfast. Everybody is excited about doing their share! I just give them the ingredients and totally disappear from the scene to prepare that good hot coffee to enjoy with warm, delicious blueberry muffins……

Its a pure joy watching them chatting and laughing and making up stories and smelling (they just cannot resist the smell of the vanilla in the batter) and not to mention all that “licking”. In between there will be a lot of fighting and yelling too! But in the end they are always so happy and proud that they made it “all by themselves.”

Then you hear them screaming ,”its all ready for the oven”. One look at the batter-poured muffin tin, I tell myself “there is something far more valuable than getting it all right,” for I do know, any messing up is so well compensated by that genuine ‘love” they put in. No wonder the muffins always come out tasting so good….. well! They do look “blueberry muffin-ish” too…..Thank you both for not only making these wonderful muffins so many times but making those mornings a celebration of the simple things that make life so sweet…….

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Wholewheat Blueberry Muffins

  • 2 cups whole wheat flour (I use the ‘high protein – organic whole wheat flour, available at the bulk section in whole foods)
    • variation
      • 1 cup whole wheat flour and 1 cup millet flour (known as ragi flour in India)
      • 1 cup whole wheat flour and 1 cup quinoa flour
      • 1 cup whole wheat flour and 1 cup rolled oats
  • 1/4 tsp salt
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon or vanilla extract
  • 1/2 cup sugar (I use the organic sucanat)
  • 6tbsp unsalted butter softened or melted and cooled.
  • 1 egg
  • 1 cup milk or yogurt.
  • 1 1/2 cups of blueberries

Preheat the oven to 400F(200C).

Lightly grease a regular 12-cup muffin tin with butter or line  the muffin tin with paper liners.

In a large bowl beat or whisk the butter and sugar.  Add the egg and beat well, then millk. Now add the dry ingredients one by one or if you had combined them and kept earlier add that. Mix gently may be with a wooden spoon or spatula until combined. Fold in the berries.

Fill all the muffin cups evenly with the batter.

Optional – Sprinkle the top with brown sugar or cinnamon sugar.

Bake for 18-20 minutes.

Leave to rest in the tin for 10 minutes before serving warm or placing on a wire rack to cool.

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What Others Are Saying

  1. Chandini October 6, 2013 at 3:12 am

    You rock! This is finger licking good…

  2. ButterYum February 16, 2014 at 11:13 pm

    Gorgeous opening photo!!!

    • Viji May 2, 2014 at 8:15 am

      So happy to hear… and know you. Thank you!

  3. Emma's Little Kitchen June 1, 2014 at 8:57 pm

    These look so so lovely! I’m always on the look out for 100% wholewheat bakes! I think I will sub half for a cup of oats as you suggested. Thanks for sharing!

    • handfulofrecipes August 23, 2014 at 6:20 pm

      Thank you; looks like we are heading in the same direction:)

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