Wednesday, June 15, 2011

The Muffin Man

Good morning!

After picking up an abundance of produce from Sam's the other day, I was inspired by this little lady to make some homemade blueberry muffins. Now, these are not like those blueberry muffins that come from a little pouch at the grocery store that you just add water and an egg to. In case you haven't heard, those little blue specs in the batter are not real blueberries. On the other hand, these are real, whole-wheat blueberry muffins with huge, bursting blueberries loaded with flavor.

I recently purchased some whole wheat flour instead of the usual white and decided to test it out in this recipe.

Let's get down to business, shall we?

Whole-Wheat Blueberry Muffins
Loosely adapted from Betty Crocker's Blueberry Streusel Muffins
  • 1 cup of milk
  • Slightly less than 1/4 cup of vegetable oil (you could also sub in applesauce)
  • 1 large egg
  • 2 cups of all-natural whole wheat flour
  • 1/2 cup of sugar plus extra for sprinkling on top
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon of vanilla extract
  • 1 1/4 cup of fresh or frozen blueberries
Let's make this simple. Sound good?

Preheat your oven to 400 degrees--muffins like it hot. 

Mix the wet ingredients together. Slowly add in the dry ingredients--blueberries are added last to avoid bursting while stirring.

Your batter will be thick and lumpy--don't worry, these will not turn out as cookies but rather delicious muffins.

Spoon into a muffin pan that is either generously sprayed with non-stick spray or lined with muffin/cupcake liners. If you run out of liners, it's okay to use your leftover Valentine's Day ones. Sprinkle the tops with a light dusting of granulated sugar.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove from pan immediately if baked in liners, otherwise let your muffins cool off a bit before taking them out of the pan.

Pick the one with the gooey-ist center and devour it for a snack. The whole-wheat flour gave it a rich, hearty flavor that I really enjoyed in contrast to the sweet, juicy blueberries.

Perfect anytime of day--morning, afternoon, or before bed. Plus, with the whole-wheat flour and blueberries--they're healthy!


What is your favorite flavor of muffin? 
Do you ever bake with whole wheat flour? 
Do you follow recipes or make up your own?


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