Whole Wheat Blueberry Muffins
Delicious blueberry muffins made with whole wheat. Muffins are soft and flavorful with just the right amount of sweetness. Written vegan but can be made with traditional dairy and egg as well. This makes 12 standard muffins. Perfect way to start the day!
Servings 12 muffins
Calories 191kcal
Ingredients
- 2 C fresh blueberries, divided
- 2 C whole wheat flour, divided
- 1/2 C unsweetened coconut milk can use dairy milk (2% or skim)
- 3/4 C granulated sugar
- 1/3 C vegetable oil
- 1 medium ripe banana, mashed can sub 2 eggs if desired
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- Optional zest of 1 lemon
- Optional sugar to sprinkle on top of muffins
Instructions
Preheat the oven to 375* F. Prep a 12 tin muffin tray with liners.
Prep the blueberries
- Rinse and drain blueberries, discarding any with bad spots or blemishes. In a small bowl, mash 1/2 cup of the blueberries and set aside.
- In a separate medium bowl, toss the remaining 1 1/2 cups blueberries with 1/4 cup of the flour to coat evenly. Set aside.
Make the muffins
- In a large bowl, cream together the sugar, oil, mashed banana, vanilla and lemon zest (if using). Stir in the milk.
- In a separate medium bowl, sift together the remaining 1 3/4 cups whole wheat flour, salt and baking powder. Add the flour mixture to the creamed mixture and stir until just combined and no flour pockets remain.
- Mix in the 1/2 cup mashed blueberries to the batter. Gently fold in the remaining 1 1/2 cups blueberries.
Bake the muffins
- Using a large cookie scoop, fill muffin tins evenly with batter. Sprinkle tops of muffins with sugar, if desired.
- Bake on 375* F for 23-28 minutes, until a toothpick comes out clean. Let cool in tray for 5 minutes and then move to a cooling rack.
- Let muffins cool completely before storing at room temperature, covered, for up to 4 days or freeze for up to 1 month.
Notes
- Lemon zest is optional but really brightens the blueberries!
- Fold in the blueberries by scraping the bowl around the sides gently as you mix in the berries. This may take an extra minute or two but is worth the effort! The berries will remain whole.
- These muffins are excellent as is (vegan) and are slightly healthier by using unsweetened coconut milk (like So Delicious) and a banana in place of the eggs. For my non-vegan readers--feel free to make these using traditional milk and eggs :)
- For extra blueberry punch--reserve a couple berries to top each muffin before baking. Just place the berries right on top of the batter.
- Berries are tossed with 1/4 cup flour to help them avoid sinking into the batter. This is a thick batter as is, but tossing them in flour ensures the berries are evenly distributed in each bite :)
Nutrition
Calories: 191kcal