After attending the Texas Blueberry Festival a couple of weeks ago in Nacogdoches, I have an abundance of blueberries in my freezer. That means I might be posting recipes for blueberries cooked every which way. Today I’m baking a simple whole wheat blueberry muffin that is sweetened with honey. It makes a great breakfast muffin. There are no fancy ingredients, just basics, and these muffins are quick to mix up.
Whole Wheat Blueberry Muffins
In a large bowl, slightly beat the egg. To the beaten egg, add milk, oil, and honey. In a separate bowl, combine whole wheat flour, baking powder, and salt. Whisk dry ingredients together. Combine dry ingredients with wet ingredients, stirring just until flour is moistened. Fold the
blueberries into the batter. Divide the batter between the prepared muffin cups. Bake in a preheated 400 degree F oven for 20 minutes or until golden brown. Remove muffins from oven and cool in pan for a few minutes. Then remove from the pan and continue cooling on a wire rack.
My blueberries have been in the freezer. There’s a special rule about frozen blueberries and baking. Frozen blueberries should not be thawed. It is important to just take them out of the freezer when you are ready to use them, measure, rinse, and drain. Blot them with a paper towel if needed. They should go right into the batter frozen.
These are delicious, but I’d better have another one, just to be sure.
These look delicious! I am particularly wanting some good whole wheat recipes so this is perfect! By the way, if I am seeing correctly I have those same measuring cups but they are yellow. I got them at a Tupperware party over 20 years ago and I still love them! I have Kitchen Aid ones too, but the Tupperware ones nest so nicely. 🙂
Look yummy 🙂
Going to make… sounds DELICIOUS
Thank you for posting!