You can never have too many recipes for blueberry muffins.
I consider muffins the perfect snack food. They’re satisfying, not too sweet and can be filled with all sorts of healthy things. They suit breakfast, a mid morning snack, can be eaten with a slice of cheese at lunch or smeared with peanut butter for an after school snack.
This Whole wheat blueberry muffins recipe is and updated version of an old Crosby’s recipe. I simply swapped in some whole wheat flour and reduced the sugar. You can make these muffins a little richer by using whole milk, although I have always used 1% milk. I almost always make them with frozen blueberries too.
I love to bake muffins for my kids’ lunches but they really prefer to eat muffins as an after school snack, which is fine by me. When they storm into the house starving, these are an easy target. They’re wholesome, quick and taste great smeared with peanut butter.
As you’ll see, this recipe makes about 14 muffins. I use ramekins for the extra batter.
Whole Wheat Blueberry Muffins
Makes 14 muffins
- 2 cups all-purpose flour, spooned in
- 1 cup whole wheat or whole spelt flour, spooned in
- 3/4 cup white sugar
- 1 Tbsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 3 large eggs
- 1 cup milk
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup canola oil or melted butter
- 2 tsp. vanilla
- 2 cups blueberries
- Preheat oven to 400°F and line muffin tins with papers. (Can use 2 ramekins for the extra batter)
- In a medium bowl, whisk together liquid ingredients.
- In a large bowl whisk dry ingredients.
- Add liquid mixture to dry ingredients and stir gently 2-3 times.
- Add the berries and mix just until the flour is moistened. (Batter will be lumpy and will break into coarse globs.)
- Pour into muffin cups and fill to the top.
- Bake at once until golden brown, about 20 minutes.
- Let muffins rest in the pan for about 10 minutes before removing them from the pan to finish cooling.