Berry And Spice Whole Wheat Muffins Recipes

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BLUEBERRY WHOLE WHEAT MUFFINS



Blueberry Whole Wheat Muffins image

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

Provided by Food Network Kitchen

Time 55m

Yield 12 servings

Number Of Ingredients 13

1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup rolled oats, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
  • Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
  • Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams

WHOLE-WHEAT BERRY MUFFINS



Whole-Wheat Berry Muffins image

These are a perfectly delicious breakfast muffin with loads of berry goodness and a tasty, wheaty backdrop. If you can find wild blueberries, use them-they are perfect for muffins because they're tiny and distribute beautifully without making the muffin soggy. If you use larger berries, like blackberries, slice them in half; otherwise they'll be too large. If you use frozen berries, bake the muffins for 26 minutes. If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don't overbake. From Forks Over Knives: The Cookbook.

Categories     Baked & Stuffed/">Baked & Stuffed

Time 1h

Number Of Ingredients 11

⅔ cup unsweetened plant-based milk
1 tablespoon ground flaxseeds
1 teaspoon apple cider vinegar
2 cups whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ cup unsweetened applesauce
½ cup pure maple syrup
1½ teaspoons pure vanilla extract
1 cup berries

Steps:

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
  • In a large measuring cup, use a fork to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
  • Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
  • Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

BERRY-AND-SPICE WHOLE WHEAT MUFFINS



Berry-And-Spice Whole Wheat Muffins image

These muffins are spiced with cinnamon and allspice, and have plenty of sweet juicy blueberries. They are easy to prepare, but won't last long!

Provided by fresh fanatic

Categories     Breads

Time 36m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1/4 cup firmly packed light brown sugar
1 tablespoon all-purpose flour
3 tablespoons chopped pecans
1 tablespoon butter, melted
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 egg
1 1/4 cups buttermilk
1 1/2 tablespoons vegetable oil
1 cup blueberries

Steps:

  • Combine brown sugar, 1 tablespoons flour, and pecans in a small bowl. Stir in melted butter, set aside.
  • Combine 1 cup all-purpose flour, whole wheat flour, and next 5 ingredients in a large bowl; make a well in the mixture.
  • Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Fold in blurberries.
  • Spoon about 1/3 cup batter into each of 12 lightly greased muffin cups. Sprinkle batter evenly with reserved pecan mixture.
  • Bake at 375 degrees for 19 to 21 minutes or until lighlty browned. Cool in pans on a wire rack for five minutes. Remove from pans, and cool slightly on wire rack. Serve warm.

Nutrition Facts : Calories 179.2, Fat 6.2, SaturatedFat 1.4, Cholesterol 21.2, Sodium 143.5, Carbohydrate 28, Fiber 2.2, Sugar 11.2, Protein 4.3

WHOLE WHEAT BLUEBERRY MUFFINS



Whole Wheat Blueberry Muffins image

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Provided by My4NonBlondes

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  • Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  • Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g

WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS



Whole Wheat-Oatmeal and Buttermilk Blueberry Muffins image

We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin pans, but use your favorite method. If you chose to use white flour, decrease the buttermilk by 1/4 cup.

Provided by OliveLover

Categories     Quick Breads

Time 35m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups whole wheat flour
2 cups quick oats
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 1/4 cups low-fat buttermilk
1/2 cup oil
1/4 cup Splenda Sugar Blend for Baking (or 1/2 cup white sugar)
2 pints fresh blueberries (or the equivalent un-thawed frozen berries, or even more, if you dare!)

Steps:

  • Preheat oven to 400 degrees.
  • Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
  • In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
  • In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
  • Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
  • The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
  • Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

Nutrition Facts : Calories 274.4, Fat 11.8, SaturatedFat 1.9, Cholesterol 32.8, Sodium 586.4, Carbohydrate 37.2, Fiber 4.7, Sugar 9.2, Protein 7.3

WHOLE WHEAT-BLUEBERRY MUFFINS



Whole Wheat-Blueberry Muffins image

Whole wheat flour, a touch of honey and frozen organic blueberries star in classic blueberry muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
3/4 cup fat-free (skim) milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (from 8-oz bag), do not thaw

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
  • In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
  • Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 11 g, TransFat 0 g

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Top Asked Questions

How do you cook whole wheat blueberry muffins?
These whole wheat blueberry muffins are filled with whole grains and bursting with fresh fruit. These blueberry muffins make a great side for breakfast or a quick snack! Preheat oven to 350 degrees F. Spray a 12-count muffin pan with cooking spray and set aside.
What is the best way to make homemade muffin mix?
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl. Stir milk mixture into flour mixture until batter is combined.
What is the best flour to make blueberry muffins?
Flour: These blueberry muffins from scratch are made with half all-purpose flour and half whole wheat flour. The combination of the two helps to keep the texture of these muffins light. Baking powder: Helps the muffins rise and prevents them from being too dense. Salt: Enhances the flavor of the batter.
What can I substitute for whole wheat muffins?
You can use whole wheat muffins recipe by adding in banana, chocolate chips, nuts, oats, or whatever you’d like. You can substitute the sugar for honey. For extra moisture, add about ¼ cup of sour cream or plain yogurt such as Greek yogurt to the batter.

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