Brown Butter Whole Wheat Blueberry Muffins Recipes

BLUEBERRY WHOLE WHEAT MUFFINS

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.

OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

JUMBO WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
• Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
• Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
• Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

WHOLE-WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
• Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

WHOLE WHEAT-BLUEBERRY MUFFINS

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.

WHOLE WHEAT BLUEBERRY MUFFINS

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.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

BROWN BUTTER WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Put rack in upper third of oven and crank it up to 375°F Line a 12 muffin tin with paper cups or grease them.
• In a small saucepan over medium high, melt the butter. Cook it down until the colour begins to change. Watch carefully and remove when it darkens but is not burnt.
• Whisk the milk, eggs and vanilla in a small bowl. Add the butter to the milk and whisk to combine.
• In a large bowl, stir the flours, sugar, baking powder, salt and cinnamon. Add the butter and egg mixture all at once and gently stir to combine.
• Fold in your slightly frozen blueberries. Don't over mix it though!
• Divide equally among your muffin cups.
• To make your topping, rub all your ingredients together with your fingers until crumbly. Sprinkle over the tins and bake in a preheated oven for 20-25 minutes.
• Cool in muffin tin 10-15 minutes before removing to cooling rack. But I doubt you'll make it that long. These babies are soooo good when they are still warm.