"I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins." — LisaAnn
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1 1/2 cups
whole wheat flour
I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin, just a regular 12 cup'er. Baked at 350*, my muffins were done at a little over 20 minutes. My whole family enjoyed these muffins, they were pretty much toast by the end of the day.
These were good, but I did make some changes. In an effort to make them a more healthy, I did 1/4 c. brown sugar and 1/4 c. honey to replace the 1/2c. white sugar. I also added 1/4c. wheat germ (replaced 1/4c of the flour). My daughter is allergic to eggs, so I used flax meal in place of the egg (1tbsp flax meal and 3tbsp water).
They came out pretty yummy, but next time I'll use some brown sugar/cinnamon on top to make the a little sweeter.
I made this recipe almost exactly and it was just ok. The only change I made was tossing the blueberries in a little flour before adding to the mix so they don't sink to the bottom. The muffins were nice and fluffy - so A+ on that. The flavor was just ok, not bad, just nothing over the top. I would recommend using low-fat buttermilk instead of skim, butter not necessary and when just soft, doesn't mix well. Try adding in some vanilla or plain Greek yogurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Whole Wheat Blueberry Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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