Jumbo Whole Wheat Blueberry Muffins Recipe - Allrecipes.com
Jumbo Whole Wheat Blueberry Muffins Recipe
  • READY IN 35 mins

Jumbo Whole Wheat Blueberry Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. 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.
  3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Aug 21, 2012

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.

 
Sep 23, 2012

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.

 

6 Ratings

Dec 19, 2012

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.

 
Jul 14, 2014

Family loved them!!!

 
Jan 20, 2014

Delicious blueberry muffins. My entire family loved them. The brown sugar topping is a must. I followed recipe and it made 12 regular muffins and 9 mini muffins. Not sure how that happened? Maybe because my 4 year old was helping me?! Thanks for the yummy recipe.

 
Nov 12, 2013

Very tasty, and the brown sugar really takes away some of the blandness that comes with whole wheat baking....I cut the brown sugar down to just a small sprinkling on top of each muffin, maybe 2tsp total and omitted the cinnamon....very tasty muffin, will definitely make again!

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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