Whole Wheat Blueberry Muffins

These muffins are a great grab and go breakfast or post-workout snack. They contain 3g of dietary fiber, heart healthy fats and as much protein as 1 egg.

Whole Wheat Blueberry Muffin

Whole Wheat Blueberry Muffin

Yield: 12
Author: Beth Richey, MS, RDN, Modified from American Test Kitchen Nutritious Delicious cookbook
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
These muffins are packed with nutrition, have a fantastic texture and are not overly sweet.

Ingredients

  • 1 cup sliced or slivered almonds, lightly toasted (can use toasted sunflower or pumpkin seeds)
  • 1 cup whole wheat flour
  • ¾ cup cake flour (modified from AP flour in original recipe)
  • 2 tsp. baking powder
  • ½ tsp baking soda
  • ¾ tsp salt (table)
  • 1 cup low-fat buttermilk (can modify with 1 cup soy milk w/ 1 tbsp. lemon juice added)
  • 2/3 cup packed dark brown sugar
  • 2 large eggs (can substitute 2 Tbsp ground flax mixed with 6 Tbsp water for vegan)
  • ¼ cup canola or avocado oil
  • 2 tsp vanilla extract
  • 1.5 cups fresh blueberries (if using frozen do not defrost)

Instructions

  1. Preheat your oven to bake 425 degrees (or 400 convection bake)
  2. Line your muffin tins with cupcake liners
  3. Add almonds to a food processor and pulse 5-6 times until finely chopped, reserve ¼ cup.
  4. In a large bowl whisk together the whole wheat and cake flour, baking powder, soda, sugar, and salt.
  5. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla
  6. Pour the liquid ingredients into the dry ingredients. Using a rubber scraper, fold the ingredients together, until mostly combined (~10 stirs)
  7. Add the blueberries and fold these in (~5 stirs)
  8. Using a large spoon or ice cream scooper, divide the batter into muffin tin to make 12 muffins.
  9. Bake for ~15-20 minutes until a toothpick comes clean.
  10. Let muffins cool on a rack before storing.
Elizabeth Richey