Today was a bit dramatic on my street. I don’t know what happened, but my street was swarming with police. In the four years that I’ve lived here, I’ve seen a cop stop on my street once and he was just doing a check-in on an older resident. The resident was at the store and was angry at his daughter so he wasn’t answering the phone. And while I’m not sure what happened, I know who was involved and decided to leave a batch of my favorite Healthy Blueberry Muffins on their doorstep.
I love these muffins because they use whole wheat flour and fresh blueberries. While originally based off of the King Author 100% Whole Wheat Flour Blueberry Muffins, I’ve added a little (a lot of) nutmeg, dropped the oil for an egg, and made sure the vanilla is worth it. Whenever I use cinnamon, nutmeg is the perfect bedfellow. It is a surprising spice to pair with blueberry but it is so enjoyable.
I go back and forth with if this recipe needs to use cupcake liners. Ultimately, yes, these muffin liners are perfect for these muffins. They give the look of your favorite coffee shop and are just a little more special than a cupcake liner. Plus I love how they rise up the sides of the liners. If you choice not to use liners, make sure you butter the cupcake pan well.
In my Sourdough Chocolate Chip Cookie post, I talk about the importance of cookie scoops. In this recipe, I recommend using the largest size scoop for equal-sized muffins. Using this you will get 12. Using the middle size scoop you will get about 17.
Because I’m using fresh blueberries, it is important to note, that fresh fruit adds moisture to the muffin. So a false finish is possible. I’ve cooked these to 17 minutes and they are cooked but they are falling apart they’re so moist. Which while amazing, is not what I’m always looking for in a muffin. I want the muffin to stay together until I bit into it.
One of the cool things in my CSA box every week is a bag of fresh-milled grain. Some weeks it is oatmeal and other weeks it is a whole grain. This grain is from a local farm and it makes the difference. If you are able to find a local mill that is grinding its own flour, support the business and get some. Freshly milled flour needs to be stored in the fridge because it can go bad, but it’s worth the upgrade. Seriously.
Whole Wheat Blueberry Muffins
- 2 1/2 cups Whole Wheat Flour
- 1 cup brown sugar, packed
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup blueberries, fresh
- 1 tablespoon vanilla extract
- 1 egg
- 1 1/2 cups buttermilk
- Additional blueberries for topping optional
- Course Sugar for topping optional
- Set the oven to 400 F, and line cupcake tin with liners
- In one bowl, mix dry ingredients together: whole wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Except the blueberries
- In a second bowl, whisk together wet ingredients.
- Mix together wet and dry ingredients. Once mixed together, fold in blueberries.
- Portion out batter into muffin liners, topping with additional blueberries and course sugar.
- Bake for 18-22 minutes until a toothpick comes out clean.