These quick whole wheat blueberry muffins are my go-to recipe when I need to whip up something for on-the-go! It is 100% whole grain, which means you know that you’re getting plenty of fiber and nutrients. I always have frozen berries in the house, which makes this recipe even more simple to make when I need something quick!
White whole wheat flour is made from white wheat berries, while regular whole wheat flour is made from red wheat berries. White wheat berries tend to be softer when cooked, and produce a lighter flavored and textured flour than red wheat berries. White whole wheat flour can be substituted for whole wheat flour in a 1:1 ratio in any recipe. However, the opposite is not true. Because white whole wheat flour is softer in texture than whole wheat flour, it takes less moisture and fat to soften the grain. See my tips under the variations for recommendations for substitutions in this recipe.
Variations on the Quick Whole Wheat Blueberry Muffins recipe:
- If you don’t have white whole wheat flour, you could try half regular whole wheat and half all purpose flour. All regular whole wheat flour from red wheat berries will result in a very tough and dense muffin.
- Blueberry muffins are very traditional, but you can try whatever frozen berries you have, such as raspberries or strawberries.
- To make this recipe vegan, try using flax eggs (1 TBS flaxseed meal mixed with 2 TBS warm water) and vegan butter.
- 2 cups white whole wheat flour
- ½ cup sugar
- 1 TBS baking powder
- 1 cup soymilk (or milk of choice)
- ¼ cup butter, melted
- 2 eggs, beaten
- 2 cups blueberries, frozen
- Preheat the oven to 400°F.
- Mix together white whole wheat flour through baking powder with a whisk.
- In a separate bowl, mix together milk, butter and eggs.
- Toss the blueberries with the flour mixture until they are just covered with powder. Fold in the wet mixture carefully until just incorporated. Over mixing will make the baking powder go flat and your muffins won't rise well.
- Line muffin tins with paper liners or grease with butter. Evenly distribute the batter into 18 muffins.
- Bake the muffins in the preheated oven for 20 minutes, or until just starting to look golden on top.
Recipe adapted from Allrecipes.
