The whole wheat blueberry muffins, soft and delicious, are perfect for breakfast or as a snack.
After introducing you to the soft blueberry cake, which if you haven’t tried yet, I recommend you do… now it’s time for these little gems that I decided to make using whole wheat flour, little sugar in the batter, and lots of juicy blueberries!
Baking remains my number one passion, and as much as I love eating sweets, it’s important to try to limit sugar where possible. Because we know, baking is an exact science… each ingredient plays a crucial role in the final outcome, and sugar is indispensable (otherwise they wouldn’t be sweets), but if we can reduce it occasionally without affecting the taste… then so be it!
Very quick to make because as you know… the success of muffins depends on the minimal mixing of the batter… just mix the liquids in the recipe all together in a bowl for a few minutes… do the same for the dry ingredients in another bowl and then combine them for just a few minutes.
So, if you love rustic and not too sweet desserts, trust me and make these soft whole wheat blueberry muffins and then let me know!
Original Recipe later modified
IF YOU HAVE ANY DOUBTS, READ THE FAQ AT THE END OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 224.31 (Kcal)
- Carbohydrates 34.51 (g) of which sugars 11.24 (g)
- Proteins 5.20 (g)
- Fat 8.05 (g) of which saturated 1.61 (g)of which unsaturated 5.58 (g)
- Fibers 2.30 (g)
- Sodium 17.97 (mg)
Indicative values for a portion of 69 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg (medium)
- 1/3 cup brown sugar (or granulated)
- 1 1/4 cup whole wheat flour
- 1 1/4 cup all-purpose flour
- 1/4 cup rice oil (or sunflower oil)
- 3/4 cup plant-based milk (or cow's milk)
- ground cinnamon
- 1 cup blueberries
- 2 tsp baking powder (about 1/2 packet)
- ground cinnamon
- 2 tbsp brown sugar (sparse)
Steps
– Preheat the oven to 356°F (static) or 347°F (fan-assisted).
– Gently wash the blueberries and dry them with paper towels.
– In a bowl, mix the sifted flours, baking powder, sugar, and cinnamon and set aside.
– In another bowl, mix the egg with the plant-based beverage, oil, and briefly whisk.
– Pour the dry ingredients into the liquids, blend with a whisk initially, then use a spatula to better combine and add the blueberries, leaving some aside to decorate the surface later.
– Fill the muffin molds about 2/3 full, decorate the surface with the reserved blueberries and the brown sugar flavored with cinnamon. Bake for about 20/25 minutes, always doing the toothpick test.
Tips:
– You can increase the brown sugar to a total of 140g.
– You can also use oat flour in the amount of 60g, reducing the whole wheat flour by 60g.
FAQ (Frequently Asked Questions)
What can I use instead of cinnamon?
– You can use vanilla, or grated lemon or orange zest.
Can I use only whole wheat flour?
– I don’t recommend it because they would turn out too dry.
