Whole Wheat Blueberry Muffins

Last week was a muffin-baking-kind-of week. So, in addition to the cherry pecan muffins, I also made some whole wheat blueberry muffins. This recipe is based on Cook's Illustrated's Best Blueberry Muffin recipe, with some changes -- the most important being the substitution of King Arthur White Whole Wheat Flour. The beauty of this flour is that it bakes just like all-purpose flour, so you can use it with ease in all different recipes. I love blueberry muffins, and I think these are fantastic. All other partakers seemed to enjoy them as well, including, of course, Elsa.

Whole Wheat Blueberry Muffins
Makes 12 to 16 muffins

3 cups white whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tablespoons unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup vanilla yogurt
1 teaspoon grated lemon peel
1 1/2 cups frozen blueberries, defrosted and drained of excess liquid
1 Tablespoon flour

1. Adjust oven rack to the lower-middle position. Preheat oven to 375 degrees. Spray a standard 12-muffin baking pan with nonstick cooking spray.

2. Whisk together the flour, baking powder, baking soda, and salt and set aside.

3. Coat defrosted and drained frozen blueberries with 1 Tablespoon of flour.

4. In a large mixing bowl, cream butter and sugar together, beating until fluffy, about 5 minutes. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

5. Beat in one-half of the dry ingredients until just incorporated. Beat in one-third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again, be careful to beat until just incorporated to avoid overbeating. Fold in the berries.

6. Distribute muffin batter equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick or bamboo skewer to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Old Reliable

For the first recipe posted to this blog, I will lean on the old reliable recipe for mini banana apple bran muffins from one of the cookbooks I turn to quite often, The Petit Appetit Cookbook, by Lisa Barnes.


If you are looking for a healthy, yummy muffin recipe for your child (or yourself!), I highly recommend this recipe. I have made these several times, and Elsa is quite the fan of them, though I have to be careful not to over serve them, as she does become bored after awhile. As a word of warning, I realized the second time I made these that I actually made them incorrectly the first go around by mashing all three bananas and mixing them into the batter rather than mashing just one and slicing the others to place atop the batter once poured into the muffin cups. Regardless, they were still tasty, and I usually forgo the slice on top now, as Elsa usually won't eat it anyway. I also make these in large batches and freeze them, simply defrosting them by throwing them in the microwave for 30 seconds or so prior to serving. You can make them in mini or regular size, and they make for a fantastic, healthy snack or breakfast item -- or even served as a side to a lunch or dinner meal.

Mini Banana Apple Bran Muffins

Makes 24 mini muffins or 12 regular muffins

1 cup whole wheat flour

1/2 cup oat bran

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

3/4 cup applesauce

3 medium bananas, 1 mashed (about 1/2 cup) and 2 sliced

1/2 cup packed brown sugar (the recipe calls for light, but I only had dark on hand, and they turned out fine)

2 eggs

Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.

Combine flour, bran, baking soda, and salt in a small mixing bowl. Melt butter and combine with applesauce, mashed banana, sugar, and eggs in a large bowl. Add flour mixture to applesauce mixture and stir until just blended. The batter will be lumpy and very moist.

Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins on a wire rack for five minutes before removing from pan.