Three muffin recipes in a row. What can I say… I love muffins! Before I made these muffins, I planned on making a different muffin recipe. It still had cinnamon and blueberries, but I ran into one problem… I didn’t have enough all-purpose flour!! How is that even possible!! Has that ever happened to you? So off to the internet and my google reader where I was so happy to find a recipe using blueberries and used ALL whole-wheat flour.I’ve always heard that it’s okay to use half all-purpose and half whole-wheat flour, but to never fully substitute with whole-wheat. Leave it to King Arthur flour to come up with a recipe that successfully uses all whole-wheat flour and saves the day! So I was off to work again making these delicious muffins to bring to my parents as a snack while I was dog/house sitting. My mom loved these so much that I made her 2 batches while she was gone and froze them for a quick breakfast whenever she wants. It’s no wonder she loves me! 😉 And besides being healthy since they’re made with whole-wheat flour, they are also egg-free which makes them a perfect treat, especially for friends with an egg allergy!One Year Ago: Zucchini-Pineapple Cupcakes with Lemon Sour Cream Frosting and Oreo Cream Cheese Swirl Brownies
Whole Wheat Blueberry Muffins
Yield: 12 muffins
2¼ cups whole wheat flour
1 cup brown sugar
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
1½ cups blueberries, fresh or frozen
1 teaspoon vanilla extract
⅓ cup vegetable oil
1½ cups buttermilk
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted
To make the topping: Stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended.
To make the muffins: Preheat the oven to 400°F. Line a muffin tin with paper baking cups; set aside.
In a large bowl, whisk together all of the dry ingredients, including the blueberries; set aside.
In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the bowl of liquids into the dry ingredients, stirring just to combine. Divide the batter evenly among the 12 prepared muffin cups; cups will be overly full. Sprinkle with cinnamon-oat topping.
Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins come out clean. Transfer the pan to a wire rack and cool 5 minutes, then remove the muffins and finish cooling on the rack. Serve warm or at room temperature. Store leftovers loosely wrapped at room temperature.
Source: Adapted from King Arthur Flour via Sweet Pea’s Kitchen