- Servings 6
- Prep 15 min
- Baking 45 min
Nutrition Per Serving
Calories: 48 kcal Protein: 1.5 g Fat: 2.5 g Saturated Fat: 0.7g Carbohydrates: 9 g Dietary Fiber: 6.56 g Sugars: 11.15 g Cholesterol: 15 mg Sodium: 50 mg
Ingredients in Jumbo Blueberry Muffins
- Two and a half cups of whole wheat flour
- Half a cup of healthy sweetener, like maple syrup or honey
- Three tsp. of baking soda and two tbsp. of lemon juice or apple cider vinegar
- One cup of blueberries, fresh or frozen (if using frozen, do not thaw)
- Three tbsp. of whole wheat flour (for tossing the blueberries)
- One cup of milk (any kind, but whole milk or buttermilk is preferred for richness)
- 1/3 cup vegetable oil or melted unsalted butter (butter adds flavour, oil makes it moister)
- Two large eggs (room temperature for better incorporation)
- One tsp. of vanilla extract
- Zest of one lemon (for brightness and flavour) (optional)
Kitchen Tools for Blueberry Muffins Recipe
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Spatula
- Paper Liners or Non-stick Spray
- Zester or Microplane Grater
- 6 Cup Jumbo Muffin Pan
- Cooling Rack
- Toothpick or Cake Tester
How to Make Blueberry Muffins
- Preheat your oven to 350°F (180°C). Position a rack in the center of the oven.
- Grease a 6-cup jumbo muffin pan with butter or non-stick spray, or use large muffin liners for easy removal.
- Sift two cups of whole wheat flour, sugar, baking powder, and salt in a large mixing bowl. Sifting helps to aerate the flour for a lighter muffin texture.
- In a separate small bowl, gently toss the blueberries with one tbsp. of whole wheat flour until evenly coated, which prevents the blueberries from sinking to the bottom during baking.
- Whisk together the milk, vegetable oil (or melted butter), egg, and vanilla extract until well combined. If using, also whisk in the lemon zest and cinnamon here.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a spatula, gently fold the ingredients together until just combined. The batter should be slightly lumpy and thick; do not overmix to avoid tough muffins.
- Gently fold the flour-coated blueberries into the batter with as few strokes as possible.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each to almost full.
- Place the muffin pan in the oven and bake for 45 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Then, carefully transfer the muffins to a wire cooling rack to cool completely.
Tips
Blueberry Muffins Recipe
Blueberry Muffins Recipe is made with 100% whole wheat flour and blueberries’ sweet, fruity flavour. These Jumbo muffins are delicious and packed with fibre and antioxidants. Ideal for breakfast or as a snack, they’re a guilt-free treat for any time of the day. Baking Whole Wheat Jumbo Blueberry Muffins is a journey that involves more than just following a recipe; it’s about creating a treat that combines the earthy promise of whole wheat with the sweet bursts of blueberries.
- Whole Wheat Flour: For a lighter texture in your muffins, opt for fine-ground or whole wheat pastry flour. These flours are less dense than regular whole wheat flour and can make your muffins fluffier.
- Mixing the Batter: When combining wet and dry ingredients, fold them together using a spatula with a gentle hand until combined. Overmixing the batter can develop the gluten in the flour, making your muffins tough instead of tender.
- Blueberry Distribution: Tossing your blueberries in flour is crucial to prevent them from sinking. However, if you’re using frozen blueberries, add them to the batter while they’re still frozen to minimize colour bleeding.
- Filling the Muffin Cups: An ice cream scoop is an excellent tool for evenly and cleanly filling your muffin cups, ensuring uniform size and baking time for all your muffins.
- Baking Time: Since oven temperatures can vary, check your muffins for doneness a few minutes before the recipe suggests. The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Adding a Crisp Top: For those who love a crispier muffin top, sprinkle a little raw sugar on top of each muffin before baking.
- Cooling: Resist the temptation to remove the muffins from the pan immediately after baking. Letting them cool for about 5 minutes in the pan helps them set and makes them easier to remove without breaking.
- Lemon Zest: Adding the zest of lemon can enhance the flavor profile of your blueberry muffins. The citrus note complements the sweetness of the blueberries and adds a refreshing aroma.
- Storage for Freshness: If you need to serve the muffins immediately, wrapping them individually in plastic wrap and placing them in an airtight container can help retain their moisture and keep them fresh.
Are Blueberry Muffins Healthy for Breakfast?
Yes, blueberry muffins can be nutritious when made with whole grains, natural sweeteners, and healthy fats. Also, when prepared with fibre-rich and protein-packed ingredients for a balanced meal.
Do Blueberry Muffins Have Health Benefits?
Yes, they contain antioxidants from blueberries and can be made with ingredients that support heart health and digestion.
Here’s a list of ingredients that can enhance the health benefits of blueberry muffins: Whole Grains (e.g., whole wheat flour, oat flour, almond flour), Natural Sweeteners (e.g., honey, maple syrup, ripe bananas), Healthy Fats (e.g., olive oil, avocado oil, applesauce, mashed banana), Nuts and Seeds (e.g., walnuts, almonds, flaxseeds), eggs, Fiber Add-ins (e.g., bran, oatmeal)
Do Blueberry Muffins Need to Be Refrigerated?
Not necessarily for the first 1-2 days, but refrigeration can extend their freshness to a week.