Hi All! One of my favorite times of the year is here: blueberry season! 😁😁 This means whole grain blueberry muffins are in full effect!!
Blueberry season runs throughout April and May here in Florida and I have made some really fun memories with friends and family while at you-pick blueberry farms. One of the biggest jokes I share with my 4 year old nephew originated at the blueberry farm. While posing for photos, we were yelling “cheese!” as per usual, and suddenly it morphed into “cheesy blueberries!” What that means exactly? I have no idea. But let me tell you, it results in fits of laughter any time it’s mentioned and is pretty much our go-to saying for photos now. Another big perk of you-picks aside from the fun? You come home with pounds and pounds of blueberries!
So, aside from rinsing them off and eating them by the handful, there are so many things you can use these delicious berries for. I love them in cereal or on oatmeal and they’re great in cobblers, crisps, or pancakes. You can even use them as a topping for waffles. But most of all, I love blueberry muffins. This simple whole grain blueberry muffin recipe actually took about 67 test batches, so I can tell you, they are quite good. The crumb topping is really the icing on the cake. I recommend using half of the crumb topping for the recipe, but if you’re feeling wild and crazy, I’m sure using it all would result in a pretty awesome muffin.
Once you come home from the farm with your pounds of blueberries and make these whole grain blueberry muffins, chances are, you’ll still have some leftover. Blueberries freeze easily and can then be used later for recipes, smoothies, etc., so pop those bad boys in the freezer for future use. One note though, if using frozen blueberries let them thaw completely. If the frozen berries are extra large, you may want to reduce the amount ever so slightly as a lot of moisture will come out of them.
- 4 tbsp unsalted butter, softened
- 1/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 1/8 tsp vanilla
- 1/2 cup canola or vegetable oil
- 7 fl oz milk (I used skim)
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cup fresh (or frozen, thawed) blueberries
- Pan spray
- Preheat oven to 400 degrees F.
- Combine all ingredients for crumb topping in a small mixing bowl. Use clean hands to combine all ingredients until crumbs form. Set aside.
- In a large bowl, combine oil, milk, sugar, eggs, and vanilla with a whisk or electric mixer.
- Combine cinnamon, both types flour, baking powder, and salt in a separate bowl.
- Using the whisk or electric mixer on low, add the flour mixture, approximately 1/2 cup at a time, to the egg and oil mixture.
- Fold in blueberries. I recommend saving a few to sprinkle on the top after the muffin batter has been distributed into the pan. This will result in a more even distribution.
- Evenly distribute batter into sprayed muffin pans.
- Sprinkle each muffin with about 1/2 to 1 tsp crumb topping.
- Bake at 400 degrees for 18-20 minutes, or until toothpick comes out clean.
- Save the extra crumb topping in a Ziploc in the freezer for next time!
- Calories: 192, Protein: 3 g, Fat: 8 g, Carbohydrates: 28 g, Fiber: 1.5 g, Sugar: 15 g, Sodium: 168 mg, Saturated Fat: 1.5 g