Wholesome Blueberry Muffins

This recipe came about after I became a bit tired of baking the same old muffins for cowboy. The white whole wheat flour makes these muffins more substantial and significantly more complex in flavor, while the olive oil makes for an incredibly moist muffin. Evidence that the smallest changes in ingredients can easily up the nutritional profile of a recipe.

Wholesome Blueberry Muffins
Makes 9 muffins

1 egg
3/4 cup whole milk
1/4 cup mild-flavored olive oil
1/4 cup safflower oil
1 1/2 cups blueberries (fresh or frozen)
2 cups white whole wheat flour
1/2 cup organic sugar
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
oil or butter, for greasing muffins trays
organic turbinado sugar, for muffin tops

1.) Preheat oven to 400 degrees. Grease muffin tin. Beat egg, then stir in milk, oils, and blueberries. Stir in remaining ingredients until just mixed.

2.) Spoon batter into prepared muffin tin. Sprinkle with turbinado sugar, if desired. Bake for 20 minutes; until golden. Remove from tin immediately to cool.

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5 responses to “Wholesome Blueberry Muffins

  1. These are not a typical blueberry muffin. I think the white whole wheat flour adds a lot of texture without overwhelming the blueberries. The sugar sprinkled on top makes these muffins shine. I love them!

  2. I love this post — it’s very uplifting and earthy — yum…gonna make the blueberry muffins now.

    Guess it’s like that old addage: when you love something and pass it along, the world becomes a happier place…

    Thanks so much for sharing your treasure…

  3. At what temperature should we bake these muffins?

  4. I ended up baking them at 350 degrees for about 30 minutes. Delicious!

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