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
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.