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whole grain muffin recipe

Easy whole grain blueberry spice muffins

These healthy whole grain muffins have yummy blueberry bursts with a hint of nutmeg and cinnamon
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Prep Time 10 minutes
Cook Time 22 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cup whole grain flour of choice
  • 2/3 cup unrefined sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • 1/2 cup oil ( I use coconut oil)
  • 1 cup milk
  • 1 1/2 cups blueberries
  • a little sugar for sprinkling on top, optional

Method
 

  1. Preheat oven to 420.
  2. Prepare the muffin pan by either greasing the muffin cups or using paper liners (I suggest to lightly grease the paper liners also since whole grain tends to stick a little to the liners).
  3. Whisk the liquid ingredients together. I like to use my large Pyrex measuring cup.
  4. In a medium to large mixing bowl, combine the dry ingredients.
  5. Stir the dry ingredients into the liquid briefly just until combined.
  6. Fold in the blueberries.
  7. Using a 1/4 cup measuring cup or an ice cream scooper, fill the muffin tins. The batter can be level (heaped) to the top of the muffin tins. Sprinkle sugar on top if desired.
  8. Place in the preheated oven for 5 minutes, then reduce the heat to 350 and bake an additional 8-12 minutes, checking frequently towards the end. You don't want to overtake because the muffins will harden/dry as they cool.
  9. Remove from the pan and place on a cooling rack till they are completely cool. Then transfer to an airtight container.

Notes

Link for my favorite go-to large Pyrex measuring cup