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Whole-Wheat Blueberry Muffins
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
Ingredients
Ingredient Checklist
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup toasted wheat germ
1/2 teaspoon baking soda
1/8 teaspoon coarse salt
1/2 cup packed dark-brown sugar
3/4 cup low-fat plain yogurt
1/4 cup virgin coconut oil, melted, or safflower oil
2 large eggs
8 ounces fresh blueberries (about 1 1/2 cups)
Gallery
Whole-Wheat Blueberry Muffins
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
Gallery
Whole-Wheat Blueberry Muffins
Credit:
Johnny Miller
Whole-Wheat Blueberry Muffins
Credit:
Johnny Miller
Whole-Wheat Blueberry Muffins
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 12
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup toasted wheat germ
- 1/2 teaspoon baking soda
- 1/8 teaspoon coarse salt
- 1/2 cup packed dark-brown sugar
- 3/4 cup low-fat plain yogurt
- 1/4 cup virgin coconut oil, melted, or safflower oil
- 2 large eggs
- 8 ounces fresh blueberries (about 1 1/2 cups)
Directions
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.
Reviews (3)
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
17
3 star values:
10
2 star values:
5
1 star values:
3
Reviews (3)
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
17
3 star values:
10
2 star values:
5
1 star values:
3
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
17
3 star values:
10
2 star values:
5
1 star values:
3
47 Ratings
5 star values:
12
4 star values:
17
3 star values:
10
2 star values:
5
1 star values:
3
47 Ratings
5 star values:
12
4 star values:
17
3 star values:
10
2 star values:
5
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 17
- 3 star values:
- 10
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
06/08/2019
Too dense. Will not make again. Very difficult to add the blueberries. Added milk and vanilla to make the batter more manageable. Also not very tasty. Will continue to look for a healthy version of blueberry muffins!
Martha Stewart Member
Rating: Unrated
06/15/2013
I love this recipe as written, but have made a few tweaks to lower the carbs and add more flavor. I use 1 1/4 c of whole wheat flour and 1/2 c almond flour instead of the white flour. I also use splenda with a little molasses in place of the sugar, and add some vanilla and lemon zest for more flavor. I love the coconut oil in this recipe - I'd never used it in baking before. Also, I would recommend storing these in the fridge if they last more than a day or so, because I've had them go rancid.
Martha Stewart Member
Rating: 3 stars
06/05/2013
These were good but mine seemed a little dense and overbaked after 20 minutes. I won't bake them as long next time. They weren't as sweet as I thought they would be but would be great with a little butter and honey!
Martha Stewart Member
Rating: 1 stars
06/08/2019
Too dense. Will not make again. Very difficult to add the blueberries. Added milk and vanilla to make the batter more manageable. Also not very tasty. Will continue to look for a healthy version of blueberry muffins!
Rating: 1 stars
Rating: Unrated
06/15/2013
I love this recipe as written, but have made a few tweaks to lower the carbs and add more flavor. I use 1 1/4 c of whole wheat flour and 1/2 c almond flour instead of the white flour. I also use splenda with a little molasses in place of the sugar, and add some vanilla and lemon zest for more flavor. I love the coconut oil in this recipe - I'd never used it in baking before. Also, I would recommend storing these in the fridge if they last more than a day or so, because I've had them go rancid.
Rating: Unrated
Rating: 3 stars
06/05/2013
These were good but mine seemed a little dense and overbaked after 20 minutes. I won't bake them as long next time. They weren't as sweet as I thought they would be but would be great with a little butter and honey!
Rating: 3 stars
All Reviews for Whole-Wheat Blueberry Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whole-Wheat Blueberry Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
