Home » Quick and Easy Whole Wheat Blueberry Strawberry Muffins

Quick and Easy Whole Wheat Blueberry Strawberry Muffins


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So it is full on Fall and just about now you are beginning to miss those wonderful summer fruits, you know those fresh blueberries and strawberries specifically. Remember how you went berry picking on that hot summer day, ate a ton, and then you froze a bunch of them? Well, you froze the ones you didn’t devour immediately that is :-) Because seriously, how does anyone go blueberry picking without their teeth turning blue before you finish?  That would not be the sign of a good berry picker if you managed to leave that berry patch with your teeth a shinny pearly white.  They are just too good freshly picked. And fresh strawberries? Don’t even get us started. So now you have frozen berries and it is turning cold and you are imagining just how wonderful a fresh berry muffin on a cold fall morning would be. So yeah, do it. Make these.

 

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Quick and Easy Whole Wheat Blueberry Strawberry Muffins

 

Ingredients:

 

1 1/2 cups whole wheat flour (or 1 1/2 cups all-purpose flour)

1/2 cup granulated sugar, plus 1 tablespoon for your muffin tops

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup oil, vegetable or canola

1 large egg

2 healthy tablespoons of yogurt, any flavor (we happened to have blueberry-sour cream will work too)

1/3 to 1/2 cup cup milk; dairy or non-dairy, both work well

2 teaspoons vanilla

1 cup berries, any combo – fresh or frozen

**Obviously we used a combo of blueberries and coarsely chopped strawberries. Remember if you are using frozen do not defrost first, just dump them in frozen.

 

 

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Directions:

 

Heat your oven to 400 degrees F. Line 12 standard-sized muffin cups with paper liners or spray with non-stick cooking spray. You can also make BIG muffins if you have a large muffin tin. This will make about 8, give or take 1.

 

Whisk the flour, sugar, baking powder and salt in a large bowl.

Add vegetable oil to a measuring cup that holds at least 1 cup.  A 2 cups is easiest. Add the egg then the yogurt and then fill the cup to the 1-cup line with milk (it’s about 1/3 to 1/2 cup of milk). Add the vanilla and whisk until combined.

Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. This batter is thick so don’t panic. Add your blueberries and strawberries with a spatula and fold into your batter until just incorporated.

Divide batter between muffin cups. Sprinkle a little sugar on top of each muffin.

Bake 15 – 20 minutes until just turning brown and a toothpick inserted into the middle comes out clean.

Transfer muffins to a cooling rack and sprinkle a bit more sugar on top of each muffin.

 

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