Those are beautiful! Simple theme. Thanks for sharing this recipe. These are some of the best looking muffins I have ever seen! Milled from 100% hard wheat, this flour has a classic robust whole wheat flavor that elevates muffins, scones, and breads. The original version was from a magazine called Family Fun and made 12 muffins, but the link no longer works so I’ve removed. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups. 36, 995 Wow Judy, Those muffins look like they have more blueberries than batter! Those muffins look so good Judy! Store leftovers loosely wrapped at room temperature. Measure out the flour by weighing it, then mix together the flour, sugar, salt, baking powder and baking soda. I d surely love to try out your recipe to see what its like to bake without eggs and in general your muffin with blueberries sounds very tempting! Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them nearly full. I LOVE how your stuffed them with so many blueberries - yum! I used King Arthur White Whole Wheat for the wheat flour. (Heck, they *are* a favourite food!) 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour 1 cup brown sugar 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup blueberries, fresh or frozen Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. 1 tsp Baking powder. An ice cream scoop or disher works great here. 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Set aside. Note: If blueberries aren't your fruit of choice, you could certainly substitute your own favorite. I swear by King Arthur too. Sprouted Wheat Blueberry Muffins. 88, Triple Berry Pie with a Leaf & Vine Crust. Watch Baking Whole Wheat Blueberry Muffins With Kids now. Add 1/2 cup of blueberries and mix on low speed till mashed. Copyright © I Love King Arthur Flour too! 3. These muffins sound great, buttermilk is so good. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk. If you have fresh tiny organic wild blueberries, or fresh regular-sized juicy blueberries, or fresh fruit of just about any kind, you win. Serve the muffins warm or at room temperature, and store any fully cooled leftovers, loosely wrapped, at room temperature. I woud definitely make them again! Blueberry Muffins. So imagine my delight when last week, a few days before my friend was coming to visit me in New York, KAF posted a new recipe for 100% Whole Wheat Blueberry Muffins that happens to be egg-free! 1032 so. thanks for sharing your recipe! ), or until a tester inserted near center returns with just a few crumbs. Welcome back to the kitchen of Amy Driscoll, King Arthur baker and Bake For Good educator! Update:  I’ve reworked this recipe a bit over the years to the point that it’s not really at all like the old Family Fun recipe. These quick-and-easy muffins are tender, moist, and perfectly sweetened with brown sugar and bursts of fruit. I love the “Secret Ingredients” section on their website. Want to reduce the sugar in these muffins? I got busy and made them for lunch! Using about a generous 1/4 cup of batter, fill 12 lightly greased or paper-lined muffin cups. They are quite good. Now those look like luscious Blueberry Muffins! Required fields are marked *. :). Commentdocument.getElementById("comment").setAttribute( "id", "a30f9ad7fb021fbd096029d9a5e61649" );document.getElementById("b4a737d214").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. I love King Arthur Flour, both their products and the company itself – I’ve even taken a class at their Education Center in Vermont. Add applesauce & vanilla and beat on low speed till incorporated. Absolutely delicious! 1 cup blueberries, fresh or frozen 1/2 teaspoon baking soda These looks so scrumptious with those big juicy blueberries and the cinnamon topping! Add the mashed and whole berries to the batter, stirring just to combine and distribute. recipe. Yep, this one’s a keeper. A fantastic blueberry season has ended, but my freezer is full of tart-sweet goodness. these would great when my little sister come to visit! Remove muffins from oven and let cool in pan 5 minutes, then transfer to a wire rack to cool completely. Sep 29, 2018 - 100% Whole Wheat Blueberry Muffins Recipe | King Arthur Flour: Moist, tender blueberry muffins made with 100% whole wheat flour. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired. Frank @ KAF, baker/blogger. I love King Arthur. Required fields are marked *. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. In large bowl, cream together butter, sugar and salt. to be delicious. And for some reason I think it would be really awesome with blackberries and maybe a pinch of lemon zest. Amazingly, it doesn’t turn the batter blue, it just gives it more of a blueberry flavor. Shares. Bake for 20 minutes or until golden brown. Preheat the oven to 400°F. I don’t have an egg allergy but once in a while they gross me out (I can smell them even when cooked), if I can make anything egg free I’m happier. yummyyyyyyy muffins !nice blog,I'll come back :D, Copyright 2013, Judy's Kitchen, All rights reserved.. wow that must be tuff when u r allergic to eggs. First off – don’t be scared by the whole wheat flour, yogurt, coconut oil, and lack of sugar. It gave the tops of the muffins a nice sweet crunch, but if you want the tops to look pretty and sparkly, you’ll need to procure some sparkling sugar. The whole world needs to be making more whole wheat blueberry muffins. Whisk together all of the dry ingredients. I am always on the lookout for good ‘healthy’ berry muffins, because people always seem to want ‘healthy’ fruit muffins and care a bit less when there is chocolate involved…and I can tie it into the Superbowl, too and say GO BIG BLUE , Your email address will not be published. *The liquid drained from plain yogurt when you make thick, Greek-style yogurt. 1 Cinnamon-sugar or coarse white sparkling sugar, 2 1/4 cups King arthur whole wheat flour or premium whole wheat flour, White, 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour, 1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*, cinnamon-sugar or coarse white sparkling sugar for topping, optional.