Brunch Staple: Blueberry Whole Wheat Muffins Recipe

Name: Brunch Staple: Blueberry Whole Wheat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour, sifted; 1 cup whole wheat flour, un-sifted; 1/3 cup granulated sugar or raw sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup toasted pecans, coarsely chopped; 1 cup milk; 1/4 cup (1/2 stick) unsalted butter, melted; 1 large egg, lightly beaten with 1 teaspoon finely grated orange zest; 1 cup fresh or solidly frozen blueberries

Servings: persons

1 cup all purpose flour, sifted
1 cup whole wheat flour, un-sifted
1/3 cup granulated sugar or raw sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup toasted pecans, coarsely chopped
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg, lightly beaten with 1 teaspoon finely grated orange zest
1 cup fresh or solidly frozen blueberries

1
Preheat oven to 400F.
2
Lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup.
3
Set pans aside.
4
Combine first five ingredients (all-purpose flour through salt) in medium mixing bowl.
5
Add pecans, toss well, then make well in center of dry ingredients and set aside.
6
Whisk milk, butter and egg mixture in small bowl until smooth, then mix in blueberries.
7
Pour into well in dry ingredients, and stir only enough to combinespecks of flour should be visible in batter.
8
Spoon batter into muffin pans, dividing amount equallyeach muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less.
9
Slide onto middle oven shelf and bake 20 to 25 minutes until muffins have risen and their tops are nicely rounded and evenly browned.
10
Serve oven-hot with plenty of unsalted butter.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all purpose flour, sifted, 1 cup whole wheat flour, un-sifted, 1/3 cup granulated sugar or raw sugar, 1 tablespoon baking powder, and more.

Yes, Brunch Staple: Blueberry Whole Wheat Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brunch Staple: Blueberry Whole Wheat Muffins

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