When I was growing up my mom didn’t bake much. If we wanted cookies, brownies, or muffins, we had to make them ourselves. Although that made me feel a bit sad as a kid, I believe those early experiences in the kitchen are what got me interested in cooking. It’s also one of the reasons I’m such a fan of cooking with your kids! Let’s face it—there’s nothing like firsthand experience to build some confidence.
One kitchen mess-up that I got ribbed about for years were my blueberry muffins. I was young, foolish, and didn’t believe in a recipe’s instructions. After all, I knew better and I was always looking for shortcuts. So when making blueberry muffins I thought it was a real waste of time to fold in the berries at the very end when I could use the electric beater to mix them in with all the other ingredients. Hmmm…I ended up with some very grey blueberry muffins. 🙁 But that’s how we all learn lessons—by making mistakes.
Unfortunately in the world of baking things have gotten a whole lot worse than making a batch of grey blueberry muffins. Today’s store-bought muffins and mixes are littered with fake blueberry bits, partially hydrogenated oils, and all sorts of additives. So to avoid these I’ve come up with my own tried and true muffin recipe.
Although I use it to make my Whole-Wheat Blueberry Muffins, it’s what I like to call a recipe blueprint. So not only does my Whole-Wheat Muffin recipe blueprint make amazing blueberry muffins, it also makes super Apple Cinnamon Muffins, Lemon Poppyseed Muffins, Banana Nut Muffins, etc. It’s kind of a formula that serves as the ultimate guide for making all different kinds of muffins. And while I don’t claim my whole-wheat muffins are healthy since they’ve got some added sugars, they are healthier than your typical muffin and made with whole wheat flour, 100% real ingredients, and none of those additives that junk up store-bought varieties.
So if you’re looking for a treat give my Whole-Wheat Muffins a try. I think you and your whole family will enjoy them. And why not invite the kids into the kitchen with you and get them baking. Not only will you cook up some great muffins, you’ll also make some fun memories!
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup honey or maple syrup or 1 cup of sugar
- 4 tablespoons butter
- 1¼ cups sour cream or Greek yogurt
- Blueberry Muffins: 1½ cups berries, 1 teaspoon vanilla
- Lemon Blueberry Muffins: 1½ cups berries, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Triple Berry Muffins: ½ cups chopped strawberries, ½ cup raspberries, ½ cup blueberries, 1 teaspoon vanilla
- Apple Cinnamon Muffins: 1½ cups chopped apples, 1 teaspoon cinnamon
- Lemon Poppy Seed Muffins: 3 tablespoons lemon juice, 1 tablespoon lemon zest, 2 tablespoons poppy seeds, 1 teaspoon vanilla (makes 8-9 muffins vs. 12).
- Cherry Chocolate Chip Muffins: ½ cup dried cherries (chopped), ¾ cup chocolate chips, 1 teaspoon vanilla
- Banana Nut Muffins: 4 ripe bananas (mashed), ½ cup pecans or walnuts (chopped), 1 teaspoon vanilla
- Banana Chocolate Chip Muffins: 3 ripe bananas (mashed), ¾ cup chocolate chips, 1 teaspoon vanilla
- Peach-Blueberry Almond Muffins: ¾ cups diced peaches, ¾ cup blueberries, ¼ almonds (chopped), 1 teaspoon vanilla, ¼ teaspoon almond extract
- Preheat oven to 350 degrees F and grease muffin pan or line with liners.
- Combine flour, baking powder, and salt in a large mixing bowl.
- In a smaller bowl mix together egg and your sweetener of choice. Then loosely blend in butter and sour cream/yogurt.
- Add wet ingredients to dry. Don't over mix—there should still be white streaks in the batter.
- Customize your muffin by lightly mixing in the additional ingredients to the batter.
- Fill each prepared muffin cup ⅔ to ¾ full with batter.
- For standard sized muffins bake 22-28 minutes or until a toothpick comes out clean.
- Remove muffins from pan. Stand them on wire rack to cool. Serve warm or at room temperature and freeze some to enjoy later!
I use a whole-wheat pastry flour or a white whole-wheat flour. Both produce delicious, tender muffins.
Room temperature ingredients work best since you don't want to overwork the muffin batter.
I make my own baking powder since so many making baking powders have aluminum in them (in the form of sodium aluminum phosphate and / or aluminum sulfate). It’s very easy to make: two parts cream of tartar and one part baking soda.
If you're looking to reduce the fat in these muffins, replace it measure for measure with applesauce. I find if you replace more than half, you get a fairly dense muffin.
If you're in a rush bake at 400 degrees F for about 15 minutes testing for doneness with a toothpick.
Do you like the idea of a Whole-Wheat Muffin recipe that can make all different kinds of muffins? If yes then please share this recipe with your friends and family. And if you scroll down to the bottom of this post, we’ve got a beautiful graphic that makes sharing even easier, especially on Pinterest!
Finally, check out some of my kitchen tips below where I share some simple ideas to make baking up these muffins even easier!
Kitchen Tips and Resources:
- Looking for a way to get the perfect portion of muffin batter in your pan? Try a large scoop that serves up about 3 tablespoons of batter. Here’s a great option from OXO Good Grips.
- Have you had problems with muffins sticking to the paper muffin liners? I know it sounds crazy but brushing these liners with butter or coconut oil will help them release with tearing up your muffin.
- If your muffins are still sticking to your pan, try placing the hot muffin pan on a wet towel and leaving it there for 2-3 minutes. This can help the muffins release from the pan a bit easier.
- If some muffin cups will remain empty during baking, fill them with water until they’re about 1/2 to 2/3 full to keep the pan from warping.
Share our Whole-Wheat Muffins Recipe Blueprint!