100% Whole Wheat Blueberry Muffins the way they should be: moist, fruity, and sweetened just-so. Make a double batch and freeze these for a quick breakfast or lunchbox treat.
Who loves to batch-cook muffins?
Let me rephrase that: Who loves to have a stash of delicious, healthy, homemade, muffins in the freezer?
Here’s a nourishing whole grain recipe, famously bursting with fat fresh blueberries, that you can serve your kids with confidence, and tuck into the freezer for quick breakfasts on busy mornings.
Kids Love Whole Wheat Blueberry Muffins
You won’t have to beg and cajole your kids eat these classic muffins. The taste of these muffins compares to that of any blueberry muffin, sweet and moist and simple. As far as most kids are concerned, that equals “yummy.”
Wondering how they’ll do with 100% whole wheat flour? If you think they might shy away from the whole grains, choose white whole wheat flour for muffins that turn out fluffy and delicate, with fiber and vitamins that compare well to darker “red” wheat flour.
Using “regular” whole wheat flour works just fine with these muffins, too, but you can expect a slightly darker color, and more rustic texture.
What Makes These Whole Wheat Blueberry Muffins Healthy?
Bakers walk a fine line between making healthy fruit muffins and making, well, cake. Our honest assessment of the majority of muffin recipes out there in ye olde internet world is that they have way too much sugar for a breakfast food or everyday snack. One cup of sugar (or honey or maple syrup) makes a muffin just as sweet as a pan of brownies or a batch of cookies.
(Side note: we don’t object to cookies or brownies outright. We just save the really sweet stuff for dessert.)
When it comes to a breakfast staple like muffins, we have demands. Here’s what we look for:
- Somewhere around 1/4 cup of added sweeteners, maximum. Whether that’s honey, sugar, OR maple syrup.
- Whole grains. The higher percentage of whole grains, the better.
- Fruits or veggies–for nutrition, and for the message they send: that fruits and veggies belong at every meal.
- A flavor that kids swoon over.
This recipe hits all four notes, which is why we love it so. And we’re pretty sure you’ll love it, too!
Links for Muffin-Lovers
Healthy muffins is a thing we do. Like a lot. Check out a few of our most popular muffin recipes below:
Power-Packed Fruit and Veggie Muffins
Whole Wheat Blueberry Muffins
Ingredients
- 1 1/2 cup flour, whole wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup butter, unsalted
- 1/2 cup sugar
- 2 large egg
- 2 teaspoon vanilla extract
- 1/2 cup yogurt, plain
- 1/4 cup whole milk
- 1 cup blueberries
- 12 standard cupcake liners
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, stir together flour, sugar, baking soda, and baking powder.
- Make a well in the dry ingredients and add eggs, vanilla, yogurt, milk, and melted butter. Stir until wet and dry ingredients are just combined (don't over-mix.)
- Gently fold in blueberries.
- Line a muffin tin with paper liners, or lightly grease the tin with butter. Spoon batter evenly into tin.
- Bake on middle rack for 20-25 minutes, or until the tops are a light golden brown and a toothpick inserted into the middle muffin comes out clean.
Nutrition
www.superhealthykids.com
