Lemon Blueberry Yogurt Muffins

I just love muffins.  The original recipe is a loaf and it is more difficult to portion and freeze.  We never got to the freezing stage of these though!  I tweaked the ingredients to make it lower in fat/less processed food and also fixed the directions to use the muffin method which is what the recipe was trying to do.

These were lemony, but not too tart and full of blueberry flavor.  They were a hit!  For even more lemon flavor you could try and use some lemon extract.  Since the lemon icing is not baked, I really recommend using fresh juice.  I have noticed it doesn’t make much difference in baked items, but the bottled stuff tastes a little off when doing icing.  But, you needed lemons to zest anyway (unless you used frozen zest like me).  The muffin tasted great without the additional lemon liquid in the original recipe and without the icing.  We made the icing anyway… you know just to taste test.

Lemon Blueberry Yogurt Muffins
yield 12 muffins

1 and 1/2 cups (7.5 ounces) + 1 Tb. AP flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt (whole milk or low fat)
1 cup sugar
3 eggs
2 tsp. grated lemon zest (about 2 lemons)
1/2 tsp. vanilla extract
1/2 cup applesauce (or oil)
1 and 1/2 cups blueberries, fresh or frozen (if frozen, thaw and rinse until clear)

1 cup powdered sugar
2-3 Tb. fresh lemon juice

1.  Preheat oven to 350 degrees.  Grease a 12- cup muffin pan with Baker’s joy, or shortening and flour.
2.  Mix the dry stuff in a medium bowl:  1 and 1/2 cups flour (7.5 oz), baking powder, salt.
3.  Mix the wet stuff in a great big bowl:  yogurt, sugar, eggs, zest, vanilla, and applesauce.
4.  Toss the blueberries in 1 Tb. of flour.
5.  Now the muffin method:  Add wet to dry and fold in the ingredients.  You should have a few streaks of flour left.  Overbeating will result in tougher muffins.
6.  Fold in the blueberries.  Since you are folding more, the streaks of flour should be almost gone.
7.   Scoop the batter with a large scoop into the pan.  Fill almost to the top.
8.  Bake 20-25 minutes.  Toothpick will come out clean with a little blueberry juice on it and a couple muffins will barely be browning on the edges.
9.  Cool muffins about 10 minutes and then put on a wire rack to continue to cool.
10.  To make the icing:  mix the powdered sugar with the lemon juice and spread on top of cooled muffins.  This was yummy, but they were great as is.

Recipe adapted from: Sweet Peas Kitchen

Linked to: http://www.ishouldbemoppingthefloor.com/2012/05/mop-it-up-mondays-18.html


Fun Brunch Ideas: Breakfast Sundae & To Die for Blueberry Muffins | Book Review


Blueberry Muffins Recipe
 Breakfast Sundae with Greek Yogurt and Fruit


The following book I highly recommend to ANY TEACHER OR PARENT:



Ron Fournier writes a deeply honest and poignant story about his son Tyler who has Asperger’s.  However, this is not a book about one child and one disability.  Fournier ties together research from psychology, education, popular culture and his own life experience into a tale that every parent and teacher should read.  It summarizes many paradoxes that the modern parent is facing currently:  push your children hard to excel and be the best, but don’t push too hard and allow them to fail.  The new norm is to be above and beyond the average.

Why display all your child’s successes on Facebook and tell everyone?  Because the underlying notion or premise is that:  I’m a good parent.  Look at me – my kid got a (fill in the blank).  This puts enormous pressure on kids so much so that sleep deprivation is high among young children and teenagers.  High schools now need “sleep ambassadors” because the lack of sleep is such a large health problem.  “You’re only as successful as your child is popular.”
Interwoven into these issues, Tyler and Ron visit former presidents Bill Clinton and George W. Bush.  The interviews are different for each president and we learn something new about Tyler through each one.  Ron, I believe, also learns something about himself as well.

From the the two year old who is not potty trained yet, to high school students who are not making higher than a 4.0 GPA, parenting expectations have been out of whack for quite some time.  The victims are the children and the relationship between parent and child.  This book helps to unveil the problem and offer some solutions – or at least books and researchers that can elaborate what that solution might be.

I have read other books that discuss their child with some kind of disability.  This book was the best.  The book doesn’t utilize hagiography that a reader may find with a parent authored book.  It is a soul-bearing story of a father who learned more about himself through his “non-perfect” son than any perfect-sports-loving-baseball-hitting-football-throwing son could have.  I understand we must have high expectations for our children and not just accept their attempts.  However, research seems to imply that the constant intervening is what is driving students of all socioeconomic statuses to depression.

The summary at the end gives Fournier’s essential “what to do” as a parent and how to avoid the pitfalls of being overly passive or overly authoritarian.  The list includes: Celebrate all victories, Make different cool, Slow down, Be a spouse first parent second, Share even the bad news, and Fight for your kids.

I would highly recommend this book to any teacher or parent.  The conversational style of writing makes the book a quick read.

I received this book from the Blogging for Books program in exchange for this review.

Breakfast Sundae with Yogurt and Fruit



These blueberry muffins are in one of the oldest of cookbooks I have where I copied down the recipe.  The yummy topping is a must.  I love making these with whole wheat flour or white flour, oil or applesauce – you really can’t go wrong.  They are the #1 blueberry muffin on Allrecipes.com and a great go-to recipe with simple ingredients that are ripe this time of year.  I have used frozen in the past, but there is something about the huge blueberries that are in season this time of year that make these muffins exceptional.

Blueberry Muffins with Crumble Topping Breakfast

The second recipe for our little buffet is a breakfast sundae my son made.  My kids would NEVER add this much fruit to their yogurt and granola.  Ever.  But it is in a fancy cup!  So they ate every bit 🙂

Breakfast Sundae with Yogurt and Fruit

Gotta love kids.

Blueberry Muffins with Crumble Topping

These two recipes are perfect for a brunch or breakfast buffet because everything can be put together ahead of time.  Or a breakfast buffet can be made out of the yogurt sundaes.

The kids made both of these recipes themselves.  My 9 year old likes to make muffins and learned to bake following kid cookbooks.  The first thing we taught him?  When you get burned, take it to the sink and put the burn under cold water.  Then we worked on making muffins and the muffin method:  mix dry, mix wet, add wet to dry and stir to combine.  You can make any muffin, pancake or waffle if you know this method.

Blueberry Muffins with Crumble Topping

My 5 year old learned how to use a serrated knife several months ago and you can find her making us fruit salad almost every lunchtime.
Fruit salad is a great start for learning how to use a knife because the fruit yields easily to the pressure of a knife.  The serrated knife isn’t as sharp as my other knives, so if she makes a mistake it won’t be bad.  Plus the serrated knife is great for cutting up apples anyway.  For her fruit salad, she will cut up one banana, one apple, several strawberries and throw in some blueberries or other fruit that we have.  I found a small colandar at World Market for $3 which is great for small hands and small portions of fruit.

Girl eating Blueberry Muffins


Fun Brunch Ideas: Breakfast Sundae & To Die for Blueberry Muffins | Book Review
Author: Mary Ellen P. Riley / Whisk Together
Serves: 18 muffins and 3 sundaes
  • Muffin: 3 cups AP flour or white whole wheat or mix of the two
  • 1 cup sugar
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 2/3 cup vegetable oil or applesauce or mix of the two
  • 2 eggs
  • 2/3 cup milk
  • 2 cups fresh blueberries (or frozen)
  • Sundae:
  • 3 cups favorite Greek yogurt (we’ve used lemon and vanilla)
  • 1 and 1/2 cups fresh berries
  • 1 and 1/2 cups granola
  1. Muffins – Preheat oven to 400 degrees.
  2. Spray 18 muffin cups with baking spray or use muffin/cupcake liners.
  3. In a great big bowl mix the dry stuff: flour, sugar, salt and baking powder. Take about 2 Tb. of the mixture and toss with the blueberries to coat them.
  4. In a medium bowl, mix the wet stuff: oil, eggs and milk.
  5. Add the wet to the dry and stir until barely combined. Add the flour coated blueberries and stir gently.
  6. Divide the muffin batter among 18 muffin cups. Fill to about 3/4 full. Top with crumble topping which should fill the well completely. Pat down gently.
  7. Bake 18-20 minutes. A toothpick should come out cleanly. Remove and cool on cooling racks. remove muffins from the pan after 10 minutes to prevent further cooking.
  8. Breakfast Sundae: Layer the yogurt, berries and granola in plastic wine cups, or ramekins, or clear plastic cups.
Crumb Topping:[br]Mix 2/3 cup brown sugar, 1/4 tsp. ground cinnamon, and 1/4 cup flour. [br]Add 2 Tb. cold butter cut into pieces. Toss together and use fingers to make into coarse crumbs.[br][br]Muffin recipe adapted from http://allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/


Lemon Snack Cake

Lemon Snack Cake 05 Mary Riley Photography Wentzville Missouri

Woo hoo!!  The studio smells like fresh new babies again!  🙂  This is Baby Bryce – sweetest little guy who loves to lay on his side.  I think I smelled like new baby all day – sigh.

Bryce Collage copy

The official day of summer is almost here!  Next Monday – but you can make this yummy dessert any day.  The berries in season right now are the perfect compliment to this light and refreshing dessert.

Lemon Snack Cake 03 Mary Riley Photography Wentzville Missouri

The whole family and guests LOVED this cake.  The kids even asked for second and third helpings – so we know it’s a winner.  I love Bundt cakes and there is a great lemon bundt cake that America’s Test Kitchen makes.  This cake is great if you don’t have a bundt pan or do not need that much cake.  A bundt serves a lot of people.

Lemon Snack Cake

This recipe can also be cut in half if you don’t want a full 9×13 sheet cake.  It was also made in a 7×11″ pan with perfect results.

Lemon Snack Cake 04Mary Riley Photography Wentzville Missouri

The taste?  I love LEMON!  This is lemony without being too tart.  The cake texture reminds me of my lemon muffins (which you should also check out!).

Lemon Snack Cake Mary Riley Photography Wentzville Missouri



Lemon Snack Cake
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 large slices; 20 small slices
  • 3 cups all purpose flour (healthier version: use part or all white whole wheat flour)
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk or almond milk
  • 1/2 cup lemon juice (fresh from about 3-4 lemons or organic bottled lemon juice)
  • 2/3 cup vegetable or canola oil (fewer calories: substitute applesauce)
  • 1 tsp. vanilla (I use 1/2 tsp. vanilla and 1/2 tsp. Fiori di Sicilia)
  • 1 Tb. lemon zest – zest from 2 of the lemons that you juiced
  • 2 eggs
  • Toppings: chopped strawberries with a little sugar, blueberries, blackberries, raspberries, whipped cream, powdered sugar glaze (powdered sugar mixed with a little fresh lemon juice), simple syrup glaze etc.
  1. Preheat oven to 350 degrees. Or 325 degrees if using convection oven or Pyrex dish.
  2. Spray your 13×9″ pan with baking spray or grease and flour.
  3. In a great big bowl, mix the dry stuff: flour, sugar, baking powder and salt.
  4. In a mixing bowl, mix the wet stuff: milk, juice, oil and/or applesauce, lemon zest, vanilla and eggs.
  5. Add the wet to the dry and mix until combined.
  6. Bake 35 minutes for a 9×13″ pan. Bake for 25 minutes for a 7×11″ pan (recipe cut in half of course).
  7. Cool and serve with toppings.
  8. Powdered Sugar Icing: sift 1 and 1/3 cups of powdered sugar. Mix with about 2 Tb. lemon juice. Spread and let harden about 15 minutes.
  9. Simple Syrup Glaze: Mix 3/4 cup sugar, 2 Tb. lemon zest and 6 Tb. lemon juice in a saucepan. Boil and then simmer 5 minutes. With cake still warm, poke with a fork and brush syrup on top.
Recipe adapted from Crazy for Crust http://www.crazyforcrust.com/2015/06/lemon-snack-cake/

Lemon Snack Cake Pinterest Whisk Together

Lemon Blueberry Zucchini Bread

Lemon Blueberry Zucchini Bread-3102 on Whisk Together

Exercise:  I like this Upper Body and Cardio workout because you get upper body strength training in while also doing cardio intervals.  The upper body strength training usually doesn’t make you sweat, but alternating like this helps gets your heart going.

If you are stuck in the middle of nowhere and can’t jump and can’t go more than 3 feet in either direction, then this video is for you.  Low Impact Functional Strength workout is 55 minutes of balance, coordination and something different.  Brutal low impact is also great for those that cannot handle high impact workouts that include jumping, but still get a great heart-pumping workout in.  I know it is hard sometimes to work out especially in apartments or when someone lives beneath you.

Lemon Blueberry Zucchini Bread-3374 on Whisk Together

Book:  Here are some of  quotes from “Death by Food Pyramid” by Denise Minger.

Why you usually can’t believe someone even with “credentials”:
“One of the more disturbing examples of “credential fraud” is that of Henrietta Goldacre, who received a diploma from the American Association of Nutritional Consultants (AANC) in 2004. Although she might sound plenty qualified to steer you toward a healthier diet, you’d want to think twice before enlisting her services. Not only did Henrietta earn her certification while dead; she was also a cat.”

Although I think the government is one big and easy target in addition to a lot of quacks out there, here is another good line:
“Asking the Department of Agriculture to promote healthy eating was like asking Jack Daniels to promote responsible drinking.”

You can also learn about the crazy Minnesota Starvation Study.  It would be totally impossible to do today… legally anyway.  36 men ate their regular number of calories and had 6 months of starvation.  How many calories?  1,570 per day.  Weight loss was expected at 25% reduction in weight.  Ancel Keys headed the project:  the man who brought us “fat is bad”, the Body Mass Index, and popularizing the Mediterranean diet.

Lemon Blueberry Zucchini Bread-3114 on Whisk Together

Recipe:  I really, really love fruit if you can’t tell.  This bread is sooo moist it is crazy!  I love the bright flavor of the bursting blueberries and the lemony background notes.  The zucchini keeps the bread super moist and gives the bread pretty specks of green.

Bake these as mini muffins, muffins, mini loaves, loaves or any way you like.  Just watch the crust and it will all be good!  Now I need to go make some more….

These make GREAT gifts.  Bake a bunch of loaves or mini loaves and wrap to hand out.  Or store them in the freezer wrapped twice in plastic wrap and put into a freezer bag for safe keeping.  Just pull it out the morning or night before you need it!

I have made this with half AP and half white whole wheat.  You can use all AP flour of course.

Lemon Blueberry Zucchini Bread-3111 on Whisk Together


Lemon Blueberry Zucchini Bread
Author: Mary Ellen P. Riley / Whisk Together
  • 3 eggs
  • 1 cup vegetable oil or applesauce
  • 3 tsp. vanilla
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups shredded zucchini
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups white whole wheat flour (or whole wheat, or all-purpose)
  • 1 tsp. salt (I used kosher)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • zest from 2 lemons or 2 Tb. lemon juice powder
  • 1 pint fresh blueberries

**Update 3/31/19: I recently made this using 1 cup applesauce (instead of oil), 3 cups white whole wheat flour (instead of all purpose), frozen blueberries (Instead of fresh) and 1 cup brown sugar/.5 cups sugar instead of 2 cups of sugar total — Everyone still loved it**

*Pro tip:  take out some of the flour from the dry mixtures and add it to the blueberries.  Toss to coat.  This will keep the blueberries from sinking.

  1. Preheat oven to 350 degrees. Spray with baking spray or grease 6 mini loaf pans, or muffin pans or 2 – 9×5 loaf pans.
  2. In a medium bowl, add the eggs. Whisk together.
  3. Add the oil, vanilla and sugars. Whisk together. Fold in the zucchini.
  4. In a great big bowl, whisk together the dry stuff: flours, salt, baking powder and baking soda.
  5. Add the wet stuff to the dry stuff. Stir until barely combined and you still see streaks of flour.
  6. Add the blueberries and fold in gently.
  7. Divide the batter among the sprayed muffin or loaf pans.
  8. Bake mini loaves for 40-45 minutes.
  9. Bake muffins for 18-20 minutes.
  10. Bake mini muffins for 12-15 minutes.
  11. Bake a 9×5 loaf for 1 hour and 10 minutes – making sure to cover with foil about halfway through baking to avoid over-browning the top.
  12. Test with a toothpick – it should be free of liquid and may have a few tiny crumbs. Keep testing as sometimes adding more pans to the oven can affect bake times. The tops should be light golden brown and some of the loaves will have cracked tops with no liquid in the middle.
  13. Let it cool for about 10 minutes. Turn it out onto a wire rack to cool longer.
Recipe adapted from allrecipes.com


Granola Blueberry Muffins

Granola Blueberry Muffins-2650 on Whisk Together

Granola works great: on top of yogurt, on baked fruit as a crisp topping, in a fruit salad, muffins, with milk, making homemade granola bars, or I just consume copious amounts out of it from the pantry.

Granola Blueberry Muffins-2672 on Whisk Together

This granola muffin recipe is amazing!   It must start out with GOOD granola though.  The granola is the star of the show.  Using fresh or frozen blueberries added additional liquid to the original recipe, so dried blueberries need to be used per the instructions.  Or, the liquid amount needs reduced by about 3 tablespoons.

Granola Blueberry Muffins-2666 on Whisk Together

If you don’t have dried fruit, it can be removed from the recipe and still be successful.  I have made these using whole wheat and using white whole wheat flour which both work well.   As a personal preference, the family likes the white whole wheat flour just a little bit better.

This recipe is an adaptation of my pancake recipe.  I have been working on other recipes based on it as well that will be coming up soon!  The ratio of the ingredients is the same and starts with 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.  2 cups of buttermilk for pancakes or reduce to 1 and 1/2 cups for muffins.  2 eggs for pancakes, 3 eggs for waffles, 0 for muffins.  3 Tb. melted butter for pancakes, 6 Tb. butter for waffles, 1/3 cup oil for muffins – or substitute applesauce.

Granola Blueberry Muffins-2676 on Whisk Together

Instead of using blueberry granola with dried blueberries, there are a hundred other ways to use this recipe:

You could use a Maple Granola with dried cherries.

Chocolate Granola with mini chocolate chips.

Cranberry Granola with 1 tsp. orange zest.

Honey Granola with pumpkin puree substituted for some of the oil.

Tropical Granola with dried pineapple bits.

Regular Granola with raisins and 1 tsp. cinnamon.

Granola Blueberry Muffins-2679 on Whisk Together

Granola Blueberry Muffins
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 muffins
Whole Wheat muffins with berries and crunchy granola topping!
  • 2 cups (8 ounces) white whole wheat or whole wheat flour
  • 3/4 (5.7 oz) cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (3.5 oz.) Granola
  • 1/2 cup dried blueberries
  • 1 and 1/2 tsp. vanilla extract
  • 1/3 cup coconut oil, melted and cooled to room temperature(or canola oil)
  • 1 and 1/3 cups milk
  • 4 tsp. lemon juice (fresh or bottled)
  • Topping:
  • 1/2 cup granola
  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners or spray with baking spray.
  3. In a great big bowl, mix the dry ingredients: flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional), granola and dried blueberries.
  4. In a medium bowl, mix the wet ingredients: vanilla, applesauce (or oil), milk and lemon juice.
  5. Add the wet ingredients into the dry ingredients. Fold until just combined. Do NOT overmix.
  6. Divide between the 12 muffin wells. They can be filled all the way to the top.
  7. Sprinkle extra 1/2 cup granola on top of each muffin. Press gently to adhere to the batter.
  8. Bake for 14-17 minutes. To test for doneness, insert a toothpick into the center and it should not have any batter stuck to it.
  9. Cool on a wire rack. After 10 minutes, remove the muffins from the pan and cool directly on the rack.
If using fresh/frozen blueberries, reduce the liquid by 3 tablespoons.[br][br]Please weigh the flour for best results. If the flour cannot be weighed, spoon the flour out of the container into a measuring cup.


Muffins and Mixes

Cajun Seasoning
Chocolate Syrup
Garlic and Herb Marinade
Instant Chocolate Pudding
Instant Vanilla Pudding
Snow Cone Syrup
Taco Seasoning

100% Whole Wheat Blueberry Muffins
Apple Pecan Muffins
Blueberry Muffins
Doughnut Muffins
Granola Muffins
Lemon Blueberry Yogurt Muffins
Lemon Raspberry Yogurt Muffins
Morning Glory Muffins
Paleo Apple Muffins
Perfect Muffins
Skinny Monkey Muffins
Super Banana MuffinsWhole Wheat Blueberry Muffins

Apple Pecan Muffins

With school starting, it is a little more hectic in the morning and needing a quick breakfast is sometimes essential.  These muffins are almost like morning glory muffins, but without the carrots and raisins.

**Updates on Recipes**
1.  Bad News:  I made the baked apple oatmeal with the oatmeal sitting overnight, so all I would have to do is throw it in the oven the next morning.  The texture was really bad.  I wouldn’t recommend making it the night before.

2.  Good News:  I used my honey whole wheat roll bread dough to make some cinnamon rolls.  They tasted AWESOME!  What a great way to make healthier cinnamon rolls with whole wheat flour.  Of course, I made the dough in the bread machine which made it extra easy.  I even let them all sit in the fridge overnight instead of the 30 minute rise, and this worked out great.

3.  I found and purchased Kellogg’s Whole Grain Brown Rice Krispies.    I have seen the ingredient for years listed in healthy cookbooks, but could never find the product.  Reviews on Amazon are really good or really bad.  I guess we will see! I didn’t notice they had BHT in them.  I always have to shop with kiddos – sigh – can’t win them all!  Of course Kellogg’s has to ruin a product like they always do.

Apple Pecan Muffins
yield 15 muffins

2 cups oats
1 and 1/4 cup AP flour or white whole wheat flour
1/2 cup brown sugar
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup buttermilk (or 1 Tb. lemon juice and add milk until hits 1 cup mark)
2 Tb. oil or applesauce
1 egg
1 cup shredded apple (2 apples; you may want to stash this in water spiked with a little lemon juice to prevent browning)
1/2 cup pecans, toasted and chopped

1.  Preheat oven to 400 degrees.
2.  In a great big bowl:  mix oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon.
3.  In not so big of a bowl:  mix buttermilk, oil and egg.
4.  Add wet to dry and mix together a little bit.  Then add shredded apple and pecans.  Stir until just barely combined.  Some flour showing is okay.
5.  Bake 23-25 minutes.

Granola Muffins

Yum-O!  These are quick and easy .  They tasted fresh and moist even 3-4 days kept in an airtight container.  I think they are probably as good as the granola you put into them.  I used Trader Joe’s Granny’s Apple Granola.  Oh my – it tastes JUST like you’re eating apple crisp.  But without all the baking.  Probably the best granola I’ve had from a box.  I liked how it worked here, but feel free to use your homemade granola or favorite store-bought.

For egg allergy people – this recipe has NO eggs!

Granola Muffins
yield 12 muffins

2 cups white whole wheat or whole wheat flour
1 cup brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon (if it goes well with your granola choice)
1 cup prepared granola
1 tsp. vanilla
1/3 cup vegetable oil or applesauce
1 and 1/2 cups buttermilk (or sub 1 and 1/2 Tb. lemon juice and fill with milk until hits 1 and 1/2 cups)

1.  Preheat oven 400 degrees.  Prep muffin pan with liners or spray with Bakers Joy.
2.  In a great big bowl:  mix up your flour, sugar, salt, baking powder, baking soda, cinnamon and granola.
3.  In a slightly smaller bowl:  mix up your vanilla, oil or applesauce and buttermilk.
4.  Dump wet into the dry and stir until just barely combined.
5.  Scoop the mixture evenly into the 12 wells.  These can go almost to the top without much worry.
6.  Bake 16-18 minutes.  Cool on wire rack for about 10 minutes.  Then remove muffins and let them cool on the wire rack.

Recipe from King Arthur Flour

100% Whole Wheat Blueberry Muffins

Normally, I like to substitute applesauce for oil.  Usually there is enough fat in the butter slathered on the muffin/pancake to allow the fat soluble vitamins to work their magic.  There is fat in the buttermilk too though.  The applesauce gives it more flavor, too than the bland oil.  I had posted previous blueberry muffins before and they are good.  They taste more like a bakery blueberry muffin.  These I just love, however, that could be because I have been eating mainly non-processed foods and whole grains for so long that the regular stuff doesn’t taste as good to me.  100 days of real food?  Uh, yeah I started that like a year ago when trying to lose weight!  Too bad I didn’t make it into a webpage and been a pinterest star!  Ha ha!  (You know I’m kidding, right?  Actually as the oldest of 5 girls in one household I have a need for attention complex.  LOL)

Why I love this recipe:  It is a standard muffin recipe.  I don’t need to get my beaters dirty and everything is usually on hand.

Plus these are WAY better than the new Duncan Hines “Simply” blueberry muffins.  I had to throw all of those away because they tasted disgusting!

Whole Wheat Blueberry Muffins
yield 12 muffins

2 and 1/4 cups white whole wheat flour
1 cup brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon, optional (I omitted)
1 cup blueberries, fresh or frozen (I used frozen Wyman’s wild blueberries)
1 tsp. vanilla extract
2-3 drops of fiori di sicilia extract, optional
1/3 cup vegetable oil or applesauce (I used applesauce)
1 and 1/2 cups buttermilk or 1 and 1/4 cups of liquid whey
*I did the usual buttermilk substitute and added 1 and 1/2 Tb. of lemon juice to a measuring cup and filled to the top with the 1 and 1/2 cup line with milk.  Let sit for 5 minutes.

toppings:  cinnamon and sugar, coarse sparkling sugar, or none

1.  Make your buttermilk if you don’t have the real stuff.
2.  Preheat oven to 400 degrees.  Grease the 12 cup muffin tin or put in liners.  Grease the top of the tin too so the muffin tops never stick.
3.  In a great big bowl, whisk together your dry ingredients.  Flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional) and blueberries.
4.  In a medium sized bowl, whisk together (you can use the same whisk!) the vanilla, extract if you have it – completely optional, vegetable oil or applesauce and buttermilk or whey.
5.  Add wet to dry ingredients.  Fold until just combined.
6.  Fill each cup pretty much near the top.  Sprinkle cinnamon and/or sugar if you like.  Bake  18-20 minutes using the toothpick test.
7.  Let sit for 10 minutes and remove to a wire rack to finish cooling.  Not as very important when doing family muffins, but really important with liners and making for other people and extremely important when doing cupcakes!

recipe adapted from King Arthur Flour

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