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White Whole Wheat Blueberry Muffins Recipe

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Wednesday, February 8, 2012
White Whole Wheat Blueberry Muffins PT15M PT25M PT60M Breakfast whole wheat, breakfast, muffins, blueberries, healthy

Homemade white whole wheat blueberry muffins on a plate
A twist on the traditional morning blueberry muffin. These white whole wheat blueberry muffins provide extra fiber and slightly less fat and sugar than traditional blueberry muffins.

I've cut out a lot of refined white flour from my diet and replaced it with whole wheat flour. Muffins don't seem to come out as good with whole wheat flour though.

Muffin's may not be the best food to eat when trying to lose weight and get back in shape but I love them so I keep them in moderation. I've been trying to find a way to make them a little healthier.

Recently I discovered King Organic Arthur White Whole Wheat Flour at my local grocery. (There's a non-organic version that I found on Amazon that is cheaper if you buy in bulk.) It's a little bit expensive even compared to whole wheat flour. I'm not that concerned about buying organic or not so hopefully my grocer starts to stock the cheaper non-organic version.

White whole wheat flour is made from hard white spring wheat instead of the red wheat used in traditional whole wheat flour. King Arthur claims it has the same nutrition as red wheat flour but is lighter colored and milder flavored. Other sourced I found online confirm this.

So it's muffin time!

Conclusion

Nutritional facts table for my homemade white whole wheat blueberry muffin recipe
The muffins came out pretty good. They're not as light as using refined flour but they're fairly soft and they taste very good. They're a little more dense than muffins made with refined flour but not by much. I plan on using the King Arthur White Whole Wheat Flour again and also possibly with regular whole wheat flour to compare.

Even these muffins aren't great in terms of health and nutrition but they are better for you than the huge store bought white flour muffins.

Even with the expensive organic white whole wheat flour these muffins are economical coming at less that $0.50 cents per muffin. Using regular whole wheat flour brings it under $0.40 per muffin. Hopefully I can find cheaper white whole wheat flour.

I've included my muffin recipe in this post. It's a variation of the Banana Muffins II recipe from ABI_GODFREY on allrecipes.com. Up until this point I've only made this recipe with white flour and have had good results.

Calories and Macros:

Calories Carbs Fat Protein
153 27.5g 4.0g 3.4g

Makes 8 muffins (my pan is an 8 muffin pan).

Ingredients:
  • 1 cup King Arthur White Whole Wheat Flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1/2 Cup sugar
  • 2 Tablespoons melted butter 
  • 2 Tablespoons nonfat yogurt
  • 1 Tablespoon cup low-fat milk
  • 1 egg
  • 1/3 pint blueberries (or 2 large bananas)
  • 1/4 teaspoon vanilla extract (optional)
  • 2 teaspoon cinnamon (optional)
Directions:

Pre-heat oven to 450 degrees (F).

Bowl with melted butter, sugar, yogurt and egg.
Melt butter in a small bowl. I just throw it in the microwave for less than a minute until most of it has melted and then let it cool a bit.

Mix 1/2 cup sugar, egg and yogurt into the melted butter. Add vanilla extract and cinnamon if you like. This mixture should have the consistency of a loose applesauce.

In a large bowl mix (or sift if you have a sifter) the flour, baking powder, baking soda and salt.

Large bowl with white whole wheat flour, baking powder, baking soda and salt.
Pour butter/egg/sugar mixture into the large bowl and mix together with a spoon.

The consistency should be about that of warm peanut butter. Not thick like cake mix or thick like cookie dough mix. Somewhere in between. Almost like a very, very sticky bread dough. It should be thick enough that you have to use two spoons to get it into the pan, not pourable.

Use low-fat milk to thin the mix if necessary.

Fold whole fresh blueberries (or mashed bananas) into the mix.

Use two spoons to fill your muffin pan holes up around 3/4 of the way. You can either grease the pan with butter or use the paper muffin inserts. I like to use the paper muffin pan liners because they remind me more of store-bought muffins but either should work fine.

Most of the blueberries seem to end up in the bottom so I like to press a few blueberries half way into the top of the muffin batter after spooning into the muffin pan.

Muffin pan filled with white whole wheat blueberry muffin batter


Mix 1 tablespoon sugar and 1 teaspoon cinnamon together in a bowl. Sprinkle lightly over the tops of the muffins. (optional)

Bake the muffins for around 5 minutes at 450 degrees F then 20-25 minutes at 350 degrees F in the oven. You'll know when they're done when you tap the top of the muffin and it springs back. If they're not done and you tap the top of the muffin it will deform. It reminds me a bit of shaving foam with a protective coating.

White whole weat blueberry muffins backing in oven


When muffins are done remove them from the oven and allow them to cool for 10 minutes in the pan then carefully remove them from the pan and let them cool on a rack for roughly 20 minutes.

How To Get Big Muffin Tops

Big Muffin Top
Everyone loves big muffin tops like they get at their favorite bakery or cafe but a lot of people have a hard time creating that same big muffin top at home.

Bakeries use large muffin pans that create bigger muffins in general. You can buy this larger type pan yourself but I find those muffins too big. I usually cut them in half so I prefer to just make the smaller ones and save the hassle of cutting them.

You can still get big puffy muffin tops with small muffin pans at home. The key is in the baking temperature and stiffness of the batter.

For big muffin tops, the batter must be fairly thick so it can hold up when it rises in the oven but not too thick as to make a muffin that is too dense. Imagine a very wet, sticky bread dough before you add all the flour. It should not be pourable. You should need 2 spoons to get it into the muffin pan because it will stick to the spoons.

The other key factor for creating muffins with big tops is baking temperature. I start the baking at 450 deg F for around 5 minutes, then lower the temperature to 350 for the rest of the baking cycle.

Lastly, make sure you make enough muffin batter to fill your muffin pan all the way up to the top. Not the 2/3rds full that other recipes recommend.

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