Yummy Whole Wheat Blueberry Mini Muffins
I'm always on the lookout for healthy snacks for my kids. I made these mini blueberry muffins with whole wheat flour instead of white flour, and of course blueberries are full of antioxidants, so I feel pretty good about letting the children eat these with breakfast, snack or after school.
You can use either fresh or frozen blueberries. The frozen berries tend to turn the batter purple; if you roll them in a little cornstarch before mixing them in that tends to help a bit. They're delicious made with either kind, even if sometimes they look kind of funny.
I usually have a bag of frozen blueberries (like the organic wild blueberries from Trader Joe's, which I used this time) in the freezer, so I can make these muffins whenever I want, even when blueberries are out of season.
Makes approximately 2 dozen mini muffins or 1 dozen regular muffins
Ingredients
- 1 1/4 cups whole wheat flour (I used Trader Joe's white whole wheat flour)
- 1/3 cup light brown sugar, packed, plus more for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 1 cup blueberries
Directions
Preheat your oven to 400ºF. Combine flour, baking powder, and salt into a large bowl.
In another bowl, beat the eggs, then stir in butter, milk, vanilla, and lemon zest. Add wet ingredients to the dry and stir until just combined.
Gently fold blueberries into the batter, making sure to distribute them evenly. Spoon the batter into a muffin tin (well greased or lined with muffin cups). Fill cups 3/4 of the way so the muffins have room to rise. Sprinkle tops with a little brown sugar.
Bake 10–12 minutes for mini muffins or 20–25 minutes for normal sized muffins. Let cool before serving.
