Blueberry Muffin Time

Blueberry Muffin Time

I get a craving for blueberry muffins about once a month, and oddly enough, it’s never during breakfast. It’s usually occurs around dinner time, and for some reason, a blueberry muffin is the only thing that will satisfy me.

So last night I resorted to my favorite blueberry muffin recipe from Elise over at SimplyRecipes, but made a few adaptations as I was looking for a slightly healthier muffin. So I don’t end up looking like a muffin.

Whole Wheat Blueberry Muffins

2 cups of whole wheat flour
1 cup of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1/4 cup of brown sugar

Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, cream butter and one cup white sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Sprinkle tops with brown sugar. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Categories: Appetizer, Recipes


  1. Really good – but only if you eat them straight out of the oven with a little bit of butter (or spray butter, in your case). They were average on day two.


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