Best 4 Whole Grain Blueberry Muffins Recipes

WHOLE GRAIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Place the oats in blender container and process until fine flour.
• In a medium bowl, thoroughly mix oat flour, oat bran and pastry flour; stir in baking powder and soda.
• In a separate bowl, mix together the egg substitute, buttermilk and oil.
• Add the wet ingredients to the flour all at once and stir to moisten.
• Gently stir in rinsed and drained berries and spoon batter into muffin tins that have been sprayed with non-stick cooking spray.
• Bake in preheated oven for 25 minutes or until lightly brown.

VEGAN WHOLE-GRAIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Grease 12 muffin cups.
• Sift together flours, sugar (if using), salt, and baking powder. Make the "egg" in a large glass measuring cup and add oil. Add enough soy milk to make 1 cup liquid. (If using a liquid sweetener and/or pumpkin add it to this mixture.).
• Add the liquid ingredients to the dry ingredients and mix well. Fold in blueberries.
• Spoon batter into prepared muffin cups, filling appx. 1/3 full.
• If using topping, mix topping ingredients together using your fingertips until mixture is the size of small peas. Sprinkle mixture on top of muffin batter in muffin cups.
• Bake at 400 degrees F. for 25 minutes until muffin tops are golden.

WHOLE GRAIN BLUEBERRY-FUL MUFFINS

Steps:

• Mix dry ingredients in a large bowl.
• Make a well in the center of the mix and add wet ingredients.
• Mix just until combined, then fold in berries.
• Bake 18-20 minutes at 400.

WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL

Steps:

• Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
• Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
• Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
• Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
• Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
• Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
• Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
• Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.