Whole Wheat Blueberry Muffins are made with frozen blueberries and white whole wheat flour. Split them open when still warm from the oven and add some butter for a perfect little breakfast treat!
As we’re smack in the middle of fall, preparing for Thanksgiving, excited to countdown to the 25 days of Christmas, readying our snow boots, shovels, and scrapers, strategizing our Black Friday and Cyber Monday shopping plans, I can’t help but miss summer a little. Just a tinsy little bit.
Mostly for the long days. And all of the fresh seasonal fruit that’s available. I love to preserve summer’s seasonal ingredients, like strawberries, pickles, and tomatoes, in little jars, and I did a bit more preserving this past summer by freezing a good amount of carrots and peas that we grew and a whole bunch of blueberries we picked.
I hadn’t thought much about using the freezer as a mechanism for preserving fresh fruit and vegetables at home, though I had a kind of “duh” moment when I realized it really is a fantastic way to preserve if you have even a little extra freezer space available. That’s how this whole wheat blueberry muffin recipe came about.
I almost smugly dipped that measuring cup into my bag of painstakingly hand-picked berries knowing exactly where they came from, who they were picked by, and how lovingly they were washed, dried, and flash frozen.
That is to say: from a sweet organic Maine u-pick farm, by Kyle and my hands, and very much so. Those berries apparently mean a lot to me and I’m not going to use them on any old recipe.
I had long-promised Kyle a batch of blueberry muffins with those berries and I think he was surprised when I whipped out the frozen berries one Sunday morning to make them. I think he was even more surprised when I confessed I had made them with all white whole wheat flour.
I wasn’t surprised by the flour though. It imparts such a lovely hearty flavor without weighing the muffins down and makes them all the more crave-able with hot butter seeping down into the crumb.
These whole wheat blueberry muffins are a winner in our book and since you can find frozen blueberries in nearly every grocery store these days, I hope they’ll become a winner in your books too.
Summer may be long gone now, but you can still eat like you’re on summer vacation!
More Blueberry Recipes!
If you love blueberries like I do, you’ll also love some of my other recipes. These blueberry hand pies are sweet little handheld pies that make a great summer dessert.
Peach blueberry cobbler blends 2 delicious fruits into one absolutely amazing dessert. Just add some vanilla ice cream and dig in!
More Blueberry Muffin Recipes!
I’ve almost lost count of how many blueberry muffin recipes I’ve shared on this site. Here are some of my other favorites:
Whole Wheat Blueberry Muffins
Whole wheat blueberry muffins are made with frozen blueberries and white whole wheat flour which make them extra hearty and filling. Forget your mixer and bust out your muscles to make these simple whole wheat blueberry muffin recipe by hand any day of the week.
- 2 cups (10 oz) white whole wheat flour
- 1 tbsp baking powder
- ½ tsp table salt
- 1 large egg
- 1 cup (7 oz) granulated sugar
- 4 tbsp (½ stick) unsalted butter, melted and cooled slightly
- 1 ¼ cups (10 oz) sour cream
- 1 ½ cups frozen blueberries, preferably wild
- Coarse sugar
- Preheat oven to 350° F. Spray a 12-well muffin tin with baking spray.
- Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg for about 20 seconds then vigorously whisk in the sugar until the mixture is thick, about 30 seconds. Beat in the butter in three small additions and then whisk in the sour cream in two additions until just combined.
- Toss the frozen blueberries with the dry ingredients to coat well. Fold in the wet ingredients until the mixture is just combined and no large streaks of flour show - flecks of flour are ok - and the batter is thick.
- Using a large cookie scoop (about 2 ½-inch diameter), divide the batter between the well of the muffin tin. Sprinkle generously with coarse sugar. Bake for 25-30 minutes, rotating the pan 180° halfway through, until the muffins are golden brown and they spring back easily when gently pressed. Invert the muffins onto a wire rack and cool for at least 5 minutes before serving.
adapted from Baking Illustrated
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I just love how simple these are! A classic blueberry muffin makes me weak in the knees!