Friday, March 23, 2012

Blueberry Wholewheat Muffins

Oh muffins, how do I love thee? I make these for breakfast all the time. They are super easy to make, and convenient as a grab and go sort of breakfast. There are so many possibilities of what you can add to the muffin batter I am certain you will find a combination that you (and your kids) will love. They freeze beautifully!!

I put strawberries or blueberries in some and some leftover pear that I had on hand in others…and why not raisins?


  • 1 1/2 cups whole-wheat flour (I used Ashirvad Atta)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/4 cup oil
  • 3/4 cup orange juice or apple juice
  • About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
  • Muffin/Cupcake liners
  • ¼ cup white sugar


  1.      Heat oven to 400 degrees F.
  2. In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
  3. Make a well (hole) in the centre of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice.
  4. Mix the dry and wet ingredients together – do not over mix.
  5. Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter.
  6. Sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan.
  7. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:

  • blueberries
  • diced strawberries
  • peeled and diced pears
  • either diced or mashed up bananas and chopped walnuts
  • grated carrot and chopped walnuts
  • orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)
  • a mix of dried fruit bits
  • jelly

8.   After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date.

9.   Yield: 12 muffins