100% Whole Wheat Blueberry Muffins

I’ve fallen into a major breakfast rut this summer. Nearly every morning for at least the past two months, I’ve had the exact same thing – dry breakfast cereal (almost always Quaker Oatmeal Squares) eaten as a finger food straight from a ramekin. I know, so boring. But it’s easy and I can eat it while I work or take it on the go and eat it in the car if I need to be out the door bright and early.

My cereal addiction has replaced a Greek yogurt obsession that lasted for a majority of the winter and spring. It was so weird – one day I woke up and for no apparent reason Greek yogurt just didn’t sound good to me anymore, like a switch had totally flipped in my brain! We’ll see, maybe the arrival of fall will have me craving something else, but I’m still really digging cereal right now, and the nice thing is that if I get bored with one flavor, I just switch to another.

100% Whole Wheat Blueberry Muffins

These blueberry muffins actually pre-date my cereal addiction, so we’re going back to very early June when I made them. I’ve waited to post them only because I thought you might need a break after the madness that was Blueberry Week πŸ™‚

And actually the timing worked out well. School will be starting before long, and maybe you need on-the-go healthy breakfast ideas – these definitely fit the bill! They’re made entirely with white whole wheat flour. I’ve sung its praises before, but I really do love baking with it – you get the same whole grain goodness of traditional whole wheat flour without the bitterness I typically associate with it. The muffins are moist and tender, with some tang from the buttermilk and a slightly nutty flavor from the whole wheat flour. Oh, and the prep time to get them in the oven is about 5 minutes, so that’s a nice bonus too. Definitely a keeper!

100% Whole Wheat Blueberry Muffins

100% Whole Wheat Blueberry Muffins
adapted from King Arthur Flour

{Note: you could use frozen blueberries instead of fresh, but don’t thaw them.}

2 1/4 cups (10 oz) white whole wheat flour
1 cup (7 1/2 oz) packed light brown sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup fresh blueberries
1/3 cup canola oil
1 1/2 cups buttermilk, at room temperature
1 teaspoon vanilla extract
coarse white sparkling sugar (for topping, optional)

Preheat oven to 400 F. Line muffin pan with paper liners.

In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. Be sure to break up any clumps of brown sugar. Stir in the blueberries. Add the canola oil, buttermilk, and vanilla to a measuring cup and whisk to combine. Pour the wet ingredients over the dry and stir just until they are incorporated.

Divide the batter evenly among the prepared liners, filling each about 3/4-full. Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack.

Makes 14-16 muffins

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