Perfect Whole-Wheat Blueberry Muffins

June 10th, 2008

Who would have known, a 100% whole-wheat muffin recipe can actually be moist and delicious!  Rachel and I typically have a big breakfast/brunch on the weekends and make a huge mess in the kitchen doing so.  I woke up a bit earlier than Rachel and decided to make her muffins the other morning as part of our regimen.  Now Rachel doesn’t usually like the whole-wheat goodness like I do so I wanted to do it right.  Well, taking some hints from my chocolate chip-cookie recipe (they were also so moist and delicious!), I whipped some muffins up that topped them all!  To help support local and more humane food practices you can try using milk from a local dairy, eggs from your local farmer’s market (or neighbor/co-worker as we do), and other locally produced goods as they are available near you.  Here’s what I did:

Ingredients:

• 2 cups 100% whole wheat flour
• 1 teaspoon baking soda
• 1 1/4 cups 1% milk (or buttermilk)
• 2 egg whites, lightly beaten
• 1/3 cup cold butter cut up into small bits
• 1/2 cup brown sugar (this helps with the moistness)
• 2 Tablespoons honey
• 1.5 cups fresh or frozen blueberries

Directions:

1. Preheat that ol’ oven to 350 degrees fahrenheit
2. Fill your muffin tin with unbleached paper cups
3. Beat the butter, egg whites and brown sugar until they become fluffy
4. Mix in the milk and honey
5. Next mix in the whole wheat flour and baking soda just until it is combined
6. Add the blueberries carefully and fold them in so they don’t get too crushed
7. Fill up your muffin cups 2/3 — you should get anywhere between 12 and 24 depending on the size of your muffin pans.  I made about 20.
8. Bake for about 30 to 35 minutes then enjoy the best whole-wheat muffins you ever have had!

I hope you enjoy them!