Whole Grain Blueberry Muffins

I know your probably saying to yourself…Blueberry Muffins…come on Heather!  But I have to tell you that blueberries are a favorite in my house and so are muffins.  So when my hubby got up really early to head to a meeting I tossed and turned and couldn’t get back to sleep.  Since I couldn’t sleep I decided to head downstairs to the kitchen to make muffins for the girls breakfast.  As always, I try to change things up and add whole grains where I can.  It also makes me happy that the girls are getting whole grains into their little bodies.  If you haven’t used whole wheat pasty flour before don’t be afraid.  Whole wheat pastry flour can be used in place of white flour in many of your baked goods. Whole wheat pastry flour is a fine-textured whole-grain flour that is milled from soft white wheat. It is much different from whole wheat flour, which usually makes baked goods hard and dense. In contrast, whole wheat pastry flour has a texture and protein count similar to white flour, making it an easy and nutritious substitution.  These days you can usually find whole wheat pastry flour at your local grocery store or health food store (such as Whole Foods).  If your still hesitant you can always substitute all-purpose for these muffins. 

These muffins are super yummy and are one of my munchkins favorites which always makes me happy! 

Whole Grain Blueberry Muffins

Print Recipe

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups whole wheat pastry flour

1/2 cup white whole wheat flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 cup blueberries (fresh or frozen)

1 cup sugar

2 eggs

2 tsp pure vanilla extract

3/4 cup milk

Instructions:

Preheat oven to 375.  Spray a 12-cup muffin pan with cooking spray; set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.  Add the eggs one at a time until well combined.  Mix in vanilla.

With the mixer on low speed, add the flour and beat until just combine.  Add milk, beating until just combined; do not overmix.  Using a rubber spatula, fold in blueberries.  Divide the batter evenly among prepared muffin cups.

Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 20 to 25 minutes.  Transfer the pan to a wire rack to cool 10 minutes.  Serve warm or at room temperature.

Enjoy!!!