Breakfast in a hurry – one of the most tempting of the “convenience foods” especially on rushed school mornings. One of my favorite quick ways to make a nourishing, real breakfast is to make muffins ahead of time, freeze them, then put them in the oven in the morning as we’re all getting ready. When the muffins have some time in the oven, they come out tasting “just baked” and my time preparing breakfast in the morning is whittled down to just a few minutes. How convenient.
Last year, I wrote a post where I gave you my favorite healthy breakfast ideas. Here are a few more of my favorite morning recipes:
Cheesy Bacon and Egg Scramble (can be made in under 10 minutes)
Whole Wheat Waffles (make them on the weekend, freeze, and reheat in the oven)
Knock-Your-Socks-Off-Granola (we have bowls of this with milk for a quick breakfast)
Whole Wheat Buttermilk Pancakes
Gluten Free Waffles
Cherry Coconut Granola
Print This RecipeWhole Wheat Blueberry Muffins
I also have an option for a soaked method. When wheat is soaked overnight in an acid liquid (such as buttermilk or lemon juice) it releases the phytic acid and can make it easier to digest. Makes 16 muffins
For the batter:
3 cups plus 2 tablespoons whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons unsalted butter, softened
2 tablespoons coconut oil
3/4 cup organic whole cane sugar or sucanat
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1 1/2 cups frozen blueberries
Directions:
Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk flour, baking powder, baking soda and salt in a medium bowl and then set aside.
Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the extract. On medium-low speed, beat in the dry ingredients in two batches, alternating with the buttermilk, until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups so each cup is 3/4 full. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Soaked Method: Stir together flour and buttermilk in a large bowl. Cover and leave at room temperature overnight. The next day, add the baking powder, baking soda, and salt and whisk to combine. The dough will be very thick. Cream 1 cup whole cane sugar, butter and coconut oil for 1 minute on medium-high speed in a standing mixer. Add eggs one at a time, followed by the vanilla extract. On low speed, add flour mixture in small pieces (I like to pull pieces off by hand, about 2 tablespoons each), one at a time and continue until all pieces are added. Turn off mixer and stir a few times with a wooden spoon to make sure all of the batter is blended. Fold in blueberries.Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Gluten Free Blueberry Muffins
Makes 16 muffins
For the batter:
1 cup oat flour (make sure it’s gluten free)
1 cup arrowroot
1/2 cup sorghum flour
1/2 cup brown rice flour
1 1/2 teaspoons unflavored gelatin
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons unsalted butter, room temperature
2 tablespoons coconut oil
3/4 cup organic whole cane sugar or sucanat
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 1/2 cups frozen blueberries
Directions:
Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside.
Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. On medium-low speed, beat half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
{ 33 comments… read them below or add one }
These look fabulous! I have all of those ingredients in my pantry….time to get baking!
For pastry flour, did Bob’s Red Mill have the same dryness like it did in the hamburger buns? (I still have a bunch leftover from that recipe.) Thanks!
Yes, it does. After my testing with that brand of whole wheat pastry flour, I don’t use it anymore. If you don’t want to waste the flour, then I’d make this recipe and reduce the flour to just 3 cups and add an additional 2 tablespoons butter. They won’t turn out exactly as the recipe intends, but they will still be really good! (Or make them as the recipe is written, and eat them warm with a pat of butter inside. That should make them moist!)
Thanks Carrie!
These look great!
How many calories are in each whole wheat blueberry muffin and the grams of sugar? Do you have the nutritional info in your cookbook? They sound very good! Thanks,
Chris
I don’t have nutritional info for each recipe. I focus mainly on whole, unprocessed foods (in moderation) over counting calories, fat, sugar, etc. There are several cooking softwares out there that you can enter recipes and it will give you the nutritional value. My favorite is MacGourmet. Sorry I can’t be more helpful!
I love the variations here. And these look very moist and fluffy which is hard to do sometimes with alternative flours. I’m going to try these for sure.
Buttermilk adds so much to muffins, doesn’t it? These both look like muffins I could definitely sink my teeth into.
With all the back to school craziness these will be perfect for those hectic mornings!
I know you mentioned the type of pastry flour you prefer over Bobs Red Mill but I can’t remember and it’s not in your pantry. Can you post it here for me, please?
I like the ww pastry flour in the bulk section at Whole Foods and also, Hodgson’s Mill, Great River, Arrowhead Mills, or you can always grind your own soft wheat flour.
Great breakfast recipes Carrie. Love the muffins 2 ways
Gonna have to try the soaked ones! More convenient breakfasts would help my quest to not spend so many hours each day cooking. Next on my list is to see if there’s such a thing as a Weston-Price approved granola — maybe something soaked and dehydrated.
I actually have a soaked and dehydrated granola in my book. You can swap out the fruits and nuts in the recipe to make all sorts of combinations.
And if you don’t have time to make it yourself Marcy check us out. Eight delicious flavors delivered to your door!
And if you don’t have time to make it yourself Marcy, check us out. Eight delicous flavors delivered to your door!
Good grief, those look amazing.! And I like the idea of freezing them and grabbin’ one when you need it. Brilliant!
What would I be able to substitute for the gelatin in the GF muffins?
I’m assuming your asking because your vegetarian? If so, there are a few vegan/kosher gelatins. Here’s the link to read about those brands. http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx Or, you could try using 1 teaspoon of xanthan gum. I haven’t tested this, so I can’t say for sure that this would be the perfect amount, but it’s a great place to start.
These look delicious, Carrie. I’ll have to try the soaked method.
If you came up with the recipe then I know these are going to be the absolute perfect thing to nibble on in the AM. Oh, and thanks for the link love! Girl, I eat your granola every day practically!
I was just thinking that I haven’t made muffins to freeze in a long time. These look great! Now that I’m comfortable grinding my own flour, I’m going to take baby steps for soaking. Thanks for giving that option.
I love my freezer as well. I always freeze waffles and pancakes but have yet to freeze muffins. I think you are on to something! These are Isaac’s favorite…I am going to have to follow your lead.
Made these muffins this morning…we didn’t have buttermilk so I used yogurt and it worked well.
Love the muffins they are delicious!
These sound fabulous! I’m liking the whole wheat ones!
Looking forward to making these this afternoon, will try the soaked method next time. Thanks for the pastry flour recommendation, our grocery store doesn’t carry it at all so I have to order it online. Does anyone have a suggestion for the best place/price to order? Thanks! Oh, and Carrie, we just finished up the whole wheat waffles from last week, there were a winner in our house!
I was wondering how you freeze your muffins (and pancakes). Do you place them all in one zip-lock bag, or do you freeze them individually and then put in a bag? Would you wrap them? Really enjoy your blog!
After they are completely cooled, you can either place them all in a large ziploc or a large glass pyrex container. No need to wrap them.
This muffins were so delicious. I first made them this past weekend. Made them without soaking and then I made them this morning but I used the soaking method this time. I really do think I like it better soaked. The muffins turned out more moist. This recipe is a keeper for my files. I picked five gallons of organic blueberries this summer so I’m good to go for a while.
I’m so glad you enjoyed them – and that you tried the soaked version! Thanks for the feedback!
I so need a batch of these in my freezer for school mornings.
Blueberry muffins are always a hit with my family, but I am always reluctant to eat them (or any muffin), but whole wheat or gluten free would be so much healthier! Thanks for the options, can’t wait to try them!
{ 2 trackbacks }