Blueberry Muffins

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 

Whole Wheat Blueberry Muffins

Serving Size: Makes 16 muffins

Whole 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.

Ingredients

    For the batter:

  • 3 cups plus 2 tablespoons sprouted 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

Instructions

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

Serving Size: Makes 16 muffins

Gluten Free Blueberry Muffins

Ingredients

    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

Instructions

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.

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42 Comments

    • Deliciously Organic

      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!) :)

    • Deliciously Organic

      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!

    • Deliciously Organic

      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.

  1. 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.

  2. Brooke @ Food Woolf

    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!

  3. Kelly

    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!

  4. Laurie

    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!

  5. Kay

    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.

  6. Christi

    We’re having the whole wheat muffins right now! I accidentally used hard white wheat instead of soft, but they are still delicious. I will definitely try soaking them when I have the time. I used kefir instead of buttermilk, too.

    • Deliciously Organic

      I haven’t tested it with the gluten free flours, but I think it would work just fine. Follow the instructions for the ww soaked version, but use the gf ingredients (add the gelatin the next day with the baking soda otherwise you might have a loose jello on your hands!). If you give it a try, please let me know how it goes! :)

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