Whole Wheat Blueberry Muffins
Recipe - Coal Harbour
Whole Wheat Blueberry Muffins
Prep Time15 Minutes
0Cook Time20 Minutes
Ingredients
2 cups (500 mL) Western Family All Purpose Flour, spooned in
1 cup (250 mL) Western Family Whole Wheat Flour, spooned in
1 cup (250 mL) white sugar
1 tbsp (15 mL) Western Family baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
3 large eggs
1 cup (250 mL) milk
1/4 cup (60 mL) Crosby’s Fancy Molasses
1/4 cup (60 mL) Western Family Canola Oil
2 tsp (10 mL) Western Family vanilla extract
2 cups (500 mL) blueberries
Directions
- Preheat oven to 400°F (200°C) and line muffin tins with papers.
- In a medium bowl whisk together liquid ingredients.
- In a large bowl whisk dry ingredients.
- Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds). Batter will be lumpy and will break into coarse globs.
- Pour into muffin cups and fill to the top.
- Bake at once until golden brown, about 20-25 minutes.
If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.
15 minutes
Prep Time
20 minutes
Cook Time
0
Servings
Directions
- Preheat oven to 400°F (200°C) and line muffin tins with papers.
- In a medium bowl whisk together liquid ingredients.
- In a large bowl whisk dry ingredients.
- Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds). Batter will be lumpy and will break into coarse globs.
- Pour into muffin cups and fill to the top.
- Bake at once until golden brown, about 20-25 minutes.
If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.
