I have a mind to develop a recipe for a muffin that is actually healthy. I love muffins and their compact shape makes them perfect for the busy gal-on-the-go, however eating a puff of cake first thing in the morning makes makes said gal feel terrible. So I’ve decided to embark on my mission and document the process. First up are Whole Wheat Blueberry Muffins.
I used a Barefoot Contessa Recipe, I know her recipes aren’t known for their health benefits, but I wanted to start with a great muffin recipe and see what can be cut out in the future. I used all organic ingredients and substituted 1 cup of organic whole wheat flour for 1 of the 2 1/4 cups of white flour called for by Ina’s recipe. I was inspired by Sarah and this whole wheat zucchini bread recipe. The muffins were delicious, laced with a sweet nuttiness from the whole wheat flour! Next time I will try using more of the wheat flour as I really enjoyed the flavor.
To make the version photographed above use all organic ingredients and substitute 1 cup of wheat flour for one cup of white flour in the recipe below.
Ina Garten’s Blueberry Coffee Cake Muffins
makes 16 muffins
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
8 Comments on Whole Wheat Blueberry Muffins
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[…] muffin left behind is my motto these days. I’m really in love with muffins. Currently my favorite is our Strawberry Morning Muffins from last week’s Easter Brunch. […]
Julie and LaurenFebruary 3, 2011 at 9:23 am (12 years ago)
Those look so good, Lydia! I have been denying myself of muffins for years now since they can often be so bad for you, but maybe I will try out your new healthy recipe. So moist and delicious!
AnjaliFebruary 3, 2011 at 11:00 am (12 years ago)
I ate one of these this morning! So tender and not too sweet — I was going to ask for the recipe, but you beat me to it. Yum!
applesandonionsFebruary 3, 2011 at 12:50 pm (12 years ago)
Thanks ladies! Yes Anj the wheat flour cut through the sweetness and the sour cream made them so tender. Next time I’ll try buttermilk or Greek yogurt. Julie I totally understand you pain about avoiding muffins! We will find a solution. xo, LEH
ILARIOFebruary 3, 2011 at 7:35 pm (12 years ago)
Documentation and publication of wonderful tasting muffins that are GOOD for you would be fabulous–Please take your ambition to fruition! Send me the first book, I’ll PAY!
JaneFebruary 3, 2011 at 9:17 pm (12 years ago)
Love the muffin liners…what do you use?
JenniferFebruary 5, 2011 at 10:23 pm (12 years ago)
Yes, was just going to ask about those liners. Is that parchment paper? Please do a post about how you do that! 🙂
applesandonionsFebruary 6, 2011 at 6:30 am (12 years ago)
I bought those darling muffin liners at Sur la Table, truthfully they inspired me to make the muffins! Jen if we figure out how to make them ourselves we will do a post for sure. For now you can by them at baking stores. xo, LEH