It’s blueberry season – finally – and since I have a lot of whole wheat flour leftover from the Chocolate-Beet Cupcakes a couple of weeks ago, I decided to make these Whole Wheat Blueberry Pecan Muffins!
I’ve not baked with whole wheat much. I always had the idea that baked goods would be dry and heavy with whole wheat flour. So far, the muffins and cupcakes I’ve made with them have turned out great; fluffy and tender. These Whole Wheat Blueberry Pecan Muffins have that wonderful whole wheat texture – almost like a bran muffin.
They’re barely sweet, bursting with ripe blueberries, and have a just-right crunch from the fresh chopped pecans and coarse sugar sprinkled on top. They’re best the right out of the oven, but were pretty nice the next morning with coffee!
I froze half of them because it made fourteen good-sized muffins and Bret doesn’t like whole wheat, blueberries, or pecans. Poor guy doesn’t know what he’s missing.
I’ll be making these again soon. They’re easy to throw together and you could really make them with any fresh or frozen fruit that’s in season. Plus, they’re fairly healthy and, in spite of that, are very, very tasty!
- 10 oz. Whole Wheat Flour
- 1/2 C. brown sugar
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 6 oz (1 small container) fresh blueberries
- 1/3 C. chopped pecans
- 1 tsp vanilla extract
- 1/3 C. canola oil
- 1 1/2 C whole milk
- 2 tsp vinegar
- Preheat oven to 400°. Lightly spray the cups of a standard muffin pan. Measure out 1 1/2 cups of milk and stir in the 2 teaspoons of vinegar. Let sit for 5 minutes while you put together the rest of the muffin batter.
- In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, cinnamon, blueberries and pecans. Make sure blueberries are well coated by the flour.
- In a separate medium bowl, whisk together the vanilla, vegetable oil and milk/vinegar mixture. Pour the liquid into the flour mixture, and stir until just combined, making sure flour is scraped and blended from the bottom of the bowl.
- Spoon the batter into the prepared muffin tin, filling almost to the top of the cups. Sprinkle the tops of the muffins generously with the coarse sugar. Bake the muffins 15-17 minutes, turning the muffin tin halfway through baking. Toothpick will come out almost clean.
- Cool the muffins in the tin about 5 minutes, then move to a rack to cool completely. Serve warm or at room temperature. Store muffins in loose aluminum foil for up to 3 days or wrap and freeze leftovers.
Tips and Stuff:
These muffins are very lightly sweet. If you want them sweeter, add a few more tablespoons of granulated sugar.
It is preferable to use the flour by weight. Scooping it out of the flour bin will result in too much flour and dry muffins. If you don't have a scale, very lightly spoon the flour (2 1/2 Cups)into the measuring cups.
The coarse sugar topping not only adds a nice crunch, but sweetens the barely sweet muffin. Be sure and use that.
If you use frozen blueberries, don't thaw them - throw them into the batter frozen. These would be good with raspberries or chopped strawberries, too!
Nutrition Information:Yield: 14 Serving Size: 1 muffins
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 218mgCarbohydrates: 24gFiber: 2gSugar: 10gProtein: 4g
Nutrition Values are Approximate