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Jumbo Whole Wheat Blueberry Muffins

Jumbo Whole Wheat Blueberry Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
LisaAnn

LisaAnn

I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.

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Nutrition

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  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
  3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
21

Sarah Jo

8/21/2012

I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin, just a regular 12 cup'er. Baked at 350*, my muffins were done at a little over 20 minutes. My whole family enjoyed these muffins, they were pretty much toast by the end of the day.

katiestevenson
2

katiestevenson

9/23/2012

These were good, but I did make some changes. In an effort to make them a more healthy, I did 1/4 c. brown sugar and 1/4 c. honey to replace the 1/2c. white sugar. I also added 1/4c. wheat germ (replaced 1/4c of the flour). My daughter is allergic to eggs, so I used flax meal in place of the egg (1tbsp flax meal and 3tbsp water). They came out pretty yummy, but next time I'll use some brown sugar/cinnamon on top to make the a little sweeter.

pleasedeleteprofile
1

pleasedeleteprofile

12/19/2012

I made this recipe almost exactly and it was just ok. The only change I made was tossing the blueberries in a little flour before adding to the mix so they don't sink to the bottom. The muffins were nice and fluffy - so A+ on that. The flavor was just ok, not bad, just nothing over the top. I would recommend using low-fat buttermilk instead of skim, butter not necessary and when just soft, doesn't mix well. Try adding in some vanilla or plain Greek yogurt.

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