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Whole Wheat Blueberry Muffins

February 16, 2013 by mandyrecipebox

Whole Wheat Blueberry Muffins are a great way to start the day. Add some fresh fruit and you have a great breakfast.
Update… I had my baby boy the day this post came out! Isaac Lance Bird is perfect and momma is doing well. More to come later!
Whole Wheat Blueberry Muffins
So since I’m having a baby in a couple days, I thought I would post something healthy.
Because I’m gonna need to eat healthy to get back to pre-baby weight.
I hate dieting.  I hate feeling restricted.
These muffins are yummy and healthy at the same time. I did the full whole wheat flour, but you could do half whole wheat and half white if you aren’t ready for the whole shebang.
This will be my last post for a while, but don’t you worry…
I have a fabulous line-up of my amazing blogging friends who will be filling in for me. Be sure to check back because you won’t want to miss what they have to share with you, I guarantee it!
And I will most likely be blowing up Instagram with pics of my new love so follow along. I will also introduce you to our new daughter/son.
Whole Wheat Blueberry Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Mandy Bird
Ingredients
  • Streusel Ingredients
  • ¼ C. white whole wheat flour
  • ¼ C. packed brown sugar
  • ¼ tsp. ground cinnamon
  • 2 Tbsp. cold butter
  • Muffin Ingredients
  • ¾ C. milk
  • ¼ C. butter, melted
  • 1 egg
  • 1½ C. white whole wheat flour
  • ½ C. sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 C. blueberries (fresh or frozen)
Directions
  1. Heat oven to 400 degrees F and line muffin cups with paper baking cups or grease bottoms of the pan.
  2. In a small bowl, mix dry streusel ingredients.
  3. Cut in cold butter until crumbly. Set aside.
  4. In a large bowl or your mixer bowl, beat milk, melted butter, and egg until well mixed.
  5. Stir in flour, sugar, baking powder, and salt just until moistened.
  6. Fold in blueberries.
  7. Divide batter evenly among muffin cups; sprinkle each with streusel.
  8. Bake 20 to 25 minutes until done.
  9. If using greased cups, let sit 5 minutes before removing from pan. If using paper cups, remove immediately.
3.3.3077

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Filed Under: blueberries, bread, breakfast

Comments

  1. Jenn says

    February 16, 2013 at 9:16 pm

    Yummy, I love blueberry muffins and a wheat version sounds great!

  2. The Better Baker says

    February 16, 2013 at 11:35 pm

    I would so love these! Best wishes & prayers as you labor to receive your special gift from heaven. SOO excited for you and your family.

  3. Erin TableforSeven says

    February 19, 2013 at 12:27 am

    Congratulations on your new arrival!<br />Muffins look yummy 🙂

  4. Heather Kinnaird says

    February 19, 2013 at 3:08 am

    looks amazing – and a BIG congrats on the beautiful baby boy

  5. Winnie says

    February 19, 2013 at 7:04 am

    Wonderful muffins, and CONGRATULATIONS on your new son !!

  6. Kim of Mo Betta says

    February 19, 2013 at 1:00 pm

    Congrats!

  7. M.J. Powell says

    February 19, 2013 at 2:00 pm

    Congratulations on the birth of your son. Glad you are both doing well.<br /><br />The Busy Bee&#39;s,<br />Myrna and Joye.

  8. John says

    February 19, 2013 at 3:01 pm

    This comment has been removed by a blog administrator.

  9. Loretta E. says

    February 19, 2013 at 5:16 pm

    Congratulations! Enjoy that little bundle!

  10. Laura @ Frugal Follies says

    February 19, 2013 at 8:52 pm

    Congratulations on the birth of your baby boy! Take it easy and enjoy him!<br /><br />– Laura @ <a href="http://www.frugalfollies.com/&quot; rel="nofollow">Frugal Follies</a>

  11. Erika Monroe-Williams "The Hopeless Housewife" says

    February 20, 2013 at 3:17 pm

    Congratulations on your little one!! These muffins look delicious!! I would love it if you would add them to our link party this week at The Hopeless Housewife!!<br />http://www.thehopelesshousewife.com/linkparties/link-party/<br /><br />See you there!!

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