The Muffin Recipe
Hey friends! I have been making these whole wheat muffins on repeat lately so I thought I would share the recipe with you. It is from King Arthur and is good as it stands, but I’ve altered it slightly, as one does. I’ll give you the recipe and then my alternates after. They are super easy to put together and last for a few days wrapped tightly. They are healthy and yummy and there are so many ways you can add to the recipe. Enjoy!
The Recipe
Ingredients
2 1/2 cups (283g) Whole Wheat Flour, such as King Arthur (the kind I use)
1 cup (213g) light brown sugar or dark brown sugar, packed
3/4 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup (128g) blueberries, fresh or frozen
1 teaspoon Pure Vanilla Extract (make your own)
1/3 cup (67g) vegetable oil (I use olive oil and it is so good!)
1 1/2 cups (340g) buttermilk or plain yogurt, regular not Greek-style (I use Greek style and just add some milk/milk alternative until the batter is just wet)
cinnamon sugar or coarse sparkling sugar, for topping, optional
Instructions
1. Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups.
2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
3. Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the blueberries last.
4. In a separate bowl, whisk together the vanilla, vegetable/olive oil, and buttermilk or yogurt.
5. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Add a splash or two of milk/milk alternative here if the batter is too dry. The batter should be just wet and come together easily.
6. Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped 1/4 cup of batter is the right amount.
7. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
8. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
9. Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
I’ve given you my alternative ingredients versions in the ingredients list. I have made these muffins the same way but using overripe bananas or whole cranberries (not dried cranberries. Fresh cranberries that I froze). You could really use any fruit here. Just omit the blueberries and sub out any fruit on a 1:1 ratio. Make pumpkin spice in the fall! Yum! Let me know if you make these and how you like them. The ingredients are super easy to find and you will mostly have them on hand. Make your own vanilla for an added touch.
‘til next time
-k
xoxo
