With whole wheat, oats, and a more than generous portion of fruit, these muffins will not be mistaken for blueberry cupcakes. But that doesn’t make them any less craveable! The sweetness, chewiness, and moisture retention properties of oats offset the coarse, bitter, and dry qualities that often plaque whole wheat goods. Then, for additional tenderness, brown sugar and buttermilk boost the acidity for an absolutely delightful “better for you” breakfast treat.
ingredients
makes 1 dozen
7.5 Ounces (1 3/4 + 2TB) Whole Wheat Flour, white or golden preferred
4.4 Ounces (1 1/2 cups) Oat Flour
5.2 ounces (3/4 cup) Brown Sugar
1 3/4 teaspoons baking powder
3/4 teaspoon Table Salt
1/2 teaspoon baking soda
1/4 teaspoon ground coriander
1/8 teaspoon grated nutmeg
6 ounces (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes, cold
4.7 Ounces (1/2 cup + 1 1/2 TB) Buttermilk, cold
2 large eggs, cold
1 teaspoon Vanilla Extract
12 (2 cups) ounces fresh blueberries , frozen or refrigerated
Coarse or Sparkling sugar, for topping up, optional
deviations & tips
White or golden whole wheat preferred. It has all the nutritional benefits of whole wheat with a milder flavor.
Lemony coriander intensifies the blueberry flavor while nutmeg enhances the buttery notes.
Cold ingredients create a more pronounced dome or “muffin top”.
A foundation of plain batter keeps the berries distributed toward the top where the direct heat creates a more jammy blueberry flavor.
Adjust oven rack to middle position and pre-heat to 350F. Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners.
Set a mesh sieve over the bowl of your stand mixer. Sift flours into bowl. Whisk in brown sugar, baking powder, salt, baking soda, coriander and nutmeg. Add butter cubes to bowl; toss to coat. With mixer fitted with paddle attachment, mix at medium-low speed to form crumbs, about 2-3 minutes. Reduce speed to low, add buttermilk, eggs, and vanilla and mix just until fully incorporated. The dough will be ridiculously stiff.
Drop a heaping tablespoonful (about 1 ounce) of plain dough into the bottom of each muffin cup. Fold blueberries into remaining dough. Divide remaining dough among the cups, about 2.6 ounces per cup. Press dough lightly into each cup to fill more uniformly. The dough will heap and look haphazard.
Overfilled muffin cups.
If desired, top each muffin with sparkling sugar. Bake until muffins are puffed, fragrant, and golden on top , about 25-30 minutes. The timing can vary depending on whether frozen or fresh blueberries were used. An inserted toothpick may come out with a few crumbs and blueberry juice attached but no completely wet batter should be present. Muffin tops will spill out onto tin and look a little messy, but this is fine. Let cool in pan for about 10 minutes or until cool enough to handle. Serve plain or with butter. Store in an airtight container and reheat in the microwave for 15-30 seconds.
Blueberry Muffin with Whole Wheat and Oat