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
5 Ounces (1/2 cup + 2 TB) Buttermilk or Kefir, cold
2 large eggs, cold
1 teaspoon Vanilla Extract
12 (2 cups) ounces fresh blueberries , frozen or refrigerated, divided
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”.
Starting at a higher temperature, encourages an initial burst for higher rising muffins.
Topping muffins with additional blueberries concentrates the fruit at the top so that it gets jammy.
Adjust oven rack to middle position and pre-heat to 400F. 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.
Fold 9 oz blueberries into dough. Distribute among 12 muffin cups, about 3.3-3.4 oz per cup. Using the palm of your hand, press dough lightly into each cup to fill more uniformly. Distribute remaining 3 ounces of blueberries among the muffin tops, about 4 blueberries per cup. Top with sparkling sugar if desired.
Bake for 12 minutes. Reduce heat to 350F. Continue baking for 10-16 minutes or until muffins are fragrant, puffed, and golden around the edges. Fresh blueberries will take a shorter amount of time than frozen. An inserted toothpick should re-emerge with some moist crumbs attached but no wet batter. Use a small offset spatula to remove from tin and transfer to cooling rack.
Serve warm with butter if desired. Store in an airtight container in the refrigerator. Warm leftovers in microwave for 30-45 seconds.
Blueberry Muffin with Whole Wheat and Oat