I love a good blueberry muffin, but thought I better find a recipe that has whole wheat flour in it so that I can not feel SO bad about eating more than four one. These cook pretty fast, and can easily burn – so keep an eye on them. The recipe says that it makes 12 regular sized muffins. But, I made them into minis and got 3 dozen. They can be frozen if you wish, but they probably won’t last that long 🙂 The little guy is a huge fan of these, and obviously (see photo below) so is the big guy!
Whole Wheat Blueberry Mini Muffins
- 2 1/4 cups whole wheat flour
- 1 cup brown sugar
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1 cup blueberries fresh or frozen
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cups buttermilk or plain yogurt not Greek
Preheat the oven to 400°F. Grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Mix together all of the dry ingredients, including the blueberries.
In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full.
Bake the muffins for 15 to 18 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
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.