Whole Wheat Blueberry & Strawberry Muffins

Yesterday I went on a bit of a baking spree.  First came the Blueberry & Strawberry Boy Bait and then came muffins.  Samuel took an extra long nap {2 whole hours!}, so it freed up some of my time.

These muffins were good.  However, my tastetesters {in laws & Nathan} suggested more sugar.  I thought they were perfect, but in the interest of full disclosure you may want to add another teaspoon of sugar if you like things sweeter.

Whole Wheat Berry Muffins {my own recipe}

Ingredients:

• 1 3/4 cups whole wheat flour
• 4 tsp sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1 large egg
• 4 tsp softened margarine
• 1/2 cup blueberries
• 1/2 cup strawberries {chopped}

Directions:

1. Preheat the oven to 400 degrees.  Line a muffin pan with papers. {The Cars papers are back in action!}
2. In a large bowl of a mixer, combine the flour, sugar, baking powder, and salt. 
3. In another bowl, mix the egg, milk, and butter.
4. Pour the milk mixture over the flour mixture.  Mix on medium  until just blended.
5. Split the batter in half.  In half of the batter fold in the strawberries, and in the other half fold in the blueberries.
6. Pour the batter into the papers.  Mine made 5 strawberry muffins and 7 blueberry muffins.
7. Cook until golden brown.  About 20 minutes.  Let cool before serving.  {Um, I forgot to take a finished photo…}

Grade: B+

Comments: I love whole wheat muffins, but the rest of my tastetesters weren’t completely sold on them.  Whole wheat flour does give foods a slightly different texture, but I prefer it.  I’d definitely make these for breakfast again!

Tagged as: blueberry recipes, breakfast foods, breakfast recipes, brunch recipes, healthy recipes, muffin recipes, muffins, recipes, strawberry recipes