Last Saturday my parents came to visit. Their train was delayed, so while I waited I ducked into a charming bakery near the station for coffee. They offer a nice selection of healthier baked goods—oatmeal breakfast cookies, gluten-free scones—and that day they had fruit-studded muffins on display…for $5 each.
$5 for a single muffin.
I was irritated. Muffins don’t usually cost that much around here. Was it filled with caviar? Would the staff sprinkle shaved truffles on top before tucking it into a paper bag?
I left without buying anything. That worked out: the recipe below makes the best muffins I’ve had, and it won’t cost you $60 to make a dozen.
Ever since we moved Owen into a “big boy” bed he’s been waking very early, typically between 5:45 and 6 a.m. On weekend mornings it’s a challenge to find things to do that early. After I make a large cup of coffee, one of my favorite activities is baking something together for breakfast. Often we make French toast or pancakes, and frequently we bake muffins.
The morning after we made these, Owen told his daycare teacher that muffins were his favorite food. Parenting win.
This recipe comes from Cook’s Country; I only adjusted it slightly, swapping plain yogurt for buttermilk because that’s what I had on hand. I’m sharing the full recipe here, though I usually halve it and make six muffins at a time.
Homemade muffins sometimes turn out smaller than bakery versions, but that’s not the case here. These muffins are large and impressive, full of tart blueberries and finished with a sprinkle of brown sugar crumbs.
100% Whole Wheat Blueberry Muffins
12
Lucy Baker
Ingredients
For the crumb topping
-
3
tablespoons
granulated sugar -
3
tablespoons
packed dark brown sugar -
3
tablespoons
whole wheat flour -
1/8
teaspoon
salt -
2
tablespoons
unsalted butter
melted
For the muffins
-
3
cups
whole wheat flour -
2 1/2
teaspoons
baking powder -
1/2
teaspoon
baking soda -
1
teaspoon
salt -
1
cup
granulated sugar -
2
large eggs -
4
tablespoons
unsalted butter
melted -
1/4
cup
vegetable oil -
1 1/4
cups
plain yogurt
or buttermilk; sour cream would also work -
1 1/2
teaspoons
vanilla extract -
1 1/2
cups
blueberries
Instructions
Directions
-
Make the crumb topping: combine the granulated sugar, brown sugar, flour, salt, and melted butter in a small bowl. Toss with a fork until the mixture is evenly moistened and forms small clumps. Set aside.
-
Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Lightly grease the top edge of the pan where muffin tops will overflow—spraying a paper towel with nonstick spray and rubbing it over the rim works well.
-
In a large bowl whisk together the whole wheat flour, baking powder, baking soda, and salt. In a separate bowl whisk the sugar, eggs, melted butter, and oil. Stir the yogurt (or buttermilk) and vanilla into the sugar mixture.
-
Stir the wet mixture into the dry ingredients until just combined and no streaks of flour remain—the batter will be thick. Gently fold in the blueberries. Using a heaping 1/4-cup measure, divide the batter among the muffin cups; they should be very full. Sprinkle the crumb topping over each and press lightly so it adheres.
-
Bake until golden and a toothpick inserted into the center comes out with a few crumbs attached, 18 to 20 minutes. Let cool in the pan for 10 to 15 minutes, until set and easy to remove without tearing the tops.