The Ultimate Whole Wheat Maple Syrup Blueberry Muffin
In our family we cook with freshly ground whole wheat flour and I gotta tell you if you aren’t cooking with great whole wheat flour you are definitely missing out!! And whats easier for breakfast than make ahead blueberry muffins? Made with 100% whole wheat flour, delectable maple syrup and blueberries! No artificial ingredients and super cheap and easy to make! Woohoo!
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So, many years ago I began the search for the perfect muffin recipe and after many years of experimenting I personally think we have found the PERFECT one!
How to make the ultimate whole wheat muffin…
You need to start with excellent ingredients but they don’t have to be the most expensive ones. Just good quality!
2 large eggs
1/4 cup melted butter or olive oil (light flavor)
1/4 cup maple syrup
3/4 cup milk
2 tsp. Baking powder
1/4 tsp. Salt
2 cups whole wheat flour
1 tsp. Vanilla extract
Blueberries (1 cup)
Preheat your oven to 350 and oil your muffin pans. I used a mini bundt pan for these muffins. Its a Pampered Chef and makes 6 huge muffins at once.
Combine all your wet ingredients and beat well. Add vanilla, cinnamon to taste, baking powder and salt and beat well.
Add flour and blueberries. Stir in until mixed but don’t overmix.
Spoon into muffin pans. Bake for approximately 20 minutes or until golden brown and tester comes clean.
Allow to cool some before popping out of pans. Enjoy!! These are amazing either warm or cold. I like to make a double batch the night before so breakfast is made and ready to go🍁
Have you tried my AWESOME Whole Wheat Maple Syrup Chocolate Chip Cookies? If not you’re missing out!