• Whole Wheat Mini-Blueberry Muffins

Kid Approved: Whole Wheat Mini-Blueberry Muffins (+ Video)

It happened. My kitchen helper independently and voluntarily cleaned the dishes after making this recipe, after so many desserts, I guess he needed a new challenge! I was so excited that of course I had to take a few pictures of this achievement and encourage this behavior in the future. It hasn’t happened since, but I’m hopeful. These Whole Wheat Blueberry Mini Muffins will always have this fun memory.

This recipe is a great snack for summer day trips or perfect for when school starts. We mixed up a batch after a morning of picking blueberries at our local orchard. Luckily there were enough for muffins after my kitchen helper devoured a majority of the blueberries on the drive home. As seen in the video, we both had fun making them and of course those little hands did a lot of taste testing along the way. No heavy equipment needed to make these muffins, just two bowls to combine the wet and dry ingredients. I also substituted the eggs with applesauce, which is my kitchen helpers new favorite substitution because he can test the completed batter. These mini muffins are packed with flavor and the sprinkle of cinnamon and sugar on top provides a great textural crunch.  Happy Baking!

What have you baked with blueberries this season? Leave a comment below.

Recipe Adapted From: Dinner At The Zoo

Whole Wheat Mini-Blueberry Muffins
whole wheat mini-blueberry muffins


Whole Wheat Mini-Blueberry Muffins

Whole Wheat Mini-Blueberry Muffins

Prep Time: 15 mins
Cook Time: 15 mins
Yields: 16

Ingredients

  • 1/4 Cup - Whole Wheat Flour
  • 1/4 Cup - All-purpose Flour
  • 1/2 Cup + 1/4 Cup - Oatmeal
  • 1/4 Cups - Sugar
  • 1/8 Teaspoon - Kosher Salt
  • 1 1/2 Teaspoon - Baking Powder
  • 1/2 Cup - Milk
  • 1/8 Cup - Unsweetened Applesauce
  • 1 Tablespoon - Canola Oil
  • 1 Teaspoon - Vanilla Extract
  • 1/2 Cup - Fresh Blueberries
  • TOPPING:
  • 1/2 Teaspoon - Cinnamon
  • 2 Teaspoon - Raw Sugar

Method

  1. Preheat oven to 400° degrees. Spray a mini-muffin tin with cooking spray. Set aside
  2. In a large bowl, mix the dry ingredients. Whole wheat flour, AP Flour, Oatmeal, Sugar, Kosher Salt and Baking Powder. Set aside
  3. In a medium size bowl, mix the wet ingredients. Milk, Applesauce, Canola Oil and Vanilla Extract
  4. Pour the wet ingredients into the dry ingredients. Mix and then fold in the fresh blueberries
  5. Spoon the batter into 16 wells of the mini-muffin tin
  6. In a small bowl, mix the topping of cinnamon and raw sugar
  7. Sprinkle the topping on top of each muffin
  8. Sprinkle the topping on top of each muffin
  9. Bake at 400° for 15 minutes, or until a toothpick comes out clean. Transfer the muffins onto a cooling rack and Enjoy!

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