I’m just going to say it: I’m old. It’s official. While it’s easy for me to cover up the physical manifestations of this aging process (i.e. gray hairs, fine lines, and an increasing willingness to step out in public without makeup on) there are other, less-obvious behaviors I exhibit that let me know I’m no longer 22.
Unsurprisingly, most of this aging can be traced back to the two toddlers that currently rule my house, and every day there are tests of my patience and stamina. Just this morning, I made a phone call to my own mother to apologize for giving her hell over my clothing choices as a teenager. My 4 (going on 14) year old and I had just duked it out over her outfit for school, and I really thought I was reaching the brink of insanity. Almost immediately, I thought of my mother and all of those years I spent terrorizing her with my dreams of owning crop tops and booty shorts. That same strong will that made me think I was entitled to dress like Britney Spears is similar to the one I see sprouting in my own spicy little gal, and it. is. terrifying. I think those aha moments where we suddenly identify a little bit more with our parents are the rungs of the proverbial ladder that inch up every day in the aging process.
Along with the parenting stuff and gray hairs, there’s also this change in my perception of my own health as I age. I suddenly know way too much about multivitamins and antacids, and most of the cabinets in my bathroom look more like a pharmacy aisle as opposed to a beauty counter. I think about stuff like gut health and stress-related blood pressure, and truly, if I see one more fiber supplement commercial that I can easily identify with I just might freak out. As a baking blogger, I feel an even deeper sense of urgency to occasionally do a little better for myself. Cue these whole wheat blueberry muffins.
You guys know I am all about some butter. I like dessert, I’m not afraid of sugar, and my life motto might as well be, “Everything in Moderation.” But sometimes I get the hankering to make something that I can feel good about enticing you to make, so I decided to healthy it up a bit with these whole wheat blueberry muffins. Despite the increase in 100% whole wheat flour and the decrease in sugar, these muffins are fabulous and every bit of delicious as you’d want a normal muffin to be. It’s just the type of thing those January resolutions need.
To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg are stirred together with vanilla extract and a bit of sugar. The dry ingredients include both whole wheat and all purpose flour as well as cinnamon, baking powder, and salt. Fresh or frozen blueberries are folded into the batter before the little cups are baked in a super-hot oven.
These muffins are fluffy, moist, and flavorful thanks to the spice and berries. My two year old and husband both devoured these as if they were fried jelly doughnuts. They’re really shockingly good! Give them a try and I can almost promise you that no one will guess they have whole wheat flour in them! My old lady wisdom tells me that you’re going to love them! Happy baking!
If you like these whole wheat blueberry muffins you should try:
Whole Wheat Blueberry Muffins
These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
- Category: Muffin
- ¾ cup (180 gm) milk (I used 2%)
- 1/3 cup (80 gm) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (100 gm) sugar
- ¼ cup (50 gm) brown sugar packed
- 1 cup (140 gm) all-purpose flour
- 1 cup (140 gm) 100% whole wheat flour (see notes)
- 2–1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- ¼ cup sparkling sugar (optional)
- Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!
- As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
- If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!