Wholemeal blueberry muffins

We haven’t left Manchester yet. We should be moving out in a couple of weeks, into rented accommodation in the village whilst we renovate the farm house. I am excited but also have a sense of dread about the actual move. I only did it two years ago to get into this house – and then I ended up with stress so bad I had to go to the doctors as a result! Babies and moving – notsogood a mix. Anyway, this time I am mostly excited as we are finally moving to the country. It’s really happening! I’ve already bought some snow boots and I’m going to buy an outdoorsy coat in anticipation of becoming a country lady type.

I’ve featured various muffin recipes on the blog previously. This dairy and sugar free muffin recipe was spectacularly healthy, delicious too. But maybe you don’t want to be that extreme though, just a bit on the healthier side. Me too, the majority of the time. I am resolving to try and make my baking a bit more wholesome, using less refined products and more wholegrain ingredients in a small bid to improve my family’s diet. This basic muffin recipe is pretty regular, save for the fact that it uses 100% wholemeal flour. Now I think that’s a big improvement. I often wonder, could I make that with wholemeal flour, will it work? Well, turns out in this instance it does; they are just as nice. This is not a groundbreaking recipe, but it’s one that I will go back to time and time again, changing up the blueberries for bananas, raspberries, plums, apple – whatever.

To make 12 muffins:
125g salted butter, melted
2 organic eggs
125ml whole milk
225g self-raising wholemeal flour
175g unrefined caster sugar
2 teaspoons of baking powder
pinch of salt
300g fresh or frozen blueberries

  • Preheat oven to 190C. Line a 12 hole muffin tin with paper cases. (I use a 6 hole one and do two rounds.) 
  • Whisk the wet ingredients: melted butter, milk, eggs, into a jug or small bowl. Mix the dry ingredients: flour, baking powder, salt, sugar in a larger bowl. Combine the wet and dry in the larger bowl. 
  • Divide the mixture up evenly into the little cases. Bake for 25-30 minutes. 
  • Take out of tin and cool on a wire rack. Try not to eat more than 3 hot out of the oven as I did… These freeze well too by the way. 
Share:

3 Comments

  1. January 17, 2014 / 7:50 pm

    The muffins look delicious – and very best wishes for your move to the country. Totally recommend rural life.

  2. February 13, 2014 / 4:56 pm

    Hi Andrea – thanks for comment. Sorry my response is so late! X

  3. Anna
    September 10, 2017 / 9:30 am

    Hi, just a note on your method – you don’t say when to add the blueberries. I figured it was right at the end before dishing out into the muffin cases. You might want to edit the post to make it clear. Mine are in the oven now, let’s see how they turn out!

Leave a Reply

Your email address will not be published. Required fields are marked *


Looking for Something?