Whole Wheat Berry Muffins
Submitted by karyn_y
Wholesome whole wheat berry muffins with cranberries or blueberries, naturally sweetened and fiber-rich for a hearty breakfast that actually keeps you full.
YIELD
12 servingsPREP
5 minCOOK
25 minREADY
40 minWhole wheat flour gives these muffins a nutty depth that white flour can’t touch, while the berries and citrus zest keep things bright and breakfast-worthy.
They’re heartier than your typical muffin but never dry or dense when you follow the gentle mixing technique.
Grab one on your way out the door and you’ll make it to lunch.
Kitchen Tips
- Don’t overmix! Whole wheat flour develops gluten faster than white flour, making muffins tough
- Let batter rest 5 minutes before baking for more tender muffins
- These freeze beautifully, just microwave for 30-45 seconds from frozen
Ingredients
Directions
Sift dry ingredients together. Beat eggs in a separate bowl.
Add butter and milk to the eggs.
Combine the liquid and the dry ingredients with a few strokes.
Fold into the batter, before the dry ingredients are completely moist--either the blueberries or the cranberries.
Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20 to 25 min.
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