Don’t let the 100% whole wheat frighten you! These got their name when my husband tasted these and exclaimed, ”These are the best muffins I’ve ever tasted.” They really are delicious!!
2 cups GSMA Stone Ground Whole Wheat Flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups buttermilk (do not substitute)
2 whole eggs
1/3 cup extra virgin olive oil (yep, you read that right)
1/4 cup GSMA Sourwood Honey
3/4 cup dark brown sugar
1 cup frozen blueberries (do not thaw)
2/3 cup chopped walnuts (or pecans)
Olive oil cooking spray
Preheat oven to 350
Spray 12-cup, nonstick muffin pan with olive oil spray (do not use liners)
Remove 1/4 cup flour mixture and set aside
Sift the flour, salt, and baking soda together in a large bowl
In another bowl whisk eggs lightly
To eggs, add the buttermilk, oil, honey, and brown sugar, then slowly whisk together
Add wet ingredients to dry ingredients and gently stir with whisk.
Stir in walnuts (or pecans)
Remove frozen blueberries from freezer and place in a small bowl (if berries are not wet, spritz lightly with water, do the same if using fresh blueberries)
Pour reserved 1/4 cup flour over berries and toss to coat (this will help berries stay suspended in batter instead of sinking to bottom of muffin)
Gently fold blueberries into batter with spatula
Drop batter by spoonfuls evenly into muffin cups, cups will be about 3/4 full
Baking time varies between 20-25 minutes. Start checking for doneness at 20 minutes. Insert wooden toothpick in center of tallest muffin, when toothpick comes out clean, they are done.
Remove and cool in pan, on cooling rack for 10 minutes.
Turn out onto serving plate and watch them disappear!
Warning, Warning… hard to stop eating, so if you don’t have a large family you may want to freeze half, or cut recipe in half, and make only 6 muffins!
Variations: You may add 1 teaspoon of vanilla, or 1 teaspoon of cinnamon. You could also substitute 1 cup chopped apples, pears, strawberries, or raisins for blueberries.
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7 Comments
An “email this recipe” and a “print this recipe” link would be most useful. Thanks for the site!
Great idea Kurt! We just added the features you suggested!
Guys
Another useful feature, if possible, would be the option to print out the recipe w/o the picture so as to save ink. Thanks again.
WHY ARE THERE NO BLUEBERRIES IN THE MUFFINS?BET THEY WOULD BE EVEN BETTER IF YOU ADDED SOME
DW
The recipe does call for blueberries, 1 cup frozen.
These are the BEST muffins EVER! I wish mine looked like the photo. When I fill the muffin cups they seem too full and bake over the edge of the cup into the next muffin. When baking is complete my muffins are flat and don’t look so good but it does not affect the flavor. Any thoughts on what I am doing to cause these problems?
Check to make sure the correct amount of baking soda is used. Also be sure you are using “real” buttermilk. Just fill muffin cups to 3/4 full.
If you have left over batter you could fill part of a 6 cup muffin pan and fill the empty cups 1/2 full of water and bake as usual.
I just made these again last night and they turned out the same as the photo and are almost gone already. Hope this helps!
Sharon