It’s no secret that I love muffins. And blueberries. And almond extract. So when I saw this muffin recipe at the Sister’s Cafe that featured all three, I knew that I had to try it. Then I saw that it also had some whole wheat flour, and my heart almost skipped a beat. Three favorite ingredients, plus healthy fiber? I practically ran to my kitchen! I have made these Whole Wheat Blueberry Muffins several times already and they are one of my new favorites. So darn good! I love the heartiness of the wheat, the juicy berries, and the hint of almond flavoring. My mouth is watering just thinkin’ about them.
The batter for these muffins is very stiff, especially if you are using frozen berries. I learned that it makes a big difference what order you mix the ingredients. One time I forgot to mix the sugar with the wet ingredients and just added it to the flour mixture. It did NOT work. The batter was so dry that I had to add more milk. I realized, oh duh, the sugar dissolves in the wet mixture, making more liquid. But not if you add it to the flour. So make sure you follow the directions and you will be just fine.
Whole Wheat Blueberry Muffins
1/3 cup oil
2 Tbsp milk
3/4 cup sugar
1/2 tsp almond extract
1 cup freshly ground wheat flour
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 cups blueberries
Whisk eggs, oil, milk, sugar, and almond extract. Stir in dry ingredients. Fold in blueberries. Batter will be very stiff. Spoon into greased or paper lined muffin tins. Bake at 350 for about 20 minutes. Don’t over-bake or the muffins will be dry.
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