100% Whole Wheat Blueberry Muffins

From: bakedapple42

On Aug 29, 2009

I made these this morning, with just a few alterations, and they are almost gone already! (I only had one). These muffins have excellent flavor, and baked up to a nice peak if baked at 400 degrees for about 25 minutes. Thanks for another great recipe, Carole.

From: Criseyde'sMom

On Aug 26, 2009

I also substituted 1/4 cup brown sugar, and they turned out great! A nice healthy muffin for snacks. Thank you.

From: Maito

On Jul 30, 2008

These are very good muffins, and I was surprised at how nice the texture was with 100% whole wheat (though I did use whole wheat pastry flour). I don't like muffins sweet and routinely cut back the sugar 25%, so if these weren't sweet enough for me (even with 3 tablespoons of raw sugar sprinkled on top), most people will want more sugar in these. I followed a lot of other reviewers and used brown sugar instead of honey, one egg, 1/2 tsp salt, and added 1 tsp almond extract. For the reviewer whose blueberries sank, you can toss them with a tablespoon of the dry mixture and stir them at the end to prevent this. Mine were done baking at 19 minutes, but I was prepared for this, since a lot of people mentioned that (and I have never baked muffins longer than say 23 minutes). These were great muffins, especially for being all whole wheat, and I would definitely make them again — with 2-4 more tablespoons of brown sugar. Thanks!

From: Mark Rocka

On Jul 27, 2005

I was glad to find a 100% whole-wheat recipe, since we just got a flour mill recently. A made a couple of small changes. I added 1/4 tsp salt, cut the honey in half and added 1/4 cup brown sugar in its place. My wife and kid thought they should be sweeter, but I loved them. They rose quite a bit and were surprisingly fluffy. I buttered them up while warm and enjoyed them with a nice glass of ice-cold milk. YUM!