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Whole Wheat Blueberry Muffins

Ingredients

  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour, spooned in
  • 1 cup (250 mL) Robin Hood Whole Wheat All Purpose Flour, spooned in
  • 1 cup (250 mL) white sugar
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3 large eggs
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) Crosby’s Fancy Molasses
  • 1/4 cup (60 mL) Crisco® Canola Oil
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) blueberries (or substitute raspberries, strawberries, blackberries or any desired combination)

Directions

1. Preheat oven to 400°F (200°C) and line muffin tins with papers.
2. In a medium bowl whisk together liquid ingredients.
3. In a large bowl whisk dry ingredients.
4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds). Batter will be lumpy and will break into coarse globs.
5. Pour into muffin cups and fill to the top.
6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

TIP: Make this recipe your own by experimenting with different add-ins. Below are a few options to get you started:
– Sprinkle SUGAR IN THE RAW® Natural Turbinado Sugar overtop before baking to give them a pretty sparkle.
– Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
– Add 2 tbsp poppy seeds and the zest of an orange.
– Add half raspberries and half blueberries for berry blast muffins.
– Substitute ¼ ground flax seed, oat bran or wheat germ for ¼ cup of the flour.
– Dress them up with a lemon glaze (½ cup icing sugar, 1 tbsp milk or cream and a few drops of lemon juice).

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Related Recipes

Whole Wheat Blueberry Muffins

Ingredients

  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour, spooned in
  • 1 cup (250 mL) Robin Hood Whole Wheat All Purpose Flour, spooned in
  • 1 cup (250 mL) white sugar
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 3 large eggs
  • 1 cup (250 mL) milk
  • 1/4 cup (60 mL) Crosby’s Fancy Molasses
  • 1/4 cup (60 mL) Crisco® Canola Oil
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) blueberries (or substitute raspberries, strawberries, blackberries or any desired combination)

Directions

1. Preheat oven to 400°F (200°C) and line muffin tins with papers.
2. In a medium bowl whisk together liquid ingredients.
3. In a large bowl whisk dry ingredients.
4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds). Batter will be lumpy and will break into coarse globs.
5. Pour into muffin cups and fill to the top.
6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

TIP: Make this recipe your own by experimenting with different add-ins. Below are a few options to get you started:
– Sprinkle SUGAR IN THE RAW® Natural Turbinado Sugar overtop before baking to give them a pretty sparkle.
– Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
– Add 2 tbsp poppy seeds and the zest of an orange.
– Add half raspberries and half blueberries for berry blast muffins.
– Substitute ¼ ground flax seed, oat bran or wheat germ for ¼ cup of the flour.
– Dress them up with a lemon glaze (½ cup icing sugar, 1 tbsp milk or cream and a few drops of lemon juice).