Whole Wheat Blueberry Muffins

Whole wheat blueberry muffins are an excellent choice for a healthy breakfast or an afternoon snack. Here is the recipe to prepare them with an Italian twist, which might include the use of fresh and local ingredients like blueberries grown in Italy and perhaps a drizzle of extra virgin olive oil instead of butter to give it a more Mediterranean touch. I will now provide you with a standard recipe which you can personalize to your liking.

Ingredients

• 250 g of whole wheat flour;
• 100 g of brown sugar;
• 2 teaspoons of baking powder for sweets;
• A pinch of salt;
• 240 ml of milk (or vegetable milk for a vegan version);
• 60 ml of seed oil or extra virgin olive oil;
• 1 large egg (or an egg substitute if you prefer a vegan version);
• 1 teaspoon of vanilla extract (optional);
• 200 g of fresh or frozen blueberries;
• Icing sugar for garnishing (optional).

Preparation

1. Preheat the oven to 180°C and prepare a muffin tin with paper liners.
2. In a large bowl, mix together the whole wheat flour, brown sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, oil, and egg until smooth. If desired, add the vanilla extract as well.
4. Pour the liquid ingredients into the dry ingredients and stir briefly, just until combined.
5. Gently fold the blueberries into the batter, taking care not to crush them.
6. Fill the paper liners ¾ full with the batter and bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick comes out clean.
7. Let the muffins cool on a rack before serving. If desired, dust them with icing sugar before serving.

Curiosity

Blueberries are not only tasty, but are also rich in antioxidants and offer many health benefits. In Italy, they are found especially in the North in regions like Trentino-Alto Adige, where the cultivation of these fruits is very widespread.

Happy baking! If you need modifications or further advice, I’m here to help.