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Whole Wheat Blueberry Muffins for two

Breads, Breakfast and Brunch, Freezer Friendly, Healthy Eating, Kid Friendly Recipes, Muffins | 8 comments


Written by: Caroline Edwards of Chocolate & Carrots

During my time in college, I would go to my favorite local coffee shop and enjoy a coffee and a muffin while I studied. Nine times out of ten, I would choose the blueberry muffin. Now that I’m a stay-at-home mom and anything I bake, I’m tempted to eat it in its entirety, I knew it was time for a smaller recipe.

The beauty of this recipe is it will only make 2 muffins and it’s fully of whole wheat flour, ensuring you’ll last until lunch! No leftovers and hardly any dishes to clean up. Now, that’s my kind of breakfast. All you need to have is a giant muffin tin and your baking ingredients!

The muffins are filling and when served warm with a pad of butter, makes for a delectable treat! The pops of blueberries are just incredible in every bite.

What’s your favorite muffin flavor?

If you’re looking for more muffins, give these a try:

Whole Wheat Blueberry Muffins For Two

Yield: 2 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

A healthy and quick breakfast for two. No leftovers and hardly any clean up!

Print Save Recipe

Ingredients:

3/4 cup white whole wheat flour
1/2 tsp baking soda
pinch salt
2 tablespoons brown sugar
1 1/2 tablespoons of a beaten egg
1 tablespoon unsalted butter, melted
3 tablespoons skim milk
1/2 teaspoon vanilla extract
1/4 cup blueberries (fresh or frozen)

Directions:

Preheat the oven to 375°F.

In a large bowl, whisk the flour, baking soda, salt and brown sugar together. Set aside. In a smaller bowl, stir the egg, melted butter, milk and vanilla together. Stir the wet ingredients into the dry ingredients. Gently fold in the blueberries.

Evenly distribute the batter into two sections of a giant muffin pan that has been sprayed with canola oil. Bake for 19-23 minutes or until a cake tester comes out clean. Allow to cool for 3 minutes before enjoying.

adapted from Minimalist Baker

About the Author:

Caroline Edwards is a food blogger and photographer, recipe developer, a new mom, and wife. She runs chocolate & carrots where she primarily focuses on healthier baking. She also runs crackers & carrots where she documents everything pregnancy and baby. She is OCD about having the kitchen sink clean, is a major chocoholic and loves modern and simple styles.

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8
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Tieghan - September 04, 2013 @ 6:57 am

    These look just perfect and I love that they are for two! Perfect since I seem to be the only one in my house who really eats the blueberry muffins!

    [Reply]

  • 2
    Heather of Kitchen Concoctions - September 04, 2013 @ 8:37 am

    I too have a problem with ‘self control’ when homemade baked goods are lingering around the house! LOL! So I am always looking for recipes made for just two. These muffin looks like a keeper!

    [Reply]

  • 3
    Sandy Coughlin - September 04, 2013 @ 8:52 am

    LOVE blueberry muffins! Probably best it only makes 2. ; )

    [Reply]

  • 4
    Kiran @ KiranTarun.com - September 04, 2013 @ 3:11 pm

    Yummy summery muffins — best made for two!!

    [Reply]

  • 5
    Ruthy @ Omeletta - September 04, 2013 @ 10:20 pm

    Two muffins! What a great recipe. I’m a huge fan of muffins but my husband is strangely not- so this is the perfect thing for me. Love it!

    [Reply]

  • 6
    dixya| food, pleasure, and health - September 05, 2013 @ 12:58 pm

    i love small batch recipes like this

    [Reply]

  • 7
    Marti - November 10, 2013 @ 8:18 am

    Your printer widget (or whatever) doesn’t seem to work. It pops up with a recipe copy that is skewed to the far right. When I hit “print,” I get a blank sheet. (I copied and pasted, but I am sure you’d rather know so you can fix it on your end.)

    [Reply]

  • 8
    Diane - February 02, 2014 @ 11:21 am

    This recipe works. Needs a bit more moisture though. I added an additional 2T of water. I also added a big pinch of sliced almonds. Makes more than 2 jumbos, more like 3. Bake time, in my temperture correct gas oven,at 375 convect, 24 minutes, in paper lined ceramic custards.
    They’re good!

    [Reply]

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