Blueberry Muffins made with wholesome whole wheat, frozen wild blueberries, and honey.
And a spoonful of butter glaze to make the whole thing pretty.
THIS IS REAL LIFE.
We’re not quite at the point yet where good blueberries are showing their little faces in the grocery stores or farmer’s markets here way up in da good ol’ northland of Minnesota. I mean, like, farmer’s market? We just got dumped on with snow. In March.
Even though my first reaction to the Winter That Won’t Stop is a nice little puddle of self-pitying crocodile tears (or a quick exit to California which is where I’m actually posting out for the next few days – hiiii ocean!), the lack of fresh fruit doesn’t have to be sad. Er, well, it doesn’t have to be crying sad. One of my favorite ways to make fruit in the no-fresh-fruit seasons of Minnesota life is with FROZEN fruit.
And of all the varieties of frozen fruit that a person could fold into whole wheat muffin batter and top with butter glaze, blueberries (especially those supertiny organic wild blueberries) are my absolute must-have favorite.
While we’re eating our muffins and sipping our coffee and feeling awesome about life, I wanted to let you know about some news-that-isn’t-really-news.
In some weird turn of events and a major twist of the universe, I’M ON SNAPCHAT.
I, me, Lindsay, Pinch of Yum, am using and loving an app created for weird, usually sketchy teenage activity.
But I love it! It’s so fun. I am totally clueless about it and I might have posted one or two videos of Bjork saying hi in an awkward voice just because IT’S SNAPCHAT and that seems like the right thing to do on Snapchat, but mostly I’m trying to be normal and share things like vacation pictures, behind the blog food stuff, and sunset videos. Is that even a thing? I’m making it a thing.
Mostly though, I’m really excited to go wildly crazy with Snapchat once we get home and become dog parents.
Yes – I just said that! It’s happening! We’re gonna be DOG PARENTS!
The little one that we met last week – the Beagle mix who you all so lovingly pre-accepted into the Pinch of Yum community – she’s coming home to be ours for real when we get back from California. I am so beyond excited, and if you follow me on Snapchat already and you don’t love dogs, dog pictures, dog videos, dog everything, just… be aware that we’re about to get all Dog People on you.
Connect on Snappie? <– evidence that I should most def be using this app –> my Snapchat name is pinchofyum. Just search me, add me, and see all my sweet sunset pictures and videos from the last few days! And seriously, there actually is one of Bjork doing a weird voice from last night’s beach sunset. Just…ignore.
But the muffins. The whole world needs to be making more whole wheat blueberry muffins.
If you have fresh tiny organic wild blueberries, or fresh regular-sized juicy blueberries, or fresh fruit of just about any kind, you win. Use them and love them and more power to you.
And if you’re like me, struggling while waiting for post-winter life to show up, fear not because frozen blueberries are awesome in this recipe.
And if you’re like me, and you’re hungry, hop right to it and go make these whole wheat blueberry muffins with THE BEST GLAZE right now. They just happen to double perfectly as a little friendly dessert that doesn’t feel like dessert throughout the day. With a coffee, maybe. ♡
I’m just saaaaying.
- 1 egg yolk
- 1 egg
- ½ cup milk
- ½ cup maple syrup, honey, or a combination
- 1 teaspoon vanilla
- 7 tablespoons salted butter, melted
- 1 cup whole wheat flour
- ½ cup white flour
- 2 teaspoons baking powder
- a pinch of salt
- 2 cups frozen wild blueberries
- 3 tablespoons butter
- 2 tablespoons milk
- 1 cup powdered sugar
- Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.
- Rinse the blueberries under cold water until the water runs mostly clear. Gently stir the blueberries into the batter. Scoop into a prepared muffin tin (I usually just spray the pan vs. using paper liners, and I use an old-fashioned ice cream scooper to scoop the batter in perfectly!) and sprinkle the tops with turbinado sugar if you want. Transfer the muffin tin to the oven.
- Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.
- To make the glaze, melt the butter in a small saucepan. Add the milk and stir until combined. Add the powdered sugar and whisk until you've gotten rid of all the clumps. If it's too thin, add another ¼ cup powdered sugar. The glaze should be smooth and glossy, but as soon as you remove it from the heat, it will start to harden. Drizzle the glaze over the muffins - it should set almost immediately.
Nutrition information is for one glazed muffin out of 12 total.