Let’s talk about whole wheat and berries. Because I’m on this health kick, I’ve really been sticking true to my word of (mostly) clean eating, getting back into shape, and trying to get more nutrients from fruits and vegetables into my daily diet. I’ve been trying to experiment more with recipes, too, by making small changes– such as switching out all-purpose flour for its whole wheat counterpart. Baby steps!
As far as berries are concerned, I have a lot of them and other fruits, both in fresh and frozen form. There are certain fruits I prefer fresh, but having a freezer full of frozen fruit is so convenient for me– they don’t spoil within a few days like fresh, they’re great for making my morning smoothies, and work well for baking, like these whole wheat berry muffins.
I haven’t really experimented with the whole gluten-free, or flour-, egg-, and dairy-free movements simply because I love all of those items and find them honestly necessary to make a good batch of muffins, pancakes, etc. However, I wouldn’t mind trying out a few recipes minus those ingredients just to learn the process and to see how the final food product tastes. Who knows, maybe I’ll like some of the recipes and post them!
I tried out and adapted a few different whole wheat muffin recipes, and they were all just okay, none of them really tasting how I really wanted them to taste. Then I tried this recipe from my Williams-Sonoma ‘Home Baked Comfort’ cookbook, and was so happy because had I found my new go-to muffin recipe. I adapted the original recipe a bit to my liking, such as switching the flour to whole wheat and using sour cream in place of creme fraiche, plus a few other adjustments. I really appreciated these muffins kept their moistness and really filled me up– I had two and was full for the whole afternoon in between my lunch and early dinner. I hope you’ll enjoy these as much as I did!
Whole Wheat Berry Muffins
- 1 1/3 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups rolled oats
- 3/4 cup sour cream
- 1/2 cup whole milk
- 1/2 cup (one stick) butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 cup brown sugar
- 1 cup fresh or frozen berries
- Preheat oven to 350 degrees and line muffin pan with paper cups.
- In a bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a larger bowl, combine the oats, sour cream, milk, and butter until incorporated. Add the eggs and brown sugar until completely combined. Fold in the dry flour mixture little by little, stirring well after each addition. Add berries and mix the batter a few times.
- Fill the muffin cups to the top. Garnish the tops of the muffins with oats and pieces of berries if you have extra.
- Bake until muffins are a golden brown and they pass the toothpick test, about 25 minutes.
- Let muffins cool on wire rack for about five minutes, then serve.
Recipe adapted from ‘Home Baked Comfort’ Williams-Sonoma cookbook.
Thanks so much to Cassandra for this great recipe! Make sure to head over to Cassandra Monroe for all of her fantastic posts!