Have breakfast ready for the whole week with a quick batch of Jumbo Whole Wheat Blueberry Muffins! These giant muffins are made with whole wheat pastry flour, packed full of blueberries, and topped with a sweet crumb topping. Grab one on the way out the door for an on-the-go breakfast, or have them ready for an easy snack.
Muffins are a quick bread – meaning they’re leavened with ingredients other than yeast or eggs. In this case, we use a chemical leavening agent (baking powder). When you get down to it, baking is a science! With cooking it’s much easier to “fix” things when they start to go wrong, but with baking if you make a mistake you may have to start from scratch again. Luckily these jumbo muffins are a quick, easy recipe that’s sure to please!
This recipe can be used as a base even if you’re not a blueberry fan. Simply replace the blueberries with another fruit of your choice. Diced strawberries, raspberries, or even bananas are good substitutions. Not feeling very fruity? You can always opt for chocolate chips if you prefer!
My name is Autumn! I’m a 25 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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