Whole Wheat Chocolate Chip Muffins

Everyone loves a good chocolate chip muffin! This is a great simple chocolate chip muffin recipe, made with whole wheat flour. We adapted it from King Arthur Flour’s Golden Chocolate Chip Muffin recipe. We also tested it with milk and buttermilk – both recipes worked great.

Whole Wheat Chocolate Chip Muffins
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Ingredients
  1. 1/2 cup butter or margarine preferably unsalted
  2. 1 cup sugar
  3. 2 tsp baking powder
  4. 1/2 tsp Salt reduce to 1/4 tsp if using salted butter/margarine
  5. 1 tsp vanilla
  6. 2 eggs
  7. 1/2 cup milk or buttermilk
  8. 2 cups whole wheat flour
  9. 1-2 cups chocolate chips
Instructions
  1. Preheat your oven to 350F and lightly grease or line a 12-cup standard muffin tin.
  2. In a large mixing bowl, combine butter or margarine, sugar, vanilla, salt, and baking powder. Mix until well combined and fluffy.
  3. Add eggs, one at a time, mixing well after each addition. Beat in milk. Add the flour and stir until combined. Add the chocolate chips and stir well.
  4. Fill muffin cups with batter - approximately 2/3 full. Bake in preheated oven for 30-32 minutes, until toothpick inserted in centre comes away clean.
River City Cookery http://rivercitycookery.com/
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Easy Blueberry Muffins

Easy Blueberry Muffins

Summer is definitely upon us now and with it comes lots of fresh berries! We covered strawberries in our last post, and next up comes blueberries.  Manitoba is a blueberry hot spot and lots of people pick wild berries in cottage country to put in pretty much everything, including pancakes, muffins, and pies.  They are a tasty addition to lots of dishes, and they are packed with lots of nutrition as well.

This muffin recipe is super easy and shouldn’t take you more than a few minutes to put together.  They are best straight from the oven while the blueberries are still nice, soft, and juicy.

Blueberry Muffins
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Ingredients
  1. 6 tablespoons butter or margarine, at room temperature
  2. ¾ cup sugar
  3. 2 large eggs
  4. 2 cups whole wheat flour
  5. 2 teaspoons baking powder
  6. ¼ teaspoon salt (if you use unsalted butter or margarine, increase to ½ teaspoon)
  7. ½ cup milk
  8. 2 teaspoons vanilla
  9. ¼ teaspoon almond extract
  10. 1 ½ cups blueberries, fresh or frozen
  11. 1 tablespoon sugar, mixed with ½ teaspoon cinnamon (optional)
Instructions
  1. Preheat oven to 375F. Grease, or line your muffin tins.
  2. Sift together flour, baking powder and salt in small bowl and set aside.
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time - beat well after each addition.
  4. Add dry ingredients to butter mixture and beat well. Stir in the milk and both the vanilla and the almond extracts. Mix till smooth. Stir in the berries quickly.
  5. Fill the muffin tins about ¾ full. Sprinkle with cinnamon sugar, if using.
  6. Bake for about 25-30 minutes, until golden brown. Cool in the pan for 10 minutes before removing them.
Adapted from from King Arthur Flour's "Favourite Blueberry Muffins"
Adapted from from King Arthur Flour's "Favourite Blueberry Muffins"
River City Cookery http://rivercitycookery.com/
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