22 August 2008

Muffins for Elevenses

Because saying 'elevenses' sounds cooler than calling it a 'snack', or a 'mid-morning coffee break'.

What I like about this recipe that it's all whole wheat, yet it doesn't have the typical density you'd think a 100% whole wheat muffin would have. Also, the warm muffins are dipped in a simple orange syrup, which adds a burst of orange and an extra, subtle sweetness as well as giving the tops a nice sheen. Similar to how a glazed fruit tart looks compared to one that isn't, it's a simple step that really makes a difference.

Recipe after the jump

Blueberry Whole-Grain Muffins
From King Arthur Flours


  • 1 1/2 cups King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour

  • 3/4 cup quick-cooking rolled oats (I used regular oats)

  • 1/4 cup buttermilk powder or nonfat dry milk

  • 2/3 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup fresh blueberries

  • 1/2 cup chopped toasted pecans or walnuts (optional)

  • 1 tablespoon orange zest (finely grated orange peel)

  • 2 large eggs

  • 3/4 cup milk

  • 1/3 cup vegetable oil or melted butter (I used butter)


  • 2 tablespoons orange juice

  • 3 tablespoons sugar


  1. In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners about 3/4 full.

  2. Bake the muffins in a preheated 350°F oven for 18 to 20 minutes, until they're golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.

  3. In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze. Yield: 12 muffins.



  1. I've actually never heard the term "elevenses" before - fun! :0)

    Oooh, those muffins are just OOZING with scrumptious blueberries and orange syrup - yum!!

  2. Interesting that these aren't as dense as you'd expected. I've stopped using whole wheat flour because I wasn't happy with the results.

  3. VeggieGirl - I just need to remember to dip the tops of all the muffins I make in a syrup!

    Sam - Make sure you use whole wheat pastry flour, 'fine' whole wheat, or white whole wheat since it's not as heavy as a medium-ground ww.
    The whole wheat I used is actually high gluten, and although that sounds contradictory to a baked good that's supposed to be tender, it's really finely ground and the texture is normal. Also, sometimes it's just best to sub only 1/4 to 1/2 whole wheat for regular flour to keep the texture light.

  4. Those sound amazing. This is a must-try for me sometime later this week!

  5. Those look awesome. I love the orange syrup idea, blueberries and citrus are like long lost.... sisters, seeing how fruit are actually ovaries :)

    Elevenses? Are you a hobbit today?

  6. I love a muffin...and this looks like it's loaded with nothing but goodness!

  7. Nothing beats a blueberry muffin. These look perfect!

  8. Wow the blueberries are really pouring outta that muffin! My boyfriend would SO love these!

  9. yum! I use citrus zest in just about EVERYTHING :) Then add the fact that blueberries are my favorite fruits and that makes for one amazing muffin! It looks so cool how they burst in the batter while they bake. DELICIOUS!

  10. Justin - I hope you liked it!

    Adam - LOL. I probably was, I was feeling really down that day. =D

    Darius - Yup, that's the best way to describe these. :)

    Coco - It did make it a little difficult to remove from the pan, though only one fell apart.

    Cupcake - Looks like an explosion that dyes you purple!

    Tony - I have an epically difficult time not putting some form of citrus in with anything that has fruit!


Thanks for taking the time to comment. Your thoughts are appreciated! ^,^


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