Ingredient Highlight, Recipes

Recipe of the Week: Whole Wheat Blueberry Muffins

Breakfast in the winter is often eaten in the dark, but you can make each morning a little bit brighter with a yummy breakfast! Whole Wheat Blueberry Muffins are a tasty and portable way to add a bite or two of fruit and whole grains to your day. Whole grains in the morning will give your brain and body a boost of energy to get going, and blueberries are loaded with tasty benefits.

As January wraps up, we are all getting used to our new habits, but its never too late to start a new one, like eating breakfast. Being prepared with these simple on-the-go muffins can make life a bit easier. Muffins are the perfect size for a grab-and-go breakfast, and as part of a boxed meal like lunch or a snack.

But why blueberry? You can add any fruit or berry you’d like… Captain Create likes blueberries because they are are really good for your body! Blueberries are often referred to as a super food. Otherwise put, they are really good for you and packed with nutrition like fiber, vitamin C, vitamin K, manganese and potassium.

Blueberries are very simple to use. No chopping, pitting, or peeling required. Even so, you might benefit from a few helpful tips:

  • When using fresh blueberries in baked goods, stir gently. This will help prevent the skin breaking and juice leaking.
  • If you are using frozen blueberries in a batter, dust them gently with flour, then add them at the last minute without defrosting them. This will help prevent the color bleeding into the batter.
  • When mixed with other foods, blueberries can sometimes lose their beautiful color. They can turn greenish-blue in a recipe with baking soda or gray in a smoothie containing dairy foods. To help preserve the vibrant color, add a little lemon juice to the mix.

And now, the best part of blueberries – eating them!

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