We love whole grain around here, and a whole grain muffin is speaking my language. I've made this recipe with Whole Grain Red Fife and Red Fife Multipurpose. I LOVED the flavour and texture the WG Red Fife brought to the muffin. However, if you wish to make these with Red Fife Multipurpose, please see the notes below for a few alterations!
- 2 cup Whole Grain Red Fife Flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- 2 tsp vanilla
- ¾ cup milk
- 1 ½ cups blueberries (fresh or frozen)
- 1 cup blueberries
- 1 tbsp honey or sugar
- 1 tbsp lemon juice
- ½ cup Whole Grain Red Fife
- ⅓ cup granulated sugar
- 3 tbsp brown sugar
- 1 tsp lemon zest
- Pinch of salt
- ¼ cup unsalted butter melted and cooled
Preheat your oven to 425.
Mix flour, baking powder, salt and sugar in a large bowl. Set aside.
Melt butter and let cool.
Whisk eggs, vanilla, milk and butter together in a small bowl.
Add your wet ingredients to your dry ingredients. Mix until incorporated but do not over-mix. Next, add your blueberries and fold them into your batter.
Line your muffin tray with liners and fill each ⅔ full. Set aside
Make your blueberry syrup by adding blueberries, honey or sugar and lemon juice to a small pot. Cook on medium-low until they are soft. Drizzle a tbsp of syrup on top of each muffin.
Make your crumble.
Combine flour, sugars, lemon zest, salt, and butter and mix until it forms a crumble. Sprinkle a generous amount of crumble on each muffin.
Bake at 425F for 15 mins, then reduce the heat to 375F and bake for 5-10 more mins depending on whether you use large or regular muffin liners.
The blueberry syrup and crumble are unnecessary, yet they are excellent additions!
You can also make this recipe with Red Fife Multipurpose. However, I would increase the sugar from 1 cup to 1 1/3 cups and increase your flour from 2 cups to 2 1/4 cups flour.