For a fun twist on a traditional breakfast food, try these Black and Blueberry Whole Wheat Muffins!
The other morning after another such request. I searched Pinterest for a whole wheat recipe for apple cinnamon muffins as I had a whole bag of apples in the fridge. The boys were EXTREMELY impatient while I was making them and when I proudly displayed my finished creation to Noah he wrinkled his nose and exclaimed, “They aren’t purple mommy, the Cat in the Hat made purple muffins.”
Seriously, he’s lucky he ate them or he might have ended up wearing them.
I was wondering if I should grab my Wilton food dyes that I use for cakes when I happened to read this Parent’s magazine article on food dyes and behavioral problems. Luckily for me the third page of the article gives natural foods that you can use to dye frostings and such.
So after fiddling here and there I managed to create purple Cat in the Hat muffins that the boys love!
How I made these Black and Blueberry Whole Wheat Muffins:
I use whole wheat pastry flour because it doesn’t have the bitterness that regular whole wheat flour does. You can find it easily at Whole Foods, I had to search a little at Publix, it was down a little from the regular flour in a smaller bag.
And I use mini muffins because they are WAY less messy for little hands. I also added in the blueberries for extra yumminess and nutrition.
Noah has really enjoyed helping make these as well as eat them! We hope you enjoy these Black and Blueberry Whole Wheat Muffins!
- 1 C Blackberries (Mashed and Strained)
- 1 C Blueberries
- 1 1/2 C Whole Wheat Pastry Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 1/2 tbsp Honey
- 4 tbsp Unsalted Butter (melted and cooled)
- 1 Egg
- 3/4 C Milk
- Preheat oven to 375 degrees.
- Line muffin pan with cups or spray with cooking spray.
- Whisk flour, baking powder, and salt together in a large bowl.
- In a separate bowl combine honey, butter, egg, and milk.
- Create a well in the middle of the flour mixture. Pour the wet mixture into the well and stir just until combined.
- Fold in mashed blackberries until batter becomes purple.
- Add blueberries. Be careful not to over mix as this will make the muffins dense.
- Divide the batter evenly among the prepare muffin cups.
- Bake until golden brown, about 15 minutes for mini muffins, 20 minutes for larger.
- Remove muffins from the pan and cool on a wire rack.
- Whole wheat flour requires more time to absorb liquid. Allow batter to sit for 5 - 10 minutes. If it seems thick add 1 - 2 tbsp milk until it's easier to transfer to muffin pan.
- Add as much or as little mashed blackberries to achieve the shade of purple you desire. The color will fade some after cooking.