Blueberry Rye Muffins

Yesterday I suddenly had the urge to try baking blueberry rye muffins.  And so I did.  I used a basic muffin recipe, substituted half of the AP flour with whole wheat and rye flours and added dried blueberries.  These are nice and hearty but not too dry.  If you like really moist muffins, you might want to add a bit of applesauce to the dough.  I thought the rye flour would slightly overpower the whole wheat flour but there was a balance of both flavors. Next time I’ll use more rye.  If you use dried blueberries instead of fresh I recommend skipping the sugar altogether.  The dried blueberries I had were sweetened and more than sweet enough for the whole muffin.

Blueberry Rye Muffins

Based on a Betty Crocker recipe for basic muffins

1 egg
3/4 cup milk
1/2 cup oil or melted fat
1 cup all purpose flour
1/2 cup rye flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup dried blueberries

Preheat the oven to 400F or 200C. Whisk the dry ingredients (except the blueberries) together in a large bowl.  Whisk the wet ingredients together in a small bowl.  Add the wet ingredients to the dry ingredients and stir quickly until just combined.  Add the blueberries and give the batter a couple stirs.  Pour into prepared muffin tins – I use liners and metal pudding cups to bake muffins since my oven tray is round and no standard trays fit.  Bake for about 20 minutes or until they are golden brown and pass the toothpick test.

4 thoughts on “Blueberry Rye Muffins

  1. Glad I found your cooking blog; I’m in Japan, too!
    Not sure I can find dried blueberries in my area, so I’m thinking of subbing raisins &/or chocolate chunks for’em.

    One question: How many muffins does this recipe yield?

  2. I’m in rural Chiba, in Kanto. Dried persimmon, I can find here, but I’ve never been into it enough to actually buy it myself.

    I found rye flour on sale (near its expiry date) in town recently at 200yen for 500g, or I wouldn’t have thought about getting it, never having cooked with it before. Now I wish I’d gotten some whole wheat flour to use with it, but hope using half AP & half rye flour will work just as well.

    Looking through my cookbooks, I noticed that all the rye bread recipes call for molasses, which seems to be an unheard of product everywhere I ask, so I’m glad to find a simple recipe that uses rye flour & doesn’t even need sugar, much less molasses.

    • Are you okay post quake and tsunami?

      For future reference, you can buy ww/rye flour and molasses online via rakuten (Japanese only) and Tengu foods (English).

      There is something called kuromitsu (black honey) that tastes similar and might make a good substitute. I haven’t tried it but it is readily available most places.

      Hope you’re safe and sound!

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