If you are looking for the best Soft Homemade Rye Flour Blueberry Muffin Recipe, this is the only one you need. Getting soft rye muffins can be tricky. Don't worry though, I have done all the hard work of testing so you won't have to. These lightly sweetened muffins are easy to make and are perfect for breakfast, brunch, afternoon snack, or just a sweet treat made with whole grains.
Some recipes you see online will use all-purpose flour, but not this one. It uses a blend of whole wheat flours- rye and white whole wheat flour.
Do you love muffins as much as I do? If so, let me share a few muffin recipes from the blog I love. My spiced spelt carrot cake muffins have great flavor I know you will love. They are spiced and delicious. If you are looking for a gluten-free muffin recipe, these buckwheat chocolate chips muffins are so yummy! If you want more recipes with kamut flour, let me suggest this blueberry kamut flour muffin recipe. How about sprouted flour muffins? I have a recipe for those too- sprouted pecan muffins.
Tricks for baking muffins with whole-grain flour
- Use a blend of flours- While I love using rye flour, I like to use a blend for making muffins. Rye flour has low gluten content, so a blend of flour makes it easier to work with.
- Do not overmix- One tip I always share is to make sure not to overmix, this will result in tough muffins. Be sure only to mix to combine.
- Preheat the oven- It is important to have the oven HOT when the muffins are ready to bake. While you won't get the rise you do with refined flour, the hot heat will give the muffins a nice oven spring.
- Do not overbake- Whole-grain flour always absorbs more moisture than refined flour. Most people think the only solution is to add more liquids to the batter. While this is true, it is equally important to not overbake as well. The quickest way to dry out your muffins is to bake them too long.
Ingredients
- Rye flour- I used dark rye flour as I mill my own flour. You can also use light rye flour or medium rye flour.
- White whole wheat flour- You can also use whole wheat pastry flour if you prefer.
- Baking powder- for the leavener. This will give your muffins a beautiful rise.
- Salt- I use kosher salt, but you can also use sea salt.
- Canola oil- When baking with whole wheat flour, a lot of times I will use a blend of canola oil and butter. The oil will help create a tender muffin, the butter will of course add the delicious flavor or butter. You can also use olive oil, but I think it is too much flavor for these muffins, the canola oil is more neutral.
- Melted butter- As noted above.
- Granulated sugar- Brown sugar can also be used. I like to sprinkle demerara sugar on the top, but this is optional.
- Eggs- They will add both structure, texture, and flavor to the muffins.
- Milk- You can use regular milk or plant-based milk.
- Vanilla- It doesn't take much, but will enhance the flavor of the muffins.
- Blueberries- I prefer fresh fruit for these muffins, but you can also use frozen blueberries too. Just be sure to coat them in flour and know that they will bleed a bit when they bake.
How to make
Start by mixing the dry ingredients in a small bowl. In a medium bowl, mix the wet ingredients.
Combine the wet and flour mixture, but be careful not to overmix at this point. You will want to see tiny clumps in the batter. There is no need to use an electric mixer for this recipe, it can all be done by hand.
Add in the blueberries and fold them with a rubber spatula into the dough. Be sure to scrape down the side of bowl to ensure everything is mixed well.
Spoon batter into the muffin cups- fill to ¾ the way full. Sprinkle with the demerara sugar.
Move immediately to the preheated oven. Bake for 7 minutes then reduce the heat to 350 degrees. Continue to bake for another 10 minutes and check the muffins. I like to underbake the muffins just SLIGHTLY. The carry-over cooking after you remove the muffins will finish baking the muffins. I check with touch, it should feel just slightly under-baked in the center of the muffin. You can also use a cake tester, it should come out with a touch of the batter on it, just a touch!
The tops of the muffins will be golden brown.
How to store
One thing to note about homemade whole grain muffins is they will not have the shelf life store-bought muffins with preservatives will have. I think these muffins are best eaten within 24 hours.
You can store these in an airtight container or a plate wrapped in plastic wrap after they have completely cooled at room temperature.
If you won't be able to eat them in time, the muffins can also be frozen. Let them cool at room temperature. Then, freeze them on a baking sheet until they are frozen. Once they are solid, store them in a freezer-safe ziplock bag.
More recipes that use rye flour
- Salted rye flour brownies
- Rye flour buttermilk waffles
- Cinnamon Rye flour scones
- Dense rye bread recipe
- Chocolate rye cookies
- Salted rye chocolate chip cookies
- Rye flour blueberry muffins
- Simple rye crackers
Soft Homemade Rye Flour Blueberry Muffin Recipe
Equipment
Ingredients
- 1 cup rye flour
- 1 cup white wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup canola oil
- ⅓ cup melted butter
- ½ cup milk
- ¼ cup plain greek yogurt
- 1 ½ cup fresh or frozen blueberries
Instructions
- Preheat the oven to 400 degrees.
- Start by mixing the dry ingredients in a small bowl. In a medium bowl, mix the wet ingredients.
- Combine the wet and flour mixture, but be careful not to overmix at this point. You will want to see tiny clumps in the batter. There is no need to use an electric mixer for this recipe, it can all be done by hand.
- Add in the blueberries and fold them with a rubber spatula into the dough. Be sure to scrape down the side of bowl to ensure everything is mixed well.
- Spoon batter into the prepared muffin cups- fill to ¾ the way full. Sprinkle with the demerara sugar.
- Move immediately to the preheated oven. Bake for 5 minutes then reduce the heat to 350 degrees. Continue to bake for another 10-13 minutes and check the muffins. I like to underbake the muffins just SLIGHTLY. The carry-over cooking after you remove the muffins will finish baking the muffins. I check with touch, it should feel just slightly under-baked in the center of the muffin. You can also use a cake tester, it should come out with a touch of the batter on it, just a touch!
Did you make this recipe? Let me know!