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    Breakfast Recipes » Whole Wheat Blueberry Muffins

    Whole Wheat Blueberry Muffins

    Posted On April 22, 2020 By Mirlene Last updated April 22, 2020 26 Comments

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    Whole Wheat Blueberry Muffins on cooling rack with fresh blueberries in a small bowl Pinterst Pin

    Today we’re going back to the basics, and these Whole Wheat Blueberry Muffins are perfect for a quick breakfast or snack! 

    • Whole Wheat Blueberry Muffins

    Since exercising social distancing, I’ve dabbed my feet in the baking section of our kitchen a lot more. Buckled down on my meal plans, organized my planner, and have been preoccupied with my never-ending list of things to complete. 

    But nothing does it for me than a whopping size, fluffy, moist and covered with butter, blueberry muffins with a cup of coffee. 

    For me, the ultimate blueberry muffins must not be too sweet, must be warm – preferably fresh out the oven, flavorful, and I must be able to enjoy it any given time of the day. 

    • Blueberry Muffins with butter

    With that being said, here, we enter this picture-perfect homemade blueberry muffins with whole wheat flour!

    WHY YOU’LL LOVE THESE BLUEBERRY MUFFINS?

    These beauties are loaded with flavors from the fresh berries to the cinnamon which intensifies the flavor. Even our son who’s not a fan of berries ate two in one sitting. 

    We’ve tested this recipe with regular all-purpose flour, and again with equal parts of all-purpose flour and white whole wheat flour, and this recipe seems to be the favorite.

    True and tested recipe! You’ll devour one or two for breakfast, and would want another one for snack or lunch. It’s that good!

    These whole wheat muffins are perfect to pack for camping or a summer picnic. I hope you love these muffins as much as we do!

    STEP BY STEP PHOTO GUIDE INSTRUCTIONS?

    • Wheat Muffins Ingredients

    These blueberry muffins are delicious, and lean towards the healthier side too as they are made with white whole wheat flour and almond milk! Here’s what you’ll need to do and the ingredients that are added to make them so darn delicious:

    White whole wheat flour. I wanted these blueberry muffins to be made with only whole wheat flour. It has more nutrients than all-purpose flour, although I’m not opposed to using all-purpose flour. 

    In a large bowl add the flour, salt, baking powder, cinnamon, and baking soda. Mix well and set aside. 

    You’ll find that the cinnamon will provide a depth of flavor similarly to the warmth you will get from baking a pie. 

    Vegetable oil. You don’t need a lot. Just about ⅓ cup will work.

    In a mixing bowl, mix together the oil, sugar, and eggs. Mix until well combined. If making it Vegan consider substituting the eggs with applesauce or smashed bananas.

    • Blueberry Muffins Step by Step Ingredients photo guide

    I used organic cane sugar because, in my opinion, it’s not as sweet, which means you have more control of the sweet flavor, and it is what we use on a regular basis in our home. 

    Granulated sugar will work too, if that’s your preference. 

    Add the dry ingredients to the wet mixture one cup at a time. Then add the almond milk. 

    Continue to mix until all of the ingredients are well combined. Do not over mix. You batter will see a consistency in the texture. 

    Fold in the fresh blueberries. I like to use fresh blueberries because they are not as “wet” as frozen berries. 

    • Blueberries in batter

    Blueberries are loaded with antioxidants and fiber, which makes this whole wheat blueberry muffin even better for you. 

    • Blueberries folded in batter

    Next, bake them at 375 degrees for 18-20 minutes. 

    Let them cool and serve warm with butter!

    • Baked Blueberry Muffins in pan

    BLUEBERRY MUFFINS BAKER’S TIPS:

    • Don’t over-mix. Stop mixing as soon as you see the ingredients are well incorporated.  Over-mixing will make your delicious muffins tough or dense.
    • Use an ice cream scoop to help fill in the cavity of the muffin pan.
    • Size is optional. This recipe works in any size pan. I used a 2 ½ inch muffin pan. This recipe gave me 10 muffins. The smaller the muffins, the less time it takes to cook.  
    • Substitute the sugar with honey. You do not have to use sugar in this recipe, honey will work just as well. Be mindful it may alter the taste of the muffin.

    WHOLE WHEAT MUFFINS VARIATIONS:

    Though the recipe calls for two in half cups of white whole wheat flour, some recipes prefer to use equal parts with all-purpose flour. 

    You can use whole wheat muffins recipe by adding in banana, chocolate chips, nuts, oats, or whatever you’d like. 

    You can substitute the sugar for honey.  

    For extra moisture, add about ¼ cup of sour cream or plain yogurt such as Greek yogurt to the batter. 

    And if you love these homemade whole wheat blueberry muffins…

    You must try them with this Labouyi Bannann (Haitian Plantain Porridge) for breakfast. Also, feel free to try more recipes such as this Oreo Cream Cheese Cookies for dessert, or this Healthy Pineapple Banana Smoothie for lunch, and also expand your breakfast collection with this plantain bread (plantain cake) recipe.

    The flavor is in these blueberry muffins are equally leveled between the berries and the cinnamon. Suggested serving at room temperature.

    Did you make and loved this whole wheat blueberry muffin recipe? Tag me on Instagram or Facebook so I can see your delicious muffin.

    • Opened Blueberry Muffins with butter

    Also, I would appreciate if could give it a star rating below!

    Whole Wheat Blueberry Muffins Recipe

    Whole Wheat Blueberry Muffins

    Savory Thoughts
    These are the Whole Wheat Blueberry Muffins you'll want to make over and over again! They are fluffy, moist, and incredibly delicious! These healthy blueberry muffins are made with white whole wheat flour and are perfect for breakfast or an afternoon snack.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 18 mins
    5 mins
    Total Time 33 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 8 Servings
    Calories 260 kcal

    Ingredients
      

    • 2 ½ Cups White Whole Wheat Flour
    • 1 Tsp. Baking Powder
    • ½ Tsp. Baking Soda
    • ¼ Tsp. Kosher Salt
    • 1 Tbsp. Ground Cinnamon
    • 1 ½ Cup Almond Milk Or 1% Milk
    • 1 Large Egg Room Temperature
    • ½ Cup Organic Cane Sugar Or Brown Sugar
    • ⅓ Cup Vegetable Oil
    • 1 Cup Frseh Blueberries

    Instructions
     

    • Preheat the oven to 375 Degrees.
    • In a large bowl add the flour, salt, baking powder, cinnamon, and baking soda. Mix well and set aside.
    • In a mixing bowl, mix together the oil, sugar, and eggs. Mix until well combined.
    • Add the dry ingredients to the wet mixture. Then add the almond milk.
    • Continue to mix until all of the ingredients are well combined. Do not over mix.
    • Fold in the fresh blueberries.
    • Bake the muffins at 375 degrees for 18-20 minutes.
    • Let the muffins cool for 5 minutes before transferring them to a cooling rack. Serve warm with butter – Enjoy!

    Notes

    BLUEBERRY MUFFINS BAKER’S TIPS:

    • Don’t over-mix. Too much mixing will make your muffins tough or dense.
    • Use an ice cream scoop to help fill in the cavity of the muffin pan.
    • Substitute the sugar with honey. You do not have to use sugar in this recipe, honey will work just as well. Be mindful it may alter the taste of the muffin.
    • For Vegan substitute the eggs with applesauce or smashed bananas

    Nutrition

    Serving: 8ServingsCalories: 260kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 23.2mgSodium: 165mgPotassium: 23mgFiber: 6gSugar: 6gVitamin A: 12IUVitamin C: 1mgCalcium: 49mgIron: 4mg
    Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
    Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!

    Other Breakfast Recipes You Might Enjoy:

    Gluten Free Biscuits

    Breakfast Egg Muffins

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    Reader Interactions

    Comments

    1. Lathiya

      May 08, 2020 at 8:03 pm

      5 stars
      I love to bake with whole wheat flour than the all-purpose flour. These blueberry muffins looks awesome.

      Reply
      • Mirlene

        May 09, 2020 at 1:01 am

        Thank you, Lathiya! Whole wheat flour is not easy, but the hassle is so worth it. Thanks for reading!

        Reply
    2. Ramona

      May 01, 2020 at 6:11 pm

      5 stars
      These blueberry muffins look so delicious and will be making them as soon as tomorrow morning for brunch since I have some really good organic frozen blueberries. thanks for sharing this delicious recipe 😉

      Reply
    3. Julie @ Running in a Skirt

      April 27, 2020 at 6:29 pm

      5 stars
      These look so good! I love the blueberry and whole wheat flour combination. Such a nice twist on regular muffins.

      Reply
      • Mirlene

        April 28, 2020 at 1:35 am

        Thank you, Julie

        Reply
    4. Gail Montero

      April 26, 2020 at 3:08 pm

      5 stars
      Love that it’s whole wheat so it packs in all the nutrients from my favorite grain! The juiciness from the blueberries make it so yummy!

      Reply
    5. Alena

      April 26, 2020 at 12:48 pm

      5 stars
      Oh wow these are loaded with blueberries in the best way! I love the muffin top on these!

      Reply
    6. Constance Smith

      April 26, 2020 at 10:28 am

      5 stars
      I adore blueberry muffins. And it just so happens that I have blueberries in my fridge right now!

      Reply
    7. Sondra Barker

      April 26, 2020 at 2:46 am

      5 stars
      Yum I love blueberry muffins! These look so good, I love that you made them whole wheat too!

      Reply
    8. Jacqui DeBono

      April 26, 2020 at 1:00 am

      5 stars
      Muffins are always good, but these are so much better because they use wholewheat flour, and I always have that in the cupboard!

      Reply
    9. Emily

      April 25, 2020 at 5:14 am

      5 stars
      These blueberry muffins are so delicious! Love that you can make them with whole wheat!

      Reply
      • Mirlene

        April 28, 2020 at 1:39 am

        Thank you, Emily.

        Reply
    10. Colleen

      April 24, 2020 at 9:48 pm

      5 stars
      Just like that I’m craving a blueberry muffin! These ones look like muffin perfection and are going on this weekend’s baking list.

      Reply
    11. Leslie

      April 23, 2020 at 11:12 pm

      This is the most perfect recipe for me! I love my blueberry muffins full of flavor as well! These look like pure perfection!

      Reply
    12. Marta

      April 23, 2020 at 5:58 pm

      These whole wheat muffins are so perfectly shaped. I love the fact that they’re made healthier, too.

      Reply
    13. Ashley Lecker

      April 23, 2020 at 4:00 pm

      5 stars
      What beautiful muffins filled with berries! I love the addition on the almond milk and the cinnamon in your recipe- I can’t wait to make more!

      Reply
      • Mirlene

        April 28, 2020 at 1:40 am

        Thanks, Ashley. I hope you like them.

        Reply
    14. Kay

      April 23, 2020 at 6:30 am

      5 stars
      My daughter loves blueberries, so we will be making these together this weekend!

      Reply
    15. Stine Mari

      April 22, 2020 at 5:32 pm

      5 stars
      Fresh out of the oven muffins are always the best ones! I need to make these asap, or at least for lunch tomorrow. Yum!

      Reply
      • Mirlene

        April 22, 2020 at 6:48 pm

        Yes! Definitely, Mari. I hope you like them 🙂

        Reply
    16. Helena

      April 22, 2020 at 5:14 pm

      5 stars
      I love blueberry muffins! They are perfect for breakfast!

      Reply
      • Mirlene

        April 22, 2020 at 6:48 pm

        Please enjoy and thank you Helena 🙂

        Reply
    17. Lesli Schwartz

      April 22, 2020 at 4:09 pm

      5 stars
      There’s nothing like a warm blueberry muffin right out of the oven! Thank you for posting this classic recipe. I’ve forgotten how good these are!

      Reply
      • Mirlene

        April 22, 2020 at 6:50 pm

        Thank you, Lesli!

        Reply
    18. Candice

      April 22, 2020 at 3:32 pm

      5 stars
      These muffins are wonderful for any time of the day. Made them for breakfast and they were fantastic! Then, I got to enjoy them as an afternoon snack. Thanks for the great recipe!

      Reply
      • Mirlene

        April 22, 2020 at 6:50 pm

        You are very welcome, Candice. Glad you like them!

        Reply

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