Warm, fluffy, and bursting with juicy blueberries, these whole wheat blueberry muffins are a healthier twist on a classic—perfect for breakfast, meal prep, or a quick snack.
But nothing does it for me than a whopping size, fluffy, moist and covered with butter, blueberry muffins (or raspberry) 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.
The natural sweetness of the blueberries is well complemented by the nutty flavor of whole wheat flour, which creates a muffin that appears to be luxurious but is actually filled with healthier nutrients.
What I love most about this recipe is how quick and easy it is. In just about 30 minutes, you can have warm, fluffy muffins ready to enjoy.
You can even quadruple the recipe and save some in the freezer for those mornings when you’re rushed; all you have to do is reheat them in the microwave or toaster oven.
Simple Ingredients, Big Flavor: What You’ll Need
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!
These blueberry muffins are delicious, and lean towards the healthier side too as they are made with whole wheat flour! Here’s what you’ll need to do and the ingredients that are added to make them so darn delicious:
Whole wheat flour. I wanted these blueberry muffins to be made with only whole wheat flour. It has more nutrients than white all-purpose flour, although I’m not opposed to using all-purpose flour.
In a large bowl add the flour, salt, baking powder and baking soda, cinnamon, and baking soda. Mix well and set aside.
Then mix the wet ingredients: eggs, vegetable oil, sugar, vanilla extract, and milk (of choice).
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.
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 milk.
Continue to mix until all of the ingredients are well combined. Do not over mix. You 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 are loaded with antioxidants and fiber, which makes this whole wheat blueberry muffin even better for you.
Next, bake them at 350 degrees for 18-20 minutes.
Let them cool and serve warm with butter!
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.
Also, I would appreciate if could give it a star rating below!
Whole Wheat Blueberry Muffins Recipe
Equipment
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Tsp. Ground Cinnamon
- 1 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- ½ Tsp. Kosher Salt
- ⅓ Cup Milk of choice
- 2 Large Eggs Room Temperature
- 1 Cup Organic Cane Sugar Or Brown Sugar
- ⅓ Cup Vegetable Oil
- ⅓ Cup Frseh Blueberries
- 2 tsp. Vanilla Extract
Instructions
- Preheat the oven to 350 degrees. Gather the ingredients.
- In a large bowl mix the dry ingredients. Set aside.
- In a separate mixing bowl, mix the wet ingredients.
- Combine the wet and dry ingredients together, then fold in the blueberries. But DO NOT over mix.
- Transfer to the muffin pan. Bake the muffins at 350℉ for 18-20 minutes or until toothpick comes out clean when inserted in the middle.
- Let the muffins cool for 5 minutes before transferring them to a cooling rack. Serve warm with butter – Enjoy!
Charly says
Is the oven temperature 375 or 350? It says 375 at the beginning of the recipe and then at the end it says 350. I ended up choosing to bake at 350. I found the muffins needed more than a 1/3 of cup of blueberries and they were a little too sweet for my taste. Next time, I will half the sugar. They are still very good.
Mirlene says
Thank you Charly, great catch. It should say 350. Thank you for making the recipe.
Lathiya says
I love to bake with whole wheat flour than the all-purpose flour. These blueberry muffins looks awesome.
Mirlene says
Thank you, Lathiya! Whole wheat flour is not easy, but the hassle is so worth it. Thanks for reading!
Ramona says
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 😉
Julie @ Running in a Skirt says
These look so good! I love the blueberry and whole wheat flour combination. Such a nice twist on regular muffins.
Mirlene says
Thank you, Julie
Gail Montero says
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!
Alena says
Oh wow these are loaded with blueberries in the best way! I love the muffin top on these!
Constance Smith says
I adore blueberry muffins. And it just so happens that I have blueberries in my fridge right now!
Sondra Barker says
Yum I love blueberry muffins! These look so good, I love that you made them whole wheat too!
Jacqui DeBono says
Muffins are always good, but these are so much better because they use wholewheat flour, and I always have that in the cupboard!
Emily says
These blueberry muffins are so delicious! Love that you can make them with whole wheat!
Mirlene says
Thank you, Emily.
Colleen says
Just like that I’m craving a blueberry muffin! These ones look like muffin perfection and are going on this weekend’s baking list.
Leslie says
This is the most perfect recipe for me! I love my blueberry muffins full of flavor as well! These look like pure perfection!
Marta says
These whole wheat muffins are so perfectly shaped. I love the fact that they’re made healthier, too.
Ashley Lecker says
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!
Mirlene says
Thanks, Ashley. I hope you like them.
Kay says
My daughter loves blueberries, so we will be making these together this weekend!
Stine Mari says
Fresh out of the oven muffins are always the best ones! I need to make these asap, or at least for lunch tomorrow. Yum!
Mirlene says
Yes! Definitely, Mari. I hope you like them 🙂
Helena says
I love blueberry muffins! They are perfect for breakfast!
Mirlene says
Please enjoy and thank you Helena 🙂
Lesli Schwartz says
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!
Mirlene says
Thank you, Lesli!
Candice says
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!
Mirlene says
You are very welcome, Candice. Glad you like them!