Hey there my friend 
. You are about to make the best whole wheat blueberry muffins. These muffins are soft, moist, and packed with juicy blueberries.
And guess what? I am going to show you a trick that keeps them from being dry, which is the number one issue with whole wheat baked goods.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Paper liners or non-stick spray
- Cooling rack
- Toothpick (for testing doneness)
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: About $7-$10, depending on ingredient brands
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Calories per serving: Around 180 calories per muffin
- Cook method: Baking
- Season: Any season
- Course: Breakfast, Snack
- Cuisine: American
- Diets: Vegetarian, LowCalorieDiet
How to Make Whole Wheat Blueberry Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional but recommended)
- ½ cup honey or maple syrup
- ⅓ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or buttermilk
- 1 cup fresh or frozen blueberries
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Whole wheat flour | Oat flour or almond flour (texture may vary) |
| Honey or maple syrup | Brown sugar or white sugar |
| Coconut oil | Butter or vegetable oil |
| Yogurt or buttermilk | Regular milk with 1 teaspoon vinegar |
| Blueberries | Raspberries, chopped strawberries, or chocolate chips |
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the honey, melted coconut oil, eggs, vanilla extract, and yogurt until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula. Do not overmix.
- Gently fold in the blueberries, making sure they are evenly distributed.
- Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack.
Helpful Tips
- If using frozen blueberries, do not thaw them before adding to the batter. This prevents them from bleeding into the muffins.
- Do not overmix the batter, or the muffins will be dense and tough.
- For extra flavor, sprinkle a little sugar or oats on top before baking.
- If you want bigger muffins, fill the cups to the top and increase baking time by 2-3 minutes.
- Store extra muffins properly to keep them fresh (check storage instructions below).
What to Serve with Whole Wheat Blueberry Muffins
These muffins are perfect on their own, but you can pair them with:
- A cup of hot coffee or tea
- A glass of milk
- Yogurt with a drizzle of honey
- Scrambled eggs for a fuller breakfast
How Do You Serve the Recipe?
You can serve these muffins warm or at room temperature. If you want to make them extra special, spread a little butter or peanut butter on them.
Where Do You Serve This Recipe the Most?
These muffins are great for:
- Breakfast on the go
- School lunchboxes
- Picnics and road trips
- Brunch with friends
- Office snacks
They are also a hit during holiday breakfasts, especially in fall and winter.
Storage
Short-term Storage (Room Temperature)
- Keep the muffins in an airtight container.
- Store at room temperature for up to 3 days.
Refrigeration
- Place in an airtight container and store in the fridge for up to 7 days.
- Warm them slightly in the microwave before eating for the best texture.
Freezing
- Wrap muffins individually in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or let them thaw at room temperature.
Frequently Asked Questions
Can I use only whole wheat flour?
Yes, but the muffins will be denser. Using a mix of whole wheat and all-purpose flour makes them softer.
Can I use frozen blueberries instead of fresh?
Yes, just add them straight from the freezer without thawing to avoid a blue-tinted batter.
How do I make these muffins sweeter?
If you prefer a sweeter taste, increase the honey or maple syrup by a few tablespoons, or sprinkle sugar on top before baking.
Can I make these muffins dairy-free?
Yes, replace the yogurt with a dairy-free alternative like coconut yogurt or almond milk with 1 teaspoon of vinegar.
Can I add nuts to this recipe?
Yes, chopped walnuts or almonds add a nice crunch. Fold them in with the blueberries.
Meta Description
This whole wheat blueberry muffins recipe gives you soft, moist, and healthy muffins. Perfect for breakfast, snacks, or meal prep. Easy to make in 30 minutes.