If you’re looking for an irresistibly delicious muffin recipe, these whole wheat blueberry muffins are just the thing! Perfectly moist, bursting with fresh blueberries, and lightly sweetened, they’re a fantastic way to start your day.
Whole wheat blueberry muffins strike the perfect balance between hearty and indulgent. Made with whole wheat flour, they offer a tender crumb and just the right amount of sweetness. Whether you enjoy them for breakfast, a snack, or even dessert, these muffins are sure to become a household favorite.
Why You’ll Love This Whole Wheat Blueberry Muffin Recipe
- Easy to make. Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Versatile. These muffins can be customized with different add-ins like lemon zest, nuts, or even a hint of cinnamon.
- Great for any time of day. Pair them with coffee for breakfast or enjoy one as a quick, satisfying snack.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Whole wheat flour – Provides a hearty base with a nutty flavor.
- All-purpose flour – Helps lighten the texture slightly, though you can omit it for 100% whole wheat muffins.
- Granulated sugar and brown sugar – A mix of sugars adds sweetness and depth.
- Baking powder and baking soda – Check yours for freshness before baking, especially if they’ve been in your cabinet for a while. Learn more: How to Test Baking Powder and Baking Soda for Freshness
- Salt
- Vegetable oil – Keeps the muffins moist and tender. If you prefer, you can use an equal amount of melted butter.
- Buttermilk – Adds tanginess and reacts with the baking soda for a great rise. Let it come to room temperature before mixing.
- Eggs – Let these come to room temperature before mixing. I recommend baking with large eggs.
- Vanilla extract
- Blueberries – The star of the show, bringing juicy bursts of flavor to every bite.
- Turbinado sugar – This is an optional topping that adds a sweet crunch to the muffins.
How to Make Whole Wheat Blueberry Muffins
- Preheat and prep. Preheat your oven to 375°F and line a muffin tin with paper liners or grease the cups.
- Mix the dry ingredients. In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugars, baking powder, baking soda, and salt.
- Combine the wet ingredients. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract.
- Combine and fold. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the blueberries.
- Fill the muffin cups. Divide the batter evenly among the muffin cups, filling them about 3/4 full. If you like, top with a heavy pinch of turbinado sugar.
- Bake. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Then, cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips for Success
- Use a light-colored, metal pan. This type of pan helps ensure even baking and prevents the bottoms and sides of the muffins from browning too quickly. Because darker pans absorb more heat, they can cause baked goods to overcook or develop an overly dark crust. This is especially important for muffins, where even heat distribution is key to achieving a tender crumb and a golden exterior.
- Lined vs unlined muffin cups. This is about preference, really. With liners, you’ll get softer sides. Without them, you’ll get browner, crisper sides.
- Measure accurately. Accurate measurements, especially for flour, are key to perfect muffins. Too much flour can make muffins dense and dry. Use a scale for best results or fluff the flour, spoon it into your measuring cup, and level it off with a knife. Learn more: How to Measure Flour
- Don’t over-mix. Over-mixing can lead to dense muffins. Stir just until the dry ingredients are incorporated. A few lumps in the batter are perfectly fine!
- Fresh vs frozen blueberries. Fresh blueberries work beautifully in this recipe, but frozen berries are a great alternative. If using frozen, don’t thaw them first to avoid streaking the batter. Keep in mind that frozen berries can release more moisture, which may slightly affect the texture of the muffins. Learn more: Fresh vs Frozen Fruits in Baking
- Coat the blueberries. Tossing the blueberries in a bit of flour before adding them to the batter can help prevent them from sinking. While I don’t find that to be an essential step in this recipe, it can be especially helpful with frozen blueberries, as it can reduce the extra moisture they release during baking.
- Use a cookie scoop. For evenly sized muffins and less mess, use a cookie scoop to portion the batter into the muffin cups. Since you’ll be filling the muffin cups fairly full, I recommend a 4-tablespoon scoop.
Variations
- Cinnamon: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
- Lemon zest: Stir in the zest of one lemon for a bright, citrusy twist.
- Nuts or seeds: Add 1/4 cup of chopped nuts or seeds for extra texture.
- Honey or maple syrup: Try swapping part of the granulated sugar for honey or maple syrup for natural sweetness.
How to Store
- Room temperature: Store your whole wheat blueberry muffins in an airtight container for up to 3 days.
- Refrigerator: Keep the muffins in an airtight container in the refrigerator for up to a week. They’re best served at room temperature or slightly warmed.
- Freezer: Freeze for up to 3 months. First, wrap each muffin individually in plastic wrap or foil to prevent freezer burn, then store in a resealable freezer bag. Thaw at room temperature or reheat gently in the microwave for a freshly baked texture.
More Muffin Recipes You’ll Love
Get the Recipe:
Whole Wheat Blueberry Muffins
Yield
12 muffins
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
These whole wheat blueberry muffins are perfectly moist and packed with juicy blueberries. Made with simple ingredients, they’re an easy and satisfying treat for any time of day.
Ingredients
- 1 & 3/4 cups (198g) whole wheat flour
- 1/4 cup (30g) all-purpose flour (optional, for a lighter texture)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (79ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (225g) fresh or frozen blueberries (Don’t thaw if frozen.)
- turbinado sugar for sprinkling (optional topping)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or grease the cups lightly.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour (if using), granulated sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center.
- In a medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to over-mix; the batter will be slightly lumpy.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops of the muffins with turbinado sugar if desired.
- Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container up to 3 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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