Get the Recipe:
Whole Wheat Blueberry Muffins
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 (198 g) whole wheat flour
- 1/4 cup (30 g) all-purpose flour, optional for a lighter texture
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (80 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (255 g) fresh or frozen blueberries, (Don’t thaw if frozen.)
- turbinado sugar for sprinkling, optional topping
Recommended Products
Instructions
- Preheat the oven to 375°F (190°C). 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!
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!