Whole Wheat Blueberry Muffins
Who doesn’t love a warm blueberry muffin fresh out of the oven? These whole wheat blueberry muffins are everything you’re looking for: easy to make, perfectly sweetened without going overboard on sugar, and bursting with juicy blueberries in every bite.
Whether you’re prepping breakfast for the week, packing snacks for the kids, or just treating yourself to a cozy baking session, this recipe is here to make your day a little sweeter.
Plus, they’re made with whole wheat flour and naturally sweetened. Ready to bake up a batch? Let’s dive in!
Why these are perfect whole wheat blueberry muffins
If you’re on the hunt for a blueberry muffin recipe that’s both wholesome and delicious, you’ve come to the right place!
These whole wheat blueberry muffins are a perfect blend of healthy and delicious, making them a fantastic choice for breakfast, snacks, or a little treat any time of day.
Here’s why you’ll love them:
Naturally sweetened: These muffins are lightly sweetened, letting the natural sweetness of the blueberries shine through. It’s a healthier way to enjoy a baked treat without feeling overloaded by sugar.
Made with whole wheat flour: Using whole wheat flour adds fiber and nutrients while giving the muffins a hearty texture. They’re satisfying and nourishing, perfect for keeping you fueled throughout the day.
Packed with juicy blueberries: Every bite is bursting with juicy, antioxidant-rich blueberries. They add a pop of sweetness and fruity flavor that makes these muffins irresistible.
These muffins are simple, wholesome, and sure to become a family favorite!
Blueberry muffin ingredients
Let’s talk about the simple, wholesome ingredients that make these whole wheat blueberry muffins so delicious and satisfying.
Each ingredient has a role to play, contributing to the perfect balance of flavor and texture.
Here’s what you’ll need:
- Blueberries: You can use fresh or frozen blueberries in this recipe.
- Whole wheat flour: Whole grains boost the fiber content, making them a more nutritious option than all-purpose flour.
- Cornstarch: A little cornstarch helps soften the texture of the muffins, helping them be tender despite the whole wheat.
- Baking powder and baking soda: These leavening agents work together to give the muffins a nice rise and a fluffy interior.
- Salt: A pinch of salt enhances all the other flavors in the muffins.
- Cinnamon and cloves: Warm and cozy, these spices complement the sweetness of the blueberries beautifully.
- Coconut sugar: A natural sweetener with a caramel-like flavor, it keeps the muffins lightly sweet without being overpowering.
- Eggs: Eggs provide structure and help bind the ingredients together.
- Yogurt: Yogurt brings moisture and tanginess to the muffins, while also helping to keep them tender. Learn how to make yogurt in an Instant Pot!
- Avocado oil: This healthy fat ensures the muffins are moist and tender without adding a heavy flavor. You could also substitute melted coconut oil or butter for more flavor.
- Vanilla extract: A splash of vanilla enhances the sweetness and adds a comforting, classic flavor to the muffins.
- Lemon zest: Lemon zest brightens up the muffins, adding a fresh and zippy note that pairs perfectly with the blueberries.
Together, these ingredients create a batch of muffins that are wholesome, flavorful, and perfect for breakfast or a snack.
How to make perfect healthy blueberry muffins
Making healthy blueberry muffins at home is easier than you think! With simple, wholesome ingredients and a few easy steps, you’ll have soft, flavorful muffins bursting with juicy blueberries. Let’s walk through the process:
- Preheat and Prep. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the whole wheat flour, cornstarch, leaveners, salt, and spices. This dry mix creates the perfect base for your muffins.
- Wet ingredients. In a large bowl, beat the eggs and coconut sugar together until it is a light caramel color and has increased in volume. Next, beat in the yogurt, oil, vanilla, and lemon zest.
- Bring it all together. Mix the dry ingredients into the wet ingredients.
- Fold in the blueberries. Gently fold in the fresh or frozen blueberries. There’s no need to thaw the blueberries beforehand.
- Bake. Divide the batter evenly among the muffin cups, filling each about ¾ full. This helps the muffins rise evenly and develop a nice dome shape. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store for later—these muffins are perfect for breakfast, brunch, or as a snack.
Now you’re all set to bake a batch of healthy blueberry muffins that are as good for you as they are delicious.
Baking tips
Baking the perfect whole wheat blueberry muffins doesn’t have to be tricky! With a few simple tips, you can create moist, fluffy, and flavorful muffins every time.
Here are some tried-and-true tricks to make your muffins truly shine:
- Use fresh or frozen blueberries wisely. If you’re using frozen blueberries, don’t thaw them before adding them to the batter. Tossing fresh or frozen blueberries with a tablespoon of flour before folding them in also helps distribute them evenly and keeps them from sinking to the bottom.
- Don’t overmix the batter. When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to dense muffins. A few small lumps in the batter are perfectly fine!
- Let the batter rest. Allow the batter to rest for 10–15 minutes before scooping it into the muffin tin. This gives the whole wheat flour time to absorb the liquid, resulting in softer, more tender muffins.
- Fill the muffin cups generously. For bakery-style muffin tops, fill each muffin cup almost to the brim. Whole wheat batter doesn’t rise quite as much as all-purpose, so a fuller cup ensures tall, beautifully domed muffins.
With these tips, you’ll have golden, perfectly baked muffins bursting with juicy blueberries every time. Happy baking!
Conclusion
These whole wheat blueberry muffins are easy to make, packed with juicy blueberries, and have just the right amount of sweetness.
Whether you’re serving them for breakfast, a snack, or even dessert, these muffins are sure to be a hit with the whole family.
I hope this recipe inspires you to bake up a batch!
Perfect Whole Wheat Blueberry Muffins
January 19, 2025Equipment
- 12-cup muffin tin
- Electric hand mixer
Ingredients
Dry ingredients
- 2¼ cups whole wheat flour (260 g)
- 2 TBS cornstarch (20 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
Wet ingredients
- ½ cup coconut sugar (95 g)
- 2 large eggs
- 1 cup plain yogurt (250 g)
- ½ cup avocado oil (100 g)
- 1 TBS vanilla extract
- zest of 1 lemon
Mix-ins
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Place a rack in the center of the oven. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a medium mixing bowl, whisk together the whole wheat flour, cornstarch, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.2¼ cups whole wheat flour, 2 TBS cornstarch, 2 tsp baking powder, 1/2 tsp baking soda, ½ tsp kosher salt, 1 tsp ground cinnamon, ¼ tsp ground cloves
- In a large bowl using an electric hand mixer, beat the eggs and coconut sugar together for 3 – 5 minutes. The mixture should be a light caramel color and have increased in volume. This step helps dissolve the coconut sugar so it incorporates into the batter better.½ cup coconut sugar, 2 large eggs
- Next, beat in the yogurt, oil, vanilla, and lemon zest.1 cup plain yogurt, ½ cup avocado oil, 1 TBS vanilla extract, zest of 1 lemon
- Gently mix the dry ingredients into the wet ingredients.
- Fold the fresh or frozen blueberries into the batter. If using frozen blueberries, do not thaw the blueberries beforehand.1 ½ cups blueberries, fresh or frozen
- Divide the batter evenly among the muffin cups, filling each a little over ¾ full.
- Bake for 22 – 25 minutes.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store for later—these muffins are perfect for breakfast, brunch, or as a snack.
