Perfect Whole Wheat Blueberry Muffins
January 19, 2025Who 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.
Equipment
- 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.