Whole Wheat Blueberry Muffins
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These whole wheat blueberry muffins are muffin PERFECTION. And they are 100% whole wheat, although you would never know it. There’s a few secrets to getting these tender, fluffy muffins that I’ll share with you in the post!
These whole wheat blueberry muffins are bursting with fresh, juicy blueberries and made with 100% whole wheat flour. The best part about homemade muffins is that they take about 10 minutes to prepare.
I feel like when whole wheat sometimes get a bad rep. When you hear whole wheat you might think you are giving up on flavor for more nutrition. But I promise you that these muffins are anything of the sort. These muffins are a healthier version on the Boston Jordan Marsh department store blueberry muffins. Now I can’t say I’ve ever had an original, but from what I hear they’re awesome on their own. So I figured why not make a whole wheat version?
Yes I promise you these are just as amazing as their white flour cousins. And if you’re like me you are finding all sorts of way to put those fresh summer berries into whatever you can find. So why not a delicious, whole wheat muffin? I know what you’re thinking…what a great idea! I think so too.😆
I actually make whole wheat blueberry muffins with my Home Ec students to show them that using whole wheat flour still equals = awesomeness. The fact that they scarf them down tells me they agree.
Ingredients Needed
Ingredient Notes
- Whole Wheat Flour – I used white whole wheat flour, which yields a softer texture than regular 100% whole wheat flour as it’s a different variety of wheat. But you can use traditional 100% whole wheat flour, but you want to replace by weight, so you would need to use 2 cups whole wheat flour.
- Milk – You can use really any kind of milk- whole, low-fat, or another plant-based milk such as soy or almond milk.
- Blueberries – I used fresh blueberries, but frozen blueberries can also be used. You will mash half of the berries before adding them to the batter, but ONLY if they are fresh. If using frozen, do not thaw them first, as will create too much moisture. Simply rinse them a few times, and be sure to not smash them while you stir them in.
How To Make These Whole Wheat Blueberry Muffins
- Cream the butter and sugar. In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add eggs. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.Beat in the baking powder, salt, and vanilla.
- and 4. Add flour and milk. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Baking 101: Measure your flour correctly. Measuring your flour wrong is one reason why homemade muffins don’t come out fluffy and moist like they do as a bakery. The best way is to use a scale and measure by weight. If you do use your measuring cups, then be sure to first fluff up the flour. Then scoop with a spoon into the cup and then level off with a flat edge. For more on how and why to measure your flour you can read this post.
- Mash blueberries. Mash 1/2 cup of the blueberries.
- Add blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop batter. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
- Sprinkle on sugar. Sprinkle about 1 teaspoon granulated sugar atop each muffin. Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Tips and Tricks
- Do not overmix. You want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your muffins tough and chewy. And cause “tunneling” which are these long holes throughout your muffins. So. Do. Not. Overmix. Ok? Ok.
- Test for doneness. It can be tough to tell if your muffins are done. I like to use a toothpick inserted into a muffin in the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes.
- Cool In Muffin Tin For 5 Minutes. Once you have taken your muffins out of the oven you want to let them cool for about 5 minutes in tin. If you try to take them out right away, I find they tend to fall apart and need a few minutes to cool to set up. After the 5 minutes, then move them from a tin to a cooling rack. If you leave the muffins in the tin, then the heat from the tin will cause them to continue to bake possibly causing them to overbake.
Recipe FAQ’s
These muffins will be good covered at room temperature for a few days, or in the refrigerator up to 1 week.
You can freeze baked muffins once they are cooled for up to 3 months. You can just thaw at room temperature before serving.
Yes you can, the baking time should be around 9-11 minutes.
More Recipes To Try
Whole Wheat Blueberry Muffins
Ingredients
- 1/2 cup (1 stick, 113 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 cups + 2 Tablespoons (240 g) White whole wheat flour
- ½ cup (113 g) milk
- 2 ½ cups (354 g) blueberries fresh or frozen*
- ¼ cup (50 g) sugar for topping
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium-sized bowl, with an electric mixer cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl as needed.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute. Do not overmix. If using frozen berries, do not mash any of them but add them all right to the batter.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
- Sprinkle about 1 teaspoon granulated sugar atop each muffin.
- Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Notes
- Storage: These muffins will be good covered at room temperature for a few days, or in the refrigerator up to 1 week.
- Freeze: Freeze cooled, baked muffins for up to 3 months, wrapped well. Thaw, uncovered, at room temperature.
- Whole Wheat Flour – I used white whole wheat flour, which yields a softer texture than regular 100% whole wheat flour as it’s a different variety of wheat. But you can use traditional 100% whole wheat flour, but you want to replace by weight, so you would need to use 2 cups whole wheat flour.
- Milk – You can use really any kind of milk- whole, low-fat, or another plant-based milk such as soy or almond.
- Blueberries – I used fresh blueberries, but frozen blueberries can also be used. If using frozen, do not thaw them first, as will create too much moisture. Simply rinse them a few times, and be sure to not smash them while you stir them in.
- Mini muffins: Yes you can bake these into mini muffins, but the baking time should be around 9-11 minutes.
I made half of this recipe and divided it into two 5in ramkins and put them in my airfryer to bake for about 20 minutes at 375, then lowered the temp to 315 for the last 10 minutes to avoid tops burning. They came out so delicious, hubby wants me to make it more often.
That sounds fantastic! 😊 I’m so glad they turned out well, and it’s great to hear your hubby loved them! Happy baking! 🫐🥳
Best whole wheat blueberry muffin I’ve ever eaten!
Thank you so much! I’m glad you enjoyed them! 😊🫐
Tried your recipe and it was amazing! Thank you so much!!
you’re so welcome Mini! I’m so glad you loved these muffins!
Thank you so much for this recipe. I finally found a whole wheat recipe that the muffins are not dry. I just used brown sugar and we all enjoyed them. So delicious!
aw that’s wonderful to hear Maritza! I’m so glad you enjoyed them!
Was really looking forward to making these in a jumbo muffin pan? Should I be ok doing so?
Hi Desha, yes you will just get less muffins and need to increase baking time. I haven’t tested as a jumbo muffin so can’t say for how long (I would start with adding on an extra 5 minutes and check from there). Let me know if you try!
So good! I used stevia instead of sugar and love them
aw that’s awesome…so glad you were able to make them work with the Stevia!
Omg. I was just thinking of doing that since I’ve been using Swerve sugar-free granular for the past year, but I was wondering how’d they come out. Thanks for this!
I miss my whole-wheat muffins so I’m going to cheat using the sugar replacement.
Hi Will! I haven’t tried with Swerve, but let me know if you try and what you think! They are one of my favorite muffins!
Is the weight of the whole wheat flour the same as the weight for the whole wheat white flour? Is it just the cup measurement that is different? I love recipes with weights. It’s so much easier!
Hi Debra! Yes if using weight then measure out 240 g of whole wheat flour, if using cups for whole wheat flour it’s just 2 cups (slightly different). I love measuring by weight too 🙂
Can I incorporate Greek yogurt
Into recipe. And if so, how much? And what does it substitute for? Thanks
Hi Rose, you might be able to try replacing some of the milk with yogurt but it may change the texture. I can’t say for sure if this would work but if you try let me know!
I tried this recipe and my muffins turned out amazing! Thank you for the recipe.
These muffins were amazing. Thank you for sharing the recipe. I was wondering if this recipe would work with fresh cranberries. Any thoughts?
Hi Wai, I’m so glad you loved them! Yes I think fresh cranberries would work wonderfully. If they are large, you might want to cut them in half.
Excellent! The whole family loved it!
Best blueberry muffin recipe I have ever tried. Definitely a keeper. Thanks for sharing.
I was wondering if you can substitute coconut oil for the butter and maple syrup or honey for sugar.
I haven’t tried either but I think coconut oil would work just fine – just needs to be solid to be able to creamed. And then for honey or maple syrup becuase it’s a liquid you would need to use less- maybe like 2/3 or 3/4 cup? Or you could also try coconut sugar as well! Let me know how it turns out!
My kiddos loved these! Thanks for such a wonderful recipe. 🙂
Aw that’s great Kristen, I’m so glad they loved them!
Enjoyed these for breakfast this morning and started my day off right! So light and fluffy and paired perfectly with my morning cup of coffee!
That’s awesome Sara…and yes perfect with coffee 🙂
Yum! So much flavor in these muffins. My kids loved them.
Thank you Blair, I’m so glad the kids loved them!
These are scrumptious! The whole family loved them. I did not think I would like them with wheat flour but I really do. Thanks for the great recipe.
Thank you Beth…yes you wouldn’t guess they are whole wheat!
Light and fluffy! Loved the flavor the whole wheat added too!
Thank you Mindee..I’m so glad you enjoyed these muffins 🙂