Whole Wheat Blueberry Muffins

5 from 15 votes

These whole wheat blueberry muffins are muffin PERFECTION. And they are 100% whole wheat, although you would never know it.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 251kcal

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.

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.