I’m just going to say it: I’m old. It’s official. While it’s easy for me to cover up the physical manifestations of this aging process (i.e. gray hairs, fine lines, and an increasing willingness to step out in public without makeup on) there are other, less-obvious behaviors I exhibit that let me know I’m no longer 22.
Unsurprisingly, most of this aging can be traced back to the two toddlers that currently rule my house, and every day there are tests of my patience and stamina.
Just this morning, I made a phone call to my own mother to apologize for giving her hell over my clothing choices as a teenager. My 4 (going on 14) year old and I had just duked it out over her outfit for school, and I really thought I was reaching the brink of insanity. Almost immediately, I thought of my mother and all of those years I spent terrorizing her with my dreams of owning crop tops and booty shorts. That same strong will that made me think I was entitled to dress like Britney Spears is similar to the one I see sprouting in my own spicy little gal, and it. is. terrifying. I think those aha moments where we suddenly identify a little bit more with our parents are the rungs of the proverbial ladder that inch up every day in the aging process.
Along with the parenting stuff and gray hairs, there’s also this change in my perception of my own health as I age. I suddenly know way too much about multivitamins and antacids, and most of the cabinets in my bathroom look more like a pharmacy aisle as opposed to a beauty counter. I think about stuff like gut health and stress-related blood pressure, and truly, if I see one more fiber supplement commercial that I can easily identify with I just might freak out. As a baking blogger, I feel an even deeper sense of urgency to occasionally do a little better for myself. Cue these whole wheat blueberry muffins.
Whole Wheat Blueberry Muffins
You guys know I am all about some butter. I like dessert, I’m not afraid of sugar, and my life motto might as well be, “Everything in Moderation.” But sometimes I get the hankering to make something that I can feel good about enticing you to make. Thus, I decided to healthy it up a bit with these whole wheat blueberry muffins. Despite the increase in 100% whole wheat flour and the decrease in sugar, these muffins are fabulous. It’s just the type of thing those January resolutions need.
Making the Muffins
To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg stir together with vanilla extract and a bit of sugar. Next, add the dry ingredients. Fresh or frozen blueberries fold into the batter before the little cups bake in a super-hot oven.
These muffins are fluffy, moist, and flavorful thanks to the spice and berries. My two year old and husband both devoured these as if they were fried jelly doughnuts. They’re really shockingly good! Give them a try and I can almost promise you that no one will guess they have whole wheat flour! My old lady wisdom tells me that you’re going to love them! Happy baking!
If you like these whole wheat blueberry muffins you should try:Print
Whole Wheat Blueberry Muffins
These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12
- Category: Muffin
- ¾ cup (180 gm) milk (I used 2%)
- 1/3 cup (80 gm) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (100 gm) sugar
- ¼ cup (50 gm) brown sugar packed
- 1 cup (140 gm) all-purpose flour
- 1 cup (140 gm) 100% whole wheat flour (see notes)
- 2–1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- ¼ cup sparkling sugar (optional)
- Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!
- As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
- If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!
51 thoughts on “Whole Wheat Blueberry Muffins”
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I used my own milled soft white wheat flour and they turned out great!
Absolutely delicious recipe! I added some chia seeds and put flaked almonds on top! Thank you, have added this recipe to my baking list!
They turned out beautifully and were delicious! My kids loved them! I did add 1/2 cup extra blueberries.
Hooray! I’m thrilled to hear this!
Can I use coconut or olive oil in blueberry muffins
The batter was thicker than I am used to, so I was a little skeptical but the final product was absolutely delicious! I knew there was a reason I had good vibes about this recipe.
– the only difference I did was used almond milk and all brown sugar because of my dietary restrictions, but it was still sooo good.
So happy to hear this!!!!
I thought they were fantastic! I substituted almond milk for milk and coconut sugar for granulated sugar. I used fresh blueberries and omitted the sugar on top. I also doubled the recipe which made the exact amount. I absolutely can’t stand making a muffin/cupcake recipe and either having to little or not enough to fill the liners. Your recipe was just right.
Thanks. What a fabulous recipe…my muffins turned out great….just added an extra egg and the muffins were fluffy and moist.
So happy to hear this!!!!
Your white sugar amount in the list part of the recipe and your bottom comments are diffferent, so you need to correct that for accuracy.
The batter was very dry (I’ve made hundreds of batches of muffin batter over the years; so I did what other people commented, added more oil and milk)
You may want to specify what kind of blueberries you used (fresh, frozen or dry)
It says frozen in the recipe
These have a great texture and are my new go-to blueberry muffin because of the whole wheat!
Hooray! I’m thrilled to hear this!
Have been looking for a healthy blueberry muffin with whole wheat flour. Your recipe sounds great and I am going to try them tomorrow. Please confirm that the milk amount i s 3/4 cup. Another person commented that it was 1/4 cup and you indicated it was correct. Please verifty. Thanks.
The recipe as written is correct! 🙂
Make several substitutions: unsweetened almond milk for 2% milk, almond oil for vegetable oil, and Swerve white and brown sugar (erythritol) for sugars. Used your suggestion for 1.5 cups whole wheat with adjusted sugars. The muffins are delicious!!! I used SparkPeople recipes to calculate the nutrition counts using my substitutions and came out with 136 calorie muffins. Can’t beat that for whole wheat deliciousness!
I’m thrilled to hear this!
Is the amount of milk (1/4 cup) correct? The batter is very dry, really not enough moisture for the dry ingredients to stick together. I added an additional half cup of milk. Just wondering if there was an error in typing the recipe? With additional milk the muffins turned out well. I also added 1/4 cup of wheat germ.
Yes, that’s correct! It could be the addition of the absorptive wheat germ! It is a dry batter though. 🙂
I almost used a 1/4 cup as well but if you look closely the recipe calls for 3/4 cup
They’re super hearty muffins! 🙂 I’m glad to hear it worked well with 1/4 cup. I was thinking they wouldn’t have the big round tops!
I used grapeseed oil, coconut sugar and brown sugar, and 2 full cups of whole wheat flour (no all purpose) and they still came out great and moist. Cooked the exact time as recipe states. I sprinkled granulated sugar on the tops before baking. Perfect for meal prepping for the week!
Thrilled to hear this Dominique!
I just made these muffins and they came out delicious.. I reduced the white sugar to 1/4 cup and the muffins were still sweet. Also, I mixed one teaspoon of flour to my frozen blueberries before folding them into the batter. This prevents the berries from falling to the bottom of the muffin.
Great tip, Carol!! 🙂
I cut the sugar to just 1/4 cup brown sugar and these still tasted fantastic! I threw in a little lemon zest just cause I love it. Thanks for the recipe!
Hooray! I’m thrilled to hear this!
Hi Kate! I just want to ask a question. Can I use olive oil instead of vegetable oil? Will the texture and taste turn out different?
Sure! I would use a light olive oil though 🙂
Absolutely lovely and very, very yummy!
Wonder how many calories etc?
I’m not positive! 🙂
These are so beautiful!!
I love it…this is a great idea..
and mega yum!
Can I use all white flour if I have no wholewheat on hand?
Listen little girl don’t talk about getting old around me. Just remember what Bday I just recently celebrated. I try never to feel old!!!
70 years young, mimi!
Dear Kate, I didn’t even bother bookmarking this for later, made them as quickly as I could after seeing the recipe. With how much baking I normally do (even after much restriction), anything whole wheat is always welcome. And when there are blueberries added then it’s just pointless to resist at all. I used 1.5 cups whole wheat and switched the sugar quantities as suggested and I like how not overly sweet they turned out to be (especially since my firstborn annihilates all cookies and muffins in her range and sugar rush can be quite evil).
PS. Congratulations on the baby btw! My third is expected in May.
hooray! I’m thrilled to hear you’ve already enjoyed these. thank you for the kind words!!!
Yes, you will identify with your mother more and more as time goes on. As kids get older and situations more complicated, you’ll know what she had to do!!
These look great, I have been making muffins for many years but haven’t many whole wheat ones to crow about. I freeze my blueberries when plentiful in a bit of sugar to lightly coat them. In a month or so the sugar gets partly absorbed by the berries and the taste is wonderful although most people coldn’t tell you what the difference is, they call it delicious. It’s better than fresh berries even.
I LOVE the idea of freezing with a little extra sugar! What a brilliant idea! We get beautiful blueberries here too and I love using them all winter and spring long. 🙂
I’m new in baking, do I need to sift the whole wheat flour and include the bran that is left in the sieve? Thanks!
No, if it is standard whole wheat flour that you buy from the grocery there’s no need to sift! These are hearty muffins!
These look great! I’ve been making blueberry muffins for many years but haven’t had a whole wheat version I really liked so I’ll try this one for sure! My secret for making blueberries jazzier is to freeze them when plentiful, in just a bit of sugar to lightly coat. The sugar gets partly absorbed by the berries after a month or so, and when you add them to the muffin there’s just a really delish taste that nobody can really identify, but they love it.
And yes, you will understand your mother more and more as time goes on, and kids get bigger, you’ll know what she had to do……..
You are very beautiful, you should not need to dig for compliments
P.S. I’m now using silicone muffin cups, don’t know how I lived without them. I will never grease or scrub another muffin pan…..