Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on by Kate wood

4.8 from 19 reviews

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!


  • 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)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • ¼ cup sparkling sugar (optional)


  1. 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!