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Whole Wheat Blueberry Buttermilk Muffins

You’ll never believe that these amazing Blueberry Buttermilk Muffins are made with 100% whole wheat. Flavored with lemon zest, these low-sugar blueberry muffins are an easy recipe the whole family will love.

a muffin tray full of blueberry buttermilk muffins

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These flouncy and fluffy blueberry buttermilk muffins will blow your mind. The only way to know they’re whole wheat is by the fact that you aren’t hungry again about 25.9 seconds after eating one.

Can I Use Frozen Blueberries? 

Yes, you sure can! Just make sure you don’t defrost the frozen berries first or you’ll have some lovely purple muffins. Related: How to Freeze Blueberries

4 photos showing how to make healthy blueberry muffins

Pro Tips/Recipe Notes:

  • If using all-purpose flour, reduce the baking powder to 1 tsp.
  • This recipe calls for a lot of baking powder to help get a fluffy end product. Make sure you use aluminum-free baking powder to avoid a chemical taste.
  • No buttermilk? Add 2 tsp of white vinegar to your milk of choice, stir, and let sit for 10 minutes.
  • If you do use buttermilk, save the extras for future batches. Learn more about it in this post on freezing buttermilk.
  • Top the muffins with Blueberry Freezer Jam for an epic blueberry-fest.

More Recipes Like This

honey being drizzled over a whole wheat blueberry muffin

WEIGHT WATCHERS POINTS

One serving has 3 WW Freestyle SmartPoints.

a muffin tray full of blueberry buttermilk muffins
Print Recipe
5 from 5 votes

Blueberry Buttermilk Muffins

Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Flavored with lemon zest, these whole wheat blueberry muffins are an easy recipe the whole family will love.

Ingredients

Instructions

  • Preheat oven to 400F.
  • In a microwave-proof bowl, melt butter. Allow it to cool slightly.
  • Mix in the sugar and whisk to combine.
  • Add the egg, almond and vanilla extract. Whisk.
  • Combine blueberries and 1 tbsp of flour in a mixing bowl and stir to coat the blueberries. Add lemon zest.
  • In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.
  • Add the flour mixture and the buttermilk to the butter mixture. Whisk gently until about half mixed. You'll see lumps and some unincorporated flour.
  • Add the floured blueberries and gently fold it into the mixture with a silicone spatula. Allow to sit for 10 minutes.
  • Fill the muffin liners to the top. Bake 18 minutes or until a toothpick inserted in the center comes out clean.
  • Put the tins on a wire cooling rack for about 15 minutes, then remove and let cool completely before storing in an air-tight container.

Notes

Make sure you use aluminum-free baking powder to avoid a chemical taste. 
Sprinkle a bit of raw sugar or turbinado sugar on top just prior to baking for a nice crunchy top.
Using all-purpose flour? Reduce the baking powder to 1 tsp.
Nutrition Facts
Blueberry Buttermilk Muffins
Amount Per Serving (1 muffin)
Calories 127 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 175mg8%
Potassium 213mg6%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 200IU4%
Vitamin C 1.7mg2%
Calcium 83mg8%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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18 comments on “Whole Wheat Blueberry Buttermilk Muffins”

  1. These sound soooo yummy! My kids have been complaining that we haven’t made anything for awhile. This will be the perfect recipe!

  2. Such a beautiful photo!

  3. I received my grain mill last weekend. A neighbor had given me some fresh stone ground whole wheat pancake mix. I have never tasted anything so fantastic. we always eat whole wheat in our house, and it mostly tastes bitter to me. Not this, it was almost sweet and sooo delicious. That sent me on the quest for a grain mill. I made these muffins using my freshly ground ww flour and they are pure heaven! Honestly people, this is the way to go!5 stars

    • Deb, welcome to the world of flour making!! It’s so awesome, isn’t it? What brand did you get?

      So glad you loved the muffins. It reminds me to make a batch soon! 🙂

  4. Hi,

    Egg isn’t in the ingredient list.  It sounds like only one egg from reading through the info, but wanted to make sure.

    Thanks!

  5. Hi Sarah, So glad to have found your website. (I heard you on chopped podcast.) Love what you’re all about and I can sooo relate to so much of what you said. Especially about my readers not liking my desserts because they are too healthy. LOL! I was like “Yes Totally!” out loud to my car radio. Also, love these muffins. We have a billion frozen blueberries from picking this summer. I’ll have to pass this recipe on to my 4th grader to make. She has gotten into cooking/baking lately and wants snack recipes. Anywhoo, glad to know about your blog and follow along now.5 stars

    • Hi Katie! Thanks for coming over from Chopped! That dessert comment still makes me laugh to this day.

      I have a fourth grader who is not into baking. I need to make that happen; thanks for the motivation!!

  6. I love lemon zest in blueberry muffins!5 stars

  7. Thanks for the freezer tip, Sarah, I’ll have to try that. I love the touch of almond with the earthiness of the whole wheat flour. Sounds great.5 stars

  8. Going to try this with my boys, they love blueberry anything!5 stars

  9. I’m loving how often you post now that you work at home full time. I’ve been trying to send you a pic of my hubs’ recent score at a restore but it won’t send. You’ll be jealous. A mini cast iron stove for 60 bucks. It’s in storage for our retirement home. BTW your boys are adorable.

    • I wish it were more often, but the little stinker won’t nap longer than 20-25 minutes. I’d love to post four times a week!

      I’m so jealous of that restore find. WOW!!!