Whole Wheat Blueberry Muffins Recipe
You’ll never believe that these amazing homemade Whole Wheat Blueberry Muffins are made with 100% whole grains. Flavored with lemon zest, these blueberry muffins are an easy and healthy make-ahead recipe the whole family will love.
I published this recipe two years ago and it was fine as written. It was great in fact! But I decided to par down the steps, make it less fussy, and eliminate the need for a stand mixer. That’s right friends, this muffin recipe just needs a spoon for mixing it all up.
Along the way, I have reduced the sugar by half, reduced the number of eggs needed, and eliminated the sour cream. These whole wheat blueberry muffins are shiny and new and ready to rumble.
Or really, just be eaten.
What Kind of Whole Wheat Flour Should I Use For These Muffins?
For delicate baked goods like this, I prefer white whole wheat or whole wheat pastry flour.
Many people are scared to bake with whole grains because they fall flat, are dense, or lack the visual appeal of their white flour cousins.
I love whole wheat flour because it helps me feel fuller longer leading me to not gorge myself on delicious baked treats. This post goes into more details about the awesomeness of whole wheat flours.
These flouncy and fluffy blueberry muffins will blow your mind. The only way to know they’re whole wheat is by the fact that you aren’t hungry about 25.9 seconds after eating one.
Can I Use Gluten-Free Flour?
Yes, but make sure you find a mix that is a one to one substitution (like Bob’s Red Mill).
Can I Use Regular All-Purpose Flour?
Yeppers! Reduce the baking powder to 1 tsp.
Can I Use Frozen Blueberries? Other Kinds of Fruit?
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
Feel free to sub in another kind of fruit if you’d like. Raspberries and/or blackberries would be amazing!
Here’s How to Make Them:
*Printable detailed recipe card at the bottom of this post.
Melt the butter in a microwave-proof bowl. Mix in the vanilla and almond extract along with the sugar. Add the egg and mix.
Toss 1 tbsp of flour and the blueberries in a bowl to coat the berries. Top with lemon zest.
Combine the other dry ingredients in a bowl. Add to the butter mixture and pour in the buttermilk. Stir until about 50% combined (some clumps and dry flour will still remain), and then gently add in the blueberries. Allow to rest for 10 minutes. The batter will be quite thick!
Pro tip: when filling the muffin tin leave one section open to make it easier to grab with the oven mitt.
Bake, cool, devour.
Pro Tips/Recipe Notes:
- 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. And, because it is better for you!
- You can use coconut or your other favorite baking oil in lieu of the butter, but the flavor of real butter is so hard to beat.
- These whole wheat blueberry muffins are an incredible make-ahead freezer breakfast. Allow to fully cool and transfer to a freezer bag. To reheat, a quick 30 seconds in the microwave works great.
- Sprinkle a bit of raw sugar or turbinado sugar on top just prior to baking for a nice crunchy top.
- No buttermilk? Add 2 tsp of white vinegar to your milk of choice, stir and let sit for 10 minutes. For the milk, I love using buttermilk because it gives the muffins great texture. If you do use buttermilk, save the extras for future batches. Learn more about it in this post on freezing buttermilk.
More Recipes Like This
- The Fluffiest Whole Wheat Pancakes
- Peanut Butter Overnight Oats
- Fluffy Whole Wheat Waffles
- Double Chocolate Zucchini Muffins
- Baked Apple Donuts
WEIGHT WATCHERS POINTS
One serving has 3 WW Freestyle SmartPoints.
Whole Wheat Blueberry Muffins Recipe
- 1/2 cup butter, room temperature 1 stick
- 1 tbsp lemon zest
- 1/2 tsp almond extract
- 1 tsp pure vanilla extract
- 1 1/2 cups blueberries
- 1 cup buttermilk room temperature
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 egg room temperature
- 2 cups whole wheat pastry flour plus 1 tbsp
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp turbinado sugar
- 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.
- In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.
- Combine blueberries and 1 tbsp of flour in a separate bowl and stir to coat the blueberries. Add lemon zest.
- 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 blueberries and lemon zest and gently fold it into the mixture with a silicone spatula. Allow to sit for 10 minutes. Preheat oven to 400 degrees.
- 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.
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This recipe was originally published in April 2016. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post: