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Blueberry Muffins – Delicious, Healthy, and 100% Whole Wheat

Blueberry muffins that are delicious, healthy, and 100% whole wheat. These fluffy and tasty blueberry muffins are a hearty breakfast thanks to whole grains.

blueberry muffins

I hate sour cream.  It’s super nasty and just blech.  It is only allowed in my house for two things, these delicious and crazy easy biscuits, and Jack’s chocolate birthday cake.

In a moment of dumbassedness, I bought a large tub of sour cream (I always buy Daisy because there are only two ingredients) for Jack’s cake.  And it’s been sitting in the fridge just taunting me with it’s grossness.  I needed to get it out of my fridge, but I didn’t just want to toss it.  Randomly, I decided to use it in a blueberry muffin recipe.  But I didn’t have a muffin recipe.  But, thankfully I had a sous chef who was dedicated to helping me try out multiple recipes.

blueberry muffinsAnd make blueberry muffins we did.  My first go round was 95% perfect, but I wanted to perfect it.  And the second attempt fell flat…both literally and figuratively. So I baked, and baked, and baked.  My family ate so very many blueberry muffins.  And they were grilled about each batch: “how does it taste”?  “How does it make you feel”?  “Is it light and fluffy”? “Too sweet”?  “Not sweet enough”?  They’re all very sick of my blueberry interrogation.

I finally found the exact combination to make the perfect 100% whole wheat blueberry muffin.  The blueberries are plump and juicy, the muffin has the perfect “crumb”, and the whole wheat leaves you feeling satisfied, without that normal “brick in the tummy” feeling that many whole wheat products give you.  Given that one of the words I hate the most rhymes with “joist”, I will only say these muffins are the opposite of dry.

When you read through this recipe, it will sound like a crazy person wrote it.  And you’d be right.  The directions and order of how I recommend putting this together is not a typical baking recipe, but it will produce a fabulous product…and one that produces limited dirty dishes.  How many baking recipes have you seen written to reduce dishes? 🙂

blueberry muffins

This recipe also uses frozen blueberries.  While fresh blueberries are amazing and make anything shine, they’re really only available for about two months each year.  Well, I mean they’re available year round, but they’re really only GOOD and fresh for about two months out of the year. Frozen blueberries are frozen at their peak of freshness, and are a staple in our home all year.

One of the ingredients you’ll see below is vital wheat gluten.  Vital wheat gluten (VWG) is the secret ingredient in whole wheat baking that no one talks about.  Apparently VWG isn’t sexy enough to get the press it deserves.  It is the ingredient that produces a fluffy product, even while using a dense ingredient like whole wheat flour.  You can find it online, or in the bulk bin section in most grocery stores.

blueberry muffins

Some tips:

  • Mixing the flour with the frozen blueberries will keep the berries from sinking to the bottom of the muffin while cooking.  Cool, huh
  • Having more than one muffin tin will make baking much easier.  And if you’re using more than one muffin tin, leave one of the holes empty to make it easier to grab with an oven mitt.blueberry muffins
  • These cupcake liners from Amazon are my absolute favorite.  Nothing sticks to them, they don’t have any creepy chemicals in there, and they’re compostable!
  • And my final tip is that during allergy season, take your meds because sneezing while putting muffins in the oven is messy!  🙂

blueberry muffins

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

blueberry muffins
5 from 1 vote
Blueberry Muffins - Delicious, Healthy, and 100% Whole Wheat
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Blueberry muffins that are delicious, healthy, and 100% whole wheat. These fluffy and tasty blueberry muffins are a hearty breakfast thanks to whole grains.

Course: Baked Goods
Servings: 16
Calories: 168 kcal
Author: Sarah - Sustainable Cooks
  • 1/2 cup 1 stick butter, room temperature
  • 1 tbsp lemon zest
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 cups of frozen blueberries
  • 1/3 cup sour cream
  • 2/3 cup of sugar or evaporated cane juice
  • 1 tsp cinnamon
  • 2 eggs room temperature
  • 2 cups of whole wheat pastry flour plus 1 tbsp
  • 2 heaping tbsp baking powder
  • 1 tsp salt
  • 2 tbsp vital wheat gluten
  • 1/2 cup milk room temperature
  • 1 tsp turbinado sugar
  1. In a stand mixer, beat sugar and butter until light and fluffy, about three minutes.

  2. Add the eggs in one at a time, scraping the sides of the mixer down each time.

  3. In a separate bowl, mix 2 cups of flour, salt, baking powder, cinnamon, and vital wheat gluten.

  4. Using the 1 cup measuring cup you used for the flour, fill half with milk, and add the vanilla and almond extract.

  5. With the mixer running on low, add one-half of the flour mixture until just incorporated. Then add all of the milk mixture until just incorporated. Then the flour mixture again.

  6. Using the 1 cup measuring cup, portion out 2 cups of frozen blueberries. Put them in the empty bowl you used to mix the flour, and add 1 tbsp whole wheat flour, and stir to coat the berries.

  7. QUICKLY add the blueberries, lemon zest, and sour cream to the batter, and stir until just incorporated. The batter will be very thick. Set aside for at least 10 minutes while you preheat the oven to 365 degrees. Letting it sit will allow the baking powder to activate and make your muffins fluffy and will trick people into thinking there is no way these are whole wheat.

  8. Fill the muffin liners to the top. I like using a muffin scoop for a pretty rounded muffin top. The only time you want a muffin top in your life. Sprinkle the top with a bit of the turbinado sugar.

  9. Bake for 30 minutes. When a toothpick stuck in the middle of the muffin comes out clean, they're done. 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. Recipe makes about 14-16 muffins.
Nutrition Facts
Blueberry Muffins - Delicious, Healthy, and 100% Whole Wheat
Amount Per Serving
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.

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Blueberry muffins that are delicious, healthy, and 100% whole wheat. These fluffy and tasty blueberry muffins are a hearty breakfast thanks to whole grains.

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3 comments on “Blueberry Muffins – Delicious, Healthy, and 100% Whole Wheat”

  1. 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!!!

  2. Going to try this with my boys, they love blueberry anything!