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Your Favorite 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.

Three whole wheat blueberry muffins on a wooden board with a lemon and a bowl of blueberries

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.

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.

Two process photos for making whole wheat blueberry muffins

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!

Three process shots for making whole wheat blueberry muffins

Pro tip: when filling the muffin tin leave one section open to make it easier to grab with the oven mitt.

A muffin tin full of whole wheat blueberry muffins

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.Whole wheat blueberry muffins on a baking tray

More Recipes Like This

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!

Three whole wheat blueberry muffins on a wooden board with a lemon and a bowl of blueberries
Print
5 from 4 votes
Your Favorite Whole Wheat Blueberry Muffins Recipe
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You'll never believe that these amazing homemade Whole Wheat Blueberry Muffins are made with 100% whole grains. Blueberry muffins are easy to make-ahead.

Course: Baked Goods
Cuisine: American
Keyword: blueberry, breakfast, muffins, whole wheat
Servings: 18
Calories: 127 kcal
Author: Sarah
Ingredients
Instructions
  1. In a microwave-proof bowl, melt butter. Allow it to cool slightly. Mix in the sugar and whisk to combine.

  2. Add the egg, almond and vanilla extract. Whisk.

  3. In a separate bowl, mix 2 cups of flour, salt, baking powder, baking soda, cinnamon.

  4. Combine blueberries and 1 tbsp of flour in a separate bowl and stir to coat the blueberries. Add lemon zest.

  5. 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.

  6. 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.

  7. Fill the muffin liners to the top. Bake 18 minutes or until a toothpick inserted in the center comes out clean.

  8. 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 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!

 

The 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.

 

Using all-purpose flour? Reduce the baking powder to 1 tsp.

Nutrition Facts
Your Favorite Whole Wheat Blueberry Muffins Recipe
Amount Per Serving
Calories 127 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 263mg 11%
Potassium 213mg 6%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Vitamin A 4%
Vitamin C 2%
Calcium 8.3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself. 

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:

blueberry muffins

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. #sustainablecooks #blueberrymuffins #wholewheat #makeahead #breakfast #blueberries

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9 comments on “Your Favorite Whole Wheat Blueberry Muffins Recipe”

  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!

  3. 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.

  4. I love lemon zest in blueberry muffins!

  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.

    • 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!!