Whole Wheat Blueberry Muffins

These tender, fluffy blueberry muffins are made with whole wheat flour! They’re bursting with sweet juicy berries and topped with cinnamon streusel.

While nothing beats a classic blueberry muffin, I do love this whole wheat variation with a little extra something to it! For a less healthy but extremely delicious variation, you should also try our Blueberry Crumble Muffins!

Whole Wheat Blueberry Muffins on a wire rack

A Healthy Swap You Won’t Even Notice!

I LOVE LOVE LOVE blueberry muffins! They’re definitely one of my favorite kinds of muffins to make. Lately we’ve been trying to make healthy swaps, and using more whole wheat flour has been an easy one. Even my super picky husband didn’t notice 🙂

One of the main complaints I hear from people when baking with whole wheat flour (aside from the distinct taste) is that things always come out dry. I used a buttermilk/sour cream combo to keep these extra moist and fluffy.

I pumped up the flavor with extra vanilla extract and topped half of them off with a sprinkle of turbinado sugar and a the other half with a cinnamon streusel. The topping is totally up to you!

Making blueberry muffins with whole wheat flour in a glass mixing bowl

Making Blueberry Muffins with Whole Wheat Flour

PREP. Preheat oven to 400 degrees. Generously spray 12-cup muffin tin and set aside.

WET INGREDIENTS. In the bowl of a stand mixer or a large mixing bowl, beat the sugars, butter and oil together for 2 minutes on medium speed. Add the vanilla extract, then the eggs one at a time, mixing until incorporated.

DRY INGREDIENTS. In a medium size mixing bowl, whisk together the flour, baking powder, baking soda and salt. With mixing speed on low alternate adding the dry ingredients along with the sour cream and buttermilk.

MIX. Mix just until combined. It’s ok to have slightly lumpy batter, do NOT over-mix. Using a large spatula, fold in the blueberries by hand.

FILL + TOP. Fill each well until full (a heaping 1/4 cup). Sprinkle with coarse sugar or mix together the ingredients for the streusel and sprinkle over the tops of the muffins.

BAKE. Place in the oven and bake for 18-22 minutes or until the tops spring back when touched and are lightly golden in color. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Tips

When using frozen blueberries,  you need to rinse them under cold water multiple times until the water runs mostly clear (the water will start off dark). Otherwise, the berries will streak the batter.

How to prevent the blueberries from sinking? You can toss the blueberries in a teaspoon of flour to prevent the blueberries from sinking to the bottom of the muffins.

Whole Wheat Blueberry Muffins topped with a cinnamon streusel

Storing Muffins

Keep these STORED in a covered container at room temperature for 2-3 days or in the fridge for 5 days.

You can FREEZE leftover muffins after you’ve wrapped them in a layer of plastic wrap and then a layer of foil. You can even place all of the muffins in a freezer safe bag and leave it for up to 3 months. Bring them to room temperature before eating!

For more muffin recipes, check out:

Whole Wheat Blueberry Muffins | lifemadesimplebakes.com

Whole Wheat Blueberry Muffins Recipe

These tender, fluffy blueberry muffins are made with whole wheat flour! They're bursting with sweet juicy berries and topped with cinnamon streusel.
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Course: Breads & Muffins
Cuisine: American
Prep Time: 5 mins
Cook Time: 18 mins
Total Time: 23 mins
Servings: 14 muffins
Calories: 285kcal
Print Recipe

Ingredients

For the Muffins
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar - packed
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup unsalted butter - melted
  • 1/4 cup coconut oil - OR vegetable oil
  • 3 cup white whole wheat flour*
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1 cup buttermilk
  • 1 3/4 cup fresh blueberries - OR frozen blueberries
  • 3 tbsp turbinado sugar
For the Streusel
  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar - packed
  • 1/8 tsp cinnamon

Instructions

  • Preheat oven to 400 degrees. Generously spray 12-cup muffin tin; set aside.
  • In the bowl of a stand mixer or a large mixing bowl, beat the sugars, butter and oil together for 2 minutes on medium speed. Add the vanilla extract, then the eggs one at a time, mixing until incorporated.
  • In a medium size mixing bowl, whisk together the flour, baking powder, baking soda and salt. With mixing speed on low alternate adding the dry ingredients along with the sour cream and buttermilk. Mix just until combined. It's ok to have slightly lumpy batter, do NOT over-mix. Using a large spatula, fold in the blueberries by hand.
  • Fill each well until full (a heaping 1/4 cup). Sprinkle with coarse sugar or mix together the ingredients for the streusel and sprinkle over the tops of the muffins. Place in the oven and bake for 18-22 minutes or until the tops spring back when touched and are lightly golden in color. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

*white whole wheat flour has a much more mild flavor than regular whole wheat flour. You can easily substitute it for whole wheat pastry flour for a nice light & fluffy muffin.
- Try adding a tablespoon of flax for added nutrition.
- I haven't tried any substitutes in this recipe. Please leave a comment below if you do!

Nutrition

Serving: 14g | Calories: 285kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 249mg | Potassium: 186mg | Fiber: 3g | Sugar: 25g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg