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!
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
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 ¼ 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.
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 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 ¼ 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.
Wow. I don’t usually comment unless I have questions or something goes awry, but I had to make an exception for this. This recipe is amazing! They’re the perfect level of sweetness and beautifully tender. I swapped the sour cream with more whole milk buttermilk and went with Demerara sugar on top because I was lazy, and they still turned out fantastic. Since this make a little more batter than 12 standard muffin cups can fit, I used the tall muffin papers (the folded fancy bakery ones) and was able to get 12 bigger muffins. Also reserved a few blueberries to dot the tops in case of sinking, not sure it was needed but they look pretty!
These muffins are flavorful. The whole wheat flour makes a tender muffin. The streusel topping adds a slightly crunchy toppling. Using a smaller muffin tin, not mini size, makes 36 muffins.
Loved this recipe, I didn’t have any sour cream or buttermilk. Instead I used 1% milk and 5% Greek yogurt, they turned out just right. I also didn’t make the topping, I’m sure it’s lovely but I just felt that the muffins didn’t need it!
Love the idea of using thinned out Greek yogurt!
Delicious! Really moist. And easy! I love it when it’s easy! Definitely a keeper!
Looks delicious! I think my family would really enjoy these.