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Whole Wheat Blueberry Muffins | lifemadesimplebakes.com
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4.86 from 7 votes

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.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Breads & Muffins
Cuisine: American
Servings: 14 muffins
Calories: 285kcal
Author: Andrea

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: 14serving | 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