Whole Wheat Blueberry Muffins Recipe

Blueberry muffins with whole wheat flour om a wire rack.

4.86 from 7 votes

Whole Wheat Blueberry Muffins Recipe

A batch of Whole Wheat Blueberry Muffins makes a wholesome, healthy breakfast. Easy to bake, they’re soft, satisfying, and topped with a sweet, golden streusel.

Prep Time5

Cook Time18

Total Time23

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 283kcal

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 teaspoon 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 teaspoon cinnamon

Instructions

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Generously spray a 12-cup muffin tin and set it aside.
In the bowl of a stand mixer or a large mixing bowl, beat the granulated sugar, brown sugar, melted butter, and coconut oil together for 2 minutes on medium speed. Add the vanilla extract, then add the eggs one at a time, mixing until incorporated.
In a medium-sized mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients with the sour cream and buttermilk, mixing until combined. Do not over-mix; a slightly lumpy batter is fine. Using a large spatula, fold the blueberries in by hand.
Fill each muffin well to the top (about a heaping 1/4 cup per muffin). Sprinkle with coarse sugar, or mix the streusel ingredients together and sprinkle over the tops of the muffins. Bake for 18–22 minutes or until the tops spring back when touched and are lightly golden. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.

Notes

*White whole wheat flour has a milder flavor than regular whole wheat flour. You can substitute it with whole wheat pastry flour for lighter, fluffier muffins.

-Add a tablespoon of flaxseed for an extra boost of nutrition.

-I haven’t tested substitutes for this recipe yet, but feel free to share your experience in the comments if you try any!

STORE Healthy Blueberry Muffins in a covered container at room temperature for 2–3 days, or refrigerate for up to 5 days to keep them fresh. For longer storage, wrap each muffin in plastic wrap and foil, or place them in a freezer-safe bag, and FREEZE for up to 3 months.

Let frozen muffins come to room temperature before eating, or REHEAT in the microwave for 20–30 seconds or in the oven at 350 degrees F (175 degrees C) for 5–10 minutes.

Nutrition