Serve your family these healthy 100% Whole Wheat Blueberry Muffins. They are made with 100% white whole wheat flour, old-fashioned oats, and fresh blueberries, and are topped with a delicious honey glaze. You can prepare these Whole Wheat Blueberry Muffins in the morning for a hot, fresh breakfast or serve them at any time of the day for a delicious snack.
- Why you’ll love these Muffins
- Whole Wheat Blueberry Muffins Ingredients
- Tools you’ll need
- How to Make Whole Wheat Blueberry Muffins
- How to Serve
- How to Store & Re-Heat
- How to Freeze
- Tips for Making The Best Whole Wheat Blueberry Muffins
- Related Recipes:
- 📖 Recipe
Why you’ll love these Muffins
- Easy to prepare
- Quick- ready in just 25 minutes
- Moist and Tender
- Packed with fresh blueberries
Whole Wheat Blueberry Muffins Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Blueberry: Frozen or dehydrated blueberries also work in this recipe. Toss in 2 teaspoons of flour; the flour keeps them from sinking to the bottom.
- White Whole Wheat Flour: It acts as a binder, holding the other ingredients together while also providing strength, structure, and elasticity.
- Baking Powder: For leavening.
- Eggs: They act as a binder and add moisture and structure to the cake, make sure you use room-temperature eggs.
- Pure vanilla extract & Kosher Salt: It enhances the flavor.
- Sour Cream: Buttermilk or Whole Milk would be great here too!
- Avocado Oil: Feel free to substitute with any neutral flavored oil.
- Granulated Sugar: It adds crunch, tenderness, and depth of flavor.
Tools you’ll need
- Measuring cups & Measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 1 medium bowls
- Stand mixer with a paddle attachment
- Rubber spatula large ice cream scoop
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
How to Make Whole Wheat Blueberry Muffins
Note: The full instructions are provided in the recipe card below.
For the Muffins: In a medium bowl, whisk together the whole wheat flour, oats, baking powder and cinamon. In a stand mixer with the paddle attachment, beat the avocado oil and honey until well combined.
Next, beat in the egg and the egg yolk until well combined. Finally, whisk in the vanilla extract and sour cream. Add the flour mixture until just combined (the batter will be very thick). In another bowl, toss the blueberries with 1 tablespoon of flour; this will keep them from sinking to the bottom.
Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix! Divide the batter evenly into each cup in the prepared muffin tin, filling them almost full, and lightly sprinkle turbinado sugar among the muffins.
Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 25 to 30 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for at least 5 minutes before turning out.
Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the Whole Wheat blueberry muffins to a rack to cool completely. Brush them with the Honey glaze. Serve immediately or store the cooled Whole Wheat Blueberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
For the Honey Glaze: In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool.
- Blueberry: Instead of fresh blueberries, you can use frozen(No need to thaw).
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Flour – You can replace half the white whole wheat flour with whole-grain pastry flour.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, lemon, orange zest, or cinnamon
See this Banana Muffins with Streusel version on my website!
How to Serve
How to Store & Re-Heat
Store the cooled Whole Wheat Blueberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
Whole Wheat Blueberry Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The Whole Wheat blueberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Whole Wheat Blueberry Muffins
- Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Don’t over-mix the Muffin batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
- Before folding in the blueberries, toss them with a bit of flour; without it, they will sink to the bottom of the muffin cups.
- Add the eggs one at a time, beating well until fully incorporated.
- Do not overcook them.
- Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification).
- If you don’t have a stand mixer, you can make these Whole Wheat Blueberry Muffins with just a bowl and a whisk.
How Do You Freeze Whole Wheat Blueberry Muffins Before Baking?
Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
How Do You Freeze Whole Wheat Blueberry Muffins After Baking?
Double wrap completely cooled Whole Wheat blueberry muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag. Thaw overnight on the countertop.
Can I Substitute the buttermilk?
Yes, you can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best Whole Wheat blueberry muffins.
Why do you Coat your blueberry in flour before adding them to the batter?
Coating the blueberry with flour before adding it to the batter prevents the blueberry pieces from sinking to the bottom of the muffin. It also aids in ensuring that they blend easily without discoloring the batter.
Is it possible to make this recipe using only oil?
Yes, either way you make it, it will be delicious.
- How to make the Homemade Buttermilk: Add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don’t overdo it when it comes to mixing; mix until just combined. Before folding in the blueberries, toss them with a little flour; without it, they will sink to the bottom of the muffin cups.
- Do not overcook them.
- Pumpkin Muffins with Pecan Streusel
- Strawberry Muffins
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- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread Muffins
Did you make this recipe?
Whole Wheat Blueberry Muffins
For the Muffins:
- 1-1/2 cups whole wheat flour spooned leveled and sifted
- 1 cup Old Fashioned oats
- 1 tablespoon baking powder (Aluminum Free)
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup avocado oil , sunflower expeller-pressed oil, grape oil, melted coconut, or mild olive
- 1 egg , room temperature
- 1 egg yolk , room temperature
- 1 tablespoon pure vanilla
- 1/3 cup honey or light brown sugar
- 3/4 cup sour cream , sour milk, buttermilk or whole milk
- 1 cup fresh blueberries
- 1/4 cup Honey
- 1/4 cup water
- 1/2 teaspoon pure vanilla
- Preheat the oven to 400 F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Combine the sifted whole wheat flour, oats, baking powder, and cinnamon powder in a large bowl. Whisk together the avocado oil, sour cream, salt, honey, vanilla, yolk, and egg in another bowl.
- Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries, (it's OK if there are some lumps in the batter).
- Divide evenly among the prepared muffin pan. Sprinkle with oats, if using. Bake until the Whole Wheat Blueberries Oats Muffins are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven brush immediately with the honey glaze. Cool in pan 5-10 minutes. When completely cool, store at room temperature in an airtight container for up to 2 days.
- For the Honey Glaze:
- In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.