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 for a delicious snack.
How to Make Whole Wheat Blueberry Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray.
For the Muffins: In a medium bowl, whisk together the whole wheat flour, oats, baking powder, and cinnamon. 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 combined (the batter will be thick). In another bowl, toss the blueberries with 1 tablespoon of flour to 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 it cool in the pan for at least 5 minutes before turning it 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. 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.
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Recipe
Easy Whole Wheat Blueberry Muffins
Equipment
Ingredients
For the Muffins:
- 1-½ cups whole wheat flour spooned leveled and sifted
- 1 cup Old Fashioned oats
- 1 tablespoon baking powder (Aluminum Free)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ 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
- ⅓ cup honey or light brown sugar
- ¾ cup sour cream , sour milk, buttermilk or whole milk
- 1 cup fresh blueberries
Honey Glaze:
- ¼ cup Honey
- ¼ cup water
- ½ teaspoon pure vanilla
Instructions
- 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.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
