Light, flavourful, and bursting with berries, these whole wheat blueberry muffins are made with 100% whole wheat flour and lightly sweetened. It's a great everyday recipe with simple ingredients. Use this as a base recipe and add some extras to it depending on what you have on hand – see below for some ideas.
Like to use whole wheat flour? Try this rye and whole wheat chocolate cake, 100% whole wheat sourdough bread, or nutty whole wheat sourdough bagels.
Jump to:
Ingredients
Ingredient Notes and Substitutions
- Whole wheat flour: this recipe has been tested with standard whole wheat flour. For a lighter muffin, you could use white whole wheat or whole wheat pastry flour.
- Add-ins: try mixing in the zest of an orange or lemon to the wet ingredients, a handful of chocolate chips, walnut pieces, or dried fruits with the blueberries, or spices like cinnamon to the dry ingredients.
- Make it dairy-free: use a good vegan butter alternative and dairy-free milk.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: whisk together the eggs, milk, melted butter, and vanilla.
Step 2: add the dry ingredients to another bowl and mix.
Step 3: add the dry ingredients to the egg mixture.
Step 4: when the batter is half-mixed, fold in the blueberries.
Step 5: scoop the batter into a lined muffin tin.
Step 6: bake until lightly golden and cool fully before serving.
Top Tips
- Don't thaw the berries: if using frozen blueberries, don't thaw them before adding to the batter. Keep them in the freezer until right before adding them to prevent as much bleeding of the purple colour.
- Toss in flour: this is a pretty thick muffin batter so no risk of berries sinking to the bottom – but if you want to try to prevent the purple as much as possible, you can toss the berries in a spoonful of flour first.
- Don't over-mix: some lumps are fine. If the batter is mixed too long, the muffins will be tough.
Recipe Notes
The batter might be a little thicker than muffins made with white flour. This is normal. If you use room-temperature ingredients it should look similar to a typical muffin batter (but will be quite thick with cold ingredients).
How to Store
Storage: keep in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week.
Freezing: transfer fully cooled muffins to an airtight container and freeze for up to 3 months. Thaw at room temperature. To make the muffins feel fresh, warm slightly before serving.
If you make these Whole Wheat Blueberry Muffins or any other muffin recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Whole Wheat Blueberry Muffins
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 12-cup muffin tin
- 2 Mixing bowls
- Whisk
- Wire rack
Ingredients
- 2 large eggs, room temperature
- 1 cup milk, room temperature if possible
- ½ cup salted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 ½ cups whole wheat flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 ½ cups frozen blueberries
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together the eggs, milk, melted butter, and vanilla.2 large eggs, 1 cup milk, ½ cup salted butter, 2 teaspoons vanilla extract
- In another bowl, whisk the whole wheat flour, sugar, baking powder, and salt.2 ½ cups whole wheat flour, ⅔ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon sea salt
- Mix the batter about halfway, then add the blueberries and fold in. Don't worry if it looks a little lumpy, that's normal.1 ½ cups frozen blueberries
- Fill the muffin cups evenly with batter. Bake or 26-28 minutes until a toothpick comes out clean.
- Cool the muffins in the tin for 5 minutes, then move them to a wire rack to cool completely. Keep at room temperature for up to 3 days, refrigerate up to a week, and freeze up to 3 months.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!