Whole Wheat Blueberry Muffins that actually taste good! Made with 100% whole wheat flour, naturally sweetened, and bursting with blueberries, this blueberry muffin recipe produces whole wheat muffins that are fluffy, tender, and perfectly sweet.
This recipe for Whole Wheat Blueberry Muffins, just like my recipe for Pumpkin Muffins and Chocolate Zucchini Muffins, is proof that whole wheat muffins don't need to be dry or tasteless. Nor does a muffin need to be loaded with refined sugar to actually taste good.
These Blueberry Muffins are naturally sweetened, made with 100% whole wheat flour, and dairy-free, yet they are still bakery soft and perfectly sweet. Paired with a homemade latte, you can find yourself in a little bit of heaven with a muffin that is perfectly acceptable as wholesome breakfast.
Reasons to Love Whole Wheat Blueberry Muffins
- No Refined Sugar. Instead of using granulated sugar, these blueberry muffins are naturally sweetened with maple syrup, which pairs beautifully with the flavor of the blueberries.
- Full of Fiber. Whole wheat blueberry muffins have a nice dose of fiber thanks to the whole grains and blueberries.
- Very Little Oil. Instead of copious amounts of oil or butter, these blueberry muffins only contain a small amount of oil, combined with applesauce to keep the crumb on the muffin tender and delicate, even though they are made with 100% whole wheat flour.
- Fresh or Frozen Blueberries. This recipe works using both fresh blueberries and frozen blueberries, meaning you can enjoy these muffins year-round.
- Amazing Flavor. It is one thing for a muffin to be full of things that are good for you, but a wholesome muffin that you want to eat, is something to treasure!
Whole Wheat Blueberry Muffin Ingredients
These blueberry muffins are made with everyday staples and fresh or frozen blueberries to create a delicious whole grain muffin. Most ingredients are self-explanatory, but I do have notes on a few key ingredients.
- Coconut Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, as it gives these muffins a bakery-quality taste and a slightly nutty flavor.
- Applesauce: The applesauce cuts down on the amount of oil that is needed to be added to the batter and helps to naturally sweeten the muffins. Be sure to use unsweetened applesauce, not sweetened applesauce, to keep the muffins free from refined sugars.
- Maple Syrup: Pure maple syrup is the perfect natural sweetener, as the flavor compliments the blueberries' natural flavor. Feel free to use honey in place of maple syrup if desired.
- Flour: Use whole wheat flour or whole white wheat flour to keep these muffins 100% whole grain. That said, I have had success making this recipe using all-purpose flour and 1:1 gluten-free flour.
Tips for Making the Best Whole Wheat Blueberry Muffins
This recipe for healthy blueberry muffins comes together easily, and you will find detailed instructions in my recipe card. However, I do want to walk you through a few expert tips to ensure your blueberry muffins turn out fluffy, moist, and delicious.
Use Silicone Muffin Liners
I love to use silicone muffin tin liners when making homemade muffins. They are not only reusable, but there the batter does not stick to the liner, as it does if you were to use a paper muffin liner, meaning more muffin for you to enjoy! Feel free to use butter or coconut oil to grease the muffin tin if you don't want to use liners.
Toss Blueberries with Flour
After whisking the dry ingredients together, add blueberries directly to the flour mixture and toss them in the flour to coat. This helps the blueberries not sink to the bottom of the muffins so that every bite has a burst of blueberry flavor.
Don't Overmix
Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don't want to overmix, as this will activate the gluten and result in dense, tough muffins.
Use an Ice Cream Scoop
You want to fill each muffin cup with about ¼ cup of the blueberry muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.
Bake Until Set
You want to bake the muffins until the tops of the muffins are puffed up and set. Overbaking the muffins will result in dried-out blueberry muffins.
Let Muffins Cool Before Storing
It is important to note that because these blueberry muffins are made with whole grains and no preservatives, it is best to refrigerate or freeze them, rather than storing the muffins at room temperature. Let the muffins cool fully and then transfer then to an airtight container.
More Delicious Muffin Recipes
- Whole Wheat Carrot Cake Muffins
- Peanut Butter Banana Muffins
- Pumpkin Banana Muffins
- Cranberry Orange Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Oatmeal Muffins
If you tried this recipe for Whole Wheat Blueberry Muffins, I would love to hear from you! Please leave a comment and review below.
Whole Wheat Blueberry Muffins
Ingredients
- 2 cups whole wheat flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups blueberries washed and dried
- 2 large eggs see note for egg-free recipe
- 1 teaspoon pure vanilla extract
- ½ cup melted and cooled coconut oil or canola oil
- ½ cup pure maple syrup or honey
- 1 cup unsweetened applesauce
Instructions
- Heat oven to 350℉and line a 12-cup muffin tin with muffin liners or grease well.
- In a large bowl whisk the flour, salt, baking powder, and baking soda together. Add the blueberries and toss to coat with flour.
- In a separate small bowl, whisk together the eggs, vanilla, oil, maple syrup, and applesauce together until combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together until the flour is fully moistened, but do not overmix.
- Scoop about ¼ cup of the batter into the prepared muffin tray.
- Bake for 22-25 minutes or until batter is set and toothpick comes out clean.
- Cool the muffins on a cooling rack for 10-20 minutes and then remove the muffins from the muffin tin. Serve or cool completely before storing.
Carole S.
These are great! Hearty whole wheat and natural sweeteners plus blueberries from our garden, what is not to love? We will make these again!
Kristen Chidsey
Lucky you with blueberries in your garden! I love it! Thanks for taking the time to share the review, Carole 🙂
Alex Regalado
Wow, these are so delicious!! The perfect texture and level of sweetness. I used mashed banana instead of applesauce since that's what I had on hand and used half vanilla extract and half almond extract. Turned out amazing, will be making these again!
Kristen Chidsey
Thank you for sharing your review and modifications! I love hearing you enjoyed these muffins!
Lisa Butts
I love finding healthy baked good recipes! This is a tasty recipe and easy to make too. I was short on applesauce, so I used non-fat Greek yogurt to make up the rest. It worked just fine.
Kristen Chidsey
Thanks for sharing your modification, Lisa! And taking the time to leave a review. I appreciate it!
Abby Rizzo
Shoot, I don’t have applesauce. Can I use more of any of the other ingredients to sub it out?
Kristen Chidsey
Hi Abby! You could use mashed banana (keep in mind it will add a banana flavor to the muffins), or you could use plain yogurt.
Deb
Can I use egg whites instead of eggs?
Kristen Chidsey
Yes! You would need to use 3 egg whites to replace the 2 whole eggs. Enjoy!
Gina
These muffins were so delicious. They were a great grab and go breakfast, or something yummy to snack on for the day. They did not last long in my house!
Joyce
These muffins are delicious, however I’ve totaled the calories up and each muffin is actually over 200 kcal. That’s a LOT of difference. Just FYI.
Kristen Chidsey
Hi Joyce! I am so glad you enjoyed the blueberry muffins. The nutrition card states each muffin is just over 200 calories. I am not sure what your calculation showed or where the discrepancy was.
Natalie
We make muffins often in our home. Kids love to make them with me. I loved your muffins, they are healthy and the kids liked them... A winner for me, thanks!
Suzy
Definitely one of our favorite muffins to make! So tasty!
Kristyn
My kids will go through these so fast!! They love blueberries!
Beth
These were so delicious and yummy! My family loved them
Chris
These are definitely a keeper! Delicious! I added a few almond slices and unsweetened coconut as a garnish.
Kristen Chidsey
So glad you enjoyed! Love the idea of almonds and coconut as well.
Erica Schwarz
These muffins are SO GOOD! Love that they are naturally sweetened, and with the whole wheat they are nice and filling. Yummy!
Kristen Chidsey
So glad you enjoyed Erica!
Taryn
These muffins were so good. My kids couldn't get enough!