Whole Wheat Blueberry Muffins

Blueberry Wheat Muffins

Try some healthy whole wheat blueberry muffins for breakfast this week!  Fresh blueberries are plentiful and affordable right now.  Perk up your morning routine with an easy to grab and go breakfast.  These muffins were inspired by a recipe from King Arthur Flour.  I love to use King Arthur Wheat Flour due to its silky, fine texture.  I keep some on hand when I want to make a healthy change to wheat flour for regular flour in some of my recipes.

Directions for Whole Wheat Blueberry Muffins

Grab a regular size muffin pan and line with paper baking cups.  Spray the cups lightly with baking spray such as Pam or an olive oil spray.  This will make the muffin papers easy to remove after they are stored.

Get two mixing bowls.  In one, mix all dry ingredients and in the other mix all liquid ingredients.  Pour the liquid ingredients mixture into the dry mixture and stir gently.

Spoon batter into lined muffin pan.  Fill them nearly full.  Bake in a preheated 400°F oven for about 18 to 20 minutes.  Stick with a toothpick to test if they are done.  If liquid batter sticks to the toothpick let them cook a few more minutes and recheck.  If they are done the toothpick will come out clean.

Remove from oven and cool on wire racks for about 5 or 10 minutes.  They are ready to enjoy immediately or keep them in the refrigerator for a few days.  They also keep well in the freezer for about a month.   I like to store the muffins in a plastic storage bag and leave a few on the counter at room temperature for the next day’s breakfast.  For the ones I put in the refrigerator, I also put a folded paper towel in the bag to help eliminate moisture.  Use freezer plastic bags and no paper towel for those you want to keep longer.  Freezer food is a wonderful help on busy mornings when you need to grab something quick and get out the door.

Reheating Instructions

To reheat from the refrigerator, just pop them in the microwave for about 12 seconds on high.  To reheat from the freezer, I wrap one in a paper towel and reheat at 50% power for about 1 minute.  With healthy whole wheat and blueberries, these muffins satisfy and help keep me full for the morning ahead.  Enjoy!

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Whole Wheat Blueberry Muffins

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Serves: 12 Muffins
Cooking Time: 18-20 Minutes


  • 2 1/4 cups whole wheat flour
  • 1 cup brown sugar
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup fresh blueberries, washed and patted dry
  • 1 tsp vanilla
  • 1/3 cup vegetable oil
  • 1 1/2 cups buttermilk



Preheat oven to 400°F.


Line a regular muffin pan with paper muffin cups.


Spray muffin cups with baking spray such as Pam or spray Olive Oil.


In a large bowl, whisk all dry ingredients together, including blueberries.


In a medium bowl, whisk vanilla, vegetable oil and buttermilk together.


Pour liquid buttermilk mixture into dry ingredients and stir gently until all ingredients are combined.


Spoon batter into lined muffin cups, filling nearly to the top.


Bake at 400°F for 18 to 20 minutes.


Check with a toothpick by inserting into one of the muffins and being sure it comes out clean.


Remove the muffins from the oven and turn them out onto a wire rack to cool.


Serve warm, at room temperature or refrigerate or freeze leftovers.


I like to use gourmet buttermilk. It is thicker than regular buttermilk and gives it a richer flavor. No adjustment is necessary if you use gourmet buttermilk. Also, depending on the size of your muffin pans, you might make about 18 muffins instead of 12. My pans are on the smaller side so I usually make about 18 muffins. Check on them about 12 minutes into cooking to be sure they are not cooking faster if you use a smaller pan. Adjust baking time as necessary.

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