An excellent blueberry muffin, complimented by some whole wheat flavor and oat crunchiness. Just follow these easy to follow step by step instructions.
Editors note: Originally Published September 27, 2011. Updated with expanded details and updated photos.
It's breakfast treat time for my wife, the blueberry hound. She's a good wife and deserves a great muffins.
An excellent muffin and a solid 4.
Pro Tips: Recipe Notes for Whole Wheat Blueberry Muffins
This is a simplified version of several recipes combined. I started with a batter of 50% whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture..
Why not 100% whole wheat?
For me, 100% whole wheat baked goods are usually heavy, and I need a glass of water or milk when I eat them. They seem to scream for liquids.
I find 25 to 50 percent whole-wheat a good point for my taste. I get some of that nice nutty flavor, and I can think I'm being healthy.
At 50% whole wheat, these muffins are a little denser than some bakery muffins but still very nice.
One last thing, don't leave a comment about it not being 100% whole wheat. It is also not 100% blueberry which is also in the title. If you want a nice 100% whole wheat recipe, please check King Arthur Flour's Recipe.
The topping is optional. I topped with some chopped oats, cinnamon, and butter.
You could just go naked since these taste so good, or a simple sprinkle of white granular sugar would also be nice.
Other Blueberry Recipes You May Enjoy
Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.
Mix all dry ingredients in a large bowl.
Start the topping by chopping 2 tablespoons of quick oats.
In a small bowl combine the chopped oats, ¼ cup AP flour, 2 tablespoons butter, ½ teaspoon cinnamon, and 4 tablespoons brown sugar. Cut butter in with a large fork.
Mix wet ingredients: ⅓ cup each of oil and milk, 2 eggs, 1 teaspoon vanilla extract. Mix well then add to dry and mix well.
Add 2 cups of blueberries and fold in gently.
Fill muffin tin with dough to about ¾ full.
Add optional topping, go naked or sprinkle with granular sugar.
Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Then cool on a rack.
Whole Wheat Blueberry Muffins
- ¾ cup AP flour
- ¾ cup whole wheat flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons Quick oats
- ⅓ cup milk
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 2 cup blueberries - fresh or frozen
- 2 tablespoons butter
- ¼ cup AP flour
- 4 tablespoons brown sugar
- 2 tablespoons Quick oats - chopped
- ½ teaspoon cinnamon
- Preheat oven on 375 convection or 400 conventional oven. Prep standard muffin pan with either paper cups or cover inside with butter using wax paper.
- In a large bowl mix ¾ cup whole wheat flour, ¾ cup AP flour, ¾ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, 3 tablespoons quick oats.
- For topping: Chop 2 tablespoons of quick oats. Add to ¼ cup AP flour, 2 tablespoons butter, ½ tsp cinnamon and 4 tablespoons brown sugar. Cut butter in with a large fork.
- Mix wet ingredients: ⅓ cup each of oil and milk, 2 eggs, 1 teaspoon vanilla extract. Mix well then add to dry and mix well.
- Add 2 cups of blueberries (fresh or frozen) and fold in gently.
- Fill muffin tin with dough to about ¾ full. You can make 12 muffins by only filling to ⅔ full.
- Add optional topping, go naked or sprinkle with granular sugar.
- Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Then cool on a rack.
- I wrote this for ten, not 12 muffins. I like a little bigger muffin. You can make 12 by filling the baking tin to ⅔ full instead of ¾ full. They will cook a bit faster.
- As always, NEVER COOK BY TIME ALONE. Watch the color and do the toothpick test for the endpoint. Ovens and especially pans vary.
- Use fresh or frozen berries.
- My topping is optional. These are good enough for no topping, or just a sprinkle of sugar is fine.
- Never use baking powder with aluminum for anything. It leaves an after taste.
- Good for 1-2 day at room temperature. 3-4 days refrigerated and 3-4 months frozen.
Originally Published September 27, 2011