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You are here: Home » Breakfast Recipes » Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

August 30, 2019 - By Dan Mikesell AKA DrDan - Updated September 22, 2019 - 4 Comments

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An excellent blueberry muffin, complimented by some whole wheat flavor and oat crunchiness. Just follow these easy to follow step by step instructions. whole wheat blueberry muffin

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.

My Rating
My rating system of a 4 out of 5 so very nice.
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

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

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Old Fashion Blueberry Cobbler

Blueberry Cream Cheese Coffee Cake
Blue ribbon divider used for visual effect
prep muffin pan with butter

Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.

mix dry ingredients in bowl

Mix all dry ingredients in a large bowl.

chopping oats for topping

Start the topping by chopping 2 tablespoons of quick oats.

cut butter into topping

In a small bowl combine the chopped oats, 1/4 cup AP flour, 2 tablespoons butter, 1/2 teaspoon cinnamon, and 4 tablespoons brown sugar. Cut butter in with a large fork.

mix wet into dry ingredients

Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 teaspoon vanilla extract. Mix well then add to dry and mix well.

add blueberries into dough

Add 2 cups of blueberries and fold in gently.

adding muffin dough to pan

Fill muffin tin with dough to about 3/4 full.

sprinkle with topping

Add optional topping, go naked or sprinkle with granular sugar.

whole wheat blueberry muffin cooling on rack

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.

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whole wheat blueberry muffin
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5 from 1 vote

Whole Wheat Blueberry Muffins

An excellent blueberry muffin, complimented by some whole wheat flavor and oat crunchiness. Just follow these easy to follow step by step instructions.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Author: Dan Mikesell AKA DrDan
Course : Breakfast
Cuisine : American
Servings/Adjust Amount: 10
10

Ingredients

Dry ingredients

  • 3/4 cup AP flour
  • 3/4 cup whole wheat flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons Quick oats

Wet ingredients

  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cup blueberries - fresh or frozen

Optional toppings

  • 2 tablespoons butter
  • 1/4 cup AP flour
  • 4 tablespoons brown sugar
  • 2 tablespoons Quick oats - chopped
  • 1/2 teaspoon cinnamon
US Customary - Metric

Instructions

  • 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 3/4 cup whole wheat flour, 3/4 cup AP flour, 3/4 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 1/4 cup AP flour, 2 tablespoons butter, 1/2 tsp cinnamon and 4 tablespoons brown sugar. Cut butter in with a large fork.
  • Mix wet ingredients: 1/3 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 3/4 full. You can make 12 muffins by only filling to 2/3 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.

Recipe Notes

Pro Tips:

  1. I wrote this for ten, not 12 muffins. I like a little bigger muffin. You can make 12 by filling the baking tin to 2/3 full instead of 3/4 full. They will cook a bit faster.
  2. As always, NEVER COOK BY TIME ALONE. Watch the color and do the toothpick test for the endpoint. Ovens and especially pans vary.
  3. Use fresh or frozen berries.
  4. My topping is optional. These are good enough for no topping, or just a sprinkle of sugar is fine.
  5. Never use baking powder with aluminum for anything. It leaves an after taste.
  6. Good for 1-2 day at room temperature. 3-4 days refrigerated and 3-4 months frozen.
 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 286kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 160mg | Potassium: 210mg | Fiber: 2g | Sugar: 24g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published September 27, 2011
Lilly

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Filed Under: Breakfast Recipes, Dessert Recipes

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Comments

  1. Dan Mikesell AKA DrDan

    August 31, 2019 at 8:07 pm

    Hi Elizabeth,

    They are the same thing except the “quick” has been chopped up a bit to cook faster.

    Some will call quick the same as instant but that varies a bit by the brand I believe. Instant are precooked so just need rehydrating.

    Quick and rolled oats can be interchanged in baking but the texture will be a bit different. If you want, chop your rolled oats a bit.

    Dan

    Reply
  2. Carolyn Stephens

    August 31, 2019 at 12:30 pm

    How many muffins does this make? Most pans are either 6 or 12. The recipe “card” states 10 servings but I don’t see any other reference to quantity.

    Reply
    • Dan Mikesell AKA DrDan

      August 31, 2019 at 12:53 pm

      Hi Carolyn,

      I do 10 since I like a little bigger muffin.

      When I did 12 with this recipe, it seemed “skimpy.” I could adjust the ingredients or the method. I chose the method.

      I made a couple of comments about it but they are easy to miss in the recipe card.

      I used a 12 muffin tin and left two empty. You can do 12 and they will be a bit thinner and cook a little faster.

      Beware, the color of the muffin pan can affect the cooking time by 5 minutes or more.

      Nutrition is based on ten muffins.

      Dan

  3. Becky

    September 29, 2011 at 4:16 pm

    Yummy!! I love blueberry muffins!

    Reply

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Comments and questions are welcomed. Keep it polite please. See Comment Guidelines for more information on commenting or if your comment did not appear. Have a great day.

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