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    🏠Home » Recipes » Dessert Recipes

    Whole Wheat Blueberry Muffins

    Aug 30, 2019 · Modified: May 21, 2023 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    5 from 3 votes

    Start the day with a delicious homemade Whole Wheat Blueberry Muffin—moist and tender with the great taste of blueberries and the crunchiness of oats.

    whole wheat blueberry muffin
    Jump To:
    • 🫐Ingredients
    • 👨‍🍳How to make whole wheat blueberry muffins
    • Why not 100% whole wheat?
    • The Topping
    • ❓FAQs
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    Perfect for breakfast, brunch, or just a snack. These blueberry muffins are easy to make in only 40 minutes, so they can be served fresh in the morning.

    You can vary the amount of whole wheat, but most people prefer the 50/50 mix for some nutty flavor of the whole wheat but keeping the moist and tender texture of AP flour.

    This recipe is not too sweet like their commercial cousins. Use either fresh or frozen blueberries. No mix is needed. You use pantry ingredients.

    Check out other muffins, Banana Nut Muffins, Cinnamon Roll Muffins, Apple Cinnamon Muffins, or Strawberry Muffins.

    Try some other great blueberry recipes. Try my wife's favorite breakfast treat, Baked Blueberry Pancakes with crispy oven baked bacon or oven baked sausage. Or check out a few of our other top breakfast recipes; Blueberry Cream Cheese Bars, Blueberry Cobbler, or Blueberry Cream Cheese Coffee Cake.

    🫐Ingredients

    • Flour—a combination of whole wheat and all-purpose flour.
    • Brown Sugar
    • Baking powder—aluminum-free
    • Quick oats
    • Blueberries—fresh or frozen(no need to thaw)
    • Pantry ingredients—eggs, milk, salt, cinnamon, vanilla extract, butter, brown sugar

    👨‍🍳How to make whole wheat blueberry muffins

    1. Mix whole wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, and quick oats in a large bowl.
    2. Mix the topping: Chopped quick oats, AP flour, butter, cinnamon, and brown sugar. Cut in the butter with a large fork.
    3. Mix wet ingredients: oil, milk, eggs, and vanilla extract.
    4. Mix wet into dry and stir well until combined but do not over-mix. Add blueberries (fresh or frozen) by folding them in gently.
    5. Fill a muffin tin with batter to about ⅔ to ¾ full. If you pick ⅔ full, you will get 12 slightly smaller muffins.
    6. Add the topping or sprinkle with granular sugar.
    7. Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Cool on a rack.

    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 50 percent whole-wheat a good point for my taste. I get some of that nice nutty flavor and think I'm healthy. But I still get a fluffy and moist result.

    If you want an excellent 100% whole wheat recipe, please check King Arthur Flour's Recipe.

    The Topping

    The topping is optional, but I suggest chopped oats, cinnamon, brown sugar, and butter.

    You could go without topping since these taste so good, or a simple sprinkle of white granular sugar would also be nice.

    ❓FAQs

    How to store leftover blueberry muffins?

    Store covered at room temperature for 2-3 days. If refrigerated, up to a week. It also can be frozen for three months.

    Can I use frozen blueberries?

    Yes. Frozen or fresh berries are fine.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Breakfast Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    coating muffin tin with butter

    Preheat oven to 375° convection or 400°conventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.

    mix dry ingredients in bowl

    Mix all dry ingredients in a large bowl: ¾ cups each of AP flour, whole wheat flour, brown sugar, 2 teaspoons of aluminum-free baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and 3 tablespoons of quick oats.

    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, ¼ cup AP flour, 2 tablespoons butter, ½ teaspoon cinnamon, and 4 tablespoons brown sugar. Cut butter in with a large fork.

    mix wet into dry ingredients

    Mix wet ingredients: ⅓ cup each of oil and milk, 2 eggs, and 1 teaspoon of vanilla extract. Mix well, then add the wet liquid ingredients to the dry ingredients and mix well.

    add blueberries into dough

    Add 2 cups of blueberries and fold in gently.

    adding muffin dough to pan

    Fill the muffin tin with dough to about ¾ full for larger muffins. If you fill ⅔ full, you can make 12 smaller muffins that cook a little faster.

    sprinkle with topping

    Add optional topping 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 come out clean. Then cool on a rack.

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    Recipe

    whole wheat blueberry muffin

    Whole Wheat Blueberry Muffins

    From Dan Mikesell AKA DrDan
    Start the day with a delicious homemade Whole Wheat Blueberry Muffin—moist and tender with the great taste of blueberries and the crunchiness of oats. 
    Tap to leave a Rating
    5 from 3 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings #/Adjust if desired 10

    Ingredients

    US Customary - Convert to Metric

    Dry ingredients

    • ¾ cup AP flour
    • ¾ cup whole wheat flour
    • ¾ cup brown sugar
    • 2 teaspoons baking powder - aluminum-free
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 3 tablespoons Quick oats

    Wet ingredients

    • ⅓ cup milk
    • ⅓ cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cup blueberries - fresh or frozen

    Optional toppings

    • 2 tablespoons butter
    • ¼ cup AP flour
    • 4 tablespoons brown sugar
    • 2 tablespoons Quick oats - chopped
    • ½ teaspoon cinnamon
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    Instructions

    • Preheat oven to 375° convection or 400°conventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.
      coating muffin tin with butter
    • Mix all dry ingredients in a large bowl: ¾ cups each of AP flour, whole wheat flour, and brown sugar, 2 teaspoons of aluminum-free baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and 3 tablespoons of quick oats.
      mix dry ingredients in bowl
    • For the optional topping: Chop 2 tablespoons of quick oats. Add ¼ cup AP flour, 2 tablespoons butter, ½ tsp cinnamon, and 4 tablespoons brown sugar. Cut in the butter with a large fork.
      cut butter into topping
    • Mix wet ingredients: ⅓ cup each of oil and milk, 2 eggs, and 1 teaspoon of vanilla extract. Mix well, then add the wet liquid ingredients to the dry ingredients and mix well.
      mix wet into dry ingredients
    • Add 2 cups of blueberries and fold in gently.
      add blueberries into dough
    • Fill the muffin tin with dough to about ¾ full for larger muffins. If you fill ⅔ full, you can make 12 slightly smaller muffins, and they will cook slightly faster.
      adding muffin dough to pan
    • Add optional topping or sprinkle with granular sugar.
      sprinkle with topping
    • Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin come out clean. Then cool on a rack.
      whole wheat blueberry muffin cooling on rack
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    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 ⅔ full instead of ¾ 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. If your berries are dropping to the bottom of the muffins, dust the berries with flour before adding
    5. My topping is optional. These are good enough for no topping, or just a sprinkle of sugar is fine.
    6. Never use baking powder with aluminum for anything. It leaves an aftertaste.
    7. Good for 2-3 day at room temperature. 7 days refrigerated and 3 months frozen.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Whole Wheat Blueberry Muffins
    Amount Per Serving
    Calories 286 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 8g40%
    Cholesterol 39mg13%
    Sodium 160mg7%
    Potassium 210mg6%
    Carbohydrates 44g15%
    Fiber 2g8%
    Sugar 24g27%
    Protein 5g10%
    Vitamin A 150IU3%
    Vitamin C 3mg4%
    Calcium 75mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors note: Originally Published September 27, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly at 14 months old

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    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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