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.

Table of Contents

• Why not 100% whole wheat?
• The Topping
• 📖Blueberry Recipes
• 🖼️Step-by-Step Photo Instructions
• 📖Full Recipe

Introduction

It's breakfast treat time for my wife, the blueberry hound. She's a good wife and deserves a great 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..

My Rating

An excellent muffin and a solid 4.

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.

📖Blueberry Recipes

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Old Fashion Blueberry Cobbler

Blueberry Cream Cheese Coffee Cake

🖼️Step-by-Step Photo Instructions

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 come out clean. Then cool on a rack.

📖Full Recipe

Whole Wheat Blueberry Muffins

From Dan Mikesell AKA DrDan

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

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5 from 1 vote

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings #/Adjust if desired 10

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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
• ▢ 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

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 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.

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.

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. 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.

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

Calories : 286 kcalCarbohydrates : 44 gProtein : 5 gFat : 11 gSaturated Fat : 8 gCholesterol : 39 mgSodium : 160 mgPotassium : 210 mgFiber : 2 gSugar : 24 gVitamin A : 150 IUVitamin C : 3 mgCalcium : 75 mgIron : 1 mg

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

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