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.
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.
- 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
- Mix whole wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, and quick oats in a large bowl.
- Mix the topping: Chopped quick oats, AP flour, butter, cinnamon, and brown sugar. Cut in the butter with a large fork.
- Mix wet ingredients: oil, milk, eggs, and vanilla extract.
- Mix wet into dry and stir well until combined but do not over-mix. Add blueberries (fresh or frozen) by folding them in gently.
- Fill a muffin tin with batter to about ⅔ to ¾ full. If you pick ⅔ full, you will get 12 slightly smaller muffins.
- Add the topping 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. 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 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.
Store covered at room temperature for 2-3 days. If refrigerated, up to a week. It also can be frozen for three months.
Yes. Frozen or fresh berries are fine.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375° convection or 400°conventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.
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.
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, and 1 teaspoon of vanilla extract. Mix well, then add the wet liquid ingredients to the dry ingredients and mix well.
Add 2 cups of blueberries and fold in gently.
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.
Add optional topping 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.
Whole Wheat Blueberry Muffins
- 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
- 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 to 375° convection or 400°conventional. Prep muffin pan with either paper liners or cover inside with butter using wax paper.
- 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.
- 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.
- 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 2 cups of blueberries and fold in gently.
- 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.
- Add optional topping 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.
Your Own Private Notes
- 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.
- If your berries are dropping to the bottom of the muffins, dust the berries with flour before adding
- 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 aftertaste.
- 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.
© 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.
Dan Mikesell AKA DrDan
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.
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.
Dan Mikesell AKA DrDan
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.
Yummy!! I love blueberry muffins!