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    🏠Home » Recipes » Dessert Recipes

    Whole Wheat Blueberry Muffins

    Aug 30, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    5 from 2 votes

    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

    Table of Contents
    • Why not 100% whole wheat?
    • The Topping
    • 📖Blueberry Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    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

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

    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

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

    Breakfast Recipes, Dessert Recipes
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    🖼️Step-by-Step Photo Instructions

    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, 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, 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 ¾ 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 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
    An excellent blueberry muffin, complimented by some whole wheat flavor and oat crunchiness. Just follow these easy to follow step by step instructions.
    Tap to leave a Rating
    5 from 2 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 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
    • 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 but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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. 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 kcal (14%) | Carbohydrates : 44 g (15%) | Protein : 5 g (10%) | Fat : 11 g (17%) | Saturated Fat : 8 g (40%) | Cholesterol : 39 mg (13%) | Sodium : 160 mg (7%) | Potassium : 210 mg (6%) | Fiber : 2 g (8%) | Sugar : 24 g (27%) | Vitamin A : 150 IU (3%) | Vitamin C : 3 mg (4%) | Calcium : 75 mg (8%) | Iron : 1 mg (6%)
    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.

    Lilly
    « Chicken Carnitas
    Garlic Butter Stuffed Chicken Breast »

    Reader Interactions

    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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