An excellent blueberry muffin, complimented by some whole wheat flavor and oat crunchiness. Just follow these easy to follow step by step instructions. 
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
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
Blueberry Cream Cheese Coffee Cake
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, 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 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 and fold in gently.
Fill muffin tin with dough to about 3/4 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.
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Whole Wheat Blueberry Muffins
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
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:
- 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.
- 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.
- 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 after taste.
- Good for 1-2 day at room temperature. 3-4 days refrigerated and 3-4 months frozen.
Check Out Other Great Recipes
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
Dan Mikesell AKA DrDan
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
Carolyn Stephens
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
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
Becky
Yummy!! I love blueberry muffins!