Learn all the tips to making the best Healthy Whole Wheat Blueberry Muffins! These are fluffy moist, tender, whole grain and bursting with blueberries!
PIN Whole Wheat Blueberry Muffins
Liiiiiike the kind with perfectly puffy tops speckled with crunchy, golden sugar.
AKA: the best kind of muffin EVER that not one person on planet Earth can say no to.
This healthy blueberry muffin recipe, you guys, I adore it. They are the first whole grain recipe that I’ve created in many years and, although I still love me some keto blueberry muffins with almond flour, there is just something about wheat flour that gets my heart.
These whole grain blueberry muffins are everything that you could hope to experience in your muffin munching mouth:
- Perfectly sweet
- Jam PACKED with bursty, fresh and fruity blueberry BLISS
But the tops? That is where the money is at.
Sprinkling a little bit of raw organic cane sugar is the MAGIC baby. The crystals are thicker than standard sugar and they just get a little caramelized and crunchy as the muffin puffs up with LOVE and YUMMINESS in the oven and leaves you understanding why you always save the top for last.
Real talk: if you don’t eat a muffin from the bottom –> Top you’re doing it wrong.
I played with this recipe about 5 times (getting close to another paleo lemon bar situation on my hands) before nailing the ratios. Yes, internet friends, Greek yogurt is magical and gives you tender muffins BUT there is only so much you can do with it.
Sometimes you just need some OIL and these muffins went from a 6 to an 11 on the yum scale when I added in a drizzle of coconut oil.
SO DO NOT SKIP IT. You have been warned.
Key Ingredients in Whole Wheat Blueberry Muffins Recipe
Buttermilk – this might sound a little weird to you, but using buttermilk (full fat please!) makes your healthy muffin recipes EXTRA light and fluffy. You could PROBABLY use almond milk with a little apple cider vinegar here if you’re dairy free, but it won’t have the same fat content, flavor and lightness!
PLUS, then you can make some Sunday morning pancakes with the leftovers. You’re welcome.
Greek yogurt – Adds a little bit of yummy tang and gives a SERIOUSLY fluffy texture. You COULD use low fat or fat free, but your muffins will not have near the flavor or richness as using full fat!
Extra egg yolk – don’t knock it until you try it! Just like the avocado cookies, that extra egg yolk makes these muffins SUPER rich tasting – just like your fav bakery!
White whole wheat flour – my most favorite baking flour. It’s light, like all purpose flour, but has all the awesome health benefits of whole wheat! Like the, healthy gluten free chocolate chip muffins you CAN use oat flour for gluten free, but you need to use a little more – 2 cups! They are still super yummy with oat flour!
Coconut sugar – These muffins have a lovely caramel-y undertone thanks to using this! But, if you don’t have it, just use brown sugar!
They are the kind of muffins that, honestly, you should make 2 batches of:
One to leave on your counter so snacky-you can munch throughout the day.
And one so that hungry you can thank your smart self when you’re craving a blueberry muffin in the future.
Planning ahead. Making muffins. WINNING AT LIFE.
Other Recipes You Might Like:
Healthy Whole Wheat Blueberry Muffins
- 1 3/4 Cup + 1/2 tsp White whole wheat flour (210g) divided * (See notes for gluten free)
- 1 Tbsp Baking powder
- 1/2 tsp Sea salt
- 3/4 Cup Coconut sugar
- 1/2 Cup + 2 Tbsp Bulgarian Style Buttermilk
- 1/2 Cup Full fat (5%) Plain Greek Yogurt **
- 1/4 Cup Coconut oil, melted (at room temperature)
- 1 Egg, at room temperature
- 1 Egg yolk, at room temperature
- 2 tsp Vanilla extract
- 1 Cup Fresh blueberries
- 1 Tbsp Raw organic cane sugar
- In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
- In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
- Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
- In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
- Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
- Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
- Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
- Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
- Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 5. OLD POINTS: 4
(per 1 muffin, based on the recipe making 12)
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