Studded with fresh berries and spiced with warm cinnamon, these blueberry muffins are made with whole wheat flour and natural sweeteners. And guess what: they only take 35 minutes from start to finish.
Moist, fluffy, and loaded with juicy blueberries, these muffins are the kind you’ll want to have on repeat. They’re made with simple ingredients like white whole wheat flour, honey, and coconut oil, and come together in one bowl with no fuss. I love making a double batch—one for now and one to stash in the freezer—because they never last long in our house. Whether it’s breakfast on the go or a sweet little snack, these muffins totally hit the spot.
Why You’ll Love These Muffins
There are so many reasons to love these whole wheat blueberry muffins:
- Naturally sweetened. These muffins use honey instead of refined sugar, which gives them just the right amount of sweetness without going overboard.
- Made with white whole wheat flour. You still get that soft, bakery-style texture, but with a little extra depth and heartiness.
- Extra moist and fluffy. Thanks to Greek yogurt and coconut oil, every bite is super tender and full of flavor.
- Loaded with juicy blueberries. No skimping here! Each muffin is bursting with fresh berries in every bite.
- Perfect for busy mornings. Make a batch, and you’ve got grab-and-go breakfasts or snacks all week long.
Looking for more ways to make blueberry muffins? Try my Lemon Blueberry Muffins or these Banana Blueberry Muffins.
What You’ll Need
Here’s a quick look at what you’ll need to make this recipe. Be sure to scroll down to the recipe card for a printable list.
- White Whole Wheat Flour: Most of this will go into the muffin batter itself, but one tablespoon will be tossed with the blueberries to prevent them from sinking.
- Honey: I like the raw and unfiltered kind.
- Cinnamon
- Greek Yogurt: You know how sour cream makes muffins extra moist and fluffy? Greek yogurt does the same thing.
- Salt
- Coconut Oil: Melted and slightly cooled.
- Vanilla Extract: Use a high-quality extract for the best flavor.
- Baking Powder
- Large Eggs: Ideally at room temperature.
- Blueberries: I prefer to use fresh blueberries. But you can use frozen as long as you don’t thaw them out firest! Just toss the frozen berries with the flour as usual, fold them into the batter, and bake.
How to Make Whole Wheat Blueberry Muffins
These blueberry muffins come together in about 35 minutes, and less than half of that time is devoted to prep. So even though they’re great for making in advance, they’re also quick enough to whip up on the spot!
- Prep Your Tools: Preheat the oven to 375°F. Line a 24-count muffin pan with nonstick muffin liners (you’ll only need 16 liners).
- Combine Wet Ingredients: Add the honey, greek yogurt, coconut oil, vanilla extract and eggs to a large bowl, whisking until everything is combined.
- Combine Dry Ingredients: Add the white whole wheat flour, cinnamon, salt and baking powder to a medium-sized bowl.
- Add to Wet Ingredients: Slowly fold the dry ingredients into the wet ingredients.
- Toss Berries With Flour: Set aside half a cup of the blueberries to sprinkle on top of the muffin batter once it’s in the pan. Add the remaining blueberries and 1 tablespoon of white whole wheat flour to a small bowl. Toss to coat all of the berries in the flour.
- Add to Batter: Gently fold the coated blueberries into the muffin batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin pan, filling each liner about 3/4 of the way full.
- Add Remaining Berries: Sprinkle the top of each muffin with the remaining blueberries.
- Bake: Bake the muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Cool the muffins in the pan for 5 minutes before you transfer them to a wire rack to continue cooling.
- Enjoy! Serve your healthy blueberry muffins warm or at room temperature.
Tips for Success
- Use the Spoon and Level Method: Never scoop a measuring cup directly into a bag of flour – this leads to over-packing. Either spoon in the flour little by little or weigh it out with a food scale.
- Line or Grease the Muffin Pan: If you don’t have nonstick muffin liners, be sure to grease your muffin tin with cooking spray. Otherwise, you’ll struggle to remove the finished muffins.
- Remember to Coat the Berries in Flour: The process of coating the blueberries in flour prevents them from sinking to the bottom of the muffins while they bake. It’s a quick and simple step that makes a noticeable difference.
- Let the Muffins Rest in the Pan: Because these muffins are so moist and tender, they shouldn’t be transferred to a cooling rack as soon as they come out of the oven. They need to rest in the muffin pan for a good 5 minutes to keep them from falling apart.
Mix-In Ideas
As long as you don’t over-mix the batter, you can load up your muffins with any add-ins you’re craving. Here are some variations I’ve played with when making these whole wheat blueberry muffins.
- Chopped Nuts
- Lemon, Lime or Orange Zest
- Blackberries, Raspberries or Strawberry Slices
- Dark Chocolate Chips
- Shredded Coconut
- Chopped Banana
How to Store
- Store at room temp: Cooled blueberry muffins can be kept in an airtight container at room temperature for up to 4 days. I like to line the container with a paper towel to absorb excess moisture, which keeps the muffins from getting soggy. Feel free to warm each muffin in the microwave for a few seconds before you dig in.
- Can you freeze them? You bet! Simply wrap each muffin in clear wrap and freeze them in a heavy-duty storage bag for up to 2 months. Thaw your muffins in the fridge and bring them to room temperature before enjoying.
Whole Wheat Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Studded with fresh berries and spiced with warm cinnamon, these blueberry muffins use whole wheat flour and natural sweeteners. They’re the make-ahead breakfast or snack of your dreams!
Ingredients
Scale
- 2 cups white whole wheat flour
- 3/4 cup honey
- 1 teaspoon cinnamon
- 1 cup plain greek yogurt
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 2 large eggs
- 1 tablespoon white whole wheat flour
- 2 cups blueberries
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix together the wet ingredients – honey, greek yogurt, coconut oil, vanilla extract, and eggs. Whisk together until combined.
- To a medium bowl add, white whole wheat flour, cinnamon, salt, and baking powder. Slowly fold the dry ingredients into the wet ingredients.
- In a small bowl – combine 1-1/2 cups blueberries & 1 tbsp white whole wheat flour & toss to coat
- Gently fold blueberries into the batter.
- Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
- Sprinkle the top of each muffin with remaining blueberries.
- Bake 20 minutes or until toothpick comes out clean.
- Cool 5 minutes in pan before transferring to a wire rack to continue cooling – or serve warm
Notes
- Recipe adapted from Kleinworth and Co. Blueberry Streusel Muffins.
- To Store: Keep cooled muffins in an airtight container at room temperature for up to 4 days. I like to line the container with a paper towel to absorb excess moisture, which keeps the muffins from getting soggy. Feel free to warm each muffin in the microwave for a few seconds before you dig in.
- To Freeze: Wrap each muffin in clear wrap and freeze them in a heavy-duty storage bag for up to 2 months. Thaw in the fridge and bring to room temperature before enjoying.
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 15 g
- Sodium: 98 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 24 mg
Filed Under:
More Muffin Recipes
- Peanut Butter Protein Muffins
- Morning Glory Muffins
- Zucchini Muffins
- Chocolate Chip Zucchini Muffins
29 comments on “Whole Wheat Blueberry Muffins”
can you freeze these?
Yes. I’d recommend allowing them to cool and then placing in a freezer safe storage bag. To reheat just wrap in a paper towel and place in the microwave for 45 seconds or let sit out on the counter overnight.
This is my favourite recipe that I found in 2020, I LOVE the blueberry muffins. This is so easy to make and they’re just so, so, tasty!
Your comment makes my day! I am so glad you love them! The perfect make-ahead breakfast!!
This recipe is very far off on the wet ingredients. There’s an exceptionally large amount of dry ingredients relative to wet ones and you need to add at least 1 more egg, maybe a little more coconut oil or yogurt or something. There’s zero way, with the recipe listed, you’ll be able to smoothly mix everything together.
I’d give it a try. I was able to mix it, bake it and have it turn out moist.
I love them make them roften
Thank you! Don’t you love when you find a recipe to add to the rotation!
Can I substitute frozen blueberries? How about keifer instead of yogurt? That’s all I have right now, but I really want to make these in the morning!
Yes, you could do both.
I think there might be something missing from the recipe. Which I combined the dry ingredients with the wet, the batter became really dry and stiff like a bread dough. I feel like either its too much flour or a wet ingredient is missing. I will say that I baked them anyways, and my kiddo still gobbled them up. Great Flavor!
hey Jackie, yes this is a thicker batter but it will still leave you with a delicious muffin! 🙂
These blueberry muffins are looking too much delicious i cant wait to eat
Hello, I am a very disappointed mother. These muffins absolutely suck and belong in the garbage. Cat food tastes better than these wastes of space. My daughter even told me that they tasted like play doh. You should be ashamed of yourself for creating these. Good night,
I’m sorry you didn’t like them. Others sure do. So I guess they must like cat food.
Making these this week!
You just can’t beat a good blueberry muffin and I love the healthier twist to your recipe. I’ve got a pint of blueberries in my fridge, I’ll be making these muffins with them.
The perfect muffin! These look amazing!!
It’s time for me to go get more blueberries, because I have to try your recipe and make these!
enjoy brandi!
OMGEE! These muffins look perfect! 🙂 Wish I had a couple of them with my coffee this morning.
Me too… except I ate them all 🙂
The muffins are suuuper gooey. I don’t know if maybe I messed up somewhere because I followed the exact recipe. I was looking for something different, more of a fluffy texture.
You could reduce the amount of yogurt to 1/2 cup and that might do the trick.
My kiddos will love these muffins! Perfect lunch box treat!
These muffins are SO good- they were gone in no time at all! Thank you for sharing your recipe! I have a quick question: I also made your healthy strawberry muffins- Absolutely Loved those as well- can the strawberry muffin recipe be used with blueberries, and the blueberry recipe with strawberries? Or should I not change the fruit/muffin base? I only ask because of ingredients currently in the kitchen! Either way, your recipes are amazing! So flavorful and moist. I also can’t wait to make your zucchini recipes!
Hey Stephanie so pumped your a huge fan of BOTH muffins. Honestly I think you could interchange them. But I’ve never tried it. You’ll have to let me know how it turns out!
Those look perfect and I love baking with coconut oil, such a great flavor and texture!
There’s nothing better than a blueberry muffin for breakfast! Pass the coffee and I’ll take two please 😉