These whole wheat blueberry muffins are fluffy, lightly sweet, and packed with juicy berries. They use frozen blueberries straight from the freezer, so you can bake them any time of year.
The batter comes together in one bowl with just a couple of minutes of stirring, and the muffins bake in 20 minutes. One batch makes 12, with a good dose of fiber in every one.
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Why This Whole Wheat Blueberry Muffins Recipe Works
Whole wheat flour brings a nutty flavor and fiber, while buttermilk and baking powder keep the crumb tender instead of heavy. Mixing just until combined is what keeps them light.
A hot 400 degrees F oven gives the muffins an early burst of rise and a domed top. Frozen berries stay plump, and they bleed less color into the batter when they go in still frozen.
Ingredients for Whole Wheat Blueberry Muffins
- 2 1/2 cups whole wheat flour, with 1 tablespoon held back
- 1 tablespoon baking powder
- 3/4 cup cane sugar
- 1/2 teaspoon sea salt
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
- 2 cups frozen blueberries
Whole wheat flour. White whole wheat flour gives a milder flavor if you are new to whole grain baking.
Buttermilk. Its acidity reacts with the baking powder and softens the crumb. Milk with a teaspoon of lemon juice works in a pinch.
Frozen blueberries. Do not thaw them. Frozen berries hold their shape and keep the batter from turning purple.
Butter. Only 2 tablespoons are used, so the muffins are best the day they are baked.
How to Make Whole Wheat Blueberry Muffins
1. Heat the oven. Heat the oven to 400 degrees F. Grease a 12 cup muffin pan or line it with paper liners.
2. Mix the dry ingredients. Whisk the flour (hold back 1 tablespoon), baking powder, sugar, and salt in a large bowl.
3. Mix the wet ingredients. Stir the egg, buttermilk, water, and melted butter together in a second bowl.
4. Combine. Pour the wet mixture into the dry and stir just until no dry flour remains. A few lumps are fine.
5. Add the berries. Toss the frozen blueberries with the reserved tablespoon of flour and fold them in gently.
6. Fill the pan. Scoop the batter into the cups, filling each about two thirds full.
7. Bake. Bake 18 to 20 minutes, until the tops are golden and a toothpick comes out clean, aside from a little berry juice.
8. Cool. Rest in the pan for 5 minutes, then move the muffins to a wire rack.
How to Serve Whole Wheat Blueberry Muffins
Serve the muffins warm with butter or cream cheese. They pair well with eggs, fruit, and a hot cup of coffee.
For more muffins and breakfast bakes, try blueberry crumble muffins, zucchini carrot muffins, or muffin tin egg bites. A stack of fluffy pancakes goes well alongside.
How to Store and Reheat Whole Wheat Blueberry Muffins
Cool completely, then store in an airtight container at room temperature for up to 2 days. Move them to the refrigerator for 3 to 4 days of storage.
Freeze cooled muffins in a zip top bag, then thaw at room temperature or warm in a 350 degrees F oven for a few minutes.
Tips and Variations for Whole Wheat Blueberry Muffins
Do not overmix. Stir only until the flour disappears, or the muffins turn tough.
Keep the berries frozen. Thawed berries leak juice and turn the batter grayish purple.
Fill the cups well. Two thirds full gives a domed top, and a bit more gives a bakery style crown.
Check your baking powder. Fresh baking powder gives the best rise, and it keeps about 6 months after opening according to Iowa State University Extension.
Add crunch. Sprinkle coarse sugar or oats on top before baking.
Add lemon. A teaspoon of lemon zest brightens the berries.
Swap the milk. Almond or coconut milk with a splash of lemon juice replaces the buttermilk, and coconut oil replaces the butter.
Do not skip the rest. Five minutes in the pan lets the muffins set so they do not tear.
Frequently Asked Questions About Whole Wheat Blueberry Muffins
Can I use fresh berries in whole wheat blueberry muffins?
Yes. Use the same amount of fresh blueberries and toss them with flour. Bake 18 to 20 minutes.
Why are my whole wheat blueberry muffins dry?
Overbaking or measuring too much flour causes dry muffins. Spoon and level the flour and check at 18 minutes.
Can I make whole wheat blueberry muffins dairy free?
Yes. Use almond or coconut milk soured with lemon juice, and coconut oil in place of the butter.
Do I need to thaw the blueberries?
No. Fold them in frozen and the muffins stay plump.
Can I make them in a mini muffin pan?
Yes. Mini muffins bake faster, so start checking them early.
Whole Wheat Blueberry Muffins
Equipment
- 12 cup muffin pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 2 ½ cup whole wheat flour 1 tablespoon held back
- 1 tbsp baking powder
- ¾ cup cane sugar
- ½ tsp sea salt
- 1 large egg lightly beaten
- ½ cup buttermilk
- ½ cup water
- 2 tbsp unsalted butter melted
- 2 cup frozen blueberries
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and grease a muffin pan.
- Mix. Whisk the dry ingredients, holding back 1 tablespoon of flour, and stir the wet ingredients in a second bowl.
- Combine. Stir the wet into the dry just until combined, then fold in the berries tossed with the reserved flour.
- Bake. Fill the cups two thirds full and bake 18 to 20 minutes.
- Cool. Rest 5 minutes, then cool on a rack.
