Whole Wheat Blueberry Muffins

This time of year is so perfect for blueberry baked goods and desserts. There is an abundance of plump blueberries at the local farmers markets and grocery stores that just beg me to buy them when I walk by. This past weekend was the first time I made it to our local farmers market. The first Saturday in June was opening day, but Andrew and I were out of town for my cousin’s wedding so we missed it. I think I made up for lost time on Saturday though, I weighed down my canvas bags with tons of fresh berries, tomatoes, and melons. 🙂

On Sunday morning I woke up with a craving for a freshly baked blueberry muffin. But not just any blueberry muffin, I wanted a whole wheat, you would never know they are healthy for you, muffin! These muffins, made with whole-wheat flour, deliver all that you want in a muffin, along with extra fiber, vitamins, and a delicious wheaty flavor. A sprinkling of lemon-sugar give them just the perfect amount of crunch! Feel free to use either fresh or frozen berries, however, if you use frozen berries do not defrost them before using. The batter is super thick so it keeps the blueberries from sinking to the bottom, leaving you with a plump blueberries throughout the entire muffin. Perfection! 😀

One Year Ago: Orange Knots 

Whole Wheat Blueberry Muffins

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For the Lemon-Sugar Topping:

  • 1/3 cup sugar (2 ⅓ ounces)
  • 1 ½ teaspoons finely grated zest from 1 lemon

For the Muffins:

  • 2 ¼ cups Whole Wheat Flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 ½ cups buttermilk


  1. To make the lemon-sugar topping: in a small bowl rub together zest of one lemon and sugar; set aside.
  2. For the muffins: Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, cinnamon and blueberries.
  4. In a medium bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  5. Divide batter equally among prepared muffin cups then sprinkle with the lemon-sugar topping.
  6. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Yields: 12 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes

Source: adapted from King Arthur Flour

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11 Responses to Whole Wheat Blueberry Muffins

  1. Oh my goodness….these look amazing! I love muffins ( with blueberry being one of my favorites )..
    this recipe looks so good, Im saving it. =)

  2. These are gorgeous, and I love that they’re made with whole wheat!

  3. These look good. You are brave to make them with entirely whole wheat flour (did you use pastry flour?).

  4. It’s been pretty dangerous these last couple of weeks when I go to the local market – – I actually want to buy everything in sight 😉 I’ll have to buy some extra blueberries next time.

  5. I’ll have to bookmark this one.. I can’t wait to try it! Our blueberries appear mid-August and are so sweet it’s like snacking on candy. They would be perfect for this recipe! xo Smidge

  6. ChgoJohn says:

    I bet that lemon sugar topping really sets them off!

  7. shanon says:

    these look wonderful! do you have another suggestion instead of the lemon-sugar topping? I don’t like the taste of lemon.

  8. Pingback: Whole Wheat Blueberry Muffins « Scrumptious and Sumptuous

  9. Amy says:

    I really did not think these would turn out since it calls for all whole wheat and no eggs. I made them this morning and they were great. They were not too dense and my kids loved them! Thanks for the recipe.

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