Healthy Whole Wheat Blueberry Muffins

There’s something truly special about the aroma of freshly baked muffins wafting through the kitchen, and one of my all-time favorites to make is Healthy Whole Wheat Blueberry Muffins. I remember the first time I baked these; it was a rainy Saturday morning, perfect for a cozy breakfast at home. With the glow of the oven and the sound of the rain outside, it felt like a little bit of magic. The sweetness of the blueberries combined with the wholesome flavor of whole wheat flour creates a delightful treat that’s not just good for you, but also incredibly satisfying. Whether you’re starting your day off right, or enjoying a mid-afternoon snack, these muffins are the perfect solution to quell those cravings.

Healthy Whole Wheat Blueberry Muffins Ingredients

When it comes to baking, the quality and combination of ingredients are crucial. For these Healthy Whole Wheat Blueberry Muffins, each component plays an essential role in creating a delicious and wholesome treat. The key players here are whole wheat flour, which provides a hearty base, and fresh blueberries, adding natural sweetness and vibrant flavor. Together, they create a muffin that’s satisfying and nourishing.

• 1¾ cup + ½ teaspoon white whole wheat flour – This flour gives the muffins their wholesome texture, making them filling and nutritious.
• 1 tablespoon baking powder – This leavening agent helps the muffins rise, creating that lovely fluffy texture we all adore.
• ½ teaspoon sea salt – A pinch of salt enhances the flavors of sweet ingredients, balancing the overall taste of the muffins.
• ¾ cup coconut sugar – A natural sweetener that adds caramel notes, making these muffins deliciously sweet without being overly sugary.
• ½ cup + 2 tablespoons Bulgarian-style buttermilk – The acidity in buttermilk interacts with the baking powder, giving the muffins a light and tender crumb.
• ½ cup full-fat plain Greek yogurt – This ingredient adds moisture and richness while upping the protein content.
• ¼ cup coconut oil – Melted coconut oil not only brings moisture but also imparts a subtle flavor that pairs beautifully with the blueberries.
• 1 egg – Eggs provide structure and stability to the muffins, helping them hold together.
• 1 egg yolk – Adding an extra yolk contributes to the richness and moistness of the muffins.
• 2 teaspoons vanilla extract – Vanilla adds warmth and depth of flavor, enhancing the sweetness of the muffins.
• 1 cup fresh blueberries – The star ingredient that brings bursts of fruity goodness to each muffin.
• 1 tablespoon raw organic cane sugar – Sprinkled on top for a touch of sweetness and a delightful crunch.

Cooking Instructions for Healthy Whole Wheat Blueberry Muffins

Let’s get baking! Making Healthy Whole Wheat Blueberry Muffins is easier than you might think. Just follow these straightforward steps to create your very own batch of delicious muffins. Trust me, you’ll love how simple it is!

1. In a medium bowl, stir together 1¾ cup white whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon sea salt. Set this mixture aside for later use. This step is crucial to ensure your muffins will rise beautifully.
2. In a separate large bowl, combine all the remaining ingredients except for the blueberries, the ½ teaspoon flour, and the cane sugar. Mix until you have a smooth batter, making sure to incorporate the ½ cup + 2 tablespoons buttermilk and ½ cup Greek yogurt well for creaminess.
3. Next, gently fold in the flour mixture you prepared earlier. Be careful not to overmix; you want to whisk until the flour is just moistened, which will take about 8 to 12 stirs. At this point, you should still see a few flour streaks and small lumps, which is perfectly fine.
4. To enhance the flavor of the muffins, take a small bowl and mix together the remaining ½ teaspoon of flour with the blueberries. This will help keep them from sinking in the batter.
5. Now, fold the blueberries into the batter gently, being cautious not to overmix. You want those lovely little berries to stay intact and distribute evenly throughout the batter.
6. Cover the bowl with a lid or plastic wrap and refrigerate the mixture for 1 hour. This is a key step that helps the muffins develop domed tops.
7. Once the dough has chilled, preheat your oven to 450℉. This high temperature is essential for that initial rise and golden exterior.
8. Generously spray a muffin pan with cooking spray to prevent sticking. Use a large ice cream scoop to fill each muffin tin with batter, ensuring they are filled most of the way to the top.
9. Sprinkle the tops of the muffins with the raw organic cane sugar to add a delightful crunch and sweetness.
10. Bake in the preheated oven for 5 minutes, then reduce the temperature to 375℉. Continue baking for another 15 to 16 minutes until the tops are golden brown, and a toothpick inserted into the center comes out clean.
11. After baking, let the muffins cool in the pan for 10 minutes. This allows them to set properly. Then, transfer them to a cooling rack to cool completely before serving.

Pro Tips and Tweaks

Here are some additional tips to help you perfect your Healthy Whole Wheat Blueberry Muffins!

• Storage: These muffins can be stored at room temperature in an airtight container for up to 3 days. For longer shelf life, refrigerate them.
• Freezing: You can freeze these muffins for up to 3 months. Just make sure to wrap them individually in plastic wrap and place them in a resealable bag.
• Pairing: These muffins pair wonderfully with a hot cup of coffee or tea for breakfast. They also make a great snack with a dollop of Greek yogurt.
• Variations: Feel free to experiment with different fruits such as raspberries or chopped nuts for added texture and flavor.
• Serving: Serve warm, with a pat of butter or a drizzle of honey for a comforting touch.

What to Serve With Healthy Whole Wheat Blueberry Muffins

When it comes to enjoying your Healthy Whole Wheat Blueberry Muffins, there are plenty of delightful options to complement their flavors.

• Breakfast Delight: Pair these muffins with a bowl of fresh fruit or a smoothie for a refreshing and balanced breakfast.
• Afternoon Snack: Enjoy them during your afternoon tea time, perhaps with a side of Greek yogurt for an extra protein boost.
• Brunch Spread: They make an excellent addition to any brunch spread alongside egg dishes or salads.
• Seasonal Treat: Consider serving these muffins during spring or summer gatherings, as they highlight fresh blueberries beautifully.
• Storage Tips: If you have leftovers, store them in an airtight container or freeze them for those busy mornings. Just microwave them for a quick, warm snack!

FAQ

Conclusion

These Healthy Whole Wheat Blueberry Muffins are not just a delicious snack; they encapsulate the essence of wholesome baking. With their delightful bursts of fresh blueberries and a satisfying whole grain base, they make a perfect addition to any meal. I encourage you to try making them yourself, whether for breakfast or a cozy afternoon treat. You won’t regret it!

Healthy Whole Wheat Blueberry Muffins

Craving something delicious yet healthy? These Healthy Whole Wheat Blueberry Muffins are the ultimate solution! With their fluffy texture and bursts of fresh blueberries, they make for a perfect breakfast or snack. Packed with nutrients and easy to make, why not treat yourself and your loved ones to these delightful muffins tonight?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1¾ cup white whole wheat flour divided
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• ¾ cup coconut sugar
• ½ cup Bulgarian-style buttermilk
• 2 tablespoons Bulgarian-style buttermilk
• ½ cup full-fat plain Greek yogurt
• ¼ cup coconut oil melted, at room temperature
• 1 whole egg room temperature
• 1 yolk egg yolk room temperature
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon raw organic cane sugar

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a medium bowl, stir together 1¾ cup white whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon sea salt. Set aside.
2. In a separate large bowl, stir all the remaining ingredients together, except for the blueberries, ½ teaspoon flour, and cane sugar.
3. Add in the flour mixture and gently whisk until flour is just moistened, about 8 to 12 stirs. You will see a few flour streaks and many small lumps.
4. In a small bowl, mix together the remaining ½ teaspoon of flour with the blueberries. Fold them into the batter gently, being careful not to overmix.
5. Cover and refrigerate for 1 hour.
6. Once the dough is chilled, preheat your oven to 450℉ and generously spray a muffin pan with cooking spray.
7. Use a large ice cream scoop and scoop the batter into the muffin tins. Each tin should be most of the way full. Sprinkle the tops with the cane sugar.
8. Bake for 5 minutes. Then, turn down the heat to 375℉ and bake another 15 to 16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
9. Once muffins are baked, let them cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely before serving.

Notes

• Storage: These muffins can be stored at room temperature in an airtight container for up to 3 days. For longer shelf life, refrigerate them.
• Freezing: You can freeze these muffins for up to 3 months. Just make sure to wrap them individually in plastic wrap and place them in a resealable bag.
• Pairing: These muffins pair wonderfully with a hot cup of coffee or tea for breakfast. They also make a great snack with a dollop of Greek yogurt.
• Variations: Feel free to experiment with different fruits such as raspberries or chopped nuts for added texture and flavor.
• Serving: Serve warm, with a pat of butter or a drizzle of honey for a comforting touch.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.