Whole Wheat Blueberry Muffins

Whenever I bake, it feels like I’m wrapping my kitchen in warmth and comfort. Today, I’m excited to share my love for Whole Wheat Blueberry Muffins. These muffins are a delightful start to any day, bursting with juicy blueberries and wholesome goodness. I remember the first time I baked these muffins for my family; the aroma wafting through the house brought everyone to the kitchen, eager for a taste. Making these muffins isn’t just about the end result—it’s about the entire experience of gathering ingredients, mixing, and savoring the moments in between. Trust me, once you take a bite of these fluffy muffins, you’ll understand why they’re a staple in my home.

Whole Wheat Blueberry Muffins Ingredients

When it comes to baking, I believe that quality ingredients make all the difference. For these Whole Wheat Blueberry Muffins, each ingredient plays a crucial role in creating that perfect balance of flavors and textures. The combination of whole wheat flour, blueberries, and wholesome alternatives ensures that every bite is both delicious and nutritious.

• 2 cups whole wheat flour: This is the foundation of our muffins, providing fiber and a nutty taste.
• ¼ teaspoon table salt: Helps enhance the sweetness and flavors of the other ingredients.
• 2 teaspoons baking powder: This is our leavening agent, ensuring the muffins rise beautifully.
• ½ teaspoon baking soda: Works with the acidic ingredients to give the muffins a light texture.
• 1 ½ cups blueberries, washed and dried: Bursting with flavor, these little gems add sweetness and antioxidants.
• 2 large eggs: Binds the ingredients together and adds moisture; see note for egg-free recipe options.
• 1 teaspoon pure vanilla extract: A must-have for that warm, inviting flavor.
• ½ cup melted and cooled coconut oil, or canola oil: Adds richness and moisture, with a hint of sweetness.
• ½ cup pure maple syrup, or honey: Natural sweeteners that keep the muffins moist and flavorful.
• 1 cup unsweetened applesauce: This serves as a fat replacement, keeping the muffins moist and adding natural sweetness.

Recipe Steps for Whole Wheat Blueberry Muffins

Now that we have our ingredients ready, it’s time to bring our Whole Wheat Blueberry Muffins to life! Follow these simple steps, and you’ll have a batch of delicious muffins that will warm your kitchen and please your taste buds.

1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with muffin liners or grease it well. This step ensures that our muffins won’t stick and will come out perfectly.
2. In a large bowl, whisk together 2 cups whole wheat flour, ¼ teaspoon table salt, 2 teaspoons baking powder, and ½ teaspoon baking soda until well combined. You’ll want a uniform mixture to ensure even rising.
3. Add the 1 ½ cups blueberries to the flour mixture and toss gently to coat them in flour. This helps to prevent the blueberries from sinking to the bottom while baking.
4. In a separate small bowl, whisk together 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup melted and cooled coconut oil, ½ cup pure maple syrup, and 1 cup unsweetened applesauce until smooth and combined. The mixture should be creamy and slightly fluffy.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. This method allows for better mixing without overworking the batter.
6. Gently fold the wet and dry ingredients together until just combined. The batter should be slightly lumpy; do not overmix, or your muffins will be tough.
7. Scoop about ¼ cup of the batter into each prepared muffin cup. Fill each cup about three-quarters full to allow for rising.
8. Bake in the preheated oven for 14 to 17 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. You’ll know they’re ready when they spring back when lightly touched.
9. Once done, cool the muffins in the tin for about 10 to 20 minutes, then transfer them to a cooling rack. This step is key for achieving that perfect texture.
10. Enjoy your Whole Wheat Blueberry Muffins warm or allow them to cool completely before storing. They make for an excellent snack or breakfast option!

Tips and Variations

As you embark on making your Whole Wheat Blueberry Muffins, here are some tips and variations to consider for a delightful outcome:

• Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg for a warm touch; it enhances the flavor profile significantly.
• Mix in Nuts: For added crunch, consider adding chopped walnuts or pecans to the batter.
• Check Doneness: Keep an eye on your muffins as they bake; ovens can vary, and you want to avoid overbaking them.
• Adjust Sweetness: If you prefer sweeter muffins, increase the amount of maple syrup or use a sweeter fruit.
• Serve Warm: These muffins are best served warm right out of the oven with a pat of butter or a drizzle of honey.
• Use Different Berries: Swap out blueberries for raspberries or blackberries for a different flavor experience.

What to Serve With Whole Wheat Blueberry Muffins

When it comes to serving your Whole Wheat Blueberry Muffins, there are plenty of delightful pairings and occasions to consider:

• Breakfast Delight: Serve these muffins with a side of fresh fruit or yogurt for a balanced breakfast.
• Brunch Gatherings: These muffins are perfect for brunch; pair them with coffee or tea for a lovely afternoon treat.
• Picnic Treats: Pack these muffins for a picnic; they travel well and are a hit with both kids and adults.
• Snack Time: Enjoy them as a mid-afternoon snack with a glass of milk or a cup of herbal tea.
• Seasonal Pairing: In autumn, add a touch of cinnamon to your muffins for a cozy fall flavor.
• Cookie Swap: Consider making these muffins for a cookie swap; they will be a refreshing change from typical cookies!

FAQ

Conclusion

The Whole Wheat Blueberry Muffins are a perfect blend of health and flavor, making them a delightful choice for breakfast or a snack. I encourage you to try making these at home; they’re as nutritious as they are delicious. Enjoy the process and the delightful aroma that fills your kitchen, and I’m sure you’ll be baking these muffins on repeat!

Whole Wheat Blueberry Muffins

Indulge in the wholesome goodness of Whole Wheat Blueberry Muffins, a perfect blend of sweet and nutty flavors. These easy-to-make muffins are packed with juicy blueberries and natural sweetness, making them a fantastic choice for breakfast or a snack. Bake a batch today and enjoy a healthier treat you won't be able to resist!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 12 servings

Calories 180 kcal

Equipment

• Muffin Tin
• Muffin cup liners

Ingredients

  

• 2 cups whole wheat flour
• ¼ teaspoon table salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups blueberries washed and dried
• 2 large eggs see note for egg-free recipe
• 1 teaspoon pure vanilla extract
• ½ cup melted and cooled coconut oil or canola oil
• ½ cup pure maple syrup or honey
• 1 cup unsweetened applesauce

Instructions

 

• Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with muffin liners or grease it well.
• In a large bowl, whisk together 2 cups whole wheat flour, ¼ teaspoon table salt, 2 teaspoons baking powder, and ½ teaspoon baking soda until well combined.
• Add the 1 ½ cups blueberries to the flour mixture and toss gently to coat them in flour.
• In a separate small bowl, whisk together 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup melted and cooled coconut oil, ½ cup pure maple syrup, and 1 cup unsweetened applesauce until smooth.
• Make a well in the center of the dry ingredients and pour in the wet ingredients.
• Gently fold the wet and dry ingredients together until just combined.
• Scoop about ¼ cup of the batter into each prepared muffin cup.
• Bake in the preheated oven for 14 to 17 minutes, or until the muffins are set and a toothpick comes out clean.
• Once done, cool the muffins in the tin for about 10 to 20 minutes, then transfer them to a cooling rack.
• Enjoy your Whole Wheat Blueberry Muffins warm or allow them to cool completely before storing.

Notes

• Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
• Flour Options: Whole white wheat, ivory wheat, and whole wheat flour work perfectly for these muffins.
• Egg Free and Vegan-Friendly: Replace the eggs with flax eggs. Mix together 2 tablespoons ground flaxseed with ⅓ cup water and let sit for 15 minutes.
• Oil Substitutes: Canola oil can replace coconut oil, but the latter gives these muffins a bakery-quality taste.
• Using Frozen Blueberries: If using frozen blueberries, add them to the batter still frozen to prevent them from bleeding.

Keyword Blueberry muffins, easy breakfast recipes, Healthy Muffins, whole wheat muffins

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.