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!
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.