Whole Wheat Blueberry Muffins

There’s something incredibly heartwarming about the scent of freshly baked Whole Wheat Blueberry Muffins wafting through your kitchen. I remember the first time I decided to make these delightful treats; it was a chilly morning, and I craved something sweet yet wholesome. That’s when I stumbled upon this recipe that promised to combine the best of both worlds. As I mixed the ingredients, the anticipation grew, and soon my kitchen was filled with the warm aroma of blueberries and baked goodness. Each muffin turned out perfectly fluffy and bursting with flavor, making it an instant family favorite. Whether served at breakfast or as an afternoon snack, these muffins never fail to bring a smile to my face. I love how they are not just delicious but also packed with nutrients, thanks to the whole wheat flour and fresh blueberries.

Ingredient List for Whole Wheat Blueberry Muffins

When it comes to baking the perfect Whole Wheat Blueberry Muffins, the ingredients play a pivotal role. Each component is chosen not just for flavor, but for the nutritional benefits they bring to the table. Whole wheat flour provides a hearty base, while fresh blueberries add sweetness and a pop of color. Let’s dive into the list of ingredients that work harmoniously together to create these delightful muffins.

• 2 cups whole wheat flour: This hearty flour is rich in nutrients and fiber, giving the muffins a satisfying texture and health benefits.
• ¼ teaspoon table salt: A pinch of salt enhances the flavors of the other ingredients without making the muffins taste salty.
• 2 teaspoons baking powder: This leavening agent helps the muffins rise, resulting in a light and fluffy texture.
• ½ teaspoon baking soda: Works in tandem with the baking powder for a perfect rise.
• 1 ½ cups blueberries, washed and dried: These juicy berries add natural sweetness and a burst of flavor in every bite.
• 2 large eggs: These contribute to the muffins’ structure and moisture. For a vegan option, consider using flax eggs.
• 1 teaspoon pure vanilla extract: Adds a warm, sweet flavor that complements the blueberries beautifully.
• ½ cup melted and cooled coconut oil or canola oil: Ensures moist muffins, with coconut oil providing a subtle flavor.
• ½ cup pure maple syrup or honey: Natural sweeteners that enhance the overall taste and keep the muffins moist.
• 1 cup unsweetened applesauce: A healthy alternative to sugar and butter, it adds moisture and natural sweetness.

Whole Wheat Blueberry Muffins Instructions

Making these Whole Wheat Blueberry Muffins is an enjoyable process that fills your kitchen with delightful aromas. This foolproof recipe will guide you through each step to ensure your muffins turn out perfectly every time.

1. Heat your oven to 400℉ (200℃) and line a 12-cup muffin tin with muffin liners or grease well. This step is crucial, as it prevents the muffins from sticking while baking.
2. In a large bowl, whisk together 2 cups of whole wheat flour, ¼ teaspoon of table salt, 2 teaspoons of baking powder, and ½ teaspoon of baking soda. Mixing these dry ingredients first ensures even distribution and sets a solid foundation for your batter.
3. Add in 1 ½ cups of blueberries to the dry mixture, tossing them lightly to coat with flour. This step helps the berries stay suspended in the batter rather than sinking to the bottom.
4. In a separate small bowl, whisk together 2 large eggs, 1 teaspoon of pure vanilla extract, ½ cup of melted and cooled coconut oil, ½ cup of pure maple syrup, and 1 cup of unsweetened applesauce until fully combined. This mixture will be the wet ingredients that bring your muffins to life.
5. Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together gently. Be careful not to overmix; you want the flour to be fully moistened but the batter should remain slightly lumpy.
6. Scoop about ¼ cup of the batter into each muffin cup, filling them about three-quarters full. This allows space for the muffins to rise without spilling over.
7. Bake in the preheated oven for 14 to 17 minutes or until the batter is set and a toothpick comes out clean when inserted into the middle. Keep an eye on them to avoid overbaking, which can dry them out.
8. Once baked, cool the muffins on a wire rack for 10 to 20 minutes. This helps them firm up and makes it easier to remove them from the muffin tin without breaking.
9. After cooling, gently remove the muffins from the tin and serve warm, or allow them to cool completely before storing. They’re best enjoyed fresh but can be stored for later!

Tips and Tricks about Whole Wheat Blueberry Muffins

These muffins are a delight, and I want to share with you some valuable tips to ensure your baking experience is as enjoyable as possible.

• 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. This keeps them fresh and tasty.
• Freezing: If you want to freeze these muffins, make sure to cool them completely, then wrap them tightly in plastic wrap before placing them in a freezer bag.
• Pairing: These muffins pair beautifully with a cup of tea or coffee, making them perfect for a relaxing afternoon snack.
• Variations: For a chocolatey twist, try adding chocolate chips along with the blueberries. It adds a delightful surprise for chocolate lovers!
• Serving warm: For an extra treat, pop a muffin in the microwave for a few seconds before serving. The warmth brings out the flavors and makes them even more enjoyable.

Pairing Suggestions for Whole Wheat Blueberry Muffins

When it comes to serving Whole Wheat Blueberry Muffins, there are so many delightful options! Here are some ideas to elevate your serving experience:

• Breakfast Delight: Enjoy these muffins as part of a wholesome breakfast spread alongside yogurt and fresh fruit.
• Brunch Star: They make an excellent addition to any brunch table. Pair them with scrambled eggs and a fresh fruit salad for a well-rounded meal.
• Snack Time: Perfect for a quick afternoon pick-me-up, serve them with a side of nut butter for an energy boost.
• Picnic Essential: Take them on picnics or road trips; they’re portable and satisfying, making them a great travel companion.
• Seasonal Pairing: During summer, serve these muffins with a refreshing iced tea or lemonade for a delightful treat.

FAQ

Conclusion

The Whole Wheat Blueberry Muffins are a delightful blend of flavor and nutrition, making them a perfect addition to any breakfast or snack time. Whether you’re baking for yourself or sharing with friends, these muffins are sure to impress. I encourage you to try this recipe, and I promise you won’t be disappointed. Enjoy the wholesome goodness and the joy of baking!

Whole Wheat Blueberry Muffins

Craving a wholesome treat? These Whole Wheat Blueberry Muffins are easy to make and packed with flavor! Bursting with juicy blueberries and heart-healthy ingredients, they are perfect for breakfast, snacks, or sharing. Bake a batch today and enjoy the goodness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

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

Equipment

• Muffin tin
• Muffin cup liners

Method

 

1. Heat your oven to 400℉ (200℃) and line a 12-cup muffin tin with muffin liners or grease well. This step is crucial, as it prevents the muffins from sticking while baking.
2. In a large bowl, whisk together 2 cups of whole wheat flour, ¼ teaspoon of table salt, 2 teaspoons of baking powder, and ½ teaspoon of baking soda. Mixing these dry ingredients first ensures even distribution and sets a solid foundation for your batter.
3. Add in 1 ½ cups of blueberries to the dry mixture, tossing them lightly to coat with flour. This step helps the berries stay suspended in the batter rather than sinking to the bottom.
4. In a separate small bowl, whisk together 2 large eggs, 1 teaspoon of pure vanilla extract, ½ cup of melted and cooled coconut oil, ½ cup of pure maple syrup, and 1 cup of unsweetened applesauce until fully combined. This mixture will be the wet ingredients that bring your muffins to life.
5. Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together gently. Be careful not to overmix; you want the flour to be fully moistened but the batter should remain slightly lumpy.
6. Scoop about ¼ cup of the batter into each muffin cup, filling them about three-quarters full. This allows space for the muffins to rise without spilling over.
7. Bake in the preheated oven for 14 to 17 minutes or until the batter is set and a toothpick comes out clean when inserted into the middle. Keep an eye on them to avoid overbaking, which can dry them out.
8. Once baked, cool the muffins on a wire rack for 10 to 20 minutes. This helps them firm up and makes it easier to remove them from the muffin tin without breaking.
9. After cooling, gently remove the muffins from the tin and serve warm, or allow them to cool completely before storing. They’re best enjoyed fresh but can be stored for later!

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 all work perfectly for these blueberry muffins.
• Egg Free and Vegan-Friendly Blueberry Muffins: Replace the eggs with flax eggs. For this recipe, you would need to mix together 2 tablespoons ground flaxseed with ⅓ cup water and let sit for 15 minutes.
• Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.
• Frozen Blueberries: If using frozen blueberries, add them to the batter still frozen.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.