Whole Wheat Blueberry Muffins
These whole wheat blueberry muffins are filled with whole grains and bursting with fresh fruit. These blueberry muffins make a great side for breakfast or a quick snack!
It’s official, I’ve kind of become obsessed with blueberries. After making this blueberry lemon bread, I’ve been eating them any way I can. They’ve been making their way into my yogurt, salads, and now these muffins. I seriously can’t get enough of them!
I love how soft and juicy blueberries become when they’re baked, which is why I wanted to use some more in these whole wheat blueberry muffins. These muffins are soft, moist, and bursting with fresh blueberries.
The best part? They’re slightly sweet and much healthier than your average muffin too, clocking in at right under 150 calories a muffin. These are perfect to have with breakfast or as a snack!
Another thing I love about these muffins is that they’re lightly sweetened with honey and coconut sugar. Have you tried it before? I love baking with it when I can!
So, if you’re kind of a little obsessed with blueberries lately like me, then give these sweet little blueberry muffins a try.
Ingredients in This Recipe
In addition to being made with whole wheat flour, these are also dairy-free blueberry muffins (provided you use non-dairy milk). Win-win! Here’s an overview of the ingredients you’ll need to make this recipe:
- Flour: These blueberry muffins from scratch are made with half all-purpose flour and half whole wheat flour. The combination of the two helps to keep the texture of these muffins light.
- Baking powder: Helps the muffins rise and prevents them from being too dense.
- Salt: Enhances the flavor of the batter.
- Milk: Use non-dairy milk to keep these whole wheat muffins dairy-free.
- Oil: I made these blueberry muffins with oil to keep them dairy-free, and also to make them super moist.
- Egg: To bind everything together. I suggest using a room temperature egg too.
- Honey: Sweetens the batter. I don’t recommend substituting it with maple syrup as honey is much thicker than maple syrup.
- Coconut sugar: Coconut sugar is an unrefined sugar that has a nice caramelized flavor and has a lower glycemic index than regular sugar.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Blueberries: You’ll need to toss the berries with some flour to prevent them from sinking to the bottom of the muffins.
How to Make Whole Wheat Blueberry Muffins
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet. Combine the two, then fold in the berries.
You’ll need to toss the blueberries in 1 tablespoon of flour, otherwise they’ll sink to the bottom of the muffins as they bake.
Fill each cavity of a 12-cup muffin pan two-thirds full, then bake the muffins until done.
Can I Make This Recipe with Just Whole Wheat Flour?
No, I would not suggest using trying to use only whole wheat flour for this recipe, otherwise, you might end up with muffins that are much denser.
Can I Substitute the Coconut Sugar?
Yes! If you don’t have coconut sugar, no worries. You can substitute granulated sugar or brown sugar for the coconut sugar instead.
- Make sure the milk and egg are both room temperature before making this healthy blueberry muffin recipe. This is especially important if you’re also using coconut oil, as coconut oil will harden when it comes in contact with cold ingredients.
- You’re welcome to use fresh or frozen blueberries. If using frozen, add them to the batter straight from the freezer and bake the muffins for a couple extra minutes.
- These muffins freeze and reheat beautifully, so consider making a big batch for later.
More Easy Muffin Recipes to Try!
- Apple Muffins
- Pumpkin Crumb Muffins
- Healthy Chocolate Muffins
- Chocolate Chip Muffins
- Classic Blueberry Muffins
Whole Wheat Blueberry Muffins
- 3/4 cup all purpose flour (spoon and level to measure)
- 3/4 cup whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk (any kind)
- 1/4 cup oil (coconut, vegetable, or canola work well)
- 1 egg
- 1/4 cup honey
- 1/4 cup coconut sugar*
- 1 tsp. vanilla extract
- 1 cup blueberries washed and patted dry + 1 tbsp. all purpose flour
- Preheat oven to 350 degrees F. Spray a 12-count muffin pan with cooking spray and set aside.
- In a small bowl, mix the blueberries and tablespoon of flour together and set aside.
- In a large bowl, whisk together both flours, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, egg, honey, coconut sugar, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined. Make sure not to over mix the batter.
- Gently fold the blueberries into the batter.
- Scoop out the batter evenly into each muffin tin (about two-thirds of the way full).
- Bake for 15-18 minutes, remove from oven and allow to cool in pan for about 10 minutes then transfer to wire rack to cool completely.
Adapted from Whole Wheat Strawberry Muffins (originally adapted from All Recipes).
These muffins look delicious, Danielle! I’m kind of obsessed with blueberries, too. I love baking with them, and they’re so easy to use since you don’t have to chop or dice! I love that you used whole wheat flour in these cuties. I think I would have a hard time not eating the whole batch! Pinned!
Glad I’m not the only one, I need to make your blueberry cake soon! Thanks for pinning Gayle 😉
Yay! So glad you’ve discovered coconut sugar, Danielle! Don’t you just LOVE it?! And these muffins look perfect! I adore a good blueberry muffin and you totally nailed these gorgeous ‘thangs! 🙂
I love coconut sugar, it’s amazing! Thanks so much Sarah 🙂
These muffins need to be in my house right now. They look soooo tasty! Love blueberries!!
I am absolutely obsessed with blueberries.. and blueberry muffins have to my ultimate favourite. these muffins look delicious and so moist.. thanks for sharing a healthier version.. Haha! I won’t feel guilty after gorging on 2 or 3 muffins .. 😉
These look great! I’ve yet to try coconut sugar myself, but have been wanting to. I like how it doesn’t spike your blood sugar as high as normal sugar does. Thanks for sharing!
You should try coconut sugar, you would love it!
These muffins look so yummy! And I love that they are good for you too! Beautiful pictures 🙂
Thanks so much Katie!
I just picked up the most beautiful blueberries at my farmers market… I was planning on just eating them by the handful, but now I want to make these!!
They’re delicious! Thanks for stopping by Sues.
I’m obsessed with blueberries too! And I’m still thinking about how beautiful your blueberry lemon bread was 🙂 I love that you used coconut sugar in these! They look so good and I wish I had some for breakfast tomorrow!
These look so delicious! Beautiful photos, Danielle 😀 I must be living in a bubble because I have not seen nor heard of coconut sugar. I need to get out and search for that! Pinning
I love using the coconut sugar when I can Cindy, you would love it too. Thanks for pinning!
These are beautiful!!! I’ve never heard of coconut sugar but I’ll definitely keep an eye out for them now!
Thanks so much Shelley!
nothing beats home baked blueberry muffins.. craving one right now. these look perfect!
I am obsessed with coconut sugar. I bake with it all the time now! These muffins look perfect!
These were wonderful! My two young boys enjoyed them very much! I added about 1/2c thick cut old fashioned oats and about 1/4c ground almonds, and to balance out the extra dry goods, I added 1c more blueberries and a dash more coconut oil. They remained fluffy, moist and delicious even with the addition of extra fiber and protein!
So glad to hear that! It’s always wonderful to hear when someone’s kids enjoy a recipe! The oats and ground almonds sound delicious too 🙂
These muffins are great! I used Silk coconut-almond milk and brown sugar instead of coconut sugar and they turned out perfectly. I also love to put whole wheat and honey in crepes for a healthy twist. http://oldworldtaste.com/easy-whole-wheat-honey-crepes/
So glad you liked the muffins, Katie! Those crepes sound wonderful as well 🙂
I had this page marked in my favourite for a longest time. Finally, my 11 years old daughter and me got busy this evening and the result is “how many I can have for breakfast?:)”. So, thank you for sharing your experiences with us. Love your healthy substitutions but never compromise the taste. Great learning for me and most importantly the next generation up coming of bakers as well.
Cameron and Cindy from Canada
That’s so wonderful to hear, Cindy! I’m so glad you both enjoyed the muffins!
You want be disappointed with this healthier version of Blueberry Muffin. Luckly , I had all the ingredients….including the coconut sugar!! : )
So glad you liked the muffins!
Don’ add cold milk if using coconut oil, the oil hardens, warm the milk first.
Tried and glad it turns out well. Since I don’t have coconut sugar I just doubled the honey. I also used almond milk and extra olive oil to give a try. My friends so loved it, thanks for these! Pinned
So glad you and your friends enjoyed the muffins, Nanette!