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Whole Wheat Blueberry Muffins

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Whole Wheat Blueberry Muffins

Makes 12 muffins


  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup honey
  • 1/4 cup melted butter or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)


  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, mix together the milk, honey, melted butter or coconut oil, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and allow them to cool for a few minutes before serving. Enjoy!

These whole wheat blueberry muffins are a delicious and healthy breakfast or snack option. The whole wheat flour adds extra fiber to the muffins, and the honey and milk provide natural sweetness. The blueberries add a burst of flavor and provide a boost of antioxidants. These muffins are moist and tender, with a slightly crunchy top. They are perfect for a quick breakfast on the go or an afternoon pick-me-up.

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