Homemade Whole Wheat Blueberry Muffins

READY IN: 40mins
Recipe by AltB8878

Wonderful to wake up to in the morning!

Top Review by SrtaMaestra

These are very good. I was skeptical about the texture with using only whole wheat flour instead of a blend, but they were really good! (I think the 1/2 c butter had something to do with that!) I used large blueberries and increased to 2 cups as recommended, which unfortunately created a bit of a mess for me. That was just too much blueberries in the bottoms of some of the muffin cups. I would recommend either sticking to the smaller blueberries, or using the large blueberries without increasing the amount. Just scoop with care to try to distribute the 1 1/2 cups of blueberries throughout your muffins. I used 1/2 cup splenda and 1/2 cup sugar, and did not sprinkly the tops with sugar. I stirred the nutmeg and some cinnamon into the muffins. I will make these again, experimenting to try to keep the moist texture while cutting down the amount of butter with some applesauce. I don't think I'll be able to do 50-50 without a great loss of texture, but 25-75 might be possible. Thanks for posting. Made for Fall 08 PAC.

Ingredients Nutrition


  1. Preheat oven to 375°F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
  3. In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
  4. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
  5. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

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