Whole Grain Blueberry-Ful Muffins

Total Time
Prep 5 mins
Cook 18 mins

I was forced to improvise some ingredients in my usual muffin recipe this morning, and boy was I glad! These were seriously good (my husband had 8 of them in one sitting) and you would never guess they are healthy. Makes a baker's dozen (or 12 biggies).

Ingredients Nutrition


  1. Mix dry ingredients in a large bowl.
  2. Make a well in the center of the mix and add wet ingredients.
  3. Mix just until combined, then fold in berries.
  4. Bake 18-20 minutes at 400.
Most Helpful

3 5

With a few tweaks, these could be pretty tasty. I made these the other night, with only a couple changes: one whole egg, 2 T canola oil instead of the oil and applesauce called for (I wanted to use butter, but didn't have any that wasn't frozen, lol), and added a t of vanilla, and about 1/2 t almond extract. I also sprinkled the tops with sugar before putting them in the oven. The texture of these muffins is pretty good, but they had very little flavor. I was very glad I put the sugar on top, because that definitely helped. Next time, I will use butter, and probably add a bit more sugar and extracts. Oh, and I also soured the milk with lemon juice instead of vinegar, and I ended up with 11 muffins, rather than 13. Will probably make these again in the future.

1 5

Not sure what happened, but these muffins had absolutely no taste. They don't taste BAD...there's just no taste. I followed the recipe exactly so I'm not sure what happened. Thanks for sharing anyway!

5 5

Followed your recipe right on down & used frozen berries (Still haven't found great looking fresh blueberries anywhere around these past 2 weeks!) & the muffins were very nice ~ Easy to make & great on the taste buds (& the waist, for that matter!) Thanks for sharing this great keeper! [Made & reviewed as a THANK YOU for playing with us in Please Review My Recipe during the recent tour]