Make Ahead

Whole Wheat Blueberry Muffins

January 25, 2019
1 Ratings
Photo by Kate Wood
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 12
Author Notes

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!

Read more at: —Kate Wood

What You'll Need
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • 1/4 cup sparkling sugar
  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!
  2. Notes: As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist. If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

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1 Review

food52fan June 9, 2019
I just finished my second helping of this warm from the oven, delicious recipe! I did a mash-up, using Kate's recipe above and Posie's sheet pan "muffin" method. The result is perfect! Easy to make for a crowd, bursting with berries, and has that kick of whole wheat flour for a little extra nutrition punch. I spread the batter somewhere between 1/4" and 1/2" (did not go all the way to the very edge of the sheet pan) and baked for about 24 minutes. Will definitely bake this again!