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5.0 from 9 votes

Easy Whole Wheat Blueberry Muffins

Serve your family this delicious and wholesome 100% Whole Wheat Blueberries Oats Muffins, these muffins are made with 100% whole wheat flour, old-fashioned oats, loaded with fresh blueberries and top with a delicious Honey Glaze. Whip up these Whole Wheat Blueberries Oats Muffins recipe in the morning for a fresh, hot breakfast, or serve them any time of day for a delicious snack!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 Whole Wheat Blueberry Muffins
Calories: 218 kcal
Course: Dessert , Breakfast , Lunch
Cuisine: American

Ingredients

For the Muffins:
  • 1-½ cups whole wheat flour spooned leveled and sifted
  • 1 cup old fashioned oats
  • 1 tablespoon baking powder (Aluminum Free)
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup avocado oil , sunflower expeller-pressed oil, grape oil, melted coconut, or mild olive
  • 1 egg , room temperature
  • 1 egg yolk , room temperature
  • 1 tablespoon pure vanilla
  • ⅓ cup honey or light brown sugar
  • ¾ cup sour cream , sour milk, buttermilk or whole milk
  • 1 cup fresh blueberries
Honey Glaze:
  • ¼ cup honey
  • ¼ cup water
  • ½ teaspoon pure vanilla

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
  2. Combine the sifted whole wheat flour, oats, baking powder, and cinnamon powder in a large bowl. Whisk together the avocado oil, sour cream, salt, honey, vanilla, yolk, and egg in another bowl.
  3. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries, (it's OK if there are some lumps in the batter).
  4. Divide evenly among the prepared muffin pan. Sprinkle with oats, if using. Bake until the Whole Wheat Blueberries Oats Muffins are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven brush immediately with the honey glaze. Cool in pan 5-10 minutes. When completely cool, store at room temperature in an airtight container for up to 2 days.
For the Honey Glaze:
  1. In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store these Whole Wheat Blueberry Muffins, place them in an airtight container at room temperature for up to 2 days. If you need to reheat them, simply pop a muffin in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their freshness and warmth.
  • To store these Whole Wheat Blueberry Muffins, place them in an airtight container at room temperature for up to 2 days. If you need to reheat them, simply pop a muffin in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their freshness and warmth.
  • Make-Ahead
  • Make-Ahead
  • Whole Wheat Blueberry Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • Whole Wheat Blueberry Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • How to Freeze
  • How to Freeze
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The Whole Wheat blueberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean; bake for 30 to 35 minutes.
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The Whole Wheat blueberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean; bake for 30 to 35 minutes.