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Healthy Whole Wheat Blueberry Muffins
5 from 18 votes

Healthy Whole Wheat Blueberry Muffins

These Healthy Whole Wheat Blueberry Muffins use white whole wheat flour and natural sweeteners like coconut sugar, combined with buttermilk and Greek yogurt for moisture and tenderness. Fresh blueberries are folded gently into the batter, producing soft, lightly domed muffins with a balanced sweetness and a tender crumb. A sprinkle of cane sugar tops each muffin for a subtle crunch.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 Muffins
Calories: 187 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 3/4 Cup + 1/2 tsp white whole wheat flour (210g) divided * (See notes for gluten free)
  • 1 Tbsp baking powder
  • 1/2 tsp salt sea salt
  • 3/4 Cup coconut sugar
  • 1/2 Cup + 2 Tbsp buttermilk Bulgarian style
  • 1/2 Cup plain Greek yogurt full fat (5%
  • 1/4 Cup coconut oil melted (at room temperature
  • 1 egg at room temperature
  • 1 egg at room temperature, yolk
  • 2 tsp vanilla extract
  • 1 Cup blueberries fresh
  • 1 Tbsp cane sugar raw organic

Instructions

    Cup of Yum
  1. In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
  2. In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
  3. Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
  4. In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
  5. Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
  6. Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
  7. Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
  8. Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
  9. Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
  10. DEVOUR!

Notes

  • Weigh flour for accurate measurements to achieve consistent muffin texture.
  • Use full-fat buttermilk and Greek yogurt for best flavor and moisture.
  • Chilling the batter for one hour before baking promotes well-shaped, domed muffins.
  • Let muffins cool completely for optimal flavor and texture.
  • To make gluten-free muffins, substitute with oat flour while keeping other ingredients the same.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 26.6g (9%) Protein 4.5g (9%) Fat 7.2g (11%) Saturated Fat 4.6g (23%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 0.6g (3%) Cholesterol 35mg (12%) Sodium 79mg (3%) Potassium 18mg (0%) Fiber 2.1g (8%) Sugar 15.3g (31%) Vitamin A 85IU (2%) Vitamin C 2.1mg (2%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Muffins

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 26.6g 9%
Protein 4.5g 9%
Fat 7.2g 11%
Saturated Fat 4.6g 23%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.6g 3%
Cholesterol 35mg 12%
Sodium 79mg 3%
Potassium 18mg 0%
Fiber 2.1g 8%
Sugar 15.3g 31%
Vitamin A 85IU 2%
Vitamin C 2.1mg 2%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.