Healthy Whole Wheat Blueberry Muffins Recipe

Name: Healthy Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter melted and cooled; 1/4 cup canola oil or melted coconut oil; 1/2 cup greek yogurt; 1 cup buttermilk; 2 large eggs; 2 teaspoons vanilla extract; 2 cups whole wheat flour; 3/4 cup organic cane sugar or coconut sugar; 4 teaspoons baking powder; 1 1/2 cups blueberries fresh or frozen, if frozen, do not thaw; 1/4 cup whole wheat flour; 2 tablespoons brown sugar or coconut sugar; 1 1/2 teaspoons cinnamon; 3/4 cup raw almonds chopped; 2 tablespoons butter softened

Servings: persons

1/4 cup butter melted and cooled
1/4 cup canola oil or melted coconut oil
1/2 cup greek yogurt
1 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
2 cups whole wheat flour
3/4 cup organic cane sugar or coconut sugar
4 teaspoons baking powder
1 1/2 cups blueberries fresh or frozen, if frozen, do not thaw
1/4 cup whole wheat flour
2 tablespoons brown sugar or coconut sugar
1 1/2 teaspoons cinnamon
3/4 cup raw almonds chopped
2 tablespoons butter softened

1
Preheat oven to 425 degrees F. Lightly grease muffin tins and set aside.
2
In a large bowl, whisk butter, oil, yogurt, buttermilk, eggs, and vanilla.
3
In a medium bowl, sift 2 cups flour, sugar, and baking powder.
4
Fold dry ingredients into wet just until combined. IMPORTANT: Do NOT overmix!
5
Toss blueberries with remaining 1 tbsp flour and vey gently fold into batter.
6
Fill prepared muffin cups to brim with batter.
7
For the topping, combine all flour, brown sugar, cinnamon, almonds, and butter until crumbly. Sprinkle over filled muffin cups and gently press to adhere topping to batter.
8
Bake muffins at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and continue baking 15-17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to wire cooling rack.
9
Enjoy warm!

1395

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup butter melted and cooled, 1/4 cup canola oil or melted coconut oil, 1/2 cup greek yogurt, 1 cup buttermilk, and more.

Yes, Healthy Whole Wheat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Whole Wheat Blueberry Muffins

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