Homemade Whole Wheat Blueberry Muffins Recipe

Name: Homemade Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature, plus more for pan; 2 ½ cups soft whole wheat flour (any kind of whole wheat flour works); 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 ¼ cups frozen mini blueberries (you may use which ever blueberries you like best, but for bigger ones, you increase to 2 cups); 1 ¼ cups unbleached cane sugar; 2 large eggs; 2 teaspoons pure vanilla extract; ½ cup milk; ¼ teaspoon nutmeg

Servings: persons

1
Preheat oven to 375F Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside.
2
In a medium bowl, whisk together flour, baking powder, and salt.
3
Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
4
In the bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.
5
Add eggs, one at a time, beating until combined.
6
Mix in vanilla.
7
With the mixer on low speed, add reserved flour mixture, beating until just combined.
8
Add milk, beating until just combined.
9
Do not overmix.
10
Using a rubber spatula, fold in the blueberries.
11
Divide batter evenly among the prepared muffin cups.
12
If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg.
13
Sprinkle sugar mixture on top of muffin batter.
14
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 25 minutes.
15
Transfer pan to a wire rack to cool 10 minutes.
16
Turn muffins on their sides in their cups, and let cool.
17
Serve warm or at room temperature.

826

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, plus more for pan, 2 ½ cups soft whole wheat flour (any kind of whole wheat flour works), 1 ½ teaspoons baking powder, ½ teaspoon salt, and more.

Yes, Homemade 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.

That's it — enjoy your meal!

Homemade Whole Wheat Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions