Whole Wheat Blueberry Muffins – a delicious recipe with fresh blueberries, whole wheat flour, baking powder, salt, cinnamon, rolled oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
3
Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
4
Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
5
Mix oats into dry ingredients.
6
Cream the butter and sugar. Mix in egg.
7
Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
8
Gently fold in the blueberries.
9
Spoon into prepared muffin tin. Fill nearly full.
10
Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).
394
kcal
Calories
14
g
Fat
59
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/4 cups fresh blueberries, 1 1/4 cups whole wheat flour, divided, 1 3/4 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, 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.
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