100% Whole Wheat Blueberry Muffins

star rating (106) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

Aside from their deep golden color, no one will guess these moist, tender, absolutely delicious muffins are 100% whole wheat.

100% Whole Wheat Blueberry Muffins

star rating (106) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 03/05/2012


  • 2 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup blueberries, fresh or frozen
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 1/2 cups buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*
  • cinnamon-sugar or coarse white sparkling sugar for topping, optional
  • *The liquid drained from plain yogurt when you make thick, Greek-style yogurt.

Tips from our bakers

  • Want to make mini muffins? This recipe will make about 3 dozen small muffins. Bake in a preheated 400°F oven for 9 to 10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.


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1) Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

2) Whisk together all of the dry ingredients, including the blueberries.

3) In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

4) Pour the liquid ingredients into the dry ingredients, stirring just to combine.

5) Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

6) Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

7) Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

8) Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 Muffin (87g) Servings Per Batch: 12 Amount Per Serving: Calories: 220 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 270mg Total Carbohydrate: 39g Dietary Fiber: 3g Sugars: 20g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/22/2015
  • a.herman from KAF Community
  • I didn't have enough plain yogurt on hand so used half vanilla yogurt. I cut down the sugar to 1/3 cup (against KAF advice) and shouldn't have - they weren't quite sweet enough, I think at least half a cup is needed. These are very tasty, nice texture and all whole-grain.
  • star rating 04/21/2015
  • Miriam from Austin, TX
  • I made this recipe exactly as-is and wouldn't change a thing! I made slightly smaller muffins to cut down on calories per muffin and got about 16 out of this recipe. They're light, fluffy, and are a nice small desert when one isn't craving something heavy.
  • star rating 04/20/2015
  • moseleymlc from KAF Community
  • This is an excellent recipe. I like the ability to use whey and shall try it next time; however, I did use regular, plain yogurt for this batch. The only thing I changed was substituting diced strawberries for the blueberries. The muffins were ready in 20 minutes, rounding up nicely with strawberry bites peeking out of the crunchy surface. My family wants them again.
  • star rating 04/20/2015
  • kavitha from KAF Community
  • They were delicious. So moist. I wasn't sure how 100% whole wheat muffins without eggs would taste, so i used 1 cup of white whole wheat flour, 1 cup of whole wheat pastry flour and 1/4 cup of flaxseed meal. I had to use about 1-2 extra tablespoons of yogurt, probably because of flaxseed. This recipe made 16 regular muffins for me. Reduced brown sugar to 3/4 cup based on other reviews. But generously topped all the muffins with turbinado sugar. Nice crust on top.
  • star rating 04/19/2015
  • Colleen from Phoenix, Arizona
  • These muffins are wonderful. You would never think they are 100% whole wheat. I did a couple of modifications. I added an egg and reduced the buttermilk about a tablespoon just because I think muffins should have eggs and added a handful of slivered almonds. I too reduced the sugar to 3/4 cup. They turned out wonderful. This is a keeper recipe.
  • star rating 04/19/2015
  • alphiemom from maine
  • best blueberry muffin recipe there is, plus it's whole grain!
  • star rating 04/07/2015
  • Passion for baking from chicago
  • Thank you for another yummy recipe. My kids enjoy eating them. I do cut sugar to 1/2 cup and add 2 mashed banana and apple sauce instead plus add only 2 cups of whole wheat flours and 1/2 cup of freshly ground old fashion oat flour. It makes it very moist and delicious!
  • star rating 03/28/2015
  • Juliet from San Antonio, Texas
  • Soft, moist and delicious!
  • star rating 03/17/2015
  • Eva from Berlin, Germany
  • This will go into regular rotation. Works with whole grain spelt flour, and ground vanilla instead of extract, too. Very light and not at all heavy or dry
  • star rating 02/27/2015
  • Stacey from Midwest City, OK
  • Love! I used 1/4 cup of brown sugar splenda and they were perfect.
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