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100% Whole Wheat Blueberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

100% Whole Wheat Blueberry Muffins Recipe 100% Whole Wheat Blueberry Muffins Recipe

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

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the whole wheat flour in this recipe; no other changes needed.

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At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  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. Weigh your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Whisk together all of the dry ingredients, including the blueberries.
  4. In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.
  5. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  6. Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped muffin scoop of batter is the right amount.
  7. Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
  8. Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
  9. 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.
  10. 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.