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Sprouted Wheat Blueberry Muffins

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

Author: Charlotte Rutledge

Sprouted Wheat Blueberry Muffins Recipe

For whole grain muffins that everyone in your family will enjoy, sprouted wheat flour is your new best friend. These quick-and-easy muffins are tender, moist, and perfectly sweetened with brown sugar and bursts of fruit. Note: If blueberries aren't your fruit of choice, you could certainly substitute your own favorite.

At a glance

12 muffins


Choose your measure:

  • 2 1/2 cups sprouted wheat flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 1/2 cups buttermilk or plain (not Greek) yogurt
  • 1 cup fresh blueberries; or frozen blueberries, rinsed, well drained, and gently patted dry
  • sparkling sugar or cinnamon sugar; optional


  1. Preheat the oven to 400°F. Lightly grease a standard 12-cup muffin pan; or line the pan with papers, and grease the papers.
  2. Whisk together all of the dry ingredients. Set aside.
  3. In a separate bowl or large measuring cup, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.
  4. Pour the liquid ingredients into the dry ingredients, stirring just to combine, then fold in the blueberries.
  5. Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped scone and 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, allow them to cool for 10 minutes in the pan, then transfer them to rack to finish cooling.
  9. Serve the muffins warm or at room temperature, and store any fully cooled leftovers, loosely wrapped, at room temperature.