Whole Wheat Blueberry Muffins Recipe

4.5 3 3
Whole Wheat Blueberry Muffins Recipe
Whole Wheat Blueberry Muffins Recipe photo by Taste of Home
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Whole Wheat Blueberry Muffins Recipe

Read Reviews
4.5 3 3
Publisher Photo
Whole wheat flour gives nutritious flair to these yummy muffins packed with juicy blueberries. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 cups fresh or frozen blueberries

Directions

In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Whole Wheat Blueberry Muffins in Simple & Delicious December/January 2011, p19

Nutritional Facts

1 each: 158 calories, 7g fat (1g saturated fat), 24mg cholesterol, 167mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 cups fresh or frozen blueberries
  1. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Whole Wheat Blueberry Muffins in Simple & Delicious December/January 2011, p19

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Reviews forWhole Wheat Blueberry Muffins

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pardeemom User ID: 6428400 223347
Reviewed Mar. 22, 2015

"Delicious! I used 1/2 t. cinnamon instead of the nutmeg (since I didn't have any). It was wonderful."

MY REVIEW
Staceface81 User ID: 501331 161544
Reviewed May. 23, 2011

"I made these with ALL whole wheat pastry flour and they are delicious!!! We gobbled them down. They will make a nice snack to have during the week."

MY REVIEW
HannahBeaver User ID: 5734571 208402
Reviewed Jan. 22, 2011

"These muffins were very easy to make-very moist. I wanted a little more WW flour so I added 1/2c extra WW and subtracted 1/2c of Reg flour. I also doubled the amount of nutmeg, just in case the extra WW over powered the spice-I think it was still a delicious hint of spice. These muffins were so light that I will probably try the recipe with all WW flour next time."

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