There’s nothing quite like waking up to the smell of freshly baked muffins. These Healthy Whole Wheat Blueberry Muffins are not only a delightful treat but also provide a wholesome start to your day. Packed with nutritious ingredients and bursting with juicy blueberries, they make for a perfect breakfast option or snack. Whether you’re preparing for a busy morning or looking for a delicious way to satisfy your sweet tooth, this recipe is sure to please.
Why This Recipe Belongs in Your Rotation
Healthy Whole Wheat Blueberry Muffins are a fantastic addition to your baking repertoire for several reasons. First and foremost, they incorporate whole wheat flour, which offers more fiber and nutrients compared to all-purpose flour. This means you’ll feel full longer, making these muffins a satisfying choice. The use of Greek yogurt and coconut oil adds moisture and richness without unnecessary calories. Plus, who can resist the burst of fresh blueberries in each bite? These muffins are versatile enough to enjoy year-round and can be adapted to suit your taste preferences.
Your Shopping Guide
To make these Healthy Whole Wheat Blueberry Muffins, you’ll need to gather the following ingredients:
- 1 cup + 1 teaspoon white whole wheat flour, divided
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ cup coconut sugar
- ½ cup + 2 tablespoons Bulgarian-style buttermilk
- ½ cup full-fat plain Greek yogurt
- ⅓ cup coconut oil, melted, at room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon raw organic cane sugar
Appliances & Accessories
- Mixing Bowls: Essential for combining your dry and wet ingredients.
- Measuring Cups and Spoons: Accurate measurements ensure the best results.
- Muffin Tin: A standard 12-cup muffin tin will work perfectly.
- Whisk: Ideal for mixing ingredients together smoothly.
- Spatula: Great for folding the blueberries into the batter without breaking them.
Healthy Whole Wheat Blueberry Muffins — Do This Next
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Step 2: Prepare Your Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together 1 cup of white whole wheat flour, baking powder, sea salt, and coconut sugar. This helps distribute the leavening agent and sugar evenly throughout the flour.
Step 4: Mix Wet Ingredients
In a separate bowl, combine the Bulgarian-style buttermilk, Greek yogurt, melted coconut oil, egg, egg yolk, and vanilla extract. Whisk until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Add Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 7: Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds of the way full.
Step 8: Sprinkle with Cane Sugar
Sprinkle a small amount of raw organic cane sugar over the tops of the muffins for a touch of sweetness and a lovely crunch.
Step 9: Bake
Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy!
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Healthy Whole Wheat Blueberry Muffins warm or at room temperature!
Spring–Summer–Fall–Winter Ideas
These muffins are incredibly versatile! Here are some ideas to keep things interesting throughout the year:
- Spring: Add a splash of lemon juice and lemon zest for a refreshing twist.
- Summer: Substitute fresh peaches or strawberries for blueberries when they are in season.
- Fall: Incorporate pumpkin puree and spices like cinnamon or nutmeg for a seasonal flavor.
- Winter: Mix in chopped walnuts or pecans for added crunch and flavor.
Errors to Dodge
To achieve the best results with your Healthy Whole Wheat Blueberry Muffins, keep these common mistakes in mind:
- Overmixing the batter can lead to dense muffins. Mix just until combined.
- Using cold eggs or yogurt can affect the texture. Make sure everything is at room temperature.
- Not measuring flour correctly can lead to dry muffins. Use the spoon-and-level method for accuracy.
- Skipping the cooling step can result in gummy muffins. Allow them to cool in the pan briefly before transferring.
Keep-It-Fresh Plan
To keep your Healthy Whole Wheat Blueberry Muffins fresh and delicious:
- Store them in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.
- Reheat frozen muffins in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! You can substitute frozen blueberries for fresh ones. Just fold them in gently while still frozen to prevent the batter from turning blue.
Can I make these muffins vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and use plant-based yogurt and non-dairy milk instead of buttermilk.
What can I use instead of coconut sugar?
Brown sugar or maple sugar can be used as alternatives to coconut sugar, but keep in mind it may slightly alter the flavor and sweetness level.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are ready. If batter sticks to the toothpick, bake for a few more minutes.
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That’s a Wrap
Baking Healthy Whole Wheat Blueberry Muffins is not just about creating a delicious snack; it’s an experience filled with joy and satisfaction. With wholesome ingredients and the sweet, tangy burst of blueberries, these muffins are sure to become a family favorite. Whether you enjoy them warm from the oven, packed in a lunchbox, or shared with friends over coffee, they are sure to bring smiles to your table. Happy baking!
Healthy Whole Wheat Blueberry Muffins
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour divided
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ cup coconut sugar
Wet Ingredients
- ½ cup Bulgarian-style buttermilk
- ½ cup full-fat plain Greek yogurt
- ⅓ cup coconut oil melted, at room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
Add-ins
- 1 cup fresh blueberries
- 1 tablespoon raw organic cane sugar
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
- Line a 12-cup muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, whisk together 1 cup of white whole wheat flour, baking powder, sea salt, and coconut sugar.
- In a separate bowl, combine the Bulgarian-style buttermilk, Greek yogurt, melted coconut oil, egg, egg yolk, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay!
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds of the way full.
- Sprinkle a small amount of raw organic cane sugar over the tops of the muffins for a touch of sweetness and a lovely crunch.
- Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Muffin Tin
- Whisk
- Spatula
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze individually wrapped muffins for up to 3 months.
- Reheat frozen muffins in the microwave for about 20-30 seconds.
