Whole Wheat Blueberry Muffins

Moist, fluffy, and loaded with juicy blueberries, these muffins are the kind you’ll want to have on repeat. They’re made with simple ingredients like white whole wheat flour, honey, and coconut oil, and come together in one bowl with no fuss. I love making a double batch—one for now and one to stash in the freezer—because they never last long in our house. Whether it’s breakfast on the go or a sweet little snack, these muffins totally hit the spot.

Why You’ll Love These Muffins

There are so many reasons to love these whole wheat blueberry muffins:

• Naturally sweetened. These muffins use honey instead of refined sugar, which gives them just the right amount of sweetness without going overboard.
• Made with white whole wheat flour. You still get that soft, bakery-style texture, but with a little extra depth and heartiness.
• Extra moist and fluffy. Thanks to Greek yogurt and coconut oil, every bite is super tender and full of flavor.
• Loaded with juicy blueberries. No skimping here! Each muffin is bursting with fresh berries in every bite.
• Perfect for busy mornings. Make a batch, and you’ve got grab-and-go breakfasts or snacks all week long.

Looking for more ways to make blueberry muffins? Try my Lemon Blueberry Muffins or these Banana Blueberry Muffins.

What You’ll Need

Here’s a quick look at what you’ll need to make this recipe. Be sure to scroll down to the recipe card for a printable list.

• White Whole Wheat Flour: Most of this will go into the muffin batter itself, but one tablespoon will be tossed with the blueberries to prevent them from sinking.
• Honey: I like the raw and unfiltered kind.
• Cinnamon
• Greek Yogurt: You know how sour cream makes muffins extra moist and fluffy? Greek yogurt does the same thing.
• Salt
• Coconut Oil: Melted and slightly cooled.
• Vanilla Extract: Use a high-quality extract for the best flavor.
• Baking Powder
• Large Eggs: Ideally at room temperature.
• Blueberries: I prefer to use fresh blueberries. But you can use frozen as long as you don’t thaw them out firest! Just toss the frozen berries with the flour as usual, fold them into the batter, and bake.

How to Make Whole Wheat Blueberry Muffins

These blueberry muffins come together in about 35 minutes, and less than half of that time is devoted to prep. So even though they’re great for making in advance, they’re also quick enough to whip up on the spot!

• Prep Your Tools: Preheat the oven to 375°F. Line a 24-count muffin pan with nonstick muffin liners (you’ll only need 16 liners).
• Combine Wet Ingredients: Add the honey, greek yogurt, coconut oil, vanilla extract and eggs to a large bowl, whisking until everything is combined.
• Combine Dry Ingredients: Add the white whole wheat flour, cinnamon, salt and baking powder to a medium-sized bowl.
• Add to Wet Ingredients: Slowly fold the dry ingredients into the wet ingredients.
• Toss Berries With Flour: Set aside half a cup of the blueberries to sprinkle on top of the muffin batter once it’s in the pan. Add the remaining blueberries and 1 tablespoon of white whole wheat flour to a small bowl. Toss to coat all of the berries in the flour.
• Add to Batter: Gently fold the coated blueberries into the muffin batter.
• Fill Muffin Tin: Spoon the batter into the prepared muffin pan, filling each liner about 3/4 of the way full.
• Add Remaining Berries: Sprinkle the top of each muffin with the remaining blueberries.
• Bake: Bake the muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool: Cool the muffins in the pan for 5 minutes before you transfer them to a wire rack to continue cooling.
• Enjoy! Serve your healthy blueberry muffins warm or at room temperature.

Tips for Success

• Use the Spoon and Level Method: Never scoop a measuring cup directly into a bag of flour – this leads to over-packing. Either spoon in the flour little by little or weigh it out with a food scale.
• Line or Grease the Muffin Pan: If you don’t have nonstick muffin liners, be sure to grease your muffin tin with cooking spray. Otherwise, you’ll struggle to remove the finished muffins.
• Remember to Coat the Berries in Flour: The process of coating the blueberries in flour prevents them from sinking to the bottom of the muffins while they bake. It’s a quick and simple step that makes a noticeable difference.
• Let the Muffins Rest in the Pan: Because these muffins are so moist and tender, they shouldn’t be transferred to a cooling rack as soon as they come out of the oven. They need to rest in the muffin pan for a good 5 minutes to keep them from falling apart.

Mix-In Ideas

As long as you don’t over-mix the batter, you can load up your muffins with any add-ins you’re craving. Here are some variations I’ve played with when making these whole wheat blueberry muffins.

• Chopped Nuts
• Lemon, Lime or Orange Zest
• Blackberries, Raspberries or Strawberry Slices
• Dark Chocolate Chips
• Shredded Coconut
• Chopped Banana