Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Made  times
Wyattdogster 124

Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.

Modified from: Whole Wheat Blueberry Muffins

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder and cinnamon in a large bowl.
  2. Whisk vegetable oil, egg, milk, and applesauce and almond extract together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Top lightly with crisp topping if desired.
  3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.


These are incredible, but I did make a couple of tweaks, not much! I used white whole wheat and the texture of the muffin was light and moist. I thought they might need a little more flavor so I...

These were good. I made them with sugar/splenda blend and left off the struesel topping.