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Whole Wheat Blueberry Muffins


"These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!"
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35 m servings 183 cals
Original recipe yields 12 servings (1 dozen muffins)

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  • 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 in a large bowl.
  2. Whisk vegetable oil, egg, milk, and applesauce 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.
  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.


  • Cook's Note:
  • We've also made these vegan with great success by using almond milk in place of regular, and 1 tablespoon egg replacer and 1/4 cup water in place of the egg.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 183 calories; 7 g fat; 29.1 g carbohydrates; 3 g protein; 16 mg cholesterol; 188 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 276
  1. 341 Ratings

Most helpful positive review

I made three small changes: I used a teaspoon each of baking powder and baking soda, melted butter instead of vegetable oil and I used buttermilk instead of regular milk. My applesauce was homem...

Most helpful critical review

The muffins were good but nothing too special. I made another batch from a cookbook that included cinnamon and stirred in the sugar at the very end with the blueberries that were incredible.

Most helpful
Most positive
Least positive

I made three small changes: I used a teaspoon each of baking powder and baking soda, melted butter instead of vegetable oil and I used buttermilk instead of regular milk. My applesauce was homem...

So delicious! A used frozen blueberries becuase I didn't have fresh on hand and added a crumb toping (from the banana crumb muffin recipe on this site) - Sprinkle over muffin batter a mix of 1/3...

I've never tried a recipe that had no reviews written yet, but these looked good, so I thought I'd take a chance. So glad I did, because these are excellent!!! I followed the recipe exactly an...

Great, I used Splenda. I made them with chocolate chips and in another occasion with blueberries. One tip: whatever you use, cover them with flour first (just enough to coat them and shake the...

I never rate anything online, but I loved, loved, loved these muffins. I did add the tsp. of baking soda and baking powder and used butter in place of the vegetable oil as another reviewer reco...

These muffins turned out great! I made only one change - I used a 6 ounce container of fat free vanilla yogurt instead of the oil. They are delicious, moist, and full of blueberries.

Great recipe! So easy and with great results. I made these while camping and I didn't have applesauce with me so I shredded an apple to use instead. It worked/tasted wonderful.

These are great! I doubled the recipe for 2 dozen and it made even more than that. I followed the recipe exactly, with the exception of using white whole wheat flour (its what I had). It probabl...

Made as is, except for adding a t. of vanilla. I used frozen wild blueberries - excellent recipe. Moist, flavorful, and simple!