READY IN 35 mins

Whole Wheat Blueberry Muffins

Read Reviews (137)

"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!" — My4NonBlondes

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

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.

Reviews More Reviews

Most Helpful Positive Review

Aug 15, 2011

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 homemade. I always bake my muffins at 350 for 20 minutes. Nothing wrong with this recipe's bake time, it's just something I've always done (I bake A LOT of muffins, too!) These muffins turned out so good! Just the right amount of sweetness, perfectly moist, very flavorful. My sons and I really liked the combination of the blueberries and applesauce. Out of 12 muffins, there's two left. My sons ate most of them up this morning!

—Sarah Jo

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Most Helpful Critical Review

Sep 24, 2011

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.

—LaLaNorthwest

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166 Ratings

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Sep 16, 2011

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 cup brown sugar, 2 tbl flour, 1/2 tsp ground cinnamon, 1 tbl butter.

—Jackson's Mama

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Aug 26, 2011

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 and they turned out very well. I love that these taste like muffins and not cake. I got 18 muffins, not 12. If I had filled the muffin cups fuller, I could have gotten the 12 as stated in the recipe. But it would have been nearly to the very top of the tin, and I didn't think you should fill them that much. Next time I make them (maybe tomorrow) I will see what happens when I put all the batter in 12 muffin cups. Usually I try to make a recipe healthier, but this one is great as is!! (And I do love sweets, so this isn't coming from someone who only eats "healthy" food). My 3 year old also loves them. Thanks Rebecca, for sharing your recipe! Oh, and as a side note I grind my own whole wheat flour and then put it in the freezer...so it is more fresh than what you can buy at the store. I don't know how much that has to do with how great these turned out. Oh, one more thing! I only had frozen blueberries, so I just added them right from the freezer. They were not fully frozen but that's because my freezer doesn't work very well. :) UPDATE: I made these again this morning and only made 12. The cups look more like 3/4 full, but they rose nicely and turned out well!

—aliceandbrian

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Nov 19, 2011

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 recommended. I also used whole wheat pastry flour in place of whole wheat flour, which I find has a much lighter consistency.

—Erin

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Oct 09, 2011

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 excess) This will prevent the fruit (or choco chips) to sink in the bottom of the cups.

—Maru *Ü*

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Dec 13, 2011

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.

—dg3636

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Sep 02, 2011

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.

—Kendra99

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Nutrition

Calories
183 kcal
9%

Carbohydrates
29.1 g
9%

Cholesterol
18 mg
6%

Fat
7 g
11%

Fiber
2.6 g
10%

Protein
3 g
6%

Sodium
188 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Blueberry Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 183
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1.1g 5 %
Cholesterol 18mg 6 %
Sodium 188mg 8 %
Potassium 106mg 3 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 2.6g 10 %
Protein 3g 6 %
Sugars 16.7g
Vitamin A 1 %
Vitamin C 5 %
Calcium 8 %
Iron 8 %
Thiamin 9 %
Niacin 14 %
Vitamin B6 5 %
Magnesium 9 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.