Homemade Whole Wheat Blueberry Muffins

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Homemade Whole Wheat Blueberry Muffins

If you follow along with the Real Food Meal Plans, you probably noticed this week’s breakfast menu consists of homemade blueberry muffins on both Monday and Friday.

I absolutely love blueberry muffins. Perfectly domed muffins packed with blueberries and bursting with flavor. These muffins are the perfect flavor combo of tart lemons and sweet blueberries! They are also super easy to make, in fact, my 3 year-old can make them wonderfully, with a little mommy assistance. They also freeze perfectly for that busy weekday morning.

Homemade Whole Wheat Blueberry Muffins

I will warn you they do have sugar, sucanat. But, for the 1/2 cup of sugar used, you will get around 16 muffins. So, don’t stress, the amount of sugar is very low when divided between all those glorious muffins. Store bought muffins, even the $3 gourmet versions, are going to pack a lot more sugar, not to mention many fake additives. I’ll take the homemade 1/2 cup sugar muffins any day.

Homemade Whole Wheat Blueberry Muffins

This recipe was adapted from one of my favorite cookbooks called, “The Organic Family Cookbook”. You can check out all my favorite cookbooks here.

Homemade Whole Wheat Blueberry Muffins

Homemade Whole Wheat Blueberry Muffins
4.84 from 6 votes
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Whole Wheat Blueberry Muffins

Perfectly domed muffins packed with blueberries and bursting with flavor. These muffins are the perfect flavor combo of tart lemons and sweet blueberries! 

Course Breakfast
Cuisine American
Keyword Blueberry Muffins
Prep Time 1 day 1 hour 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 3268 kcal
Author Kristin Marr

Ingredients

Instructions

  1. Preheat oven to 350°F. Grease a muffin tin or line with muffin liners.
  2. Mix together the flour, baking soda, and baking powder.
  3. In a separate bowl (I use my Kitchen-Aid), beat the butter, honey, and sugar, eggs, yogurt, lemon zest and juice.
  4. Slowly add the flour mixture to the butter mixture. Gently, fold in the blueberries.
  5. Spoon the batter (I use this little gadget) into muffin tin and bake for 20 minutes until lightly brown on top.

Homemade Whole Wheat Blueberry Muffins

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23 Comments

  1. says: Charee

    Made these the other day and they are heavenly. I’m going to make some more today how much flax seed do you put in them?

  2. says: Amanda

    5 stars
    I have made many wholewheat blueberry muffin recipes and this one is BY FAR the best I’ve tried! Thank you for the delicious recipe 🙂

  3. says: Shelley

    5 stars
    I made these last week they turned out totally awesome! So moist and full of flavor. Today I wanted something chocolate so I decided to make them again and I substituted the blueberries for chocolate chips and left out the lemon. They were so yummy! Works as a great sweet treat!

    1. says: Kristin Marr

      Hey Shelley, I’m so glad you enjoyed the blueberry muffins! I love the idea of adding chocolate chips in place of the blueberries and lemon…my kids would love this addition too :). Thank you for the great suggestion.

  4. says: Melody

    Made these muffins last night and before I could pull them out of the oven my Shih Tzu was lined up ready to sample whatever was smelling up the kitchen. They were great and even better the next morning with coffee and an egg. Tfs ????

  5. says: Pj

    5 stars
    These are fabulous! I used 2 5.5-oz. containers low fat Greek yogurt – one plain and one vanilla – a drizzle of honey, and a raw sugar/stevia blend as that’s what I had. A little 1-percent milk at the end made up for the yogurt and honey shortage. Texture was great, lemon hint yummy!

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