Whole Wheat Blueberry Muffins

5 from 1 vote

Soft, fluffy, and naturally sweetened—these whole wheat blueberry muffins are high in fiber and perfect for a healthy snack or breakfast.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: 100% Whole Wheat, Healthy, High Fiber

Servings: muffins

Position oven rack to the middle and pre-heat to 350 F. Line your muffin pan with liners and set aside.
To a large mixing bowl, add all wet ingredients. Whisk until smooth and set aside.
To a separate large mixing bowl, add all dry ingredients except blueberries. Whisk together until combined. Then, add blueberries and gently toss to coat in flour.
Add dry ingredients to wet ingredients. Use a wooden spoon or spatula to gently mix until just combined. Don't over-mix or your muffins will be dry and tough -- it's okay if there's a few clumps of flour remaining.
Spoon batter into prepared muffin pan. I like to use a cookie scoop for this step to make it easy, but you can use what you have. Each muffin liner will be filled to the top. Press 3-4 blueberries on top of each muffin if desired.
Bake for 22-27 minutes, or until lightly golden and set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Let the muffins rest in the pan for 5-minutes before transferring to a wire rack. Let them cool for an additional 15-minutes before eating. Enjoy!

Liners: Paper liners will work, but I like silicone better to prevent any sticking.
Blueberries: If using frozen blueberries, use them right from the freezer and don't let them de-frost.
Timing: These muffins always take exactly 25 minutes in my oven.
Important notes: Don't over-measure flour, and don't over-mix your batter. This is key to preventing dry and tough muffins.