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Notes on Ingredients<\/h2>\n You will find the full list of ingredients, along with quantities in the recipe card. Below are a few tips to help you make the right selection.<\/em><\/p>\n\nBlueberries:<\/strong> Use fresh or frozen blueberries. <\/li>\nCoconut Oil:<\/strong>\u00a0Melted coconut oil adds a rich, nutty undertone to the muffin. Feel free to to use canola oil in place of coconut oil. <\/li>\nApplesauce<\/strong>: The applesauce cuts down on the amount of oil that is needed to be added to the batter, while ensuring the blueberry muffin turns out soft and tender. <\/li>\nMaple Syrup<\/strong>: Pure maple syrup is the perfect natural sweetener, as the flavor compliments the blueberries\u2019 natural flavor. However, you can swap it out for honey. <\/li>\nWhole Wheat Flour<\/strong>: While this recipe is designed to be made with whole wheat flour, it works well with whole white wheat flour, all-purpose flour, or 1:1 gluten-free flour.<\/li>\n<\/ul>\n\n
Allergy Modification<\/p>\n
Egg Free Blueberry Muffins<\/strong><\/h2>\nTo make these blueberry muffins egg-free (and vegan-friendly), mix together 2 tablespoons ground flaxseed with 1\/3 cup water and let sit for 15 minutes. Use this mixture in place of the eggs in the muffin batter. <\/p>\n<\/div>\n<\/div>\n<\/div>\n
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How to Make Whole Wheat Blueberry Muffins<\/h2>\n This recipe for blueberry muffins comes together easily, and you will find detailed instructions in my recipe card. However, I do want to walk you through a few expert tips to ensure your blueberry muffins turn out fluffy, moist, and delicious. <\/em><\/p>\n\nCombine dry ingredients.<\/strong> Whisk or sift together flour with baking powder, baking soda, and salt together. <\/li>\nAdd blueberries to flour mixture<\/strong>. And then toss them to coat\u2013this is key to keeping the blueberries suspended throughout the muffins. <\/li>\n<\/ol>\n\nCombine wet ingredients. <\/strong>Whisk together the applesauce, eggs, oil, and vanilla together. <\/li>\nDon\u2019t overmix batter. <\/strong>Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don\u2019t want to overmix, as this will activate the gluten and result in dense, tough muffins.<\/li>\n<\/ol>\n\n
\n
\nPortion muffins<\/strong>. Fill each muffin cup with about 1\/4 cup of the blueberry muffin batter. <\/li>\n<\/ol>\n\n
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\nBake Until Set.<\/strong> You want to bake the muffins until the tops of the muffins are puffed up and just set. <\/li>\n<\/ol>\n\n
Storing Whole Wheat Muffins<\/h2>\n It is important to note that because these blueberry muffins are made with whole grains and no preservatives, so it is best to refrigerate or freeze<\/strong> them, rather than storing the muffins at room temperature. <\/p>\n\nRefrigerate: <\/strong>Let the muffins cool fully and then transfer then to an airtight container and refrigerate for up to 5 days. <\/li>\nFreeze:<\/strong> Place the cooled muffins on a cookie sheet and freeze for 30-60 minutes until solid. Once frozen solid, transfer the muffins to a freezer-safe bag or container and store them in the freezer for up to 3 months. Defrost in the fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.<\/li>\n<\/ul>\n<\/div>\nMore Delicious Muffin Recipes<\/h2>\n<\/p>\n
Did you make this recipe?<\/p>\n
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!<\/p>\n<\/div>\n
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Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n
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\n\nHeat oven to 350\u2109\/175\u2103 and line a 12-cup muffin tin with muffin liners or grease well.<\/span><\/p>\n<\/li>\n\nIn a large bowl whisk 2 cups whole wheat flour<\/span>, \u00bc teaspoon table salt<\/span>, 2 teaspoons baking powder<\/span>, and \u00bd teaspoon baking soda<\/span> together. Add 1\u00bd cups blueberries<\/span> and toss to coat with flour.\u00a0<\/span><\/p>\n<\/li>\n\nIn a separate small bowl, whisk together 2 large eggs<\/span>, 1 teaspoon pure vanilla extract<\/span>, \u00bd cup melted and cooled coconut oil<\/span>, \u00bd cup pure maple syrup<\/span>, and 1 cup unsweetened applesauce<\/span> together until combined. <\/span><\/p>\n<\/li>\n\nMake a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together until the flour is fully moistened, but do not overmix. <\/span><\/p>\n<\/li>\n\nScoop about \u00bc cup of the batter into the prepared muffin tray. <\/span><\/p>\n<\/li>\n\nBake for 22-25 minutes or until batter is set and toothpick comes out clean.<\/span><\/p>\n<\/li>\n\nCool the muffins on a cooling rack for 10-20 minutes and then remove the muffins from the muffin tin. Serve or cool completely before storing. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Storage:<\/strong> Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze the muffins for up to 3 months.\u00a0<\/span>Flour Options:<\/strong> Whole white wheat, ivory wheat, and whole wheat flour all work perfectly for these blueberry muffins.<\/span>Egg Free and Vegan-Friendly Blueberry Muffins: <\/strong>Replace the eggs with flax eggs. For this recipe, you would need to mix together 2 tablespoons ground flaxseed with 1\/3 cup water and let sit for 15 minutes.<\/span>Oil:<\/strong> Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.<\/span>Frozen Blueberries<\/strong>: If using frozen blueberries, add them to the batter still frozen.\u00a0<\/span><\/div>\n<\/div>\n\n
Calories: <\/span>211<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>29<\/span>g<\/span><\/span>Protein: <\/span>4<\/span>g<\/span><\/span>Fat: <\/span>10<\/span>g<\/span><\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Trans Fat: <\/span>0.003<\/span>g<\/span><\/span>Cholesterol: <\/span>27<\/span>mg<\/span><\/span>Sodium: <\/span>107<\/span>mg<\/span><\/span>Potassium: <\/span>210<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>12<\/span>g<\/span><\/span>Vitamin A: <\/span>57<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>56<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
This post was originally published in 2018 and updated in 2025.<\/em><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"This Whole Wheat Blueberry Muffin recipe delivers bakery-style muffins that are soft, tender, and filled with juicy, sweet blueberries. This recipe for Whole Wheat Blueberry Muffins, just like my recipes for Carrot Cake Muffins and Pumpkin Muffins, is proof that whole wheat muffins don\u2019t need to be dry or tasteless. Kristen\u2019s Key Takeaways Filled with […]<\/p>\n","protected":false},"author":1,"featured_media":129818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[16479,48054,666,14071,48354,209,6848],"dealstore":[],"offerexpiration":[],"class_list":["post-129817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-blueberry","tag-dairyfree","tag-fluffy","tag-muffins","tag-nut-free","tag-soft","tag-wheat"],"yoast_head":"\n
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