100 Whole Wheat Blueberry Muffins
Start your day on a healthy and delicious note with these wholesome 100% Whole Wheat Blueberry Muffins, bursting with juicy blueberries and a hint of warm cinnamon. Crafted entirely with nutrient-rich whole wheat flour, these muffins are naturally sweetened with honey and feature creamy Greek yogurt for extra moisture and a tender crumb. Perfect for busy mornings or a nutritious snack, this quick and easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection. Add a sprinkle of turbinado sugar on top for a subtle crunch, and enjoy a bakery-style treat that’s as nourishing as it is satisfying. Whether you’re using fresh or frozen blueberries, these muffins are a flavorful option for anyone looking for clean, whole-food ingredients in their baked goods.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.5 cups honey
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cups plain Greek yogurt
- 0.25 cups milk
- 1.5 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
In a separate bowl, whisk together the melted butter, honey, and vanilla extract. Once combined, add the eggs one at a time, whisking well after each addition.
Add the Greek yogurt and milk to the wet mixture and whisk until smooth and creamy.
Create a well in the dry ingredient mixture and pour the wet ingredients into it. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful to avoid overmixing.
Add the blueberries to the batter and gently fold them in, ensuring they are evenly distributed throughout the mixture.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with a pinch of turbinado sugar for a slight crunch and sparkle.
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 15.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
