Whole Wheat Blueberry Muffins

This time of year is so perfect for blueberry baked goods and desserts. There is an abundance of plump blueberries at the local farmers markets and grocery stores that just beg me to buy them when I walk by. This past weekend was the first time I made it to our local farmers market. The first Saturday in June was opening day, but Andrew and I were out of town for my cousin’s wedding so we missed it. I think I made up for lost time on Saturday though, I weighed down my canvas bags with tons of fresh berries, tomatoes, and melons. :)

On Sunday morning I woke up with a craving for a freshly baked blueberry muffin. But not just any blueberry muffin, I wanted a whole wheat, you would never know they are healthy for you, muffin! These muffins, made with whole-wheat flour, deliver all that you want in a muffin, along with extra fiber, vitamins, and a delicious wheaty flavor. A sprinkling of lemon-sugar give them just the perfect amount of crunch! Feel free to use either fresh or frozen berries, however, if you use frozen berries do not defrost them before using. The batter is super thick so it keeps the blueberries from sinking to the bottom, leaving you with a plump blueberries throughout the entire muffin. Perfection! 😀

Whole Wheat Blueberry Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes


For the Lemon-Sugar Topping:
1/3 cup sugar (2 ⅓ ounces)
1 ½ teaspoons finely grated zest from 1 lemon

For the Muffins:
2 ¼ cups Whole Wheat Flour
1 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup fresh blueberries
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 ½ cups buttermilk


To make the lemon-sugar topping: in a small bowl rub together zest of one lemon and sugar; set aside.
For the muffins: Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, cinnamon and blueberries.
In a medium bowl, whisk together the vanilla, vegetable oil, and buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Divide batter equally among prepared muffin cups then sprinkle with the lemon-sugar topping.
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Source: adapted from King Arthur Flour

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