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whole wheat blueberry muffins

Half Dozen Whole Wheat Blueberry Muffins

This recipe was originally based on one from Family Fun magazine, but I've changed it up and it's now based on one from King Arthur which is a little bit easier to throw together and very good.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Cookie Madness


  • 140 grams whole wheat flour or white whole wheat about 1 to 1 ¼ cups**
  • 1/3 cup tightly packed light brown sugar 70 grams
  • 3/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon optional
  • 1/2 teaspoon vanilla
  • 3 tablespoons vegetable canola oil or melted coconut oil
  • 3/4 cup buttermilk or yogurt, but not Greek yogurt
  • 1/2 cup frozen blueberries can use more or less, fresh okay


  • Preheat the oven to 400 degrees and line six muffin cups with paper liners or spray with cooking spray.
  • Measure out the flour by weighing it, then mix together the flour, sugar, salt, baking powder and baking soda. Add cinnamon if using.
  • In a mixing bowl, stir or whisk together the vanilla, vegetable oil and buttermilk (or yogurt).
  • Add the flour mixture to the buttermilk mixture and stir until blended, then stir in the blueberries.
  • Divide the batter evenly among the muffin cups.
  • Bake for 20 minutes or until golden brown. Loosen edges and let the muffins cool for about 10 minutes in the pan, then carefully transfer to a wire rack to cool completely.


If you'd rather just use all-purpose flour, omit the whole wheat and use a 140 gram cup of all-purpose. If berries are large and frozen, the muffins might take a little longer to bake.