Whole Wheat Blueberry Muffins
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No one will ever guess these moist, heart-healthy, tempting blueberry muffins are made with 100% whole wheat, no eggs or refined sugar!
These sugar-free Whole Wheat Blueberry Muffins are packed with blueberry deliciousness and so easy to make, anyone can make them. No mixer required!
These amazing muffins are great for breakfast or snacking, especially when you want to get in some healthiness into your daily routine. It’s a very good source of dietary fiber and manganese, and as a good source of magnesium.
I personally love the taste of whole wheat in breads and baked goods. It adds a nutty flavor that is pleasant and tasty.
Plus, the demand for whole wheat products trend fits in well with a Mediterranean diet approach to health, which looks to lower overall carbs but higher whole grains, including whole wheat.
Muffin Buttermilk Options
We used buttermilk because it brings a pleasing tangy flavor, while adding very little fat. It helps tenderize gluten, giving baked goods a softer texture, more body and it helps quick breads rise.
- These muffins can easily be made vegan simply by switching out the buttermilk for our substitute of an almond milk replacement of 1.5 tablespoons vinegar + enough unsweetened almond milk to equal 1.5 cups in place of the buttermilk. And since this recipe requires no eggs, it couldn’t be simpler.
- How to Make Buttermilk – If you don’t have it, just add 1.5 tablespoons vinegar or lemon juice and add in your favorite milk of choice to equal 1.5 cups and let it sit for 10-15 minutes to curdle and thicken before adding it to the muffin batter.
- I think you could probably use coconut milk
, I haven’t tried it, but I don’t see an issue with it, as well as just using any milk you want to use if you don’t want to do the buttermilk or substitution. - Use Greek yogurt in place of the of the buttermilk. I like to thin it down a little with some almond milk or milk so it’s not quite as thick.
- Of course, if you have buttermilk on hand, just use regular buttermilk, use that.
, I haven’t tried it, but I don’t see an issue with it, as well as just using any milk you want to use if you don’t want to do the buttermilk or substitution. 
Sugar Options
- We used Lakanto baking monk fruit sugar for a sugar-free option. It’s a 1:1 substitution for sugar replacement and it’s amazing as a granulated sugar which contains zero net carbs and zero calories.
Perfect for baking cookies, cakes, and other sweet, sugar-free treats and especially these sugar-free blueberry muffins. You can use any of their monk fruit sugars.
I’ve had much success with all of their sugar alternatives when baking, so you can’t go wrong. so check it out if you love sugar-free that tastes like the real thing! (Pssst...USE MY LAKANTO DISCOUNT CODE: thebakingchocolatess15 to get an extra 15% off).
Other great alternatives would be Swerve or So Nourished or something similar.
- You could use coconut sugar, but I would reduce the sugar to 1/2 or 2/3 cup as coconut sugar is very sweet tasting for my tastes.
- Use 1/2 sugar + 1/2 honey or maple syrup if you want some extra flavor in there!
- Of course, you can always use brown sugar or granulated sugar without the sugar-free alternatives or use 1/2 and 1/2 combo of each. No problem! Still healthy in my book!
Fat Options
Fat Options- We used canola oil. You can use avocado oil, vegetable oil, grapeseed oil, melted coconut oil or melted butter as well.
- To cut down on fat, you can also cut 1/2 of the oil for unsweetened applesauce and cut the sugar by 1/4 cup.
Add-Ins
Blueberries are always a favorite fruit and always seem to be associated with muffins, right?! Use fresh or frozen blueberries, strawberries, raspberries, blackberries, cranberries or chopped apples when you want other options!
- Cinnamon, lemon zest, orange zest, or vanilla extract are all good and delicious options for boosting up muffin flavor! Nuts, chocolate chips, shredded coconut, flax seeds or chia seeds are also good options.
- If using flaxseed or chia seeds, add 2-3 tablespoons and reduce your flour by removing 2-3 tablespoons to give it a better texture. Otherwise it may have give them a gummy taste.
- If the batter is extra thick, add a little more milk, like a couple of tablespoons to make it smoother. Especially if you try substituting Greek yogurt or even sour cream with some milk to make a thick milk option.
- I did not mention the Greek yogurt or sour cream in the buttermilk alternatives. The buttermilk options above are better in my opinion.
Glaze Options
- For a little extra sweetness without guilt, mix up 1 cup of healthy powdered sugar, a tablespoon or two of milk of choice and spoon some glaze on top of your Whole Wheat Blueberry Muffins.
- Lakanto’s powdered sugar is excellent and tastes amazing! I highly recommend it. Otherwise, just use regular powdered sugar, if you want a little more sweetness.
These are the perfect sugar-free blueberry muffins with glaze, if you want to make them extra healthy!
Add a little vanilla, lemon zest or a little lemon juice to your glaze to make it extra yummy! !
More Healthy Muffins & Desserts
- Low Carb Cocao Bliss Cake Muffins
- Apple Cinnamon Bread
- Cinnamon Apple Muffins – GF, Keto | Low-Carb, Sugar-Free
- Skinny Peanut Butter Banana and Chocolate Chip Muffins {GF}
- Chocolate Peanut Butter Muffins
- Peanut Butter Banana Bars
- Healthy Double Chocolate Muffins
- Best Blueberry Crumble Muffins
- Super Easy Gluten Free Sugar Cookie Bars
- 20 Dessert Recipes Using Greek Yogurt!
Healthy Whole Wheat Blueberry Muffins
Ingredients
Healthy Whole Wheat Blueberry Muffins
- 2 ½ cups White Whole Wheat Flour can also use all purpose, wheat or spelt flour or use 1/2 & 1/2 combos of AP flour & wheat flour
- 1 cup healthy monk fruit sugar like Lakanto or can use granulated sugar or brown sugar, coconut sugar or sugar of choice
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon optional
- 1 ½ cups blueberries fresh or frozen
- 1 teaspoon vanilla extract
- ⅓ cup canola oil or oil of choice
- 1 ½ cups buttermilk or milk of choice (plain Greek yogurt could be used as well-I like to thin it down a little with some almond milk or milk so it's not quite as thick.)
- As needed Sugar for sprinkling on muffin tops (optional) Glaze can also be made
Instructions
Healthy Whole Wheat Blueberry Muffins
- Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan (12 muffins); or line with paper baking cups, and grease the paper cups with non-stick cooking spray.
- Measure flour by gently spooning it into a cup, then sweeping off any excess into a large bowl.
- Whisk together the flour, sugar, salt, baking powder and baking soda and cinnamon, optional.
- In a separate bowl, whisk together the vanilla, oil, and buttermilk/milk.
- Pour the liquid ingredients into the dry ingredients, stirring just to combine.
- Spoon the batter into the prepared muffin cups, a heaped muffin scoop of batter is just the right amount. They will rise a small amount.
- Bake the muffins for 20 to 25 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, and after 10-15 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
Glaze options:
- For a little extra sweetness without guilt, mix up 1 cup of healthy powdered sugar, a tablespoon or two of milk of choice and spoon some glaze on top of your muffins. Lakanto's powdered sugar is excellent and tastes amazing! I highly recommend it. Otherwise, just use regular powdered sugar, if you want a little more sweetness.Add a little vanilla, lemon zest or a little lemon juice to your glaze to make it extra yummy!
Notes
- To make buttermilk: Measure 1.5 tablespoons vinegar or lemon juice and add in your favorite milk of choice to equal 1.5 cups and let it sit for 5 minutes to curdle and thicken before adding it to the muffin batter.
- For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Nutrition
Recipe slightly adapted using Healthy Whole Wheat Blueberry Muffins from King Arthur Baking
Looking for the Best Sugar Free / Keto Options when cooking and baking?
Check out Lakanto to discover and try some of their amazing products. USE MY LAKANTO DISCOUNT CODE: thebakingchocolatess15 to get an extra 15% off when you check out, because I wanna share the love and who doesn’t love a discount. I’d love to hear your feedback if you try it!
Thank you so much Michelle! xo
My absolute favourite muffins are blueberry muffins and I love how you’ve made them healthier with whole wheat and sugar-free! Can’t wait to try these!
Awesome Abigail! I hope you love them too! Thank you so much!
Wow, these muffins look amazing. I look forward to making these soon.
Do you have the nutritional chart for the blueberry muffins?
These muffins sound great Kim!! Love that they’re healthy. I’m always making muffins with my littles and these look like a great option!
I don’t consider myself a muffin person (so many baked things I will opt first), but these guys look and sound brilliant. I don’t use buttermilk often in my baking, but this is a great reminder to do so. Needless to say., the combination of blueberries and cinnamon is just so wonderful.