Healthy Whole Wheat Blueberry Muffins

5 from 5 votes

No one will ever guess these moist, heart-healthy, tempting muffins are made with 100% whole wheat, no eggs or refined sugar! They're packed with blueberry deliciousness and so easy to make, anyone can make them. No mixer required.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Diet: Diabetic, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: blueberry, easy recipe, healthy muffins, muffins, whole wheat

Servings: Servings

Calories: 169kcal

Author: Kim Lange

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