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Perfect Whole Wheat Blueberry Muffins


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  • 2 cups 100% whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/4 cups 1% milk (or buttermilk)
  • 2 egg whites, lightly beaten
  • 1/3 cup cold butter cut up into small bits
  • 1/2 cup brown sugar (this helps with the moistness)
  • 2 Tablespoons honey
  • 1.5 cups fresh or frozen blueberries


Adapted from


Step 1

1. Preheat that ol’ oven to 350 degrees fahrenheit
2. Fill your muffin tin with unbleached paper cups
3. Beat the butter, egg whites and brown sugar until they become fluffy
4. Mix in the milk and honey
5. Next mix in the whole wheat flour and baking soda just until it is combined
6. Add the blueberries carefully and fold them in so they don’t get too crushed
7. Fill up your muffin cups 2/3 — you should get anywhere between 12 and 24 depending on the size of your muffin pans. I made about 20.
8. Bake for about 30 to 35 minutes then enjoy the best whole-wheat muffins you ever have had!

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