whole wheat blueberry muffins

whole wheat blueberry  muffins


  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (or your preferred sweetener)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup plain yogurt (Greek yogurt works well)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)


  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
  2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Mix well.
  3. In another bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter will be lumpy.
  5. Gently fold in the blueberries. If you are using frozen blueberries, add them straight from the freezer.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of a muffin.
  8. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

These whole wheat blueberry muffins are a delightful, healthier treat that’s perfect for a quick breakfast or an afternoon snack. Enjoy!