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Healthy Whole Wheat Blueberry Muffins Recipe

Healthy Whole Wheat Blueberry Muffins

Tender whole wheat blueberry muffins sweetened with pure maple syrup and made moist with plain Greek yogurt. This easy breakfast recipe yields 12 muffins and takes about 40 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups (210 g) Whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground cinnamon
Wet Ingredients
  • 2 eggs Large eggs
  • 1/2 cup (120 ml) Pure maple syrup
  • 1/2 cup (120 g) Plain Greek yogurt or plain yogurt
  • 1/3 cup (80 ml) Milk
  • 1/4 cup (60 ml) Neutral oil, such as canola or avocado oil
  • 1 teaspoon Vanilla extract
Add-Ins
  • 1 1/2 cups (about 225 g) Fresh or frozen blueberries
Optional Topping
  • 1 tablespoon Coarse sugar

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Whisk the whole wheat pastry flour, baking powder, baking soda, fine salt, and cinnamon together in a medium bowl.
  3. In a separate bowl, whisk the eggs, maple syrup, yogurt, milk, oil, and vanilla until the mixture is smooth.
  4. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. The batter should look somewhat thick and lumpy rather than perfectly smooth.
  5. Gently fold in the blueberries. If using frozen berries, add them directly from the freezer without thawing.
  6. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar if desired.
  7. Bake for 20–24 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or let them cool completely before storing.

Notes

Do not overmix, since excessive stirring can develop gluten and make whole-wheat muffins tough. For frozen blueberries, folding them in while frozen helps preserve their shape; tossing them with 1 teaspoon of the measured flour can help reduce sinking and purple streaking.