Whole Wheat Blueberry Muffins

I love making a big batch of something and then having it available for a quick snack or meal.  It makes meal planning a whole lot easier.  Muffins are probably one of my favorite things to freeze, and I think it is because you can eat them for breakfast, in your lunch, or as an after school snack.  I make and freeze a LOT of muffins.  Plus they freeze and reheat really well.  The other day my daughter came home and said they had blueberry muffins in their preschool class for a snack and she kept begging me to make them.  It really wasn’t hard to convince me….. I mean really, who doesn’t love blueberry muffins?  Plus blueberries have some really great health benefits.

We have known for a long time that blueberries are high in antioxidants, and also have a positive influence on brain health, bladder health, and improve your skin.  More recent studies have now shown that blueberries can improve memory!  You can achieve most of the health benefits of blueberries in as little as 1/2 cup per day.  So eat these muffins up!

Whole Wheat Blueberry Muffins

With whole wheat I always tell people that if your kids are not used to eating it, then don’t go straight 100% whole wheat or they won’t like it.  This muffin recipe is actually half and half, but if your family is used to eating whole wheat you could probably go 100%.  If you are just starting out then maybe go 75% whole wheat, 25% white flour.  It is all about baby steps getting your kids to eat healthier.  Also these muffins have less sugar and fat than the average muffin recipe, and about 50% more blueberries than your average muffin.   So if you are expecting a Starbucks muffins, you have come to the wrong shop.  These muffins are moist, flavorful and delicious……..you just get all of that without the guilt.


To make these muffins it is just your basic muffin recipe, with the exception of mixing the dry ingredients in your food processor.  You don’t have to do this step in a food processor it just makes it really easy.

Whole Wheat Blueberry Muffins

Cut the COLD butter in by cutting into squares and then pulsing in your food processor until it resembles little pebbles.

Dry ingredients for your whole wheat muffins.

Next mix your wet ingredients.

Whole Wheat Blueberry Muffins

Mix the wet ingredients with the dry just until mixed.

Whole Wheat Blueberry Muffins

Now it is time for the blueberries.  I used frozen in this recipe which is completely great.  There have even been studies done showing that freezing blueberries doesn’t decrease the quality or amount of antioxidants in them.  I tossed mine in flour to help them from leaking that vibrant blue/purple color all over the batter.  But guess what?  It did anyway……so I would probably skip this step if I were you and just deal with the blue color.   If you put them in when they are really frozen solid, it also helps.

Whole Wheat Blueberry Muffins

Fold your blueberries into your batter.  It will be thick and lumpy.  Then scoop into muffin papers or well sprayed muffin tins.

Whole Wheat Blueberry Muffins

These little beauties will bake at 400 degrees for 10 minutes and then turn your oven down to 350 degrees and bake for an additional 8-10 minutes.

Whole Wheat Blueberry Muffins

These have a little bit of a streusel on them, but I actually never put it on the muffins I make.  I only did it for the pictures but really it just adds fat and calories.  I’m kind of a muffin purist.  Although add a nice tall glass of juice with my muffin and now we are talking.

 Whole Wheat Blueberry Muffins

FOOD - Whole Wheat Blueberry Muffins. These muffins are moist, flavorful and delicious..you just get all of that without the guilt. https://www.superhealthykids.com/whole-wheat-blueberry-muffins/

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins
Serves: 24 Muffins
Cook Time: 18 m


  • 1 1/2 cup – flour, whole wheat
  • 2 cup – flour, all-purpose
  • 2 teaspoon – baking powder
  • 1 teaspoon – salt
  • 1 teaspoon – baking soda
  • 3/4 cup – butter, unsalted
  • 1 cup – sugar
  • 1/2 cup – applesauce, unsweetened
  • 2 large – egg
  • 1 tablespoon – vanilla extract
  • 1 1/2 cup – buttermilk
  • 3 cup – blueberries
  • 24 standard – cupcake liners


  1. Preheat oven to 400 degrees.
  2. Place dry ingredients in a food processor and pulse until well mixed. Add cold cubed butter into the dry mixture and pulse until the mixture resembles small pebbles.
  3. In a separate bowl, whisk together sugar, applesauce, eggs, vanilla and buttermilk. Slowly pour into dry mixture, and mix with a wooden spoon just until the dry mixture is moistened. Gently fold in blueberries.
  4. Line a muffin tin with paper liners or spray with non-stick cooking spray. Spoon batter into liners about 3/4 full.
  5. Place in oven and bake for 10 minutes at 400 degrees, then reduce heat to 350 and bake for another 8-10 minutes, or just until the tops are a light golden brown and the muffins bounce back.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 173 9%
  • Fat: 6 g 9%
  • Carb: 25 g 8%
  • Fiber: 1 g 4%
  • Protein: 3 g 6%
  • Sugar: 11 g
written by
Natalie Monson

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Allison says:

Any suggestions on how to reduce the sugar and butter in the recipe to make them even healthier but still tasty? Also is this recipe for 12 muffins or 24?

Natalie Monson says:

This recipe is for 24 muffins. You can experiment by adding more applesauce and less butter for sure! THe sugar you would just the reduce amount – if you experiment with it, let us know how they turn out!

Preeti says:

hi , what can i use instead of applesauce, if i dont have applesauce readily available

Preeti= you could actually use any fruit that is blended. Even blended fruit found in baby food jars would work.

Sats says:

absolutely delicious.!!

Casey says:

I realize that buttermilk has a very distinct flavor but if I can’t find it over here (we are stationed in Italy and grocery availability is, well, Italian….) what would you recommend???

Natalie Monson says:

You can make your own buttermilk using vinegar or lemon juice. Just add 1 Tablespoon of vinegar or lemon juice to every cup of milk and let it sit for 10 minutes. SO easy!

I just made these. They smell SOOO good!

Natalie says:

No it isn’t. This method just produces a more tender fluffy consistency. You can definitely soften the butter and add it in. Good luck!

Jennifer says:

Hi, I was wondering if it is totally necessary for the butter to be cold? I don’t have a food processor so I was wondering how I would mix this by hand? Could I soften the butter a bit to make mixing easier? Or would a hand mixer work? These look great by the way!

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Natalie says:

Sorry about that! Yes, add to the wet ingredients.

Natalie says:

These are full size muffins. If you make mini muffins I would probably cut the cooking time almost in half.

Natalie says:

I haven’t tried it with coconut palm sugar, but I think it would probably work great!

Aimee says:

I followed exactly and mine came out very floury tasting. Almost a rubbery texture. I feel like there wasn’t enough wet to go with do much dry.

Audi says:

The pictures and the actual instructions are so off. Even the oven temps are different.

Audi says:

Where is the applesauce in the instructions? I added it to the wet ingredients. Hope it works!

Jennifer says:

I was also curious about adding coconut sugar. Would that, maple syrup, work?

Jessica says:

Did you make full size or mini muffins in this recipe? If I were to make mini muffins do you know how the cooking time would change? Thanks in advance!

Stacy says:

Hi! Would coconut palm sugar work instead of sugar? Thanks.

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Natalie says:

So glad you liked them!

Laura says:

Just made these muffins yesterday and my husband, son, and I LOVE them!!! Best muffins I’ve had in a long time. I think the cooking them at a higher heat for the first part helped to make them crunchy on the outside and perfectly soft on the inside!

Blake says:

Those muffins look so yummy. I love blueberries so much, so I know I will definitely like the muffins. Thanks for the recipe. What a healthy recipe.

david says:


Lauren says:

Thanks! I appreciate the response.

Natalie says:

It would be a 1:1 ratio. So for every cup of whole wheat flour you would use 1 cup of white whole wheat flour.

Lauren says:

Nice! Do you know what the right proportions might be for White Whole Wheat flour? I bought a bag of it and would love to use it.

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Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.