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4 from 3 votes

Whole Wheat Blueberry Muffins

100% Whole Wheat Blueberry Muffins the way they should be: moist, fruity, and sweetened just-so. Make a double batch and freeze these for a quick breakfast or lunchbox treat. 

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Blueberry Muffins
Servings: 12 1 muffin
Calories: 140kcal


  • 1 1/2 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup butter, unsalted
  • 1/2 cup sugar
  • 2 large egg
  • 2 teaspoon vanilla extract
  • 1/2 cup yogurt, plain
  • 1/4 cup whole milk
  • 1 cup blueberries
  • 12 standard cupcake liners


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, stir together flour, sugar, baking soda, and baking powder.
  • Make a well in the dry ingredients and add eggs, vanilla, yogurt, milk, and melted butter. Stir until wet and dry ingredients are just combined (don't over-mix.)
  • Gently fold in blueberries.
  • Line a muffin tin with paper liners, or lightly grease the tin with butter. Spoon batter evenly into tin.
  • Bake on middle rack for 20-25 minutes, or until the tops are a light golden brown and a toothpick inserted into the middle muffin comes out clean.


Calories: 140kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 73mg | Fiber: 2g | Sugar: 6g