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How to Make Delicious Healthy Blueberry Whole Wheat Muffins

Updated on August 21, 2016
Austinstar profile image

Lela earned a B.A. degree in Journalism from Sam Houston University in Huntsville, TX. She has been writing for the online world for years.

Delicious Blueberry Pineapple and Whole Wheat Muffins


Make Delicious Whole Wheat Muffins at Home.

Whole wheat is touted by the Food and Drug Administration to be:

"Heart healthy - diets rich in whole grains may reduce the risks of heart disease and may protect against some cancers"

Although some people today argue that whole wheat contains gluten which causes allergies, the proof is not available to establish this as a fact. Gluten-free diets may work to improve certain sensitive individuals. The majority of folks can and should eat whole grains as part of their daily diet.

Rate this recipe for healthy muffins.

4 stars from 3 ratings of Delicious Healthy Whole Wheat Muffins

Tips on making muffins.

Muffins are so easy to make that children in their "tweens" have been able to master the art of baking muffins. There are a couple of general instructions that apply to most muffin recipes.

  • Muffins are a simple batter of flour, sugar, spices, flavorings, oil, egg and liquids. The recipes are easy to modify and mix together.
  • Muffins are mixed gently and do not require electric mixers or fancy food processors.
  • Over mixing the batter can make muffins tough and chewy.
  • Muffin pans are easy to use and clean and several types of non-stick muffin pans are readily available. They should be a staple in anyone's kitchen.
  • Muffins are easy to store and carry. They can be healthy or sweet; small or large; filled or not filled; savory or cupcake like.

Cook Time for Muffin Recipes

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Six large delicious and healthy muffins

Ingredients for whole wheat blueberry and pineapple muffins



  • 1 - 10 ounce box Hodgson Mill Whole Wheat Blueberry Muffin Mix
  • 1 - 3 Tablespoons sugar, (can be omitted if you like)
  • 1 teaspoon cinnamon
  • 4 Tablespoons canola oil
  • 1 egg
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup pineapple chunk fruit cup, include the juice
  • 1/2 cup crushed pineapple, include the juice

How to make muffins.

Mix the batter according to instructions and use a half cup measure to dole out the batter to six cup muffin tin.
Mix the batter according to instructions and use a half cup measure to dole out the batter to six cup muffin tin. | Source

Delicious Whole Wheat Blueberry Pineapple Muffins:

  1. Turn on the oven and allow to pre-heat to 400 degrees F.
  2. While the oven is pre-heating, dump the Hodgson Mill Whole Wheat Blueberry Muffin Mix into a medium sized mixing bowl.
  3. Add three tablespoons of sugar and one teaspoon of cinnamon to the dry mix and stir well to combine.
  4. Make a well in the center of the dry ingredients and add one egg, four tablespoons of canola oil, a half cup of unsweetened almond milk (or regular milk), one pineapple chunk fruit cup (with juice), one half cup of crushed pineapple.
  5. Gently mix the liquid ingredients with the dry ingredients. Do not over mix. Do not "beat" the batter. Over mixing can cause tough muffins. Just mix the batter for a minute or so to combine the ingredients.
  6. With your half cup measuring cup, dole out the batter evenly between six muffin cups. The six cup muffin pan is the best muffin pan to use for home made muffins.
  7. Bake the muffins at 400 degrees F. until golden brown - about 25 to 30 minutes. Testing with a toothpick to see if the batter in the center is done is a way to determine readiness. If the toothpick comes out clean, the muffins are done.
  8. Allow the muffins to cool in their tin for ten minutes.
  9. Loosen the muffins with a plastic knife and turn the muffins on their sides in the cups. This will allow steam to escape and keep the bottoms of the muffins dry. Allow to cool completely.
  10. Store leftover muffins at room temperature for 24 to 48 hours. Muffins can also be stored in the refrigerator for up to a week.

Approximate Nutrition Info for One Delicious Healthy Blueberry Pineapple Muffin

Nutrition Facts
Serving size: One Muffin
Calories 271
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Unsaturated fat 9 g
Carbohydrates 42 g14%
Sugar 14 g
Fiber 6 g24%
Protein 8 g16%
Cholesterol 31 mg10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Other Nutritional Information

Net Carbs = 36 grams

Glycemic Index = Moderate to High

Diabetics should eat these early in the day and test their blood sugar two hours after eating these muffins to make sure they do not get too high of a glucose spike.

The sugar can be omitted from the recipe, but the fruit is still relatively high in sugar and carbohydrates.

Before and After Photos of How to Make Muffins


Muffin Cooling Tip

Muffins left in the muffin pan to cool will turn mushy because of the steam they generate. Muffins have a lot of liquid in them. It makes them moist and flavorful. So, here is my tip for cooling muffins!

When you take the muffin tin out of the oven, place it on top of the stove to cool for ten minutes. Set a timer so you will remember to come back and remove the muffins from their tin.

After the ten minute cooling period, loosen each muffin with a butter knife and turn each muffin on its side. This will allow the steam to escape as the muffins are cooling. The bottoms will not turn soggy or stick to the tins.

Allow the turned muffins to continue to cool until ready to eat. You can also serve muffins warm with a little butter on them. Delicious!

How to cool muffins in the muffin pan so they don't get soggy..

Cool muffins for ten minutes, then turn them on edge in the pan to finish cooling.
Cool muffins for ten minutes, then turn them on edge in the pan to finish cooling. | Source

© 2012 Lela


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    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      Personally, I too think 'whole grain' is better than 'gluten free'. The gluten free thing is just another food fad.

    • RealHousewife profile image

      Kelly Umphenour 5 years ago from St. Louis, MO

      Sounds delicious! Blueberry muffins are my favorite - I just got a new food dehydrator and dried some blueberries so I could try to use them in a muffin recipe or bread!

      I was at my local bakery a couple weeks ago and the bakers came out and were chatting with me. They explained to me how gluten free isn't really that great and the way they cook some of that stuff is probably worse for you! I can't remember the explanation (he was a really cute baker!) but I did believe it!

      Up and all that!!

    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      These are wonderful muffins! Great fiber too. Enjoy!

    • christopheranton profile image

      Christopher Antony Meade 5 years ago from Gillingham Kent. United Kingdom

      The smell of delicious baking, coming from your house, must attract people to the neighbourhood in their hundreds. Those muffins really do look scrumptious.

    • The Finance Hub profile image

      The Finance Hub 5 years ago from Portland, Oregon

      MMMM, they look great and well, sound healthy! I'm going to have to give this one a shot! Voted up and useful!

    • Austinstar profile image

      Lela 5 years ago from Somewhere in the universe

      I don't even remember where or how I learned that tip. Maybe when I was a tween and started making muffins. So long ago....

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      Well, Lela, if tweens can make muffins easily then producing them from scratch should be fairly simple. So I will give it a try with your recipe. Thanks, too, for the 'cooling muffins' tip.