- Food and Cooking
The Best Whole Wheat Blueberry Muffin Recipe
Craving a Blueberry Muffin?
Do you love to start your day with something sweet, but feel that you can't on your healthy, whole foods diet? If you are craving a warm, moist, sweet muffin that won't kill your healthy intentions for the day, check out the recipe below.
My whole wheat muffin recipe is low in added sugar and packed with healthy whole wheat, juicy blueberries filled with antioxidants, and coconut oil, one of the healthiest fats available.
Scroll down for the recipe. I can't wait for you to try them!
Here is my delicious blueberry muffin recipe. I choose to use coconut oil - a heart healthy fat, but you can substitute vegetable oil if that is what you have on hand. If using coconut oil be sure to microwave it to bring it to a liquid consistency before adding it.
To make these muffins vegan, use a non-dairy milk (I like almond) and a vegan egg substitute.
- Prep time: 10 min
- Cook time: 20 min
- Ready in: 30 min
- Yields: 12
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cups brown sugar
- 1/3 cup coconut oil
- melted (or other vegetable oil)
- 1/3 cup milk (I used almond milk
- but dairy milk is fine)
- 1/2 cup unsweetened applesauce
- 1 egg (or vegan egg substitute equivalent)
- 2 cups blueberries (fresh or frozen)If you are using
- Preheat oven to 400 degrees and line 12 muffin cups with paper liners, or spray with non-stick cooking spray.
- Mix flour, salt, and baking powder in a bowl and set aside.
- Melt coconut oil in the microwave until it is in a liquid state and then set aside. This will be the lat ingredient added to your wet ingredients.
- In a large bowl combine applesauce, milk, egg, brown sugar. Mix well. Add coconut oil, stir, and immediately add dry ingredients and mix to combine. (Once the coconut oil mixes with the other wet ingredients it will begin to solidify again. So you want to mix in the dry ingredients before this has a chance to happen.)
- If you are using frozen blueberries, pour them into a bowl and sprinkle with 1 tablespoon of flour and toss gently to coat before adding to the batter. This helps to keep them from breaking up and turning the batter blue. Mix gently to combine, then fill the muffin cups to the top. They will only rise slightly.
- Bake for 20 minutes at 400 degrees or until a toothpick comes out clean.
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