ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

The Best Whole Wheat Blueberry Muffin Recipe

Updated on June 5, 2013

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


  1. Preheat oven to 400 degrees and line 12 muffin cups with paper liners, or spray with non-stick cooking spray.
  2. Mix flour, salt, and baking powder in a bowl and set aside.
  3. 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.
  4. 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.)
  5. 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.
  6. Bake for 20 minutes at 400 degrees or until a toothpick comes out clean.
  7. Enjoy!
Cast your vote for Healthy, Wholesome, Blueberry Muffin Recipe

Need to update your muffin making tools?

Shop for all of your muffin making needs. Make sure you have muffin tins in all sizes - mini, conventional and jumbo - depending on whether you need a hearty breakfast or a small treat.

Have You Made These Muffins Yet?

    0 of 8192 characters used
    Post Comment

    • siobhanryan profile image

      siobhanryan 5 years ago

      I am going to try this-Blessed

    • profile image

      anonymous 5 years ago

      @kspoll: Thanks! They're certainly worth double-batching. :)

    • kspoll profile image

      Kristen 5 years ago from Atlanta, GA

      @anonymous: Tina, I just made another batch this morning (with chopped walnuts, go good!) and was thinking the same thing. I just got all 12 of my muffin cups filled. I think the best bet would be to double the recipe, since just adding more of one or two ingredients would throw off the balance of the recipe.

      I have noticed that these muffins keep well in my cake dome for 4-5 days, and also freeze well. Next time I am going to make a double batch. I'm pretty sure they won't go to waste.

    • profile image

      anonymous 5 years ago

      @anonymous: I forgot to add that I used soy milk, instead of regular milk.

    • profile image

      anonymous 5 years ago

      I just made these, and they are really great. My only problem is that there was not enough batter to fill 12 muffin tins, only 8. I used egg replacer instead of a real egg and canola oil instead of coconut one. But that couldn't have made such a difference, I'm thinking. Any suggestions?

    • profile image

      anonymous 5 years ago

      My favorite kind of muffin.

    • ecogranny profile image

      Kathryn Grace 5 years ago from San Francisco

      They sound absolutely scrumptious, and I'm thinking coconut milk might be a nice dairy milk substitute as well. Can't wait to try them! Coconut oil is now on my shopping list.

    • Einar A profile image

      Einar A 5 years ago

      These sound really delicious, and I will have to give them a try!