Easy Healthy Whole Wheat Blueberry Muffins Recipe

My Whole Wheat Blueberry Muffins are a healthier version of this breakfast favorite. But don't worry, they are perfectly moist and soft, due to using whole wheat pastry flour, honey and buttermilk.

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• Ingredients
• Instructions
• Substitutions
• Storage
• Top Tip
• Jenna
• Recipe

I sincerely, whole-heartedly, passionately love blueberry muffins. When I was a kid and my mom asked me what food I wanted for a special meal, you could bet your bottom dollar that I would say blueberry muffins. When I would come home from college, often in the evening after 7 hours of driving, what would be waiting for me? Hot blueberry muffins. {Thanks mom!} Check out my other muffin recipes HERE. 

Ingredients

As adult, and certainly as a mom, I still crave yummy blueberry muffins, but I longed for a healthy, filling version. Most of the kinds I grew up eating were low in fiber and high in sugar and definitely did not have enough blueberries. Here's what you'll need for a healthier take on the classic blueberry muffin:

Dry Ingredients:

• Whole wheat pastry flour- This is a must use ingredient for whole wheat baking. Whole-wheat pastry flour is a tender flour that is not as dry as regular whole wheat flour, producing moist muffins. It is slightly lower in protein content as a result, just FYI.
• Baking soda
• Brown sugar
• Ground flax seed -  Flax seeds contain a type of fiber called lignans to help you meet your fiber goals.  Flax is also a source of plant based omega-3 fatty acids which may play a role in reducing inflammation and may also support heart health.

Wet Ingredients: 

• Low fat buttermilk or plain kefir
• Egg
• Unsalted butter
• Honey
• Fresh, frozen or wild blueberries

One healthy swap I made to these healthy blueberry muffins was decreasing the brown sugar and replacing with honey. Using buttermilk or kefir (see note in recipe card below if you don't have that on hand), and adding flax seed also helps improve the nutritional value and creates a really delicious muffin.

Instructions

1. Heat oven to 350° Fahrenheit and fill a muffin tin with paper cups. Or you can spray the muffin tin with nonstick cooking spray and skip using the paper liners.
2. In a large bowl using a mixer, beat the butter and sugar together on medium speed until well creamed (about 4 minutes).
3. Add egg and continuing mixing until well combined.
4. Mix in the buttermilk or kefir and honey. Batter may turn slightly lumpy, which is OK.
5. Add in the whole wheat flour, flax seed and baking soda and mix just until combined
6. Fold in the fresh blueberries carefully using a spatula.
7. Divide batter between prepared muffin cups and fill up about ⅔ full. I like using a an ice cream scoop with a trigger to do this.
8. Bake muffins for about 18-20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Allow to rest on wire rack or cooling rack to cool before enjoying.

Substitutions

If you do not have kefir or buttermilk, you can use ½ cup plain Greek yogurt and ¾ cup milk.

Storage

Once the whole wheat muffins have cooled to room temperature, you can store them in an airtight container. To eliminate extra moisture, place a paper towel at the bottom of the container and on the tops of the muffins.  Read more here in my blog post How to Store Homemade Muffins to Keep them Fresh.

Top Tip

If you know your family will eat many of these right away or if you are preparing for a large group, you can double the recipe. I also like to make a big double batch of these and freeze them in a freezer bag for quick breakfasts.

Save this healthy blueberry muffin recipe for the next time you need a homerun breakfast. 

To enjoying every crumb of our favorite foods,

Jenna

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Recipe

For more easy entertaining make-ahead apps check out the following quick links:

-Easy Quiche

-Healthy Breakfast Cookie Recipe

-Blueberry Buttermilk Coffee Cake