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Whole Wheat Blueberry Muffins

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  • Author: Jenna Braddock, RD
  • Total Time: 33 minutes
  • Yield: 12 1x


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.


Units Scale
  • 2 cups 100% whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/4 cups low fat buttermilk or plain kefir milk
  • 1 egg
  • 1/3 cup unsalted butter (softened)
  • 1/2 cup brown sugar (this helps with the moistness)
  • 2 Tablespoons honey
  • 1.5 cups fresh or frozen blueberries
  • 1/4 cup ground flax seed


  1. Preheat oven to 350° Fahrenheit and fill a muffin tin with paper cups. Or you can spray the muffin tin with nonstick spray and skip using the papers.
  2. 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 blueberries carefully using a spatula.
  7. Fill up your muffin cups ⅔ full. I like using a an ice cream scoop with a trigger to do this.
  8. Bake for about 18-20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.


Recipe can be successfully doubled.

If you do not have kefir or buttermilk, you can use 1/2 cup plain Greek yogurt and 3/4 cup milk.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Muffin
  • Cuisine: American