Whole Wheat Blueberry Muffins: Tender muffins that are jam packed full of blueberry and a secret ingredient that amps up the blueberry flavor. They are naturally sweetened and dairy-free. These muffins are so good, they will soon be a staple in your house!
*This post has been updated with NEW pictures after I made them live with my daughter.
A moist muffin that is tender and light but still 100% whole wheat? Is that even possible? I have eaten plenty of whole grain muffins that could pass as a hockey puck or that are so full of sugar the health benefits of whole wheat flour are completely negated.
However, after trial and error, I have found the perfect formula for a muffin that is tender, moist, and sweet made with 100% whole wheat flour. And the secret is easy: coconut oil and 100% fruit juice.
I stumbled upon the perfect combination for the best blueberry muffin I had ever had, after realizing I needed to use up blueberries that had recently been picked. As I reached into fridge to gather my eggs, berries, and buttermilk, I noticed that I had a bit of juice leftover from some green smoothies I had been making through the week. Hmm….well, it was just calling my name to use, especially since the juice was 100% Grape and Blueberry Juice. It was destiny.
And one bite into this muffin, I realized that the juice was key–oh my word!! Because I used juice instead of milk or buttermilk in the batter, the blueberry flavor was heightened to a whole new level!!
I do believe that coconut oil plays a crucial part as well to the tenderness to this muffin. There is something about the richness of this oil that lends itself perfectly to keeping baked goods moist and soft. And if you think you won’t care for coconut oil in baked products due not liking coconut, think again! My mom DESPISES coconut but she loves this muffin. In fact it was just a short time ago that she sampled this muffin. I thought she would like it even though she said she doubted she would since it was made with coconut–ha! I was right and she was wrong. However, I did not expect her to choose to eat the muffin the next day in place of her typical request for breakfast at my house: my homemade bread toasted with peanut butter. I don’t think she would drive to Georgia from Ohio if I did not promise to make her the bread. Okay, my two munchkins would get her on the road to anywhere! But she does make sure I have a loaf baking once she hits the road.
So give up on thinking that a whole wheat muffin should be reserved for playing catch with or breaking a window. These muffins prove for any doubters in the crowd that whole wheat muffins can be as decadent as any gourmet bakery muffin out there!
*Be sure to either refrigerate or freeze these muffins, or any whole wheat products if not consuming within 2 days.
- 1½ cups 100% whole wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil, melted
- 1 cup 100% blueberry grape juice (or plain grape juice)
- 1½ cups blueberries, washed and dried
- 12 muffin liners
- Heat oven to 400 degrees F and line a 12 cup muffin tin with muffin liners or grease well.
- In a large bowl whisk the flour, salt, and baking powder together. Take about 1 tablespoon of the dry ingredients and toss with the blueberries and set the berries aside.
- Mix together the eggs, honey, vanilla, oil, and juice. Make a well in the center of the flour mixture and pour in the wet ingredients and combine. Do not overmix.
- Gently fold the berries into the batter.
- Scoop about ¼ cup of the batter into the prepared muffin tray. Bake for 15 minutes or until batter is set.