Whole Wheat Blueberry Muffins
Packed with whole grains and bursting with fresh blueberries, these Whole Wheat Blueberry muffins are tender, moist, and perfectly sweet.
Servings: 12
Equipment
Ingredients
- 2 cups whole wheat flour See note on measuring
- ¼ teaspoon table salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups blueberries washed and dried
- 2 large eggs see note for egg-free recipe
- 1 teaspoon pure vanilla extract
- ½ cup melted and cooled coconut oil
- ½ cup pure maple syrup or honey
- 1 cup unsweetened applesauce
Instructions
- Heat oven to 400℉ (200℃) and line a 12-cup muffin tin with muffin liners or grease well.
- In a large bowl whisk 2 cups whole wheat flour, ¼ teaspoon table salt, 2 teaspoons baking powder, and ½ teaspoon baking soda together. Add 1½ cups blueberries and toss to coat with flour.
- In a separate small bowl, whisk together 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup melted and cooled coconut oil, ½ cup pure maple syrup, and 1 cup unsweetened applesauce together until combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together until the flour is fully moistened, but do not overmix.
- Scoop about ¼ cup of the batter into the prepared muffin tray.
- Bake for 14-17 minutes or until batter is set and toothpick comes out clean or the internal temperature of the muffins reaches 200°F (100℃).
- Cool the muffins on a cooling rack for 10-20 minutes and then remove the muffins from the muffin tin. Serve or cool completely before storing.
Video
Notes
Measuring Flour: Spoon and level flour into your measuring cup. For the most accurate results, weigh the flour. You will need 120 grams of flour for every cup of flour. As this recipe is written, that would be 240 grams of flour.
Flour Options: In place of whole wheat flour, you can use whole white wheat, ivory wheat, all-purpose flour, or even a 1:1 gluten-free flour blend. Measure as directed above.
Egg Free: For every egg, mix together 1 tablespoon ground flaxseed + 3 tablespoons of water and let sit for 5 minutes. As written, this recipe calls for 2 eggs, so you would need 2 tablespoons ground flaxseed + 6 tablespoons of water.
Oil: If you enjoy the flavor of coconut, use unrefined coconut oil for a slight nutty sweetness. Otherwise, refined coconut oil keeps the muffins moist and is essentially flavorless. If you don't have coconut oil you can use canola oil, vegetable oil, or even melted and cooled unsalted butter.
Frozen Blueberries: If using frozen blueberries add them to the batter still frozen.
Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze the muffins for up to 3 months.
Nutrition
Calories: 211kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 210mg | Fiber: 3g | Sugar: 12g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
