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–+ servings
blueberry muffins on a wooden tray

Whole Wheat Blueberry Muffins Recipe

By Shiny Samuel
Delicious and soft muffins recipe made with whole wheat flour and fresh blueberries.
Prep Time 10 minutes
Cook Time 35 minutes
Serving Size 6 large muffins

Video

Equipments

  • Whisk
  • 2 Bowls
  • Measuring Cups
  • Cupcake tray or muffin/cupcake liners

Ingredients
 

  • 1 Cup Whole wheat flour
  • ½ Cup Fresh or Defrosted blueberries
  • 3 Eggs
  • 1 Tsp Baking powder
  • 1 Tsp Vanilla extract
  • ½ Cup Sugar
  • ½ Cup Oil Any clear edible oil
  • ⅛ Tsp Salt

Instructions
 

  • Set the oven to pre-heat at 180°Celsius.
  • In a bowl add all the dry ingredients except sugar (flour, baking powder and salt) and whisk them lightly. Keep it aside.
  • In another clean and dry large bowl, break and add the eggs. Beat the eggs lightly for 10-15 seconds with a whisk or hand mixer.
  • The slowly add the sugar, oil and vanilla extract and whisk for 5-10 seconds.
  • To this add the flour mix in batches (little at a time) and gently combine it with the wet ingredients. If the batter is too thick add little milk at room temperature.
  • Finally add the blueberries and mix it gently.
  • Take a cupcake tray and line it with muffin liners. Fill each liners with 2 tablespoons of the batter. Bake at 180°Celsius for 30-35 minutes with tray placed at the center of the oven.

Notes

  • For best results while baking at half time turn the tray so that all the muffins are evenly baked.
  • You can substitute the blueberries with any berry of your choice too.
  • Do not over whisk the batter, it will change the texture and softness of the muffin. 

Nutrition (Estimates Only)

Calories: 334kcalCarbohydrates: 34.1gProtein: 5.6gFat: 20.8gSaturated Fat: 3.1gCholesterol: 82mgSodium: 83mgPotassium: 195mgFiber: 2.7gSugar: 17.9gCalcium: 55mgIron: 1mg