Whole Wheat Blueberry Muffins

by Shiny

Its summer and time for some fresh blueberries. Blueberries have a nice sweet and sour taste that makes it amazing and perfect for desserts and cakes. Here is my recipe for making your own delicious blueberry muffins with whole wheat flour with ease and perfection.

The sweetness of the muffin with the juicy and tangy blueberries provides a beautiful balance of flavors and tingles your taste buds. Enjoy them any time of the day with a dash of freshly whipped cream.

In this recipe we are going to make the soft and spongy muffins with whole wheat flour and oil. The trick to making the perfect muffins or cupcakes is the way you prepare the batter. The biggest mistake we make is over beating the batter, it can make the muffins or cupcakes either to create a pointy mountain top or a flat and dense muffins. The trick is to whisk the batter just for 10-15 seconds for each step.


  • You can use plain flour or maida instead of whole wheat flour.
  • I feel using oil is best for this recipe but you can replace it with butter too.
  • Frozen Blueberries can also be used for this recipe. Thaw/Defreeze the blueberries before using them.
  • Refined sugar can be replaced with brown/raw sugar.

Whole Wheat Blueberry Muffins

Rating: 5.0/5
( 2 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 334 calories 20.8 grams fat


  • 1 Cup Whole Wheat Flour
  • 1/2 Cup Fresh/Defrosted Blueberries
  • 3 Eggs 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract/Essence
  • 1/2 Cup Sugar
  • 1/2 Cup Oil
  • 1/8 Tsp Salt


  1. Set the oven to pre-heat at 180°Celsius.
  2. In a bowl add all the dry ingredients except sugar (flour, baking powder and salt) and whisk them lightly. Keep it aside.
  3. 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.
  4. The slowly add the sugar, oil and vanilla extract and whisk for 5-10 seconds.
  5. 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.
  6. Finally add the blueberries and mix it gently.
  7. 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.


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.

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