Whole Wheat Blueberry Muffins Recipe with fresh blueberries and whole wheat flour. A tried and tested recipe that makes the perfect soft and moist whole wheat muffins every time. enjoy these muffins with a dollop of freshly whipped cream – the cool, creamy topping adds an extra layer of richness and complements the muffin’s flavors beautifully.
It’s summer – a time when nature’s bounty blesses us with the most delectable of berries. And for me, no summer treat quite compares to the humble blueberry. With its captivating blend of sweetness and tartness, this little fruit is a true culinary superstar, perfect for elevating everything from pies to cakes.
Today, I’m thrilled to share my personal recipe for whole wheat blueberry muffins – a creation that’s become a beloved staple in my household. These muffins are not only a delight to the senses, but they also pack a nutritious punch, thanks to the wholesome goodness of whole wheat flour.
Now, I know what you might be thinking – whole wheat flour in muffins? Isn’t that going to make them dense and heavy? Fear not, my friends! I’ve perfected this recipe to ensure the perfect balance of lightness and heartiness. The secret lies in the careful selection of ingredients and the gentle touch during mixing.
Video Tutorial
How to Serve Blueberry Muffins?
As the batter bakes, the aroma of warm, fruity goodness fills the air, beckoning you to take a bite. And when you do, prepare to be swept away by the symphony of flavors. The sweetness of the muffin crumb mingles with the juicy, tangy burst of the blueberries, creating a flavor profile that’s simply out of this world.But the magic doesn’t stop there.
I love to enjoy these muffins with a dollop of freshly whipped cream – the cool, creamy topping adds an extra layer of richness and complements the muffin’s flavors beautifully. It’s a simple yet indulgent touch that takes these whole wheat wonders to new heights.Whether you’re hosting a summer gathering or simply craving a little homemade treat, these blueberry muffins are sure to be a hit. Bake up a batch and watch as your family and friends can’t resist reaching for seconds (or thirds!).
Trust me, once you’ve had a taste of these muffins, you’ll be hooked.So, what are you waiting for? Grab those fresh, juicy blueberries and let’s get baking!
With this easy-to-follow recipe, you’ll be whipping up bakery-worthy muffins in no time. Get ready to savor the taste of summer in every bite.
How to make the perfect whole wheat blueberry muffins
The trick to making the perfect muffins or cupcakes is the way you prepare the batter. Over beating is the enemy of fluffy muffins, as it can lead to a dense, dry texture or an unsightly peaked top. That’s why it’s crucial to follow the 10-15 second rule for each mixing step – any longer, and you risk compromising the delicate structure of the batter.
Variations
- 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.
Recipe Card
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Whole Wheat Blueberry Muffins Recipe
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.
This worked exactly as written, thanks!
Thanks 🙂