These whole wheat blueberry muffins make eating healthy look and taste good! Made with all whole wheat flour and topped with a delicious streusel, they are a breakfast treat to feel good about eating.
Whole Wheat Blueberry Muffins

I’m sure it’s going to surprise absolutely no one to find out that I am going to be “That Mom”.

The kind that tells her kids that crackers are cookies, yogurt is ice cream, and that fruit with maaayyybbbeee a hint of lightly sweetened homemade whipped cream is pie.

Yes. That will be (/is?) me.

Whole Wheat Blueberry Muffins

Or maybe it will TOTALLY surprise you because (at least when I’m not pregnant), I have a sweet tooth the size of Texas.

BUT knowing that my kids will likely inherent this love of all things sugary makes me even more adamant that I give them a healthy start in life by refraining from giving them anything sweeter than raw, unadulterated fruit for as long as possible.

I’m 100% positive they’ll discover Oreos and Ben & Jerry’s on their own someday (despite my best efforts to micromanage everything they put in their mouths), so the least I can do is keep them on the straight and narrow for as long as I can.

Damage control. It’s all I’ve got.

Whole Wheat Blueberry Muffins

For someone who greatly enjoys the process of baking, this poses kind of a big problem, which is why I’m trying to perfect the art of baking healthy while I still have time. The fact is that decadent desserts TASTE GOOD and all too often better-for-you sweet treats just….don’t.

Fortunately that is not the case with these whole wheat blueberry muffins, which are tender, lightly sweetened and BURSTING with blueberry flavor. With streusel on top. (<–The Best Part.)

That’s not to say they don’t taste like whole wheat…because they DO. But in a good way. Their nuttiness is pretty endearing and makes me love them all the more. Plus you can actually feel good about eating them for the most important meal of the day, which is kind of a big deal in my book.

Whole Wheat Blueberry Muffins
 
These whole wheat blueberry muffins make eating healthy look and taste good! Made with all whole wheat flour and topped with a delicious streusel, they are a breakfast treat to feel good about eating.
Yield: 12 muffins
Ingredients
For the streusel
  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 3 tbsp whole wheat flour
  • pinch of salt
  • 2 tbsp unsalted butter, melted
For the muffins
  • 3 cups whole wheat flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • ¼ cup vegetable oil
  • 1¼ cups buttermilk
  • 1½ tsp vanilla extract
  • 7½ oz (~1½ cups) fresh or frozen blueberries
Instructions
  1. To make the streusel, whisk together the sugars, flour, and salt in a medium bowl. Stir in the melted butter, combining with your fingers or a fork until the mixture is evenly moistened and pea-sized chunks are formed. Set aside.
  2. To make the muffins, heat oven to 400F.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the sugar, eggs, butter, oil, buttermilk, and vanilla until well combined.
  4. Stir the sugar mixture into the flour mixture and fold together until just combined. Fold in the blueberries, making sure not to overmix. Line a muffin tin with paper liners. Divide the batter evenly among the liners, filling to the top. Sprinkle the streusel on top of the muffin batter, dividing it evenly.
  5. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 18-20 minutes, rotating the tin halfway through. Let cool in the tins for 5 minutes, then remove muffins to a wire rack to cool completely before serving.
Notes
Recipe from Cook's Country
Nutrition Information
Serving size: 1 muffin

 

Whole Wheat Blueberry Muffins

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18 Responses to Whole Wheat Blueberry Muffins

  1. Katrina says:

    I love blueberry muffins!!! Your recipe sounds perfect friend! Definitely digging this whole wheat version.

  2. Heather says:

    I was absolutely “that” mom with my son… then we had our second and everything went downhill. Ha ha. I admit, I’m regretting it now, though, since they absolutely love chocolate and I think we all need to cut back now. :p

  3. these look like bakery type muffins! i hope the little one has your love for sweet tooth 🙂

  4. Kate says:

    It took 4 years and 4 months before my kid figured out that some people put sugar/syrup in their oatmeal, they don’t just eat it plain.

  5. You are going to be such an awesome mom!!! And L would be absolutely thrilled if I made these for him!

  6. Gorgeous! I want these for breakfast. 🙂

  7. Julia says:

    Ohhhh momma I need a baker’s dozen of these muffins ASAP! They certainly would be excellent damage control in my house and keep me from raiding my Twix stash come 8pm. I’m envisioning this as a multiple muffin day, yes indeed.

  8. Pam says:

    Just wait until your little one goes to a play date or a birthday party. Sugar overload!!!

    The muffins look awesome.

  9. I also love the nuttiness of whole wheat, especially for breakfast. I wouldn’t mind these for an afternoon snack either 🙂

  10. your pictures are so nice.. these look healthy enough to eat! Hope you’re well!

  11. Ala says:

    The best kind of damage control, lady! This is what I’m talkin’ about. These muffins look GORGEOUS. So excited to catch up on everything you’ve been up to lately–hope you’re doing amazingly!!

  12. P says:

    These muffins! I didn’t start buying Ben and Jerry’s until grad school so I’m sure your little one will be okay for a very long time 😉

  13. Love the streusel topping! Wish I had one to go with my coffee!

  14. Kath the Cook says:

    while I completely understand your noble intentions (and good job on that, we all prob eat too much sugar whether intentional or not) – how do you jigger that up to the many and delicious cakes and pies that you make all the time and have featured on your blog?

    you love to bake and are very good at it. for a couple of years you probably don’t have to worry about it too much. just wondering…

  15. Zainab says:

    Hahhah my mother-in-law just asked the other day “why are u not giving him juice?” Uhmm because he is 8 months and has a whole lifetime of sugary drinks ahead of him. Thank you very much! He is good for now when I can control it lol.

  16. Elly says:

    Streusel should just be its own food group. The best.

  17. Gail says:

    I thought this much flour would be too much for my standard 12 muffin pan. So I decided to make jumbo muffins which usually use 4 cups flour. I increased the ingredients by 1/3 except for the oil, since I used 3 large eggs. Also, I replaced 1/2 cup of the 4 cups flour total with almond flour and 1 cup of the whole wheat with all purpose white to lighten it a bit. I added a 1/2 tsp of cinnamon to the streusel and chilled it well before topping muffins. I mashed 1/2 cup of the blueberries and folded them in. And dusted other berries with 2 T white flour before folding them in. And used a more cake like mixing method, starting with creaming the butter and sugar, adding eggs and oil, and then folding in flour alternately with buttermilk and vanilla mix. Really butter tins well including the tops. I mean lots because otherwise they will stick. Batter is very thick and I used a large ice cream scoop to fill the tins keeping the tops rounded. I topped them with streusel trying to keep it away from the edges. I reduced the baking temperature to 375, increased cooking time to 22 minutes, rotating after 15 minutes. After letting muffins cool in the pan for 15 minutes, I loosened them and allowed them to continue to cool for another 15 before freezing half. They were really, really good!

  18. Jan says:

    The muffins are delicious but they need cinnamon in the batter. Next time I will add 1 1/2 tsp. Cinnamon. Hopefully that is enough. I will try them again. They are really moist.

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