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.
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.
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.
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.
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 3 tbsp whole wheat flour
- pinch of salt
- 2 tbsp unsalted butter, melted
- 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
- 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.
- To make the muffins, heat oven to 400F.
- 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.
- 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.
- 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.