I was always weirded out by blueberries growing up, and I just know you all are going to tease me but unless it was that little blue pellet in blueberry pancake or muffin mixes I wouldn’t touch them. In fact, I really liked the pellets. Haha, I can’t believe I’m even admitting this. It’s like one of those things that you would have hid as a kid because it would have made you vulnerable to being teased (or was the just me thanks to the mean girls at school?), but now I find it hilarious and I could care less who knows. Plus, I’ve finally discovered the deliciousness of fresh blueberries in baked goods like these big, fat whole wheat blueberry muffins.
And actually they aren’t just whole wheat, but really they are a combination of whole wheat and oat flour. So yes they definitely taste more on the healthy side versus the cupcake like muffins you can get at Costco (love that place), but in a very good way.
Is Whole Wheat Healthier than White Flour?
Whole wheat is a better choice than white flour.
Whole wheat flour hasn’t been stripped of the nutrients and fiber that’s naturally found in wheat, so it offers more nutrition than its counterpart.
Are Muffins Bread?
Muffins are in the same category as bread.
They are a “quick bread”, meaning the leavening agent is baking soda or baking powder instead of yeast.
Can Muffins be Frozen?
Muffins can be frozen for up to 3 months.
Cool completely and wrap in plastic wrap or place in a freezer bag.
Whole Wheat Blueberry Muffins
Preorder our new book!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Whole Wheat Blueberry Muffins
- 1/4 cup strawberry greek yogurt
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/2 cup oat flour* see note
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
- Turbinado sugar for topping
- Heat the oven to 425 and grease a texas sized muffin tin.
- In a mixer, combine the yogurt and coconut oil.
- Add the sugars, milk and vanilla and mix again until smooth.
- In a separate bowl, whisk together the dry ingredients, tossing the blueberries in a touch of the regular flour, set aside then add the excess back into the bowl.
- Slowly, with the mixer on, add the dry ingredients to the wet ingredients and mix until smooth.
- Fold in the berries and scoop into the muffin tin.
- Top with turbinado sugar and bake for 15-20 minutes or until golden on top.
And just to keep things balanced we went ahead and threw some turbinado sugar on top because why the heck not?! And since we are being transparent, I’ll admit that the greenish insides of fresh berries still does weird me out a bit, but I’m starting to like the berry plain more and more. Still can’t take the place of my beloved raspberry or marionberry though. Ps, Oregon, how can we make a marionberry trip happen? People need to discover the deliciousness!