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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
Whole Wheat Blueberry Muffins
Ingredients
- 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
Instructions
- Heat the oven to 425 and grease a texas sized muffin tin.
- In a mixer, combine the yogurt and coconut oil.1/4 Cup Strawberry Greek Yogurt, 1/4 Cup Coconut Oil
- Add the sugars, milk and vanilla and mix again until smooth.1/4 Cup Honey, 1/2 Cup Brown Sugar, 1/2 Cup Milk, 1/2 teaspoon Vanilla
- 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.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
- 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.Turbinado Sugar for topping
Recipe Notes
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!
I made these a few days ago and as I eat one as my afternoon snack I had to come by and tell you they are AMAZING. I used regular yogurt instead of strawberry and just used whole wheat flour entirely instead of the 1/2 cup of regular but everything else stayed the same. I think I want to use this as a base and make all kinds of different flavored muffins because I love that it’s 100% whole grain that way. I brought some into my office after making them and they were gone by 9am! (good thing I saved some for myself).
I think I might also replace the brown sugar with coconut sugar next time and see if it changes things too. I didn’t bother this time because I knew I’d be sharing most of them and coconut sugar is expensive.
If it’s okay with you I’ll probably be posting these on my blog and will definitely link back to this page!
Oh gosh, coconut sugar is totally expensive! Yes, save that one for yourself and let me know how it goes. And as long as the recipe is adapted and linked up I’d love for you to do that! Please let me know when you do so I can try and share your version!
I may make them again first so that I can vouch for the coconut sugar and then put that in the adapted recipe. So I’m not sure when that will be but these were so good and I only have one left now that it might have to be soon!
Have you tried these with frozen blueberries?
I have actually and while they bleed more into the batter it worked out great!
I’ve always had such trouble using whole wheat flour in recipes. I tend to end up with a dense blob of nothing.:-( Can I just sub regular AP flour? Also my daughter has an allergy to oat, will AP flour work in place as well? Thanks!
Oh, absolutely! You can use any flour you like really. 🙂
Hello! These look absolutely scrumptious! I will definitely be trying these today. I have a friend who is a muffin fanatic, so this would make a perfect ‘get well soon’ gift. I love following this blog.
Would you be comfortable if I listed your blog as one of my favorites on my own? I am compiling a selection of blogs that I enjoy following, and would love to list yours as one.
Please send me an email if you’re interested! Positivelywonderfulboise@gmail.com
Absolutely. thanks!