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–+ servings
whole wheat blueberry muffin on waxed paper

Whole Wheat Blueberry Muffins

Kara
Soft blueberry muffins made with whole wheat and packed with blueberries.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 12 muffins
Calories 203 kcal

Equipment

Ingredients
  

  • 2 eggs
  • ⅓ cup oil
  • ¼ cup milk
  • ¾ cup sugar
  • ½ tsp almond extract
  • 1 cup freshly ground wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups blueberries

Instructions
 

  • Preheat oven to 350 degrees. Spray a muffin pan with nonstick spray; set aside.
  • Whisk together eggs, oil, milk, sugar, and almond extract in a large bowl.
  • In a small bowl, whisk together whole wheat flour, all purpose flour, baking powder, and salt.
  • Gently fold in blueberries. Batter will be stiff. 
  • Spoon into prepared muffin tins. If desired, sprinkle with coarse sugar.
  • Bake at 350 for about 20 minutes. Don't over-bake or the muffins will be dry.
  • Let muffins cool in pans for 5-10 minutes, then remove to cooling racks to cool completely.

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 28mgSodium: 145mgPotassium: 85mgFiber: 2gSugar: 15gVitamin A: 62IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword whole wheat blueberry muffins
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