White Whole Wheat Blueberry Muffins

What makes a better breakfast after a nice blueberry picking session then some classic blueberry muffins?

What about…whole wheat blueberry muffins?

That actually taste amazing! And are kid approved.

We went blueberry picking this past weekend, and by mid-week, the muffins were all gone. I have literally never heard a complaint about these tasting “wheat” like, and in fact, I have fallen in love with them.

The little guy actually ate TWO muffins the night I made them.

And this recipe makes eighteen muffins! Amazing.

I found the recipe that inspired me a while back, while searching for whole wheat muffins that actually tasted halfway decent. I stumbled upon this King Arthur Flour recipe and have tweaked it slightly to add more cinnamon – and more blueberries.

Honestly I think you can’t get enough of either one!

Read on for the recipe – you can also pin it to try later, or check out my YouTube video with full instructions! You can watch me make these delicious scones, as well as having some frugal family fun picking blueberries with my boys, see a number of other blueberry recipes, and drool over the finished product.

White Whole Wheat Blueberry Muffin Recipe

Here’s how to make these amazing, kid-approved muffins:


  • 2 1/2 cups white whole wheat flour
  • 1 cup brown sugar
  • 3/4 teasoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups blueberries
  • 1 teaspoon vanilla
  • 1/3 cup vegatable oil
  • 1 1/2 cups buttermilk


Preheat the oven to 400 degrees. Line 18 muffin cups with paper or silicone baking cups

Mix together all dry ingredients until combined.

In a separate bowl, mix the wet ingredients. Add the wet to the dry and mix until just combined.

Add blueberries and gently mix them in – don’t want to break any of them!

Spoon batter into muffin cups, filling them until nearly full.

Sprinkle the tops with sugar, or cinnamon mixed with sugar.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Remove from the oven, and after five minutes, transfer to a rack to cool.

Enjoy now or freeze for later!

White Whole Wheat Blueberry Muffins

Muffin Serving Ideas

These are honestly great fresh out of the oven – no butter needed! But if you want to toast it up and put a touch of butter on them, I won’t tell anyone.

Honestly, though, the base (without the blueberries) can serve as a vehicle for other kinds of fruit. I’ve left out the blueberries and tossed in chopped apples in the fall, for example. You could also experiment with adding in other fruits, or even some veggies, to the base. The only limit here is your imagination!

Pin The Recipe For Later!

Want to pin this entire recipe? Here you go! Be sure to stop by this post, or tag me on social media, so I can see how yours turned out.

White Whole Wheat Blueberry Muffins-2

Check out the video!

Head on over to YouTube to check out the video of me making these amazing scones – plus you can check out my other fun blueberry recipes, and our frugal family fun blueberry picking adventures!

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