100% Whole Wheat Bueberry Muffins - PJ Hamel King Arthur Flour Company

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 214.6
  • Total Fat: 6.9 g
  • Cholesterol: 0.3 mg
  • Sodium: 261.1 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

Number of Servings: 12


    2 1/4 cup whole wheat flour
    1 cup brown sugar
    3/4 teaspoon salt
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1 cup blueberries, fresh or frozen

    1 teaspoon vanilla extract
    1/3 cup vegetable oil
    1 1/4 cups liquid whey OR 1 1/2 cups buttermilk


First, preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

Place the first 7 ingredients in a mixing bowl: Whisk everything together. Don’t spend a lot of time at this; if the berries are frozen, you don’t want them to thaw.

Why not? The softer the berries, the more likely they are to leach juice into the batter, turning your muffins blue-green.

In a separate bowl, whisk together the remaining ingredients.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.
Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 18 to 20 minutes; they should dome nicely.

When they’re done, a toothpick inserted into the middle of one of the center muffins should come out clean.

Remove the muffins from the oven, and after 5 minutes (or when they’re cool enough to handle) transfer them to a rack to cool.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PDSELLERS.