Name: The Best Whole Wheat Blueberry Muffin Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 75g butter; 50g avocado oil; 125g brown sugar; 200g sour cream; 100g milk; 1 egg; 1 tsp vanilla; 200g whole wheat flour; 50g white flour; 1 tsp baking soda; 1 tsp baking powder; ½ tsp salt; lemon zest & juice (of one lemon); 200g blueberries

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These are destined to be your new go-to blueberry muffins—made with whole wheat flour, yet so tender that no one would ever guess. They are soft, perfectly hydrated, and—the best part—they don’t dry out by the next morning. You can use freshly milled flour or your favourite whole wheat from the store.

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Blueberry muffins are a favourite in our house, and lately, I’ve been making these on repeat as a satiating nighttime breastfeeding snack.

Because they’re made with whole grains, they’re fibre-rich and filling, unlike the sugary, white, ‘cake-style’ muffins that leave you feeling weighed down.

Blueberries are the classic choice here, but feel free to throw in whatever berries you have on hand—this recipe is as versatile as it is nourishing.

Why You’ll Love This Recipe

soft and moist, full of flavour and fibre
loved by kids and adults alike
versatile recipe
uses only simple nourishing ingredients

Recipe Tips

Double & Freeze: When time is tight and you want these on hand for kiddos or for your insatiable breastfeeding hunger, always double and freeze half. Take a couple out every morning for the day and they’ll taste fresh as ever!

Let the Batter Rest: Let the batter rest for at least an hour after mixing. This gives the whole grain flour time to hydrate.

Have Fun with Berries: Instead of blueberries, play with raspberries, blackberries, chopped strawberries or a blend! Don’t be afraid to use frozen berries, either.

Substitute Ingredients: If you don’t have that much sour cream, mix it with yogurt, applesauce or sourdough discard!

Ingredients

butter: because it makes everything better
avocado oil: or olive oil to keep the muffin moist
brown sugar: or cane sugar + teaspoon molasses for keeping the muffins moist
sour cream: or a mix of homemade sour cream, homemade Greek yogurt, applesauce and/or sourdough starter discard.
milk: any kind you like
egg: your favourite egg
vanilla: of course
whole wheat flour: freshly milled or store-bought
white flour: a little for fluffiness but feel free to do all whole wheat
baking soda & baking powder: the dynamic duo for leavening
salt: to bring out all the deep flavours
lemon zest & juice: of one lemon
blueberries: the star of the show, fresh or frozen

If you’re really enjoying working with whole grains but you don’t have a mill you love yet, consider a Harvest NutriMill! This is the one I use almost everyday and love both for its beauty and practicality.

Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!

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Materials

large bowl for mixing
muffin tins for baking
wooden spatula for mixing
small saucepan for melting butter
large scoop for scooping the batter

Step-by-Step Instructions

STEP 1: In a saucepan, melt your butter over low heat. Pour the melted butter into a large mixing bowl and whisk in the oil and brown sugar until smooth. Add the eggs, sour cream, milk, vanilla, lemon zest, and lemon juice—mixing well after each addition.

STEP 2: Add your whole wheat flour, white flour, baking powder, baking soda, and salt to the bowl (sift them in for an even lighter crumb). Using a wooden spatula gently fold the dry ingredients into the wet until about 80% incorporated. Fold in your blueberries last, being careful not to overwork the batter.

STEP 3: Let the batter rest on the counter for at least 30 minutes, or up to 24 hours in the fridge. This gives the bran time to fully hydrate and soften, resulting in a tender muffin that stays moist for days.

STEP 4: Preheat your oven to 450°F. Evenly distribute the batter into your muffin tin. For that bakery-style finish, sprinkle a little extra sugar on the tops.

STEP 5: Place the muffins in the oven and immediately drop the temperature to 350°F. Bake for 20–25 minutes until golden brown and the centre bounces back when gently poked.

STEP 6: Allow the muffins to cool in the tin for about 15 minutes to let the structure set. Transfer to a wire rack to finish cooling.

STEP 7: Enjoy them warm, cold, or split open with a generous amount of butter.

Whole Wheat Blueberry Muffin FAQ

Of course, I do! Just replace the white flour with whole wheat flour. I just add the white flour in this recipe for a little extra fluff.

Nope, you can use any berry your little heart desires.

You don’t have to do anything you don’t want to do but I highly recommend the rest. The rest allows the bran in the whole wheat flour to hydrate and soften resulting in a soft, moist, fluffy muffin as opposed to a dry and dense whole wheat muffin.

Yes! Mixing the batter and leaving it in the fridge to bake the next day is a great way to let the whole wheat flour hydrate and develop deeper flavours.

Yep, just replace some of the sour cream amount with sourdough discard a

How To Store

Room Temp: Store in an airtight container for 2–3 days.

Freezer: Flash freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes or in the microwave for 30-45 seconds.