Go Back Email Link
Freshly baked blueberry muffins in tray

The Best Whole Wheat Blueberry Muffin Recipe

AuthorBronwyn Case
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.
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time25 minutes
Rest 30 minutes
Total Time1 hour 25 minutes
Servings12 muffins

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

Instructions 

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