Gourmet Veggie Mama

Blueberry Muffins

Two words: Blueberry. Muffins.

Berry season is here, and the farmer’s markets and stores are brimming with fresh, local strawberries, blueberries and blackberries. I do love blueberries, and my favorite way to enjoy them is in muffins. Perhaps that’s wrapped up in childhood memories for me, since my mom often made blueberry muffins for breakfast. I think they were from a  box, but they sure were good. And these are even better.

Whole Wheat Blueberry Muffins ~ Gourmet Veggie Mama

Folks, these are some of the best muffins I have ever had… and I consider myself a muffin aficionado.

Before I go crazy with expressing my love for these muffins, though, I would like you to meet my new BFF. His name is White Whole Wheat Flour, and he is now indispensable in my kitchen.*

*I was not compensated in any way for this post. I just think this flour is the bee’s knees.

white whole wheat flour

White whole wheat is actually whole wheat flour — it’s just a different type of wheat that has a lighter texture and flavor than “regular” whole wheat. So, basically, it’s a nice way to get the nutritional content of whole wheat without all the heaviness and (to some) overwhelmingly hippie-ish taste.

I bought white whole wheat flour for this recipe, since it was suggested in the original (from King Arthur Flour), and I was almost out of whole wheat flour anyway. I’m a convert! Normally I wouldn’t substitute more than half the flour in a given recipe with whole wheat, but I may be more bold with this stuff.

But anyway — the muffins! My friend Andrea recommended this recipe, and it was an absolute hit. I sampled one while it was still warm from the oven, and Oh. My. So good.

Whole Wheat Blueberry Muffins ~ Gourmet Veggie Mama


Let’s just say I ended up eating three of them right then and there. Yes, they’re healthy-ish, since they’re made with whole wheat flour. (And if you don’t share my enthusiasm for white whole wheat flour, you can use regular whole wheat flour instead — two of my friends did, with pleasing results.) But they are moist and tender and sweet-but-not-too-sweet and just downright delicious.

Enjoy! And try one still warm from the oven — it’s  a must!

Whole Wheat Blueberry Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2¼ cups (10 oz) white whole wheat flour
  • 1 cup (7½ oz) brown sugar
  • ¾ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup fresh blueberries
  • 1 tsp vanilla extract (preferably double-strength)
  • ⅓ cup vegetable oil
  • 1½ cups buttermilk
  1. Preheat the oven to 400. Grease a 12-cup muffin tin, or line with cupcake papers.
  2. Combine the flour, brown sugar, salt, baking powder and baking soda in a large bowl and whisk to combine and break up any lumps.
  3. Stir in the blueberries.
  4. Mix the vanilla, oil and buttermilk in a separate bowl and beat into the dry ingredients until just combined.
  5. Spoon the batter into the muffin pan, filling each cup about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  6. Cool for 5 minutes, and then turn the muffins out onto a wire rack to cool completely. Enjoy at least one while they're still warm!


Related Posts Plugin for WordPress, Blogger...

6 Thoughts on “Blueberry Muffins

  1. These sound great (I’m on a bit of a buttermilk jag at the moment:-)) and thanks for the flour info! Mmmmmm bluuuuueberries!

  2. Lauren,
    What a delicious looking muffin–and something that appeals to a pregnant lady has got to be good, right?
    kirsten@FarmFreshFeasts.com recently posted..Finnish Summer Soup–with KaleMy Profile

  3. I adore King Arthur Flour’s flour! And blueberry muffins. 😉
    Michelle Collins recently posted..Strawberry Harvest Review DinnerMy Profile

  4. i made these this morning, they are delicious! i’m trying really hard to stop at eating two. i had been searching for (and craving) a recipe for whole wheat oatmeal bb muffins and then you posted this…voila’! i’ll add oatmeal the next time.

    i made them with reg whole wheat flour, that’s what i had at home and i don’t go to the store these days…i also used coconut oil for kicks, it all worked beautifully.

    i did notice that there are no eggs in the recipe, i googled the KA one and saw that it called for 2. slip of pregnancy brain perhaps? ha! if so, i COMPLETELY understand 😉 thanks for the great recipes as always!
    tracie p recently posted..Happy Father’s Day, These Ladies Adore YouMy Profile

  5. wow! well i guess i’m lucky they worked out with two eggs 😉
    tracie p recently posted..Turning a Breech Baby? It Worked for MeMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Post Navigation