Whole wheat blueberry muffins are a perfect treat for busy mornings. These fluffy muffins are made with juicy blueberries, freshly milled flour and baked until golden brown with an irresistible crunchy topping.
Homemade muffins are something we whip up on a regular basis around here. They are just so easy to make and perfect for any time of day. Some of our favorites to keep on rotation are lemon poppyseed muffins, morning glory muffins, chocolate einkorn protein muffins and these delicious whole wheat blueberry muffins!
This recipe is a delicious take on a classic blueberry muffin (check out my sourdough blueberry muffin recipe here) but with the healthy addition of using freshly milled flour which is packed with vitamins and minerals, and great for easier digestibility. It is a perfect treat to enjoy for breakfast with sunny side up eggs or as a simple afternoon treat with a warm cup of coffee or lavender latte.
Why You’ll Love This Recipe
Wholesome – This healthy blueberry muffin recipe is made with simple ingredients and nutrient dense freshly milled flour, making it a great wholesome treat to whip up and enjoy.
Fresh blueberry flavor – The fresh taste of blueberry in these delicious little morsels are reminiscent of our favorite spring and summer flavors.
Versatile snack – These are the best muffins, perfect for quick breakfasts, school lunches, afternoon snacks and even a little sweet treat to end a long day.
Ingredients
Freshly milled soft white wheat – Soft white wheat is best for a softer crumb. Store bought whole wheat flour also works well.
Vanilla – Homemade vanilla extract is easy to make and elevates any baked good recipe.
Blueberries – You can use fresh or frozen blueberries for these whole-wheat blueberry muffins. Frozen berries bleed into the batter more than fresh berries, but either work beautifully. Do not thaw frozen berries before incorporating them into the batter.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Mockmill – Read my review on the Mockmill versus Nutrimill for more information on why I chose this specific mill.
How to Make Whole Wheat Blueberry Muffins
Step 1: Preheat oven temperature to 375 degrees F. Mix together streusel topping using a pastry cutter, a fork, or your fingers until the butter is broken into dime size pieces and everything is combined. Set aside.
Step 2: In a large bowl, mix together flour, sugar, baking powder and salt.
Step 3: In a separate small bowl, add eggs, melted butter, vanilla and milk, and whisk until well combined.
Step 4: Combine the wet ingredients with the dry ingredients and carefully mix just until no dry streaks remain. Be careful not to over mix.
Step 5: Fold in the blueberries.
Step 6: Scoop the muffin batter into a prepared muffin tin, about ⅔ of the way full.
Step 7: Divide the streusel evenly among the tops of the muffins.
Step 8: Bake the muffins for 22-25 minutes. Then, transfer the muffins to a wire cooling rack to cool slightly. Serve and enjoy!
Tips
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- Be sure not over mix the batter while making muffins to achieve the best results and avoid a dense end result.
- Fold the blueberries in gently to keep them from bursting in the batter.
Recipe FAQs
Whole wheat flour gives you a texture that is a bit heavier and more dense than all purpose white flour. There is also a distinct nutty flavor that comes with baking with whole wheat flour.
Freshly milled whole-wheat flour keeps the bran and germ of the wheat berry intact which is nutrient dense and filled with vitamins, minerals, fiber and healthy fats. Using whole wheat flour is a great swap to make from baking with all purpose flour.
The number one thing to avoid when making this whole wheat muffin recipe is over mixing the batter. This will leave you with dense and heavy muffins rather than a light and airy crumb.
More Freshly Milled Recipes from the Farmhouse
- Homemade Pancakes With Freshly Milled Flour
- Waffles with 100% Freshly Milled Flour
- Freshly Milled Dutch Baby Pancake
- Chocolate Chip Cookies with Freshly Milled Flour
- 100% Whole Wheat Sourdough Bread
- Whole Wheat Blueberry Cobbler with Freshly Milled Flour
- Whole Wheat Zucchini Bread with Freshly Milled Flour
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Whole Wheat Blueberry Muffins with Freshly Milled Flour
Equipment
Ingredients
- 2 cups fresh milled soft white wheat, 280 grams
- 1 cup sugar, 192 grams
- 2 teaspoons baking powder, 8 grams
- ½ teaspoons salt, 3 grams
- 2 eggs
- ½ cup butter melted, 113 grams
- 1 teaspoon vanilla, 5 grams
- ¼ cup milk, 61 grams
- 1 cup blueberries
Streusel topping:
- ¼ cup soft white wheat flour, 35 grams
- 1 tablespoon brown sugar, 13 grams
- 1 tablespoons sugar, 12 grams
- ¼ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons cold butter, 28 grams
Instructions
- Preheat oven temperature to 375 degrees F. Prepare a muffin pan with paper liners or by greasing it well.
- Mix together streusel topping using a pastry cutter, a fork, or your fingers until the butter is broken into dime size pieces and everything is combined. Set aside.
- In a large bowl, mix together flour, sugar, baking powder and salt.
- In a separate small bowl, add eggs, melted butter, vanilla and milk, and whisk until well combined.
- Combine the wet ingredients with the dry ingredients and carefully mix just until no dry streaks remain. Be careful not to over mix.
- Fold in the blueberries.
- Scoop the muffin batter into the prepared muffin tin, about 2/3 of the way full.
- Divide the streusel evenly among the tops of the muffins.
- Bake the muffins for 22-25 minutes.
- Transfer the muffins to a wire cooling rack to cool slightly. Serve and enjoy!
Notes
- If you are using freshly milled grains for this recipe, I recommend weighing the flour instead of using volume measurements. Grain mills vary greatly – some create very fine and fluffy flour, while others are a little more coarse. This makes volume measurements unpredictable. Using a kitchen scale and calculating the grams is much more reliable, ensuring you end up with a delicious end product.
- Be sure not over mix the batter while making muffins to achieve the best results and avoid a dense end result.
- Fold the blueberries in gently to keep them from bursting in the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this! We try to eat less sugar so I cut it to 3/4 a cup and used honey granules instead.
Perfect for coffee with friends. Thank you!
The flavor of these are delicious! However, when I took them out of the oven, they were flopped in the middle. It was entirely cooked, but just had sank. I am fairly new to using FMF so any tips are appreciated. I did accidentally mill less than half my flour on a coarse setting but still used it because I didn’t want to waste it.
Sounds like two things…the course setting can interfere with the structure and it sounds like they were not cooked all the way through…next time just make sure the flour setting is correct and that you keep the muffins in until a toothpick comes out clean….you will get there!
My family loves these muffins! We substitute the sugar and brown sugar for honey granules and sucanat. Perfect for a special breakfast or a yummy dessert!
I made these into mini muffins for my kids. Only baked them for about 11 minutes. I also didn’t make the topping to avoid that extra sugar and they are delicious even without it!
Have made this with 3 different flavors. Substituted the sugar with honey (166g) and this last go around I used water in place of milk. It was fantastic! No topping. Flavors: peach, chocolate chip, and blueberry. The muffins are gone within 24 hours!
These are so delicious!!! My favorite blueberry muffin recipe.
Excited to try these! If I wanted to sub the sugar in the muffin itself for honey, how would you adjust the recipe to account for the extra liquid?
I have not tested or tried this recipe with honey in place of sugar…you are correct that the ratios would need to be adjusted of course but I can’t say what adjustments would need to be made without testing it…
Our favorite muffins! What a delicious recipe. It doubles nicely for our bigger family! Thank you!
Delicious!! These are my family’s favorite muffins