Whole Wheat Blueberry Muffins Recipe |  Classic Blueberry Muffins | Breakfast Recipes
I have mentioned it a countless times in this site before - we love our berries. Ricotta Cakes with Berry Coulis is our all time favorite. But then, you will notice that I am always using berries is some form or the other. Like these Berry Coffee cake, Angel Cake with Cherry Berry coulis to Strawberry Shortcakes - my excuses evident when I make something like Strawberry Shortcake cake!
Whole Wheat Blueberry Muffins Recipe |  Classic Blueberry Muffins | Breakfast Recipes
Given that, Blueberry Muffins weren't far off in my baking list.  My little one has been asking me for Blueberry Muffins every time he spots them in our local grocery store. So finally instead of buying, I sat down to make these right at home. These are easy and super delicious than their store bought counterparts. Not to speak of healthier!
Whole Wheat Blueberry Muffins Recipe |  Classic Blueberry Muffins | Breakfast Recipes
Spongy muffins with a deep flavor of blueberry jam and fresh berries with every bite. I use coconut oil as well, which to me provides a deeper butter flavor. You don't taste the coconut at all. I do not use all of the lemon sugar topping though since we are not high on the sweet scale but that crunchy topping makes it sublime!
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Makes 12 Muffins
Ingredients
    Lemon Sugar Topping
  • 1/3 cup ((2-1/3 oz) Cane Sugar
  • 1-1/2 tsp finely grated zest from 1 Lemon
    For the Muffins
  • 2 cups (abt 10 oz) fresh Blueberries
  • 1-1/8 cups ((8 oz))Cane Sugar plus 1 tsp
  • 2-1/2 cups (12-1/2 oz) Whole Wheat Pastry Flour, see Tips
  • 2-1/2 tsp Baking Powder
  • 1 tsp Sea Salt
  • 1 large Egg
  • 2 large Egg Whites, or see Tips
  • 4 tbsp unsalted Butter, melted and cooled slightly
  • 1/4 cup Extra Virgin Coconut Oil, or see Tips
  • 1 cup Buttermilk, or see Tips
  • 1-1/2 tsp Vanilla Extract
Tips
1. Whole Wheat Pastry Flour: For this particular photo shoot, I had use about 3/4 cups unbleached organic All Purpose flour since I ran out of Pastry flour. But using all wheat flour works equally well. If you do not have it, use all purpose flour instead.

2. Eggs: Instead of Egg Whites, use additional 1 Whole Egg instead. Gist: you can use 4 Egg whites or 2 Whole Eggs. If you want to skip Eggs pls refer my Egg Substitution Chart

3. Coconut Oil: Unless you are extra sensitive to Coconut, you wouldn't even detect the coconut flavor in these muffins. But if you do not fancy it, just substitute it with regular Vegetable Oil.

4. Buttermilk: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk. I used 1 cup raw milk and mixed 1 tbsp vinegar. Stir and set aside until it sort of looks curdled. Takes about 5 minutes.
Method
1. FOR THE TOPPING: Mix together lemon and sugar in a small bowl, until combined. Set aside.
2. Heat oven to 425 degrees.  Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.
3. Cook, stirring frequently and mashing berries with spoon/spatula several times
4. until berries breaks down and mixture is thickened and reduced to ¼ cup. Takes around 5-8 minutes. Switch the flame and cool to room temperature, 10 to 15 minutes.
5. In a large bowl, whisk flour, baking powder, and salt together.
6. Whisk remaining 1- 1/8 cups sugar and eggs together in another bowl
7. until thick and homogeneous, about 45 seconds.
8. Next, slowly whisk in (i use cultured butter) butter and oil until combined.
9. Add the buttermilk and vanilla until combined.
10. Slowly fold egg mixture
11. and then remaining cup blueberries into flour mixture until just moistened.
12. Batter will be very lumpy with few spots of dry flour. Don't OVERMIX.
13. Spray the muffin tin with some oil. Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups where  the batter should completely fill cups and mound slightly.
14. Next drop a teaspoon of cooked berry mixture into center of each mound of batter.
15. Press it down to the middle of the batter.
16. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion so that the jam is incorporated throughout the batter.
17. Sprinkle lemon sugar evenly over muffins. Since we do not prefer anything too sweet, I did not use the whole mixture - just about 2 tbsp or so.
18. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
19. Cool muffins in muffin tin for 5 minutes,
then transfer to wire rack and cool 5 minutes before serving. Whole Wheat Blueberry Muffins Recipe |  Classic Blueberry Muffins | Breakfast Recipes

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7 Comments

By adwitiya on Aug 2, 2015

Hello, thanks for the blueberry muffin receipe. But I have a microwave without convection. Please suggest me how to bake without convection option in m/w.

By Purvi on Jun 18, 2014

HI DK, made these yesterday evening without the lemon sugar....tasted awesome however they were a bit dry - could it be because of over-baking ? thanks for the recipe

By seema p on Jun 17, 2014

what's whole wheat pastry flour

By reena on May 22, 2014

you have mentioned caned sugar twice in this recipe. is this intentional?

Oh yes, it is. I have formatted it better now. Please refer. Thank you for bringing this to my notice. --DK

By traditionallymodernfood on May 12, 2014

All time fav Blueberry muffins:) excellent pics

By Chhavi on May 12, 2014

Hi!! Looks so tempting, would definitely love to try...plz tell me can I use regular sugar (grinded form) or castor sugar instead of cane sugar. Also can i substitute berries with canned berries?

Just substitute regular granulated white sugar instead. You don't have to use superfine sugar. I have never used canned berries, so personally have no idea! --DK

By Farin Ahmed on May 11, 2014

:wink: Lovely muffins dear.. Love the stepwise...