Whole Wheat Blueberry Muffins

Blueberry Whole Wheat Muffins. Lightly sweetened with honey.
Best eaten the day made!
If they dry out, they are a perfect base for my Breakfast Parfait

Whole Wheat Blueberry Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: makes 12 - 15 muffins

Serving Size: 1 muffin

Whole Wheat Blueberry Muffins


2 cups Whole Wheat Flour

1 Cup Oat Flour

1 Tbs Baking Powder

1/2 Tsp Baking Soda

1 Tsp Salt

1 Tsp Cinnamon

1/4 Tsp nutmeg

1 Cup Whole Milk

3/4 Cup Honey

2 Eggs

1 Tsp Vanilla

1/4 Cup Olive Oil

1 Cup Chopped Walnuts

2 Cups Blueberries (fresh or frozen)

non stick cooking spray


  1. Preheat oven to 350 degrees
  2. In a large bowl mix together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl mix together the milk, honey, eggs, vanilla, and olive oil.
  4. Pour the liquid ingredients into the dry. Gently mix together until moistened.
  5. Fold in walnuts and blueberries
  6. Set mixture aside while preparing muffin pan.
  7. Spray pan with a non stick cooking spray.
  8. Using a 1/3 Cup measuring cup fill muffin cups
  9. Cook 20 - 25 minutes or until golden brown and springy to the touch.
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4 replies to Whole Wheat Blueberry Muffins

  1. The whole wheat blueberry muffins sound delicious!!!!!!!!!!!

  2. Explanation was so well done that just from reading and viewing, I believe I can make this table runner. I am impressed. To top it off, you came up with a recipe that is after my own heart. I have printed it and will try to make them tomorrow morning. It’s always a thrill when one doesn’t use white flour in a recipe to share. Thank you so much! I love the batik flowers the way you used them in this pattern!

    • thank you Betty! I hope you do enjoy the muffins. I strive to use whole wheat as much as possible in my recipes.

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