Whole Wheat Blueberry Muffins Recipe

I made three small changes: I used a teaspoon each of baking powder and baking soda, melted butter instead of vegetable oil and I used buttermilk instead of regular milk. My applesauce was homemade. I always bake my muffins at 350 for 20 minutes. Nothing wrong with this recipe's bake time, it's just something I've always done (I bake A LOT of muffins, too!) These muffins turned out so good! Just the right amount of sweetness, perfectly moist, very flavorful. My sons and I really liked the combination of the blueberries and applesauce. Out of 12 muffins, there's two left. My sons ate most of them up this morning!

Fantastic recipe! They turned out super moist and fluffy. I added 1/2tsp baking soda, used butter instead of vegetable oil, buttermilk instead of regular milk, and baked in tiny muffin cups for 20min at 350*. What a fantastic recipe!

Like someone mentioned, way better to substitute 1 of the teaspoons of baking powder with baking soda. Makes them lighter and fluffier. I’ve made these using stevia instead of sugar and it tastes great. I’ve also added spinach to add some greens for the kids and you can’t even taste it! I add 1 teaspoon of vanilla or almond extract and 1 teaspoon cinnamon. I also replace 1/3 of the floor with wheatgerm and sometimes ads some rolled oats to it. I sometimes sprinkle a pinch of cinnamon and brown sugar and top which gives it that extra sweet and crunchy kick :)

I made them and they turned out moist and delicious. I took the advice from other reviews and used 1 cup whole wheat flour 1/2 white flour, added 1 tsp cinnamon, used 1 tsp of baking powder + 1 tsp baking soda, added 1 tsp. vanilla and only put 1 cup of fresh blueberries. I also used brown sugar instead of white...I baked them at 350 for 20 minutes and they came out fluffy and moist . The next time I make them I will add a cinnamon sugar topping . enjoying with a glass of milk right now !

For whole wheat, these are great! However, I reviewed suggestions from others and used Greek yogurt (strained) instead of oil, less sugar, equal parts baking soda/baking powder 1 tspn. Also sprinkled some cinnamon. I've used thawed blueberries and wild from the farmers market. Either way, I've made these 4-5 times now and always a hit with much less guilt! Oh, also cooked at 350 for 20m instead of 400

This muffin recipe is a keeper. When I realized that we were out of blueberries, I decided to substitute strawberries. I also substituted a half cup of the flour for almond flour, simply because I had it on hand and was trying to use it up. I also added a few drops of vanilla extract. The end result was moist and delicious. Watch the muffins when baking at 400°; I thought mine were browning too quickly, so I backed the oven temp down to 350° about half way through.

My husband and kids loved them . I had some left over batter so I experimented... I added a cup of granola ,1/3cup of shredded coconut , 1/4 cup of mixed nuts, 1 teaspoon of melted peanut butter, 1/2 of banana. Mixed it spreaded it out on a sheet pan cooked till done and it was delicious.

Made these vegan by substituting 1T ground flax seed mixed with 3T warm water and left to sit for 15 minutes before adding to wet mix, and unsweetened vanilla almond milk. So good! My non-vegan husband loved them too!

Delicious! I made them vegan with almond milk and Bob’s Red Mill egg substitute and the vegans in my family went wild! Non-vegans loved them too.

Perfect as is. Don’t skimp on the berries. The more, the better. Any berries, including Mixed berries work well. Over time I’ve made a few changes that make them even better. Instead of applesauce I mash an overripe banana and a handful of berries. I add 1/2 tsp of vanilla. I push the berries in after I put the batter. So sweet and delicious and healthy! Huge hit with everyone.

These blueberry muffins are my new favorite. Less sweet than a lot of muffins and so good. I only made a few changes based on what I had available. I replaced the applesauce with plain yogurt because I didn’t have applesauce. I used 2 cups frozen blueberries straight from the freezer since I didn’t have fresh, and I baked them at 350 for 30 minutes. Absolutely perfect and the blueberries really shine!

It was light and yummy. BestI have tasted in a long time. Thanks so much. Sandy

Tried it last night and it turned out perfect.

Deeelicious blueberry muffins. I used 1/2 c sugar and 1/4 brown sugar; used a 3.9 oz individual container of unsweetened organic applesauce; a little more than 2 cups of frozen blueberries (still frozen) and sprinkled top of each muffin with turbinado sugar. Baked for approximately 25-30 minutes.

Easy to make. I made my apple sauce and used an egg substitute for this recipe.

Made these an my man an 18 year old son devoured them

I am not an amateur baker, I wanted to make a healthier blueberry muffin and decided to go with this recipe. Didn’t rise well, followed the recipe exactly. The need longer in the oven. I bit into one and it was still a bit raw: and I have a very strong oven. Not a fan. Wouldn’t make this again. Waste of ingredients.

Simple, easy, delicious! Subbed yogurt whey for milk and applesauce since I was out - sub. worked great!

very delicious muffins!! my first time trying to bake some and i feel so lucky to have found a super delicious recipe, I changed some things tho: I followed Sarah Jo tip and also used 1 tsp of baking powder & 1 tsp of baking soda, and used buttermilk instead of milk. I did my applesauce right before starting the recipe and added just a bit of cinnamon to it. Muffins turned out fluffy and tasty. Even my family was impressed that i made these haha! Will keep doing more lol

Added some extra berries and used 1 cup whole wheat flour and a half cup of white all purpose flour. Delicious.