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5 from 3 votes

100% Whole Wheat Blueberry Muffins

These blueberry muffins not only pack great nutrients but are also golden, moist, tender, absolutely delicious muffins that are 100% whole wheat.
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: Blueberry, Blueberry muffin, Whole wheat
Servings: 12 Muffins
Author: The Irish Twin's Momma


  • 2 1/2 c 100% Whole Wheat Flour
  • 1 c Brown sugar
  • 3/4 tsp Salt Optional
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground cinnamon Optional
  • 1 c Blueberries Fresh or Frozen
  • 1 tsp Vanilla extract
  • 1/3 c Vegetable oil
  • 1 1/2 c Heavy Cream
  • Coarse white sparkling sugar for topping, optional


  • Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan or line with paper baking cups, and grease the paper cups.
  • Whisk together all the dry ingredients.
  • Then add in the vanilla extract, vegetable oil, and heavy cream. Then stir to combine.
  • Add in Blueberry's and fold into the batter.
  • Spoon the batter into the prepared muffin cups, filling them full. A slightly heaped spoonful of the batter is the right amount.
  • Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
  • Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. 
  • Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.