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Perfect Whole-Wheat Blueberry Muffins

June 10th, 2008

100% Whole Wheat Blueberry Muffins

Who would have known, a 100% whole-wheat muffin recipe can actually be moist and delicious!  Rachel and I typically have a big breakfast/brunch on the weekends and make a huge mess in the kitchen doing so.  I woke up a bit earlier than Rachel and decided to make her muffins the other morning as part of our regimen.  Now Rachel doesn’t usually like the whole-wheat goodness like I do so I wanted to do it right.  Well, taking some hints from my chocolate chip-cookie recipe (they were also so moist and delicious!), I whipped some muffins up that topped them all!  To help support local and more humane food practices you can try using milk from a local dairy, eggs from your local farmer’s market (or neighbor/co-worker as we do), and other locally produced goods as they are available near you.  Here’s what I did:

Baking the muffinsServing the muffins


  • 2 cups 100% whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/4 cups 1% milk (or buttermilk)
  • 2 egg whites, lightly beaten
  • 1/3 cup cold butter cut up into small bits
  • 1/2 cup brown sugar (this helps with the moistness)
  • 2 Tablespoons honey
  • 1.5 cups fresh or frozen blueberries


  1. Preheat that ol’ oven to 350 degrees fahrenheit
  2. Fill your muffin tin with unbleached paper cups
  3. Beat the butter, egg whites and brown sugar until they become fluffy
  4. Mix in the milk and honey
  5. Next mix in the whole wheat flour and baking soda just until it is combined
  6. Add the blueberries carefully and fold them in so they don’t get too crushed
  7. Fill up your muffin cups 2/3 — you should get anywhere between 12 and 24 depending on the size of your muffin pans.  I made about 20.
  8. Bake for about 30 to 35 minutes then enjoy the best whole-wheat muffins you ever have had!

I hope you enjoy them!

10 Responses to ' Perfect Whole-Wheat Blueberry Muffins '

  • Vanessa says: [November 26th, 2008 1:05 pm]

    Thanks so much for this recipe. Despite the fact that I only had half as much honey and roughly 1/3 as many blueberries as it required, my muffins still turned out great. This was my first time baking with whole wheat flour and it makes me feel good that it was a success!

  • Keith Prickett says: [November 26th, 2008 1:18 pm]

    I love baking with whole-wheat, but sometimes it is hard to make things turn out “right.” I’m glad it turned out for you! Happy baking!

  • Blueberry Muffins « Fresh Food Perspectives says: [June 29th, 2009 5:26 pm]

    […] Here our my muffins. They actually look normal. […]

  • Morgan says: [September 7th, 2009 5:22 pm]

    I tried this recipe and they definitely came out really moist which is nice. They do taste healthier than a normal blueberry muffin but I’m willing to sacrifice a little flavor for good health.

  • Eva says: [December 6th, 2010 6:16 pm]

    I just made these muffins… I used coconut oil and olive oil blend bcs I was short on butter. They did not rise as much and all the blueberries sank to the bottom. We served them upside down with the blueberries still sort of jammy and we all LOVED them. The kiddos came back for seconds. 🙂 Thank you. Definitely a keeper.

  • Angie says: [January 1st, 2011 6:49 pm]

    Good healthier breakfast muffin for this newly diagnosed diabetic. My first try came out well. Nicely crisped muffin top yet moist inside. My non-diabetic sweet-tooth feels like it needs something sweet drizzled across the top. Although I am missing some sweetness, the flavor and texture was satisfying for my first whole grain experience. A friend suggest adding a mashed ripened banana. Its a good recipe as is, but its definitely also a great base for experimenting. I may add cranberries or nuts next. If it freezes well, I’ll make them in batches. Served with some low-fat cream cheese spread and my Earl Grey Tea completes a quick breakfast that’s healthier than honey bun and coffee. Thanks for sharing.

  • Diane says: [January 16th, 2011 11:56 am]

    Do you know how many weight watcher points are calculated for these muffins (assuming 20 to a batch)??

  • Keith Prickett says: [January 16th, 2011 2:35 pm]

    @Diane – Sorry, but I am not familiar with the Weight Watcher system.

  • Megan says: [May 11th, 2011 11:54 pm]

    Loved these! I might try experimenting with it so I can only use honey and not any brown sugar (trying to reduce processed sugars), I thought it could also use a pinch of salt and maybe some cinnamon. A great basic recipe. Thanks!

  • alaska says: [October 3rd, 2011 1:11 pm]

    These muffins are AWESOME!
    Love them.
    Eating them right now.
    Perfect just as the recipe says…no substitutions.
    So happy. 🙂

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