These delicious Whole Wheat Blueberry Muffins are a healthier alternative to classic “bakery style” muffins. With wholesome ingredients, these muffins are so simple to make and don’t require any fuss or fancy mixers.
Well the weekend is over and it’s Monday again… It was snowing this morning in NYC but now it stopped and its just gloomy outside. Sooo, I have just the thing to brighten up the Monday Blues – Healthy Whole Wheat Blueberry Muffins!
When I was attending college at Miami University, one of my favorite parts of the week was actually Monday mornings (it sounds crazy, but hear me out!). I had a very early class, which meant I didn’t have time to make a coffee and drink it at home. So, every Monday morning I would grab a coffee from this tiny café and treat myself to a little pastry. Blueberry muffins were always a convenient grab-and-go breakfast and I can’t forget to mention how delicious they were!
The only problem with “bakery style” muffins is that they are LOADED with sugar, lots of fat, and they are honestly more of a sharable dessert than a wholesome breakfast. It has been my mission to come up with a muffin recipe that has the classic “bakery style” flavor and texture, with healthier ingredients.
Let’s talk about these healthier ingredients for a little. Instead of using only butter, I use half butter (for the flavor) and half vegetable or coconut oil. Greek yogurt (my go-to is plain Fage 2%, but a full fat or nonfat will also work) brings richness and moistness to the muffins. Whole-wheat flour contains all parts of the grain, which is beneficial to your health. Compared to white flour, whole-wheat flour isn’t refined and is more nutritious. It contains fiber, protein, and important minerals which white flour lacks. I used organic cane sugar in this batch, which is unrefined and in my opinion, has a heartier taste than white sugar. The average “bakery style” blueberry muffin has a whopping 44 grams of sugar! These muffins contain less than a third of that amount. Mission accomplished!!
I decided to top my muffins with a simple almond crumble for some extra “crunch” but feel free to leave it out for lower calorie/fat muffins. The nutrition information below is for muffins without the topping. If you do decide to be adventurous and add the crumble, each muffin comes out to be 300 calories.
A hot cup of coffee and these warm delicious Blueberry Muffins?? That’s the perfect start to a snowy Monday morning!!
Wholewheat Blueberry Muffins
- 1/4 cup butter melted and cooled
- 1/4 cup canola oil or melted coconut oil
- 1/2 cup Greek yogurt
- 1 cup buttermilk* see note
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups + 1 tbsp whole wheat flour
- 3/4 cup organic cane sugar or coconut sugar
- 4 tsp baking powder
- 1 1/2 cup blueberries fresh or frozen (if frozen, do not thaw)
- OPTIONAL: Almond Topping
- 1/4 cup whole wheat flour
- 2 tbsp brown sugar or coconut sugar
- 1 1/2 tsp cinnamon
- 3/4 cup raw almonds chopped
- 2 tbsp butter softened
- Preheat oven to 425 degrees F. Lightly grease muffin tins and set aside.
- In a large bowl, whisk butter, oil, yogurt, buttermilk, eggs, and vanilla.
- In a medium bowl, sift 2 cups flour, sugar, and baking powder.
- Fold dry ingredients into wet just until combined. IMPORTANT: Do NOT overmix!
- Toss blueberries with remaining 1 tbsp flour and vey gently fold into batter.
- Fill prepared muffin cups to brim with batter.
- Bake muffins at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and continue baking 15-17 minutes or until a toothpick comes out clean. Cool muffins in pan 10 minutes, then transfer to wire cooling rack.
- Enjoy warm!
- OPTIONAL: Almond Topping
- For the topping, combine all flour, brown sugar, cinnamon, almonds, and butter until crumbly. Sprinkle over filled muffin cups and gently press to adhere topping to batter. Bake muffins as stated above.