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+ servings

Wholewheat Blueberry Muffins

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 16 muffins
Calories 220 kcal


  • ¼ cup butter melted and cooled
  • ¼ cup canola oil or melted coconut oil
  • ½ cup Greek yogurt
  • 1 cup buttermilk* see note
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups + 1 tbsp whole wheat flour
  • ¾ cup organic cane sugar or coconut sugar
  • 4 tsp baking powder
  • 1 ½ cup blueberries fresh or frozen (if frozen, do not thaw)
  • OPTIONAL: Almond Topping
  • ¼ cup whole wheat flour
  • 2 tbsp brown sugar or coconut sugar
  • 1 ½ tsp cinnamon
  • ¾ 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.


* If you don't have buttermilk, use 1 cup milk with 1 tbsp lemon juice or white vinegar.


Serving: 1muffinCalories: 220kcalCarbohydrates: 36gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 32mgSodium: 26mgFiber: 4gSugar: 14g
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