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Whole Wheat Blueberry Muffins

Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1-1/2 dozen


  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 cups fresh or frozen blueberries


  • Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 158 calories, 7g fat (1g saturated fat), 24mg cholesterol, 167mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • pardeemom
    Mar 22, 2015

    Delicious! I used 1/2 t. cinnamon instead of the nutmeg (since I didn't have any). It was wonderful.

  • Staceface81
    May 23, 2011

    I made these with ALL whole wheat pastry flour and they are delicious!!! We gobbled them down. They will make a nice snack to have during the week.

  • HannahBeaver
    Jan 22, 2011

    These muffins were very easy to make-very moist. I wanted a little more WW flour so I added 1/2c extra WW and subtracted 1/2c of Reg flour. I also doubled the amount of nutmeg, just in case the extra WW over powered the spice-I think it was still a delicious hint of spice. These muffins were so light that I will probably try the recipe with all WW flour next time.