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Mini Whole Wheat Blueberry Muffins

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When I want to totally impress my kids after school, I bake them a batch of these delicious blueberry muffins. They are a bit sweeter than most muffins I make, and they make the kitchen smell like Heaven on Earth. One of my readers suggested Trader Jo’s blueberries for making the best muffin. I often use Costco blueberries, and while they are pretty big berries for a mini muffin, they suit us just fine too. Enjoy!

Mini Whole Wheat Blueberry Muffins

The best whole wheat blueberry muffin recipe
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 muffins
Author Megan


Dry Ingredients

  • 2 1/2 Cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 1/2 Cups milk
  • 6 Tablespoons butter melted
  • 3/4 Cup brown sugar
  • 3 large eggs
  • 1 Cup blueberries fresh or frozen


  • Pre-heat oven to 375 degrees. Grease the muffin tins.
  • Whisk all dry ingredients together in a large bowl.
  • In a small bowl, mix together the milk, butter, brown sugar, and eggs. Mix until very smooth.
  • Add the wet ingredients into the large bowl of dry ingredients. Stir until well-incorporated, but do not over mix. It will make your muffins flat if you mix the batter too much.
  • Fold the blueberries into the batter.
  • Fill the greased muffin cups 2/3 full with batter. Bake for 10 minutes or until tops of muffins bounce back when pressed with the tip of your finger.

Non-stick Mini Muffin Pans

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