Whole-Wheat Blueberry Muffins
Whole-Wheat Blueberry Muffins Erin McDowell

Three things we look for in a muffin: 1) It’s substantial yet airy. 2) It’s chock-full of fruit. 3) It’s healthy-ish. (Translation: We don’t want to be hungry minutes after eating it.) This recipe checks all our boxes. The key ingredient is whole-wheat pastry flour, which ups the good-for-you factor and keeps them fluffy. We also put in a bunch of blueberries for a hit of antioxidants (and general deliciousness). To top it all off, the batter comes together in one bowl, making these muffins an easy fix for weekday and weekend mornings alike.

  • Makes 12 muffins
  • Start to Finish: 50 minutes


2 cups whole-wheat pastry flour

½ cup oats

1 tablespoon baking powder

½ cup sugar

½ teaspoon salt

Pinch of cinnamon

¼ cup butter, melted and cooled slightly

1¼ cups buttermilk

1 teaspoon vanilla

1 egg, lightly beaten

1½ cups blueberries

Turbinado sugar, as needed, for garnish


1. Preheat the oven to 350°F. Grease a muffin tin with nonstick spray.

2. In a large bowl, whisk the whole-wheat pastry flour with the oats, baking powder, sugar, salt and cinnamon to combine.

3. Make a well in the center of the dry ingredients, then add the butter, buttermilk, vanilla and egg. Mix to combine.

4. Gently fold in the blueberries with a rubber spatula, mixing to distribute them evenly throughout the batter.

5. Scoop the batter into the prepared muffin tin (each cup should be about ¾ full) and sprinkle lightly with turbinado sugar.

6. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool at least 10 minutes before eating.

Finishing Touches

It's the details that count! Try these tips

  • Want a bite-sized breakfast? Use a mini-muffin tin and reduce the baking time to 7 to 9 minutes.

  • Fresh blueberries are nearly in season, but if you can’t get your hands on them, frozen ones work well too. Just toss the berries with 3 tablespoons flour before adding them to the batter.