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Whole Wheat Blueberry Muffins

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For the streusel

  • 3 tablesppons granulated sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons whole wheat flour
  • pinch of salt
  • 2 tablespoons unsalted butter (, melted)

For the muffins

  • 3 cups whole wheat flour
  • 2½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter (, melted)
  • ¼ cup vegetable oil
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • 1½ cups fresh or frozen blueberries


  1. To make the streusel, whisk together the sugars, flour, and salt in a medium bowl. Stir in the melted butter, combining with your fingers or a fork until the mixture is evenly moistened and pea-sized chunks are formed. Set aside.
  2. To make the muffins, heat oven to 400F.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the sugar, eggs, butter, oil, buttermilk, and vanilla until well combined.
  4. Stir the sugar mixture into the flour mixture and fold together until just combined. Fold in the blueberries, making sure not to overmix. Line a muffin tin with paper liners. Divide the batter evenly among the liners, filling to the top. Sprinkle the streusel on top of the muffin batter, dividing it evenly.
  5. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 18-20 minutes, rotating the tin halfway through. Let cool in the tins for 5 minutes, then remove muffins to a wire rack to cool completely before serving.
  • Category: Muffins