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Whole Wheat Blueberry Breakfast Muffins (Healthy)

August 10, 2022 by thejlaurenhome Leave a Comment

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My whole wheat blueberry breakfast muffins are the perfect healthy and wholesome on-the-go snack (or breakfast)! Share them at your next group outing or simply make them for your family to enjoy at home. This recipe makes a large batch (24 muffins) and freezes wonderfully so you can eat some today and save the rest for later!

Whole wheat blueberry breakfast muffins with lemons.

I’m a huge fan of blueberry muffins (or any muffin in general) but let’s be honest most of the time these delicious pastry are just a glorified breakfast version of cake.

That’s why when I found a blueberry muffin recipe that was low in sugar, easy to make and turned out every single time I knew I must try to health-ify it which resulted in the recipe you’re reading today!

Refined sugar-free and made with wholesome whole wheat flour, these blueberry muffins are perfect for your next breakfast.

Healthy Swaps

I’ve been on a whole wheat flour kick so replacing the bleached white flour in this recipe out for whole wheat seemed like a no brainer to me!

I like whole wheat flour because it is less processed, high in fiber, nutrient dense and not enriched with synthetic vitamins. It’s also lower on the glycemic index which makes it gentler on blood sugar than traditional bleached white wheat flour.

Moist, warm whole wheat blueberry muffins with just a couple pats of butter for breakfast.

Another healthy swap I made was replacing the refined white sugar with coconut sugar– and I love the depth of flavor it adds!

Coconut sugar is harvested from the sap of coconut palms and retains trace minerals and phytonutrients. It’s also slightly lower on the glycemic index and less processed than refined white sugar.

Make these healthy blueberry muffins today! They're made with 100% whole wheat flour and coconut sugar. Use fresh or frozen blueberries!

Lastly, I switched out the vegetable oil for avocado oil and whole milk for almond milk.

The truth is vegetable oil really isn’t as good for you as doctors and nutritionists once thought (source). In my home we don’t even buy the stuff! Instead we use avocado oil for baking and roasting as it has a neutral flavor profile and high smoke point. I also like to use olive oil for homemade salad dressings or recipes with a low smoke point.

Use a little lemon zest to bring out the blue berry flavor in these healthy whole wheat muffins.

Ingredients:

Get the full recipe at the bottom of this post!

  • whole wheat flour- I use this brand.
  • coconut sugar- adds a richness and brown-sugar-like depth to these muffins!
  • baking powder- essential for leavening.
  • pink hymilayan salt
  • lemon zest- best from organic lemons.
  • blueberries- fresh or frozen will work!
  • unsweetened almond milk- feel free to replace with any milk of your choice.
  • avocado oil- to give the muffins moisture
  • vanilla extract
  • eggs
Hack: use the smallest side of your cheese grater to zest lemons or any fruit!

Tools You May Need

  • stand mixer- I have a this kitchen aid stand mixer but a large bowl and a wooden spoon will work fine, too!
  • muffin tins
  • muffin scoop or large spoon
  • microplane or cheese grater

Step by Step: How to Make Whole Wheat Blueberry Breakfast Muffins

  1. Preheat oven to 350° and grease two muffins pans with butter or avocado oil spray.
  2. To the bowl of a stand mixer add whole wheat flour, coconut sugar, baking powder, salt and mix on low speed using the paddle attachment.
Mix together the dry ingredients

3. Next zest the lemons. I used the smallest side of my cheese grater to do this!

Organic lemons are best for zesting!

4. To the dry ingredients add the lemon zest and blueberries. Mix on low speed just until incorporated.

Use fresh or frozen blueberries in my whole wheat blueberry breakfast muffin recipe! Either way, it will turn out great!
I used frozen blueberries!

5. In a separate bowl, using a fork, whisk the wet ingredients together: almond milk, avocado oil, vanilla and eggs.

In a separate bowl whisk together the wet ingredients.

6. Set the stand mixer to low speed and slowly pour in the wet ingredients. Blend until fully incorporated but don’t over mix!

Add the wet ingredients to the dry...

7. Using a muffin scoop or large spoon, transfer batter into muffin cups until 3/4 full.

This is how the whole wheat blueberry muffin batter should look after it's all mixed together!
The batter should look like this!
Fill your muffin cups 3/4 of the full. The blueberry muffins will rise the rest of the way.
Muffin liners are optional at my house!

8. Bake at 350° for 20-25 minutes until golden brown.

Soft, warm and moist these whole wheat blueberry breakfast muffins will have you drooling.

9. Cool 3 minutes before removing from pan and serve warm with a pat of butter!

Take a bit out of these healthy blueberry muffins and what you will find is a tender bread with burst of fresh blueberry flavor.

Substitutions for Whole Wheat Blueberry Breakfast Muffins

  • If you are out of whole wheat flour or looking for a gluten-free alternative for this recipe, try making oat flour at home. It’s easy to do and works great as a substitute flour in this recipe.
  • Try 3/4 cup of honey or maple syrup instead of coconut sugar.
  • Use any berry of choice. I think blackberries would be a delicious swap!
  • Whole milk will give this recipe a slightly sweeter, richer flavor.
  • Don’t have avocado oil? Use regular salted butter instead, just remember to reduce the pink Himalayan salt by 1/2 teaspoon.
To store, keep these whole wheat blueberry breakfast muffins in a container for up to 5 days or in the freezer for 3 months.

I hope you enjoy my whole wheat blueberry breakfast Muffin recipe as much as I do! And I hope that it become a new, easy and healthy go-to snack for your family!

Whole Wheat Blueberry Breakfast Muffins

thejlaurenhome
These whole wheat blueberry breakfast muffins are the perfect healthy and wholesome on-the-go snack (or breakfast)! Share them with your friends at your next group playdate or simply make them for you and yourr family at home. This recipe makes a large batch (24 muffins) and freeze great!
Print Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 24 muffins

Equipment

  • Stand Mixer Or a large bowl.
  • Muffin Tin
  • Muffin Scoop Or a large spoon.

Ingredients
  

  • 4 cups whole wheat flour
  • 1 cup coconut sugar
  • 2 tablespoons baking powder almuminum free!
  • 1.5 teaspoons pink Himalayan salt or 1 teaspoon table salt
  • 2 teaspoons lemon zest
  • 2 cups blueberries fresh or frozen
  • 2 cups unsweetened almond milk or any milk of your choice!
  • 3/4 cups avocado oil or coconut oil
  • 2 teaspoons vanilla extract
  • 2 large eggs

Instructions
 

  • Preheat oven to 350° and grease muffin tins with avocado oil spray or butter.
  • To the bowl of a stand mixer add whole wheat flour, coconut sugar, baking powder, salt, lemon zest and blueberries. Using the paddle attachment mix on low until combined.
  • In a separate bowl, using a fork, whisk the wet ingredients together: almond milk, avocado oil, vanilla and eggs.
  • Set the stand mixer to low speed and slowly pour in the wet ingredients. Blend until fully incorporated but don't over mix!
  • Using a muffin scoop or large spoon, transfer batter into muffin cups until 3/4 full.
  • Bake at 350° for 20-25 minutes or until golden brown.
  • Cool 3 minutes before removing from pan. Serve warm!

Notes

To store, keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
To freeze, use a plastic freezer bag and freeze for up to 3 months.
Keyword blueberry, breakfast, coconut sugar, healthy, muffins, unrefined sugar, whole wheat

Want another healthy, blood sugar friendly recipe? Check out my Healthy Peanut Butter Cookies!

Need a peanut butter fix? This healthy peanut butter cookie recipe ought to do it! These cookies are rich and chewy and packed with peanut flavor!

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Filed Under: Breakfast, Recipes Tagged With: blueberry muffins, breakfast muffins, healthy, muffins, snacks, whole wheat, whole wheat blueberry muffins

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picture of the author and her family. Short brunette hair with a headband

Hi! I'm Jessica, the writer behind jlaurenhome blog. I'm a homebody who loves to decorate and create beautiful spaces for everyday living. I think the saying that the kitchen is the heart of the home is 100% true. Nothing speaks love to me more than healthy, nourishing food for the body and soul. Join me here for simple recipes and DIY room makeovers.

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