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Whole Wheat Blueberry Muffins

4.62 from 39 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 12 muffins
Category Breakfast
Cuisine American
Author Lauren Grant


Light, tender and bursting with blueberry flavor, these perfect Whole Wheat Blueberry Muffins are 100% whole-wheat, naturally sweetened, and made with heart-healthy olive oil!


  • 2 ¼ cups (245g) whole-wheat pastry flour + 1 teaspoon for blueberries
  • ¼ cup (35g) cornstarch
  • 1 ½ teaspoons (6g) baking powder
  • ½ teaspoon (2g) baking soda
  • ½ teaspoon (4g) table salt
  • 1 cup (227g) plain Greek yogurt
  • ½ cup (172g) honey
  • cup (67g) olive oil
  • 2 large eggs (100g)
  • 2 lemons, zested
  • 1 teaspoon pure almond extract or vanilla extract (5g)
  • 1 ½ cups (214g) fresh blueberries
  • 2 tablespoons turbinado sugar, optional


  • Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).
  • Whisk together 2 ¼ cups flour, cornstarch, baking powder, baking soda, and salt in a large bowl, set aside.
  • Whisk together yogurt, honey, oil, eggs, 1 tablespoon lemon zest, and almond extract until smooth.
  • Add yogurt mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.
  • Toss blueberries with remaining 1 teaspoon flour to coat; fold blueberries into the batter just until combined.
  • Divide batter (it will be thick) between muffin cups, about 5 tablespoons per cup. Combine turbinado sugar with 1 teaspoon lemon zest and sprinkle evenly over cups of batter.
  • Bake muffins 5 minutes at 425°F then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Total bake time is about 23 minutes.
  • Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.



GREEK YOGURT: I use nonfat Greek yogurt, but you can use 2% or full-fat as well. Just make sure to use Greek yogurt. You can also substitute sour cream for the Greek yogurt here.
BLUEBERRIES: fresh blueberries are best here (I like to seek out blueberries on the smaller side—they’re more flavorful). You can also use frozen blueberries, if you do, don’t thaw them prior to adding them to the batter, add them frozen. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor!
TURBINADO SUGAR: turbinado sugar is raw sugar (i.e. Sugar in The Raw) and has a coarse texture. Not only does it add a dose of sweetness, but it also adds some crunch. You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead.


Serving: 1muffinCalories: 150kcalCarbohydrates: 21gProtein: 4gFat: 6.5gSaturated Fat: 1gCholesterol: 31mgSodium: 116mgFiber: 2gSugar: 15g
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