Whole Wheat Blueberry Muffins

After attending the Texas Blueberry Festival a couple of weeks ago in Nacogdoches, I have an abundance of blueberries in my freezer. That means I might be posting recipes for blueberries cooked every which way. Today I'm baking a simple whole wheat blueberry muffin that is sweetened with honey. It makes a great breakfast muffin. There are no fancy ingredients, just basics, and these muffins are quick to mix up.

Whole Wheat Blueberry Muffins
1 egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup honey
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a 12 cup muffin pan with nonstick cooking spray.

Begin with a large bowl and 1 egg.

Slightly beat the egg.

Then we need 1/2 cup milk, 1/4 cup vegetable oil, and 1/2 cup honey.

Add these three ingredients to the beaten egg.

In a separate bowl, combine 1 1/2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Whisk dry ingredients together.

Combine dry ingredients with wet ingredients, stirring just until flour is moistened.

Now the batter is done, and it's time to add the blueberries. Remember, my blueberries are in the freezer. There's a special rule about frozen blueberries and baking. Frozen blueberries should not be thawed. It is very important to just take them out of the freezer when you are ready to use them, measure, rinse, and drain. They should go right into the batter frozen.

For this recipe we'll need 1 cup of blueberries.

And I'm going to use my berry basket to rinse them. I love this thing. It folds up totally flat for storage.

Then you can pop it open to make a basket.

Isn't that nifty? Now I'll pour my cup of blueberries in the basket and rinse them with cool water.

Drain the blueberries, and they can be blotted dry with a paper towel if needed. Then fold the blueberries into the batter.

After the blueberries are mixed into the batter, divide the batter between the prepared muffin cups.

Bake in a preheated 400 degree F oven for 20 minutes or until golden brown.

Remove muffins from oven and cool in pan for a few minutes.

Then remove from the pan and continue cooling on a wire rack.

Be sure to test one to make certain they are safe for family consumption.

Maybe I'd better have another one, just to be sure.


  1. These look delicious! I am particularly wanting some good whole wheat recipes so this is perfect! By the way, if I am seeing correctly I have those same measuring cups but they are yellow. I got them at a Tupperware party over 20 years ago and I still love them! I have Kitchen Aid ones too, but the Tupperware ones nest so nicely. :)

  2. Going to make... sounds DELICIOUS
    Thank you for posting!