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Thank you for sharing this wonderful recipe. My family all agree they are the best muffins they have EVER tasted.
Mumofun
Blueberry Muffins made with wholesome whole wheat, frozen wild blueberries, and honey.
And a spoonful of butter glaze to make the whole thing pretty.
THIS IS REAL LIFE.
We’re not quite at the point yet where good blueberries are showing their little faces in the grocery stores or farmer’s markets here way up in da good ol’ northland of Minnesota. I mean, like, farmer’s market? We just got dumped on with snow. In March.
Even though my first reaction to the Winter That Won’t Stop is a nice little puddle of self-pitying crocodile tears (or a quick exit to California which is where I’m actually posting out for the next few days – hiiii ocean!), the lack of fresh fruit doesn’t have to be sad. Er, well, it doesn’t have to be crying sad. One of my favorite ways to make fruit in the no-fresh-fruit seasons of Minnesota life is with FROZEN fruit.
And of all the varieties of frozen fruit that a person could fold into whole wheat muffin batter and top with butter glaze, blueberries (especially those supertiny organic wild blueberries) are my absolute must-have favorite.
While we’re eating our muffins and sipping our coffee and feeling awesome about life, I wanted to let you know about some news-that-isn’t-really-news.
In some weird turn of events and a major twist of the universe, I’M ON SNAPCHAT.
I, me, Lindsay, Pinch of Yum, am using and loving an app created for weird, usually sketchy teenage activity.
But I love it! It’s so fun. I am totally clueless about it and I might have posted one or two videos of Bjork saying hi in an awkward voice just because IT’S SNAPCHAT and that seems like the right thing to do on Snapchat, but mostly I’m trying to be normal and share things like vacation pictures, behind the blog food stuff, and sunset videos. Is that even a thing? I’m making it a thing.
Mostly though, I’m really excited to go wildly crazy with Snapchat once we get home and become dog parents.
Yes – I just said that! It’s happening! We’re gonna be DOG PARENTS!
The little one that we met last week – the Beagle mix who you all so lovingly pre-accepted into the Pinch of Yum community – she’s coming home to be ours for real when we get back from California. I am so beyond excited, and if you follow me on Snapchat already and you don’t love dogs, dog pictures, dog videos, dog everything, just… be aware that we’re about to get all Dog People on you.
Connect on Snappie? <– evidence that I should most def be using this app –> my Snapchat name is pinchofyum. Just search me, add me, and see all my sweet sunset pictures and videos from the last few days! And seriously, there actually is one of Bjork doing a weird voice from last night’s beach sunset. Just…ignore.
But the muffins. The whole world needs to be making more whole wheat blueberry muffins. Or really just any form of blueberry muffins.
If you have fresh tiny organic wild blueberries, or fresh regular-sized juicy blueberries, or fresh fruit of just about any kind, you win. Use them and love them and more power to you.
And if you’re like me, struggling while waiting for post-winter life to show up, fear not because frozen blueberries are awesome in this recipe.
And if you’re like me, and you’re hungry, hop right to it and go make these whole wheat blueberry muffins with THE BEST GLAZE right now. They just happen to double perfectly as a little friendly dessert that doesn’t feel like dessert throughout the day. With a coffee, maybe. ♡
I’m just saaaaying.
Three More Perfect Muffin Recipes
Whole Wheat Blueberry Muffins
- Total Time: 30 minutes
- Yield: 10–12 muffins 1x
Description
Whole Wheat Blueberry Muffins – a classic recipe! They can use fresh or frozen blueberries and they are topped with a PERFECT simple butter glaze!
Ingredients
For the Whole Wheat Blueberry Muffins
- 1 egg yolk
- 1 egg
- 1/2 cup milk
- 1/2 cup maple syrup, honey, or a combination
- 1 teaspoon vanilla
- 7 tablespoons salted butter, melted
- 1 cup whole wheat flour
- 1/2 cup white flour
- 2 teaspoons baking powder
- a pinch of salt
- 2 cups frozen wild blueberries
For the Butter Glaze
- 3 tablespoons butter
- 2 tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.
- Rinse the blueberries under cold water until the water runs mostly clear. Gently stir the blueberries into the batter. Scoop into a prepared muffin tin (I usually just spray the pan vs. using paper liners, and I use an old-fashioned ice cream scooper to scoop the batter in perfectly!) and sprinkle the tops with turbinado sugar if you want. Transfer the muffin tin to the oven.
- Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.
- To make the glaze, melt the butter in a small saucepan. Add the milk and stir until combined. Add the powdered sugar and whisk until you’ve gotten rid of all the clumps. If it’s too thin, add another 1/4 cup powdered sugar. The glaze should be smooth and glossy, but as soon as you remove it from the heat, it will start to harden. Drizzle the glaze over the muffins – it should set almost immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition Facts
- Daily value: 14% Total Fat 11g
- Daily value: 19% Cholesterol 57.3mg
- Daily value: 11% Sodium 264.3mg
- Daily value: 12% Total Carbohydrate 33g
- Daily value: 8% Dietary Fiber 2.3g
- Sugars 16.9g
- Daily value: 6% Protein 3.1g
- Daily value: 11% Vitamin A 97.3µg
- Daily value: 0% Vitamin C 0.4mg
- Daily value: 6% Iron 1mg
- Daily value: 6% Potassium 282.7mg
- Daily value: 15% Phosphorus 187.5mg
Keywords: blueberry muffins, whole wheat blueberry muffins, healthy blueberry muffins
Nutrition information is for one glazed muffin out of 12 total.
Ok, this is one of those annoying internet reviews where I changed a bunch of things lol! I used whole what flour for 1/2 the flour, I skipped the topping because of laziness, and I did mini chocolate chips instead of blueberries. Even with all my tinkering, they still turned out delicious. All the kids liked them and my husband said “you should make these all the time.” Thanks for the recipe!
I’ve made these almost every Sunday morning for YEARS! My kids love them and they’re perfect with coffee. Thanks for creating a forever-recipe for our family.
Can you use strawberries is this recipe?
We haven’t tried, but we think they’d be great in this recipe!
Way too many blueberries! I used fresh plump berries maybe that is why. I ended up w cobbler.
Hi Lindsay, I have been meaning to comment on this recipe for awhile now, sorry for the delay. I just love this recipe, so here I am, another Sunday morning with this absolutely delicious muffins. I have made these muffins many times for guests and family and I always get the same reaction. ” OMG, these muffins are so good! ” and I totally agree. I sometimes start out telling myself, that ” this time, no icing”, but that doesn’t happen . I love them! Thanks for this delicious recipe!
p.s. my blueberries are thawing as I write this.
Made these yesterday and they were incredible! Soft and moist yet toothsome with the whole wheat flour. Not too “whole wheaty” though. Perfect! I only had one muffin pan so while the second batch was baking, I accidentally left the remaining glaze on the burner. Turned out to be a fortunate accident though, as it turned kind of caramelly and we much preferred it to the first batch! Will make this again and again. Thanks!
How many carbs are in each muffin?
Made these this morning; I didn’t have any butter on hand, so I used a mixture of melted coconut oil and ghee and had to sub in almond milk. They are delicious, don’t taste particularly “healthy” and my kids love them! Thank you 🙂
Glad to hear that, Ashley!
These look amazing!! Would they still taste good without the glaze?
Yes! They taste great with or without it.
I just made these for my family for Sunday breakfast. I will serve them with eggs and bacon. The leftovers will make perfect to go breakfasts on Monday, which is a boon.
Glad to hear that!
Oh, and they are great! I already snagged one. Cooks prerogative.
Hey there! Do you think blueberry syrup would be an ok substitute for maple syrup? I have some fresh syrup from Maine that I’m trying to use up 😊
Nice recipe,i’ll surely try it out.Thank you for sharing
Thanks for the recipe! I just made it with these subs: 2 eggs, slightly less maple syrup, 1/2 banana instead of the butter. I can’t try them unfortunately, but my kids are loving them and say they are delicious!
Thank you for sharing this wonderful recipe. My family all agree they are the best muffins they have EVER tasted.
These muffins are scrumptious! I decided after making them once to try the. Recipe with whole wheat flour only. I left the amount of flour the same just omitted the white and used whole wheat. The results were the same , delicious, moist and sooooo good. The muffins are so tasty don’t really need the sugar icing if you are looking to minimize sugar intake. I am also tempted to switch out the butter for coconut oil and see what happens! Love this one, thanks pinch of yum!
These muffins look great! I am thinking about trying to make these as mini muffins – any thoughts on how long to bake them?
We haven’t tried this with mini muffins! I would start by cutting the baking time in half and just check until they’re done.
These are delicious!!! The tops looked perfect when I pulled them out of the oven. And eaten warm and bursting with juicy blueberries….yum! They’re definitely on the sweeter end even without the icing. I may lessen the maple syrup next time as the berries add so much natural sweetness. Oh so good!! Thank you for sharing.
So glad you liked them, Suzanne! 🙂
Hello, we are a blueberry nursery looking to share blueberry recipes with the readers of our blog! May we share a photo and link to this recipe? Let me know, thank you!
Hi Kylie! We don’t allow republication of recipe text but feel free to use an image with a link back! Thank you!
Would these freeze ok?
I don’t usually freeze muffins so I’m not sure! I would think so??
Totally agree with you, obviously everybody likes muffins. And your tips really helpful for muffins . Nice Post very informative!
I just made these. I used 2 eggs and didn’t add the glaze. They were wonderful. Just the right amount of sweetness. Thanks for sharing.
Yay for delicious muffins (ps I live off frozen wild blueberries. I buy them in 5lb bags!) and for puppy parenting!! I feel like I am always a new puppy parent because my father is a dog trainer so I’m around new puppies all the time. My cat hates it, but allllll the puppies!!
Made these and love them! Thanks Linds!
I love hearing that! Thanks for the comment Mols! 🙂
Why do you mix the flours instead of using all whole wheat? thanks!
I usually don’t like the taste of muffins made with just whole wheat flour.
First: DOG PARENTS! Hurray!! My pooch is 7 years old, and there’s nothing like unconditional, sloppy, exuberant puppy love. Can’t wait for all the Snapchat pix! And second, thanks for giving me hope that winter will someday end by reminding me that blueberries (and blueberry muffins) exist in the world. These look scrumptious!