Whole Wheat Blueberry Muffins


Whole Wheat Blueberry Muffins


  • 1 3/4 cups + 1 teaspoon whole wheat pastry flour (regular whole wheat flour works too)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional: 1 tablespoon turbinado or cane sugar for sprinkling on top before baking


Preheat the oven to 375 degrees. Line a muffin tin with liners or grease your tin with cooking spray.
In a large mixing bowl, combine the 1 3/4 cup whole wheat flour, baking powder, baking soda, sea salt, and cinnamon. Stir to combine and set aside. In a medium mixing bowl, whisk the olive oil, maple syrup, eggs, yogurt, and vanilla until combined.
Pour the wet ingredients into the bowl with the dry ingredients, and gently fold together with a spoon. Do not overmix. In a small bowl, toss the blueberries with a tablespoon of the flour to coat them (this prevents them from sinking to the bottom). Fold the blueberries into the batter.
Evenly divide the batter into the 12 muffin cups. I like to use an ice cream scooper. Top each muffin with a little sugar if you like. Place in the middle rack of the oven and cook for 16-18 minutes or until the tops are golden and a toothpick comes out clean. Place the muffins on a cooling rack. If you want to save them for later they will stay in the fridge for 4-5 days and also freeze well for up to 3 months.

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