Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

I love blueberry muffins.  I always have blueberries in the freezer for making smoothies, and all summer I keep fresh blueberries on hand in the refrigerator.  About once a week, I make muffins for breakfast, and blueberry muffins are a family favorite.


2 cups whole wheat flour (I use fresh ground soft white wheat)
¼ cup raw sugar
1 TBS baking powder
½ tsp Kosher or sea salt
¼ cup extra virgin coconut oil
1 egg
1 cup whole milk
1 cup fresh or frozen blueberries



measuring cups/spoons
muffin tin


Melt the coconut oil.

Preheat oven to 400° degrees F (200° degrees C)

Grease muffin tin or line with liners.  (If you’re a really cool mom, you’ll use Lightning McQueen liners.)


Mix the dry ingredients.

Add the coconut oil, egg, and milk.  Mix just until mixed.

Add blueberries.  Gently stir until incorporated.

Spoon into muffin tin, filling each cup ⅔ full.

Bake at 400° degrees F (200° degrees C) 20 to 25 minutes or until golden brown.

Remove from oven and immediately remove the muffins from the muffin tin.


12 muffins

High in Antioxidants
No Trans Fats

Recently, I mixed 2 TBS COLD butter, 1/3 cup brown sugar, and 1/3 cup rolled oats together and sprinkled that on top prior to baking for a streusel topping.  It was REALLY delicious.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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