Whole Wheat Blueberry Muffins

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Serves 16
Prep Time 25 mins
Duration 30 mins


  • 2 cups blueberries, (500 mL) fresh or frozen (no need to defrost)
  • 3 cups whole wheat flour, plus 1 Tbsp (765 mL) divided
  • 1 Tbsp baking powder, (15 mL)
  • 0.5 tsp baking soda, (2 mL)
  • 10 Tbsp butter, (150 mL, or 1¼ stick) softened
  • 0.75 cup sugar, (185 mL)
  • 2 eggs
  • 1 tsp vanilla extract, (5 mL)
  • 1 tsp grated lemon zest, (5 mL)
  • 1.5 cups plain yoghurt, (375 mL)


  1. Adjust the oven rack to the middle-lower part of the oven.
  2. Preheat oven to 375˚F.
  3. Line a standard muffin tin with paper liners, or grease each muffin cup individually. Set aside.
  4. In a medium bowl, toss together blueberries with 1 Tbsp flour. Set aside.
  5. In another bowl, whisk together flour, baking powder and baking soda. Set aside.
  6. In a large mixing bowl, cream butter and sugar together, beating until fluffy.
  7. Add eggs one at a time, beating until incorporated after each one.
  8. Beat in vanilla and lemon zest.
  9. For this step, make sure that you beat the ingredients until just incorporated. Do not over-beat.
  10. Beat in half of the dry ingredients until just incorporated.
  11. Beat in a third (½ cup/125 mL) of yogurt.
  12. Beat in half of the remaining dry ingredients.
  13. Beat in another third of the yogurt.
  14. Beat in the remaining dry ingredients, then the yogurt.
  15. Fold in the berries.
  16. Using a small ice cream scoop, distribute the muffin dough equally among the cups – for bigger muffins, fill the cups until they are nearly full, for smaller muffins, fill only to three-quarters full.
  17. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted in the centre of a muffin comes out clean.

Nutritional Value

(per serving)

Calories 183
Total Fat 7 gm
Saturated Fat 0 gm
Carbohydrates 29.1 gm
Fibre 0 gm
Protein 3 gm