Whole Wheat Blueberry Muffins with Maple Syrup

Soft and lightly sweet whole wheat blueberry muffins are a family favorite! Whenever I'm in the mood to bake something quickly, I make a batch of oat flour blueberry muffins for the gluten-free among us, and these equally easy and satisfying blueberry muffins made with whole wheat flour.

A bit of maple syrup lightly sweetens the muffins, which are also naturally sweetened by the juicy blueberries. Yogurt adds moisture and structure. And the whole wheat flour gives the muffins a beautiful dose of whole grains as well as structure. I love these plain or topped with an easy lemon glaze or sweet maple glaze.

See my gluten-free versions of blueberry muffins here: gluten free bakery-style blueberry muffins, gluten free blueberry muffins, and gluten free lemon blueberry muffins.

What You'll Love

• So many blueberries. There's a glorious cup and a half of blueberries, so you'll taste them in every bite. Use fresh berries, frozen berries, or frozen wild blueberries, which are smaller.
• An extra hit of goodness. The yogurt in the batter adds richness and good-for-you protein and fats, and the whole grain flour adds fiber.
• A lovely crumb. Soft yet sturdy and wonderfully moist, these muffins have such a nice texture.

Ingredients Needed

Here's a look at what you'll need to make these blueberry muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole wheat flour - I like just plain whole wheat flour, and whole wheat pastry flour works, too. Spelt flour is also a lovely option. Or try oat flour to make them gluten-free!
• Baking powder
• Ground cinnamon - Swap ground ginger for a flavor change-up, or use ground cardamom.
• Salt - Fine sea salt or table salt.
• Egg - A large or medium egg is best
• Yogurt - I use plain, whole milk yogurt for this recipe. You can also use a low-fat yogurt.
• Maple syrup - If you prefer, use light or dark brown sugar (but I love the flavor pairing of maple and blueberries.
• Oil - Any neutral oil works here; try canola or vegetable oil, melted coconut oil, or avocado oil. For a richer note, use melted butter.
• Blueberries - Either fresh or frozen berries work.

Variation Ideas

• Citrus zest - Add lemon or orange zest for extra flavor.
• Add nuts - A ¼ cup of chopped walnuts or pecans will add crunch.
• Dairy-free/vegan - Swap non-dairy yogurt or non-dairy milk for the yogurt. Use a flax egg for the egg.

Tips & Recipe Notes

• Use fresh or frozen berries. As noted above, you can use either fresh or frozen blueberries (or try frozen wild blueberries). No need to defrost the blueberries first.
• Grease the muffin tin well. Muffins that stick to the pan make me so sad! Be sure to really grease the muffin tin with oil or non-stick spray so that the muffins release easily. Or, use muffin liners.
• How to cool: Let the muffins cool 5 minutes in the tin, then turn them out to cool fully.
• Make mini muffins. Grease a mini muffin tin (a la my gluten free mini blueberry muffins) and portion out the batter. You will need to bake the muffins a few minutes less if using a smaller size.
• Sprinkle on some sugar. For a little extra sweetness, sprinkle granulated or brown sugar over the tops of the muffins before baking.

Proper Storage

Muffins need to be cooled completely before being placed in a container; otherwise, they will get soggy when stored. Here are some storage options:

• Counter - Place muffins in an airtight container and store them on the counter for up to 3 days.
• Fridge - Place the container in the fridge for up to 5 days.
• Freezer - Transfer muffins to a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw in the fridge before serving.