Healthy Whole Wheat Cinnamon Blueberry Muffins

These Healthy Whole Wheat Cinnamon Blueberry Muffins are soft, flavorful, and full of wholesome ingredients. I love how the warm cinnamon complements the juicy blueberries, making them perfect for a nutritious breakfast or a light snack any time of day.

Why You’ll Love This Recipe

I love this recipe because it’s a healthier twist on classic blueberry muffins without sacrificing taste. The whole wheat flour adds heartiness, while the cinnamon gives a cozy flavor that makes the muffins extra comforting. They’re quick to prepare, freezer-friendly, and a great way to start the day on a wholesome note.

Ingredients

▢1 cup all-purpose flour
▢3/4 cup whole wheat flour
▢1/2 cup sugar
▢3 teaspoons baking powder
▢1 teaspoon ground cinnamon
▢1/2 teaspoon salt
▢2 eggs
▢1/2 cup vegetable oil
▢3/4 cup milk
▢1 1/2 cup fresh blueberries or frozen and thawed

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large mixing bowl, I whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, I whisk the eggs, vegetable oil, and milk until well combined.
4. I pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. I fold in the blueberries, being careful not to overmix the batter.
6. I divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins. It takes 15 minutes to prepare and 18–22 minutes to bake.

Variations

Sometimes I replace the vegetable oil with coconut oil for a slightly different flavor. If I want extra sweetness, I sprinkle a little cinnamon sugar on top before baking. For added nutrition, I stir in a tablespoon of ground flaxseed or chia seeds. I also like adding lemon zest to brighten up the flavor.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F for about 5 minutes. They also freeze well for up to 2 months—I thaw them overnight in the fridge or microwave straight from frozen.

FAQs

Can I make these muffins with only whole wheat flour?

Yes, but the texture will be denser. I prefer using a mix of all-purpose and whole wheat for balance.

Can I use frozen blueberries?

Yes, I can, but I thaw them first and pat them dry to avoid excess moisture.

Can I make these dairy-free?

Yes, I use almond milk or oat milk instead of dairy milk.

Can I reduce the sugar?

Yes, I sometimes cut the sugar to 1/3 cup for a less sweet muffin.

Can I use olive oil instead of vegetable oil?

Yes, olive oil works, but it gives a slightly stronger flavor.

How do I prevent blueberries from sinking?

I toss them lightly in flour before folding them into the batter.

Can I add nuts?

Yes, I like adding chopped walnuts or pecans for extra crunch.

Can I make mini muffins instead?

Yes, I bake them in a mini muffin pan for about 12–14 minutes.

Can I add more spices?

Yes, I sometimes add nutmeg or cardamom along with the cinnamon.

How do I keep them moist?

I avoid overbaking and store them in a sealed container to lock in moisture.

Conclusion

These Healthy Whole Wheat Cinnamon Blueberry Muffins are one of my favorite wholesome bakes because they’re simple, flavorful, and nourishing. I love how the cinnamon pairs with the blueberries, and the whole wheat flour makes them hearty enough for a satisfying breakfast. Whether fresh out of the oven or reheated later, they’re a muffin I always feel good about enjoying.

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