Healthy Whole Wheat Cinnamon Blueberry Muffins
These Healthy Whole Wheat Cinnamon Blueberry Muffins are hearty, lightly sweet, and perfectly spiced. They’re a wholesome breakfast or snack option, made with a mix of whole wheat and all-purpose flour, fresh blueberries, and a hint of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 cups fresh or thawed frozen blueberries
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk the eggs, vegetable oil, and milk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle cinnamon sugar on top before baking.
Use coconut oil instead of vegetable oil for a subtle twist.
Toss blueberries lightly in flour before folding to prevent sinking.
These muffins freeze well for up to 2 months.
Dairy-free options: use almond or oat milk instead of dairy milk.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
