Whole Wheat Blueberry Muffins


Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes


Blueberry MuffinMuffins are one of my favorite things to eat. Not the ones that you buy in the grocery store that taste like cake mix, but homemade fluffy, tasty muffins. I've been experiementing with so many different recipes that I've found online, and never been happy with any of them. The healthy ones were super heavy mufins that taste like someone took oatmeal and congealed it in a muffin tin. Others turned out great with white flour, but then were heavy as soon as I switched them to whole grains. Others were so sweet that I was afraid to eat them, for fear I'd instantly get sick! My husband tried every single batch I made, and he always enjoyed them--but I think it was because he didn't know what my "perfect" muffin was supposed to taste like! I finally gave up making muffins for a while, a little discouraged.

Then we started Kristina's Kitchen bakery and cafe and our first customers began clammoring for muffins! This time, I decided to scratch ALL recipes and just invent my own. It's kind of scary inventing a new recipe when your smallest muffin pan holds 24 muffins! My husband and I got up early and made a batch, and I got them out of the oven just in time for him to take a couple fresh ones for breakfast, on his commute to work. About 5 minutes later, he called my phone, "What did you do to these muffins! They are the best muffins I've eaten in my entire life! They are AMAZING!" I was so happy, I nearly cried! A few minutes later, a salesman stopped in on a business call, so I let him try my first batch of muffins. I warned him that there were no eggs, no milk, and less sugar in them, so it might not be what he is expecting. He took a bite and his eyes got big, "This are REALLY good muffins! I would have never guessed they were healthy!" That was 9 months ago--and that salesman STILL talks about those muffins! 

Since that day, we have expanded our muffin flavors from the original blueberry muffin, to Blueberry, Cranberry, Double Chocolate, Banana Date, Apple Cinnamon, Pumpkin, and Zucchini! We alternate which flavors we keep in stock, but there are always four yummy kinds to choose from, and I'm sure I'll be playing around with more. We've even come up with a gluten-free muffin recipe that is absolutely amazing! 

So don't be afraid to play around--you'll love this amazing muffin recipe! 


1 c
whole wheat flour
1 c
oat flour (blended rolled oats)
1 1⁄2 T
chia seed (ground into meal)
1 1⁄2 T
flax seed (ground into meal)
1 1⁄2 T
flax seed (leave whole)
1 c
organic sugar
3⁄4 t
2 1⁄2 t
aluminum free baking powder
1 t
cinnamon (I use ceylon, or "sweet" cinnamon)
1 1⁄4 c
blueberries (fresh or frozen)
1 1⁄2  
Bananas (large sized )
1⁄3 c
light olive oil (not extra virgin)
3⁄4 c
soy milk


If you don't want to use cinnamon, replace it with vanilla flavor, instead!

For long term storage, place cooled muffins in zip lock bags and freeze immediately. The flax seeds make the muffins get really soft and moist by the second day, making them spoil faster.

Thaw as needed. Once thawed, keeps a week in the refrigerator or 3 days on the counter.

However, I doubt you will need to store very many, if your family is like ours!


MIX all dry ingredients together in a mixing bowl.

ADD blueberries and mix again.

ADD banana, oil, and soymilk and gently stir. 

SHOULD be a really thick muffin batter, but if it looks too thick, add a couple tablespoons more soymilk.

SET aside for 15-20 minutes, to allow the flax seed and chia seed to absorb.

PREHEAT oven to 425F.

BAKE at 400F for 15-20 minutes, or until golden. 

COOL for 15 minutes before gently removing from pans onto a cooling rack.

SERVE immediately, or cool for at least one hour before storing.