Whole Wheat Blueberry Muffins

5 from 1 vote

Whole Wheat Blueberry Muffins

Course Whole Grains
Cuisine American
Keyword muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 12 muffins
Calories 254 kcal


DRY Ingredients

  • 1 cup whole wheat flour
  • 1 cup oat flour (blended rolled oats)
  • 1 ½ Tbsp chia seed (ground into meal)
  • 1 ½ Tbsp flax seed (ground into meal)
  • 1 ½ Tbsp flax seed (leave whole)
  • 1 cup organic sugar
  • 3/4 tsp salt
  • 1 Tbsp aluminum-free baking powder
  • 1 tsp cinnamon (I use Ceylon, or "sweet" cinnamon)

BULK Ingredients:

  • 1 1/4 cups blueberries fresh or frozen

WET Ingredients:

  • 1 ½ medium bananas mashed
  • 1/3 cup light olive oil (not extra virgin)
  • 2 cup soy milk (adjust according to ripeness of bananas)


  1. MIX all dry ingredients together in a mixing bowl.
  2. ADD blueberries and mix again.
  3. ADD mashed banana, oil, and soymilk and gently stir.

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

  5. SET aside for 10-15 minutes, to allow the flax seed and chia seed to absorb.

  6. PREHEAT oven to 425F.
  7. BAKE at 400F for 5 minutes, then turn down to 375 for 10 minutes, and 350 for 5 more minutes OR until toothpick comes out clean.

  8. COOL for 10 minutes before gently removing from pans onto a cooling rack.

  9. SERVE immediately or cool for at least 30 minutes before storing in freezer.

Recipe Notes

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!

Nutrition Facts
Whole Wheat Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 254 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 170mg7%
Potassium 321mg9%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 21g23%
Protein 5g10%
Vitamin A 172IU3%
Vitamin C 6mg7%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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