Light and Fluffy Whole Wheat Muffins

Recipes
Written By Charlie Wade
light and fluffy whole wheat blueberry muffin recipe

Looking for a wholesome treat that doesn’t compromise on texture or flavor? These Light and Fluffy Whole Wheat Muffins strike the perfect balance between nutritious and delicious. Made with whole wheat pastry flour, they offer all the goodness of whole grains—like fiber, B vitamins, and essential minerals—while maintaining a soft, tender crumb that rivals any traditional muffin.

Whole wheat pastry flour is the secret ingredient here: it’s milled from soft red wheat, which means it delivers a lighter texture without sacrificing the nutritional benefits. Whether you're making breakfast, a snack, or something to tuck into a lunchbox, these muffins are sure to be a hit with the whole family.

best whole grain blueberry muffin recipe

Ingredients

  • 2 Cups Gold Pastry Flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 3/4 cup milk

  • 1/4 cup vegetable, canola, or sunflower oil

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 cup fresh or frozen* Blueberries

Directions

  1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners (or grease the tin with butter).

  2. In a large mixing bowl, whisk together the milk, oil, egg, and vanilla extract until smooth and well combined. Stir in both sugars.

  3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and and gently mix until just combined—be careful not to over mix.

  4. Fold in the blueberries.

  5. Evenly divide the batter among the prepared muffin cups.

  6. Bake for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  7. Let the muffins cool slightly before enjoying.

Notes

*If using frozen blueberries, you will want to defrost and then rinse them before using.

Want to use our stone ground flour in your recipe? Click the button below to shop our flours.

Our flour is always stoneground in small batches each month. Fresh stoneground flour is minimally processed and retains more of its nutrients than conventional flour, and thus its flavor too.

Charlie Wade
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