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whole wheat lemon blueberry muffins on white plate

Whole Wheat Lemon Blueberry Muffins

  • Author: Brooke
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 18 muffins 1x
  • Category: muffins and quick bread
  • Method: baking


This recipe for whole wheat lemon blueberry muffins is big on flavor (and blueberries!) and packs a healthy and nutritious punch by using whole wheat flour and less sugar than other muffins.



2 1/2 cups white whole wheat flour

1/2 cup lightly packed brown sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp allspice

1 1/2 cups blueberries

1 tsp vanilla

1/4 c vegetable oil

1 1/2 cup buttermilk

1 Tbsp lemon zest

2 Tbsp fresh lemon juice


  1. Preheat oven to 400F. Spray muffin tins with baking spray, or line with muffin cups and set aside.
  2. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice. Whisk to combine.
  3. In another small bowl, lightly dust blueberries with flour, and set aside.
  4. In another mixing bowl, combine vanilla, vegetable oil, buttermilk, lemon zest, and lemon juice.
  5. Add wet ingredients to dry ingredients, mixing gently to combine.
  6. Next, gently fold in blueberries until just mixed.
  7. Divide batter between muffin cups, filling about 18 cups.
  8. Bake in preheated oven for 18-20 minutes, or until tops are golden brown and toothpick inserted in the center comes out clean.
  9. Cool in tins slightly before removing. Serve.

Keywords: muffins, healthy muffins, whole wheat, lemon blueberry muffins, whole wheat muffins