Oh muffins, how do I love thee? Let me count the ways… First, you can serve these blueberry (or anything you want) whole wheat muffins as part of breakfast, lunch, or just by themselves as a snack.
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Second, they really are easy to make, and with so many possibilities of what you can add to the muffin batter I am certain that you will find a combination that you (and your kids) will love.
Third, my kids scarf down their beloved customized versions, and I feel good about what they are eating. And last but not least, they freeze beautifully!! Check out all the different types of berries. Try these Lemon Blueberry Muffins too!
The inspiration for these blueberry, fruit, nut, or anything you want whole wheat muffins
I definitely have to give credit to my 5-year-old daughter for inspiring me to make these whole-wheat muffins. She got very excited one morning when I asked her what she wanted for breakfast and responded with “blueberry muffins!” We had not made muffins in years and I think she likes the idea of them because, well, the shape is strikingly similar to a cupcake!
Once we got started my creative juices started flowing … these don’t just have to be blueberry muffins! I put strawberries in some and some leftover pear that I had on hand in others … and why not raisins? My 3-year-old loves raisins.
So anyway, you get the idea how you can take the plain batter and add whatever flavors your heart desires. Make one big batch that's all the same or make each one different…and most importantly, have fun with it!
Are whole wheat blueberry, fruit, nut, etc. muffins healthy?
The whole wheat muffin batter that I used in this recipe is made from real food ingredients. That means no processed flour or refined sugar! And the overall amount of sweetener used is reduced compared to store-bought muffins. When you add healthy ingredients like fruit, veggies, and nuts, whole wheat muffins end up being a pretty balanced breakfast or snack.
If you’re new to doing real food swaps in your house, this is a great replacement for busy families to skip processed cereal in the mornings. Plus you can sneak an extra serving of fruit or veggies in for picky eaters!
Tips before you get started making these blueberry (or anything you want them to be) whole wheat muffins:
Why does this recipe use juice?
I’ve used both apple and orange juice to make this muffin recipe, it just depends on what I have on hand. The juice adds liquid/moisture to the recipe, which is needed for these whole wheat muffins to bake properly. It also doubles as a substitute for refined sugar.
Some people may find orange juice too bitter, so in that case I’d recommend just using apple juice (we prefer unfiltered organic juice not from concentrate). You could also substitute another juice variety of your choice such as pear. Just make sure it’s 100% juice!
Finally, you can also substitute the juice with milk if you prefer. The muffins will still turn out moist, but you may find them less sweet. If you opt for milk, I suggest using sweeter mix ins or adding a bit of additional honey, depending on your preference.
Can you use frozen blueberries or raspberries in whole wheat muffins?
Frozen blueberries and raspberries should bake the same as fresh berries in this recipe. Just make sure your berries don’t melt while you’re mixing them in! If the frozen berries start to melt, they’ll start to release juice into the batter and may not hold their shape as well.
Try this Lemon Blueberry Bread too!
What foods make good fillings for muffins?
I call these “whatever you want them to be” muffins because you can add pretty much anything to the batter, and they still turn out. You can also combine more than one filling for unique flavors!
Fruit (fresh, frozen, or dried, for sweet muffins)
- Blueberries
- Raspberries
- Diced strawberries
- Chopped and peeled apple or pear
- Applesauce
- Mashed banana
- Raisins
- Dates
- Dried cranberries
- Lemon or orange zest
Vegetables (for savory muffins)
- Grated carrots
- Zucchini
- Pumpkin
- Corn
- Sweet potato
- Bell pepper
- Garlic
- Onion
Nuts (chopped)
- Pecans
- Almonds
- Walnuts
- Pistachio
Dairy & Meat
- Grated cheddar cheese
- Cream cheese
- Sour cream
- Cubed pieces of cooked meat (great for a breakfast muffin!)
If your whole wheat muffins with dried fruit, nuts, or other mix-ins come out dry
Sometimes homemade muffins can come out dry. This usually happens when you scoop the flour on the heavier side or slightly under measure the liquid in the recipe. It can also happen if you’re using dried fruit or nuts that absorb the liquid (vs fresh or frozen ingredients that have a lot of internal moisture).
Depending on how dry they are, you can add ¼ to ½ cup of applesauce, Greek yogurt, mashed banana, or grated zucchini.
How to keep muffins from sticking to the pan
I always bake my muffins inside muffin liners to make it easier to remove them. If you're using paper liners, look for the parchment variety. Another idea is to use foil cupcake liners and lightly spritz them with an oil of your choice.
If you don’t want to use liners, you’ll need to properly grease the muffin pan. Use your favorite method, or try spreading butter inside the muffin tray’s cups, then dusting with whole wheat flour. Shake off the excess.
Other muffin recipes you might like
- Whole Wheat Lemon Raspberry Muffins
- Whole Wheat Banana (Nut) Muffins
- Whole Wheat Carrot Applesauce Muffins
- Apple Walnut Muffins
Fruit, Nut, or Berry Whole-Wheat Muffins
Ingredients
- 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil (or other oil of your choice)
- ¾ cup apple juice (or orange juice)
Filling Options - about 1 cup needed (see below for details)
- berries
- fruit
- nuts
Instructions
- Heat oven to 400 degrees F.
- In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
- Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.
- Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
- Line a muffin pan with liners and fill ⅔ to ¾ of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon.
Here are some options to consider for the fillings:
- blueberries
- diced strawberries
- peeled and diced pears
- applesauce
- either diced or mashed up bananas and chopped walnuts
- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)
- grated carrot and chopped walnuts
- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)
- a mix of dried fruit bits
- jelly - After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date.
Enjoy!
Notes
We recommend organic ingredients when feasible.
MyPeaceOfFood says
I am making these right now! Was looking for one of your breakfast recipes that I could make without having to go to the store...bingo! I used a combination of banana applesauce that my son has now turned his nose up to plus a little squeeze from his cinnamon packet to round up to a cup. We were spoiled all week on your banana bread, I had to make something to have tomorrow morning!
Lindsey says
I am trying a lot of your recipes bc I am encouraged to eat more natural and cook and make more... for myself and my family!!! Anyways I made these today... exactly as directed and my were incredibly greasy... do you melt the coconut oil first??? The flavor was ok... but maybe its just getting used to the coconut oil that i'm having trouble with... any help or guidance would be greatly appreciated! Thank you
Lindsey
100 Days of Real Food says
Yes, melt the coconut oil first: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/
Lou says
I just made these with grated carrot and raw ground cashews. I used a peeled organic orange whizzed in the food processor with 1/4 cup water instead of juice. We're on day one of the challenge so while these are nothing like as sweet as we're used too it didn't stop my 5 year old eating 2 right from the oven! I made them into mini muffins for lunch box additions.
kelcee says
I did follow it, the only thing I did differently was use half white whole wheat flour and half organic white unbleached flour. Haven't gotten my family sold on 100% wheat flour yet.
kelcee says
Wr are new to this venture of real food, and if my recipes kerp turning out like flops my family is going give up and not bear with me much longet. I just made these for breakfast and they were not good at all. My middles were complete mush, and they tasted very rubbery. What did I do wrong?
100 Days of Real Food says
Did you follow the recipe exactly as listed?
Melissa says
I love making muffins and I can't wait to try these! Quick question: What kind of juice do you use that does not contain high frutose corn syrup? Also same question with applesauce.
Thanks!
100 Days of Real Food says
I just buy Earth Fare brand organic juice & applesauce...they both have one ingredient, apples.
chitra says
HI,
thanks for this healthy recipe. gave it a try just now for breakfast, and it was so yummy. But i found that the honey didnt make it sweet enough for me, so i added about 1/4 cup white sugar. and i added blueberries to mine, it was so good!
Thank you!
Caroline says
If I am using frozen blueberries is it necessary to thaw them beforehand?
100 Days of Real Food says
You could run them under water (and pat them dry), but that is probably enough to thaw them out.
Lora says
Just made these. Would have liked them a little sweeter, but the blueberries I added offset that. These will be great to take to work and eat for breakfast at my desk.
Jamie says
I know I'm a bit late to the muffin party, but wanted to say that I make these ALL THE TIME. I don't usually have juice in the house, but I sub in apple sauce, and they are ridiculously good!
Alzbeta says
Oh, good! I'm glad to hear applesauce works!! We don't buy juice very often, but muffins tend to need to be mixed up from what we've got on hand and we *always* have applesauce. Thanks!
Jenn says
Thanks for the info about the applesauce for the OJ/Apple Juice - we never buy juice either but we always have applesauce on hand! Fingers crossed that they turn out!
Tina says
okay...just tried them...the JELLY filled ones are HEAVENLY ! HMM...never thought of that before.
Tina says
I just pulled these muffins out of the oven, I can't wait to sink my teeth into them. I used Ezekial Flour ( which is a complete protein) I often use this flour for my muffins, waffles, etc. When I read this post I was excited to see that you filled them with different items right there in the pan. I have 4 Children and no one likes the same type of muffin of course. So this allows me to make all different kinds at once! thanks again for the inspiration!! Tina
Susan says
Any thoughts on subbing maple syrup for honey? Any idea how much? My son is 9 months old and we were advised no honey until he is 1 year old. But I am trying to avoid him having any processed food and already finding it a challenge.
100 Days of Real Food says
Per our discussion on facebook I think it would work in this recipe...use the same amount. Good luck!
Starr says
I always double the recipe on these muffins, and my family of 5 has them gone in no time! My family's favorite is made with orange juice, orange zest, and frozen blueberries.
Jennifer says
could you olive oil? I don't have coconut oil yet.
100 Days of Real Food says
I would recommend trying butter over olive oil for this recipe (although I haven't tried that yet myself).
Laura says
We made banana walnut, and we all loved them!
One thing that I've found during our real food conversion is that my picky eaters (2.5 and 4.5 year old girls) will try anything that they help make. I've gotten them more involved than I thought they could be (lots of things can be cut up with a butter knife!) and now they help prepare every meal and snack.
I don't know if they would have been as interested in these muffins if they didn't have that ownership, since they both dislike nuts, but since they helped with everything (adding ingredients, smashing banana, chopping nuts, stirring, etc!) they happily ate them! win-win!
Taylor says
I made these yesterday into pumpkin muffins. I was looking for a pumpkin muffin recipe and didn't see the pumpkin recipe under the other heading. They weren't quite sweet enough for my 3 and 5 year old (even though I added a an extra 2 T of honey). My girls were hesitant but then I gave them warm 100% maples syrup for dunking-success! The texture of these was very good though. Next I need to try your pumpkin bread recipe-you have so many fabulous recipes on here! Thank you!!!
100 Days of Real Food says
So glad the muffins worked out! It takes time for palettes to adjust since most highly processed food is overly sweetened.
Brianna says
Our palettes are more accustomed to sweeter treats, so the fruit muffins weren't quite sweet enough for us, but they're a good start. However, in half of the muffins I instead used real jelly. I poured 1/2 muffin cup of mix, dollop of jelly, then mix to cover and they were great!
Melinda says
Love this recipe; although I like them more fruity so I add 2x as much fruit. I freeze them and put them in my toaster oven for breakfast. Fast and easy.
Shannon says
Thanks for a great recipe! We have a gluten free preschooler and these baked up great with our favorite gluten free all purpose flour. The kids have declared that we had the best breakfast ever! I'm glad to say good bye to our old muffin recipe that called for a 1/2 cup white sugar.
Danielle says
I substitute oil with greek yogart! Its super yummy.
Lee says
I made these with fresh chopped pineapple and they came out beautifully. My eight year old and five year old really liked them and they're not big muffin eaters, so thank you!
Sarah says
What if I don't have orange juice? What can I use as a substitute?
100 Days of Real Food says
I have not tried it myself, but apple juice might work.
Sherri says
I tried the recipe with Apple Juice first and my picky eater loved them. My husband loved them to and asked if I would make them at least twice a week. Thanks Lisa. You are a big help.
Richelle @ The Carolina Clipper says
Hi Lisa, Had a bake day today to prepare for school starting. Thought these would be perfect to freeze for a quick breakfast option. Wish I would have doubled the recipe because they are so yummy. Made according to directions with frozen blueberries. Will definitely make again. Thanks so much!
Sara Casey says
I just made a bunch of these and put them in the freezer to take on an upcoming camping trip. I expect that my niece and nephews (whose palettes aren't used to a sugar-free diet) will notice that they aren't as sweet as the typical muffin, but I don't think that that will stop them from enjoying them. :) For me, they're perfect - I love that I could make & bake these in about a half hour! Perfect.
Nicole says
My kids liked these, but I thought they could be a little sweeter. Could more honey be added or do you ever use raw sugar? I'm slowly getting rid of processed foods in the house!
100 Days of Real Food says
It takes time for your palette to adjust to foods that are not as sweet as the packaged version...but yes you could add more sweetener if you prefer.
Sara says
OH!!! I used coconut oil instead of veggie!!! :D YUM!! :D
Sara says
We are taking your challenge, and doing the 100 day. We are already mostly there as we grind all our own grains, have our own garden, chickens, etc.... HOWEVER, we are bad about buying the things in the snack and breakfast department that are HORRIBLE! lol! So we're doing this challenge! :) I was so excited to read about you in the News and Observer a couple of days ago! We tried these muffins this morning! I added fresh blueberries, and they were DELICIOUS!!!!!! They were a hit with all 6 of our children, and the husband loved them as well!! :D Thank you so much for sharing all your wonderful recipes!! (we also tried the PB&J smoothie yesterday morning, and are making cheese crackers this afternoon!!! :D I can't get my husband to eat ANYTHING with a banana, and he loved the PB&J smoothie!) I couldn't believe it!! :D Thank you, thank you, thank you! :D--Sara
100 Days of Real Food says
So glad to hear all of that and wishing you the best of luck with your real food pledge! :)
Kim Kauffman says
I'm confused about your choice of oil in this recipe. In your post on oils to avoid, vegetable and canola are listed. Is this a typo or am I missing something? Thanks! :)
100 Days of Real Food says
No you are not missing anything. Everything we've learned and shared about oils happened after this recipe was posted. I have not had a chance to update all my old recipes yet.
Crystal says
We made these the other night, but we made surprise muffins. I filled the muffin cup half up with batter, but some jam in the middle and topped it off with more batter. They were so good and both my girls loved the surprise of jam in the middle.
Sierra says
I live this idea!! Now I want to try it!
Sierra says
Love.. Not live
Lee Anne says
Mmmm. That's what my little dude and my husband said when they sampled these before dinner last night! I subbed applesauce for the oil and I didn't have any OJ so I used milk. I had added carrots and raisins and my husband said he didn't even miss the sweetness of the muffins because of the tastes of the add-ins. I think I may try an apple version today!!
100 Days of Real Food says
I love hearing about all the substitutions! It is amazing how many variations there are to some recipes.
Lee Anne says
Just an update. I made these again and the OJ makes a major difference. If making fruit muffins they are sooooo much better with OJ than milk, but if you want to go savory then milk makes them less sweet.
Vallimasoos says
Just made these and they are yummy! Hubby...not so much! But who cares?! More for us!
Karis says
I always use organic applesauce instead of oil in my muffins, delicious! Is the orange juice supposed to be a natural sweetener? Just trying to figure out why that is needed.
Betsy in Charlotte says
Is it a 1 for 1 substitute with applesauce to oil?
Janiek says
Hey!
I tried making these and followed the recipe and made it with forest fruits.
Yet somehow, they came out al soggy... I put them in the over for 35(!!) minutes in the hope of getting them harder but nothing would help. Where could I have gone wrong?
PS: LOVE YOUR SITE!
xoxo
Janiek
100 Days of Real Food says
Are you sure you had your oven on the right setting? One time my friend's son accidentally turned her oven down in the middle of baking...it took her forever to figure out what went wrong!
Genny says
Made these just a few minutes ago to pair with some leftover quiche for dinner, and between myself, my 1, and my 2 year old, there are only 7 left and they are still asking for more! Make that 6...my son just stole one...oh well, at least they're healthy to some degree! :)
We didn't have any orange juice, so I used a combination of pineapple juice and pomegranate juice that we did have, I subbed coconut oil for the canola/vegetable oil, and I ground my own soft winter wheat right before mixing it all up. They still turned out great. I think I would have preferred them a little sweeter, so I may try adding a little more honey next time, but they were still delicious and the kids didn't seem to mind at all. Thanks for the great recipes!
100 Days of Real Food says
Thanks for the review...so glad it was a hit (and your substitutions sound like they would have been good!)
Kristi Billingsley Toms says
Hey Lisa,
I made these for the first time the other day and my hubs loved them; alas, my picky eaters weren't too fond. I plan on trying them again; just different add ins. Have you ever tried them w/ peanut butter?
Lisa says
I am sorry to hear that, but I completely understand picky eaters! Only if I could have a dollar for every time my 3-year-old says "yucky" just because of the way something looks without even trying it. Back to the muffins though...for starters, what do your kids really like, what are some of their favorite things you could considering adding in there? I have not tried them with peanut butter yet, but I do think that could work. I do know of one person who used applesauce instead of orange juice, although I don't know how much that would change things. Why don't I experiment with the peanut butter thing tomorrow and let you know how it works out...also, let me know if there is anything else they love that might entice them to eat it if it was added in!
Natasha says
Thank you for this blog and the information and recipes it provides. My family loved the banana pancakes and the muffins.
Lisa says
I am so glad to hear that...thank you for the feedback!
Lisa says
I made these muffins the other night and they turned out great! I added a variety of fruit as you had suggested. I never heard of OJ in muffin batter but glad I found such a recipe!
Thanks for the healthy recipe...keep it up! I also look forward to your recipes!
Kate Luxon says
Lisa~
I made these muffins after work tonight since we were having "breakfast for dinner". They were so easy to make and soooo yummy. Connor ate 2 along with his organic scrambled eggs. We put blueberries and raspberries in ours. Thanks for another great recipe!
Lisa says
I am so glad to hear that...thank you for taking the time to review the recipe!
heidi says
think i may have to try these. i was planning on making strawberry muffins tomorrow anyway, sooo i'll try yours:) i'm sure they will be a bit healthier!
making them to go with that cynthia rylant book for kids about a house. in it she talks about strawberry muffins. it's lovely.
the girls may love it...
Let's go Home: the wonderful things about a house.
LOVE this blog!
miss you.
heidi
Lisa says
Thank you Heidi...I will have to check out that book to go along with our muffins next time. Please tell me how they turn out and if your kids like them! :)