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.
Leslie says
I used pineapple, coconut, and pineapple juice.Yum!
jamie says
I've been wondering if you have a substitue for honey in your recipies for someone who is allergic?
Assistant to 100 Days (Amy) says
Hi Jamie. Maple syrup is a common replacement. ~Amy
Amber says
These are good but next time we'll use more honey to add a little more sweetness :) Good recipe though!
Jennifer says
I don't like to use orange juice or apple juice (because of the sugar content and how it's processed), is there a way I can use something else?
Greta says
Just squeeze your own; citrus fruits are in season! It only takes a few oranges to get 3/4 cup, and OJ's got a lot less sugar than apple juice for sure. If you did fresh squeezed I bet you'd have some wiggle room to dilute it, too.
Robyn W says
I did exactly what Greta is suggesting and it worked out great. I squeezed two fresh oranges and it was about 1/2 a cup so I used water for the rest.
Rebekah says
About 115 calories a piece plus calories for whatever fruit/filling you add. Yaay!
Amanda says
I melted the coconut oil first and they came out perfect! But I wondered which I should do as I was making them...
Sharon says
My kids and I love these muffins but I too have had trouble using the coconut oil. My batter is "chunky" with oil clumps and the finished muffins are also very greasy. Any suggestions, next time I was going to try warming the coconut oil first.
Thank you
Assistant to 100 Days (Amy) says
Hi Sharon. My guess is that you didn't melt the coconut oil before adding it. Try that...and stir it in as you add. Hope that does it. ~Amy
Andrea says
Just made these an hour or so ago and they are delicious! I did make a few changes because we do not keep juice in our house and I did not have any coconut oil on hand. I subbed whole milk for the juice and subbed maple syrup for the honey. I used 2 extra Tablespoons of maple syrup to make up for the lack of sweetness from the milk and reduced the milk by 2 T to keep the liquid amounts the same. I also subbed melted grass fed butter for the oil. I did not add any fruit so I could see what the base flavor tasted like. These are DELICIOUS! I also love how they are not gigantic muffins. When my 16 mo. old wakes up from his nap I will try one for his snack. I'm sure he will love them!
I will be making these again!
Amanda Skinner says
Could u mix the dry ingredients ahead of time and store them in the fridge as sort of a real food "muffin mix "? How long would it keep? Tried these today...best while wheat muffins I've ever made, and I've tried several recipes.
Assistant to 100 Days (Amy) says
Hi Amanda. Glad you love the muffins. I would think that dry ingredients would keep well in the fridge. We've not tried this. Let us know how it works. ~Amy
4timesMami says
just made them this morning and they are super delicious. my kids love them. i used orange juice and cranberries. and instead of the coconut oil i used just regular canola oil.
Tracy says
I just tried these and I am amazed at how well they turned out. I don't keep juice in my house so I substituted with apple sauce (1/2c) and H2O (1/4C)-simply bc I only had 1/2 cup apple sauce. I used 1 cup banana as my add in and I sprinkled some chocolate chunks on top of half my muffins. I added in the coconut oil last and did not fill the 1/4 cup all the way because I thought they would be to wet if I did. I can't believe how well they turned out. We have been a WW bread and pasta family forever, but have never done WW muffins and I have to admit that I just didn't believe they would taste this good. I can't wait to give my daughter one for breakfast in the morning!
Amanda says
Great recipe. I found that my muffins didn't rise that well though, any thoughts? Also, I have noticed that some folks are substituting the egg or oil for applesauce. I would love to eliminate one of those! How much applesauce for each egg or oil? Thanks!
Assistant to 100 Days (Amy) says
Hi Amanda. I've always used a 1:1 ratio when substituting applesauce. Goodluck. ~Amy
Jessica says
I make this recipe with raisins about once a week. I even did it in a loaf pan for quick bread and it worked great! My kids love them. I sometimes add mashed banana and applesauce to the mix instead of the eggs. Still turns out great.
Jenna says
I made these with the spelt flour and they turned out great! I've been trying to cut back on the whole wheat if possible - breads and such seem to upset my stomach. Yum!
Erin says
Any suggestions on how to have them not stick to the liners? I used paper liners. The taste was great but I couldn't get them out of the liner!
Assistant to 100 Days (Jill) says
Hi Erin. Did you let them cool completely? That makes a big difference. You might also consider lightly spraying the liners if they are still sticking. Jill
Molly says
I just made these with blueberries, blackberries, and strawberries and they are delicious! I will definitely be making these a lot. :)
Amy says
Just finished making a batch of these muffins. I used maple syrup instead of honey, fresh squeezed OJ (SOOO much tastier than store bought! Two oranges came up a little short of the 3/4 cup, so I added 1/4 cup of applesauce) about 2/3 cup of blueberries and 1/3 cup of diced apples. They came out amazing! I make the pumpkin muffins yesterday as well, and they came out great.
Thank you for the recipes!
Meg says
I just made these this morning and they are delicious! I used 1/8 cup of applesauce and 1/8 cup of oil, and for the add-ins did blueberries, lemon zest and probably 1 T. of fresh lemon juice! So yummy!!! I also ran out of my frozen whole wheat flour (from Hard red spring wheat) and so I used 1/4 cup of spelt flour. They are turned out fabulous. I want to play around with flours in this recipe. Thanks for such great, non-sugar-added recipes!
Lisa Alvarado says
There are a ton of comments and I haven't read them all, but I wanted to ask if anyone has tried this recipe with the spelt flour? The pumpkin muffins with spelt are quite good and I like the airy-ness of this flour over WW (even white WW) flour. Thoughts?
Tasha M says
I was wondering the same thing about spelt flour
Assistant to 100 Days (Jill) says
Hi Tasha. As I told Lisa, I have not tried them with the spelt flour. Let us know how it goes if you decide to give it a try! Jill
Assistant to 100 Days (Jill) says
Hi Lisa. I have not tried them with the spelt flour. Let us know how it goes if you decide to give it a try! Jill
Janell says
I have made these twice now and my kiddos love them. I was a bit surprised that they would seeing how they love the sugar-filled, highly processed stuff. I even made them plain with out any add-ins. I was wondering what a substitute for the apple/orange juice would be?
Assistant to 100 Days (Jill) says
Hi Janell. I have not tried substituting anything for the juice. Maybe applesauce if you like, although I think that would be a little bit of a thicker consistency. Jill
Heather Joy says
I apologize if this has already been asked; there are so many comments that I haven't read them all, but I can't figure out how to use coconut oil in muffins because as soon as I add it to the wet ingredients in becomes a giant frozen clump. I've actually had this problem with many recipes (waffles too) so I've almost given up on coconut oil. The only recipe I've successfully used it in is a blender muffin. What am I missing? Thanks for your help!
Assistant to 100 Days (Jill) says
Hi Heather. Whenever I use coconut oil, I add it as the last thing to a recipe. As I add, I also stir. That has helped to eliminate any clumps I used to get. Jill
Heather Joy says
Thanks! That makes sense!
maria says
I heat up the coconut oil on the stove and add the other wet ingredients to it - still on low on the stove. With everything warm the coconut oil is less likely to clump.
Crystal says
I finally got around to making these yesterday. I made them with blueberries (using maple syrup instead of honey) and wow! They turned out great. My older boys (10 & 7) took them in their lunches today instead of a sandwich with carrots & ranch, yogurt, apples and a juice bottle. Even my somewhat skeptical hubby ate one and liked it! I'm sitting here feeding one to my 11 month old son now. I just baked up another batch using some canned pumpkin I had. Not too sure if they turned out okay. The toothpick came out clean but they seem very squishy/wet... maybe I put too much in. Either way I am having fun experimenting in my kitchen. I also made some granola earlier in the week, slightly tweaking your recipe, and it tastes almost identical to my favorite boxed granola cereal. Thanks!
Jill Grant says
I made these using blueberries in some of the muffins and applesauce in others. The blueberry ones turned out perfect but the applesauce ones had to cook an additional ten minutes in the oven and even then, they still seemed soggy in the middle. The next batch I make will be just the blueberry ones.
Sarah says
I love these muffins. Someone asked about using Olive Oil, I use it all the time because that is the oil I buy. I don't know the rule for cocoa, but I add 2TBSP of cocoa to my dry mix and then add a 1/2 can of pumpkin and some dark chocolate chips. They are delish. I am making lemon blueberry in the morning. Excited to see how they turn out!
Tiffany P. says
Just tried the banana muffin. I think banana should be combined with the apple juice or apple sauce rather than the OJ.
Tiffany P. says
I made these tonight with big blueberries and also banana. Used OJ. I melted the oil just to have it turn to chunks as I pored in the OJ. Any suggestions on the coconut oil? The blueberry muffin tasted like cranberry, I'm thinking because of the OJ. But it was good. Haven't tried the banana yet, which I made for my picky, no-healthy food child.
Assistant to 100 Days (Jill) says
Hi Tiffany. Coconut oil can be tricky. I always add it as my final ingredient and I whisk/mix as I pour it in and I have avoided the clumps using that method. Good luck. Jill
Sarah says
I actually heated up the OJ a little. At first I was going to wait for it to come to room temperature, but I got impatient. I also walked around with the eggs in my jacket pocket to try and warm them, as well. Anyway, if the other ingredients aren't too cold the coconut oil shouldn't congeal. It is tricky.
Rhonda B. says
I just pulled these out of the oven and I really enjoyed them. I used OJ, bananas, and walnuts. I was afraid it would taste like orange or coconut but it didn't. They did stick to the liners but everything I have ever cooked in liners has stuck. The muffins are not as sweet as I am used to (I am a sugar fiend), but they had a nice flavor and I need to cut back on my sugar anyway. :o) I added the melted oil last as some suggested and it worked great. Thanks for the great recipe.
Linda says
Love your blog. Thanks for putting in all the effort to help others get healthy. Yesterday I tried your Whole-Wheat Muffins. I found they were heavy and not light and airy. When I put the coconut oil in, it was liquid. Then I added the eggs and orange juice, which had come out of the fridge and the coconut oil turned solid. Should I have waited till the orange juice was at room temperature? Are these muffins naturally denser than what I'm used to? I would love to have a healthy muffin, but I threw these out. Help.
Thanks,
Assistant to 100 Days (Jill) says
Hi Linda. Yes, whole wheat products will be somewhat more dense. Did you use white whole wheat flour? That will help some. As for the coconut oil, this always happened to me as well when I first started using it. So, now, I mix all of my ingredients first and then I pour in the coconut oil at the end and mix as I pour it. That has eliminated the problem completely! Hope you'll give them another try. Jill
Smita says
I tried these tonight and was so disappointed. I tried it exactly as the recipe said, only substituting applesauce for the oil and juice. They did not rise at all :-( Any idea why? I am a huge fan of your site!!
Assistant to 100 Days (Jill) says
Hi Smita. I'm sorry they didn't work out for you. Did you check the date on your baking powder to make sure it wasn't expired? Or, is altitude a factor for you? Jill
Sara says
Just made with apple juice and almond extract (out of vanilla). I did add a touch of agave nectar for sweetness. They are moist and yummy!
Christina says
Hi! Making muffins is now my Monday ritual! Breakfast in our house is crazy with three kids! So anything to make it easier. I just made some banana-blueberry muffins and followed the recipe... This was my first time using coconut oil, is it supposed to dissolve in the batter? I used Aunt Patty's brand and i really had to mix and smash it up and there was still chunks. I'm hoping it doesn't affect the texture or taste of my muffins! We'll see! Thank you for the recipe!!
Assistant to 100 Days (Jill) says
Hi Christina. You have to melt the coconut oil first - it should be a liquid when using it. It is normal to "harden" back up and then the next time you use it you will take it to a liquid again. Hope that helps. Jill
Courtney says
These muffins are great! Sooo easy and flexible. I love that your recipes are not strict and exact. I've made these with craisins, pb and banana with almonds, blueberries and raspberries and many other things! I also add extra cinnamon and nutmeg and sprinkle cinnamon on top before I bake. Delicious, easy, and interchangeable! They've been a hit with everyone that's tried them! We call them healthy muffins!
Jennifer Highstreet says
I just made these, but substituted one cup apple sauce for the oil and juice. They are great! I made banana nut, but I want to try pear muffins and blueberry muffins. Thank you for all the great recipes!
Aylahk says
Question for you - we like to use coconut flower. Would we need to adjust the recipe at all to account for that? Thanks!
Assistant to 100 Days (Jill) says
Hi Aylahk. I am not that familiar with coconut flour (yet...just bought some I plan to try and use). I think I remember reading though that it is more absorbent, so, I believe you will have to increase your liquid. You can probably do an internet search to find out more. Jill
Kendra @ The Nerdy Wife says
I made these tonight, using the apple juice, and using mashed strawberries and bananas for the filling. They were great!
Julie Walker says
I just made these exactly to the recipe and had no issues with them sticking to the paper liners. I then converted the recipe for my daughter who has food allergies to gluten and eggs. For the eggs used 2 Tbs of flax meal combined with 6 Tbs of hot water (mix them and let them sit for about 5-10min). For the whole wheat flour I used 1 cup of brown rice flour, 5 Tbs. of potato starch, 3 Tbs of tapioca starch, and 3/4 tsp of xanthan gum. These also turned out yummy. Thanks for such a flexible recipe!
AL says
Made these tonight and they just didn't taste right. My husband didn't like them and I think it may have been the orange juice. I was disappointed, but will try again with apple juice.
Assistant to 100 Days (Jill) says
Hi AL. Sorry they did not work out. Hope you enjoy them more next time. Jill
Kristen says
Have these in the oven now..but had a quick question. Just out of curiosity, what is the reasoning behind adding the wet ingredients into a "well" in the flour versus just pouring it on top? Also, do you mix your wet ingredients together first before adding them to flour or just dump them in the flour then mix?
They smell delicious and were easy to make....will see how they turn out in 10 minutes! :)
Thanks for all of the fantastic recipes!
Assistant to 100 Days (Jill) says
Hi Kristen. Yes, I would mix the wet ingredients first and then pour in. The reason is so that you can fold the wet into the dry without overmixing them. Hope you enjoyed them. Jill
Stephanie says
I was wondering what you use for baking powder. I have non-GMO, aluminum-free baking powder, but it has sodium bicarbonate and monocalcium phosphate. I had trouble finding out if these two ingredients are naturally derived or not.
Thank you!
Assistant to 100 Days (Jill) says
Hi Stephanie. I haven't found one either. I use Rumford which says no GMO's. Jill
Victoria says
Just made these about an hour ago and my 3YO "challenging eater" and we shared two muffins out of the oven! She loved them! I made mine with carrot as I plan to put them in my 6YO lunch with a swipe of cream cheese. Thank you for a great and versatile recipie!!
Cathe says
Hi, how did you incorporate the carrot? I'm curious because I love carrot flavors and would like to give that a try.
Thanks! :)