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.
mim says
What an awesome idea! Now I can make all different types of muffins in one batch! I made pumpkin seed raisin and apricot jam muffins for my first batch and they were awesome!
Jennifer says
I've made these muffins several times and decided to tweak the recipe a little...thankfully with good results. We don't drink juice so I rarely have it on hand. I subbed 1 c whole milk and added 1T lemon juice...let it sit while getting the rest of the ingredients ready and it's similar to buttermilk. I used butter as the fat instead of coconut oil. My blueberries were frozen so the muffins took a few extra minutes to bake but they turned out great :) My son's daycare has been wonderful about keeping a few muffins in the freezer in case another parent brings cupcakes for a birthday. Now he's stocked up for the next batch of birthdays!
Amy Taylor (comment moderator) says
Hi Amy. This will answer that question: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
amy says
Hello - I love your website. I bought your book and my children and I have all taken the challenge. Very rewarding experience.
My question is - when a recipe calls for coconut oil, is that measured in the solid state or liquid state?
Thanks so much!
Amy Taylor (comment moderator) says
Hi Lynda. I am not sure what the problem might have been. I've had a lot of success with frozen muffins and frozen batter. It could be that an older ingredient didn't hold up well to being frozen but I've not experienced this. Sorry that I can't be more helpful. ~Amy
Lynda says
I made these & the apple muffin and the tasted great the day of...but then I froze them. Once they were thawed they had an awful bitter taste. I mean NASTY. Any advice?
Lisa says
I just made these with blueberries and they were just awful- not edible! I made the banana nut and they ere delicious! I am not sure why the difference except the one recipe that came out terrible called for coconut oil and OJ - maybe substituting butte and maple syrup would work better????
Amy Taylor (comment moderator) says
Hi Lisa. I am not sure what might have happened as this is a pretty forgiving recipe. You are welcome to try to switch out the ingredients. You didn't mix up the baking powder for baking soda, did you? ~Amy
Larissa says
Lisa, I had the same problem. I'm wondering if it's too much baking powder. Other recipes call for much less, and I'm wondering if the Orange juice didn't react well. We also could not eat ours, definitely going to make some substitutions.
Linda says
About how much calories are in each muffin?
Amy Taylor (comment moderator) says
Hi there, Linda. We aren't calorie counters. :) This might help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. You can always use an online tool like My Fitness Pal to figure out those details. ~Amy
Bonnie Whelton says
Do you know how I could make them grain free
Amy Taylor (comment moderator) says
Hi Bonnie. Go here: http://deliciouslyorganic.net/blueberry-muffins-grain-free-gluten-free/ for some great grain-free muffins. :)
maddie says
Would it work to use apple sauce instead of apple juice? I have all the ingredients on-hand except apple juice. Or perhaps blueberry juice.. woudl that work?
Amy Taylor (comment moderator) says
Hi Maddie. I've used apple sauce with a bit of water to thin it out. ~Amy
Carmen says
Hi! We absolutely love the whole-grain pumpkin muffins, but want to try these variations, as well! Can I sub the 1/4 cup oil with melted butter, like I use in the pumpkin muffin recipe? Thanks so much!
Amy Taylor (comment moderator) says
Hi Carmen. You can! :)
q says
can you sub applesauce for the juice?
Assistant to 100 Days (Amy) says
Hi. I've done just that with some added water. ~Amy
Lisa Taylor says
Love your site. Started making your honey whole bread over a year ago. Thanks!! Have been experimenting with this specific muffin recipe recently.... As I too LOVE muffins. Very easy to have fun with this recipe once you get comfortable tweaking. (Not that it needs it..... its just what i do). I have an oats fixation so I added 1 1/2 cups to a "double" batch of these. Didn't want too much oil so did 1/4 cup coconut oil and one of those 4 oz unsweetened applesauce cups. Used 1 cup apple juice and 1/2 cup unsweetened coconut milk. Added I cup walnuts, and 2 1/2 cups mixed blackberries, raspberries, and mulberries. Drizzled honey on top of each before popping in the oven. Delicious and very filling. Thank you for your love of good food :) Happy baking!!
Laura says
I, unfortunately, am going to eat all of these, and I made 2 dozen. My daughter won't touch them because they don't taste good at all. I really wish I had only made one batch.
Jennifer says
These sound so yummy! My only hesitation is I've been unable to find a clean version of apple juice to use. Any recommendations on good brands to look for? Thanks!
Assistant to 100 Days (Amy) says
Hi Jennifer. You should be able to find an organic juice or cider at even conventional grocery stores. Otherwise, a store like Whole Foods or Earth Fare will. ~Amy
Vanessa says
Hi, I have approx. 8oz of crushed pineapple and I was wondering if this muffin recipe would work with it. Should I give it a try? Thanks!!
Assistant to 100 Days (Amy) says
Hi there. We've not tried. Let us know if you do. :)
Vanessa says
I did! I use the crushed pineapple and some of the orange juice, not all of it. Im not sure how much exactly, I checked the batter and was little too dry before the oj. And I added some dried cranberries. I "baked" them on the waffle maker, its too hot here in NY to turn on the oven! They came out really good! Both my kds and husband enjoyed them. F2f hanks!!!
Kym says
Yum! I halved the mixture and added pear and almond to one batch and banana, currants and coconut to the other. I love the idea of making the base mixture then just adding a cup of whatever I want :)
Anna says
Rather dry, and not very sweet. I will double the amount of spices and fill it with chopped nuts next time for a savory muffins.
Tara says
Can I use applesauce instead of apple juice?
Assistant to 100 Days (Amy) says
Hi Tara. I think that will work. You may need to water it down a little. ~Amy
Cindy Swain {italicana kitchen} says
These look amazing. I love the flexibility and can't wait to give them a try!
Erin says
Hi there! I made these muffins and had them taste/smell rancid after a few days. Do you need to refrigerate them, or did I not cook them long enough maybe? Thanks!
Assistant to 100 Days (Amy) says
Hi Erin. Beyond day 1, we typically freeze the muffins.
Lisa says
My daughter is allergic to eggs. What can I substitute in place of the eggs?!
Assistant to 100 Days (Amy) says
Hi Lisa. Many readers have used "flax eggs": Bob's Red Mill Egg Replacer. ~Amy
Hope says
Not sweet at all tasted like a bread. It wasn't bad just not the taste I was expecting did it with orange juice .
Emma says
Do you know the nutritional facts for this recipe? I need to know the serving size and calorie count per serving, but everything else would be lovely.
Assistant to 100 Days (Amy) says
Hello Emma. We do not provide nutrition information on our recipes. Our focus is on eliminating processed foods and replacing them with real/whole foods and not so much on numbers. The rest tends to fall into place. :) ~Amy
Erin says
Thanks Amy. Are the silicone muffin pans/liners safe to use, despite them being plastic? Thank you!
Assistant to 100 Days (Amy) says
Hi Erin. This article might help you access: http://www.drweil.com/drw/u/id/QAA400274. ~Amy
Erin says
Hello, I'm looking for a couple muffin tips. Is there a more natural spray you'd recommend for greasing muffin tins? What can I replace brown sugar with in a muffin recipe? Thank you!
Assistant to 100 Days (Amy) says
Hi Erin. You'll find that Lisa has several muffin recipes. She uses honey as the sweetener. I typically rub a very small amount of coconut oil on the pan. If I'm using silicon, I don't use anything. ~Amy
Skye says
I just made these and since we don't have juice in the house, I used apple sauce with some water - it came out great! Made raspberry muffins - going to try strawberry and banana next time!
Tangela says
Is this the recipe that the spelt zucchini muffins that are mentioned in the school lunch roundup are made from?
Thanks!
Assistant to 100 Days (Amy) says
Hi. It was likely this one: https://www.100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/. ~Amy
Juliet Craig says
I don't have any juice in our fridge, what would be a good substitute? Apple sauce? Are the juices in the recipe just to add sweetness to the muffins?
Assistant to 100 Days (Amy) says
Hi Juliet. I think you might be able to make applesauce work. You may need to add some water. :) ~Amy
Cindy says
If u wanted to take out the oil what can u use instead? I know in other recipes I have use applesauce in place of oil - do u think that would work? How about flaxmill and oatbran to make them healthier? Thanks
Assistant to 100 Days (Amy) says
Hi Cindy. You are welcome to adjust the recipe though we have not. Applesauce does typically work fine as a replacement. ~Amy
Gitta says
Love this recipe..I did however tweek it..I used only 1 egg and a Tbl spoon of ground flaxseed meal+ 2 Tbl spoons of water..I also used organic raw honey and pomegranate applesauce..I used pecans and BlackBerrys.I also added unsweetened dried cranberries...
Brianna says
Hi! Just wondering if I could substitute milk for the apple/orange juice when making these into a cinnamon raisin muffin?
Assistant to 100 Days (Amy) says
Hi Brianna. That is not a substitution we have made. It might work but you would be sacrificing the sweetness of the fruit juice. ~Amy
Brianna says
Update: I did try these with milk and they turned out really well, not super sweet, but just enough to give them a good flavor.
Sarah says
How about using juice pulp for the filling??
Assistant to 100 Days (Amy) says
Hi Sarah. We not tried that but I think it would work. Let us know if you do and how it turns out. ~Amy
Sarah says
I tried these muffins with the juice pulp. Not a bad flavor but they were almost TOO moist. I didn't have cupcake liners. Is that why? In new to baking!
Assistant to 100 Days (Amy) says
Hi Sarah. They are moist and the pulp might have made them even more so. I do prefer to use liners but I don't think that was the issue. ~Amy
Nikki says
I've seen on many other recipes, not just this one, about freezing extras and enjoying them later. How does one freeze them so that they are still delicious & edible? What have you found easy & effective? Thank you!
Assistant to 100 Days (Amy) says
Hi Nikki. Use an airtight freezer safe container or freezer bags. I like bags because you can remove most of the air. ~Amy
Megan says
I am bringing these muffins on vacation. Must I freeze them. Can they stay out on the counter for like a week??
Assistant to 100 Days (Amy) says
Hi Megan. No, they will only last a day or two on the counter. You could store them in the fridge for up to a week but that will dry them out a bit. Freezing will best extend their life. ~Amy
Annemarie says
I baked this and added one mashed banana and a tablespoon of maple syrup instead of the 2 tablespoons of honey. Also i added both baking soda and powder as i feel that this allows the muffin to rise better. However, the biggest mistake for me was adding a cup of strawberries. The strawberries were sweet raw but somehow when I added them into the mix and baked them, they were super sour somehow :( is there anything i should have done to the strawberries before adding them into the batter? I wouldn't mind trying this recipe again but definitely with other mix ins, maybe an additional banana and 1/2 cup of dark chocolate chips. The batter tasted delicious and I was so surprised that it actually tasted like a normal cupcake! Thanks for the recipe :)
Assistant to 100 Days (Amy) says
Hi Annemarie. Do give them another try. I'm not sure what would have caused the berries to sour. You can always add a bit more honey if you fear your berries won't be sweet. ~Amy
Lisa says
I made a double-batch using fresh blueberries and strawberries. They taste amazing! They were a huge hit with my husband and our 5 year old daughter. Our 8 year old son picked out the berries but didn't eat any of the muffin. His reason? He said it tastes too much like cake (like that's a bad thing? LOL!) as he is not a fan of any kind of cake. Oh well, 3 out of 4 is good with me!
Bobbie Kite says
These are amazing! I read the blog recently about the useless nature of nutrition labels and I do not necessarily disagree. But I still like to track things.... In case anyone was looking for the nutritional information on these (we baked a 1/2 batch using 1 small banana and 1 tablespoon strawberry jelly)
Nutrition for ONE muffin:
Calories: 141
Carbs: 20.67
Fat: 5.88
Protein: 3.33
Fiber: 2.36
Sugar: 7.53
Assistant to 100 Days (Amy) says
Hi there. Lots of readers use flax eggs when baking: http://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/. ~Amy
MO says
egg allery anything we can substitute!
Thanks