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whole grain blueberry muffins

Whole Grain Blueberry Muffins

Dena Gershkovich
These blueberry muffins are fluffy and delicious yet still nutritious. Enjoy toasted with nut butter for a light breakfast or as a snack. Recipe sponsored by Pereg.
Prep Time 10 mins
Cook Time 30 mins
Course Dessert, Snack
Servings 12 muffins


  • 1 cup white whole wheat flour
  • 1 cup Pereg oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup skim milk
  • ½ cup (1 stick) Earth Balance, melted
  • cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • cup blueberries, fresh or frozen
  • Turbinado cane sugar, for topping (optional)


  • Preheat oven to 350°F. Line a 12-muffin pan.
  • In a medium mixing bowl, combine the white whole wheat flour, oat flour, baking powder, nutmeg and salt with a wooden spoon. Set aside.
  • In a large mixing bowl, mix the skim milk through the vanilla together.
  • Add the dry ingredients to the wet ingredients in several additions, mixing until just combined. Gently stir in the blueberries with a spatula.
  • Use two tablespoons to fill muffins 3/4 of the way full. Sprinkle with turbinado cane sugar if desired. Bake muffins for about 30 minutes. Rotate the pan after 15 minutes. Let muffins cool for at least 5 minutes before serving.


Did you make this recipe? Please rate and comment below. I'd love to hear how it went for you!
Keyword whole grain blueberry muffins