Whole Wheat Blueberry Muffins

Blueberry muffins are great for breakfast, part of a lunch or as a snack. A perfect on-the-go treat. This recipe can be very easily made without eggs (substitute the egg with flax seed powder) and you have yourself a great vegan/vegetarian muffin. Serve some warm muffins with cold vanilla ice cream and guess what you have…?

Prep Time: 15 minutes
Baking Time: 20-25 minutes
Makes: approx 12


Canola/Vegetable Oil – 1/2 cup
Sugar – 3/4 cup
Large Egg – 1
Whole Wheat Flour – 1.5 cups
Baking Powder – 1 tsp
Salt – 1/4 tsp
Fresh Blueberries – 1 cup
Orange Juice – 1/2 cup


1. Heat the oven to 375 degrees F/180 degrees C.
2. In a large bowl, pour the Oil.
3. Mix in the Sugar and break the Egg into it and whisk till it is creamy.
4. Separately, sift the following: Whole Wheat Flour, Baking Powder and Salt. Set aside.
5. Add 1 tbsp of the sifted Flour into the Berries and toss till all the berries are coated. Set aside.
6. Fold the sifted dry ingredients and the Orange Juice into the Oil and Sugar mixture alternately.
7. Add and fold till all the dry ingredients and the Orange Juice is incorporated into the batter. Try not to overwork the batter.
8. Mix in the Blueberries, folding into the batter 2-3 times.
9. Coat a muffin tray with some cooking spray.
10. Divide the batter into the muffin tray filling only 3/4th of the way.
11. Bake in the center of the oven for about 20-25 minutes.
12. Insert a toothpick and if it comes out clean, the muffins are done.
13. Take the tray out of the oven and 2-3 minutes, pop the muffins out so they do not sweat, create moisture and get soggy.
14. Transfer them on to a cooking rack and allow them to cool a bit before digging in.
15. They can also be stored in an air-tight container in a fridge.
16. Enjoy them cold or reheat before serving.


1. To make them Eggless and Vegan, check out this substitute:
Egg Substitute Tip

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0 thoughts on “Whole Wheat Blueberry Muffins

  1. Hi,

    I am not perfect at baking, but this recipe is unbelievable! How perfect can the muffins be. I followed word to word and the muffins come exactly like you describe, the quantities are also exact. Thanks!

  2. Hi Hetal and Anuja,

    I tried this recipe yesterday, with a little difference in the ingredients. I used multigrain flour in the batter as that’s what we get; also, I didn’t use eggs in it since I’m a vegetarian. Was not sure of how they would turn out since there was no egg substitute, but they turned out awesome! Everyone loves them! So now you can call them eggless too. 🙂 Thanks for the amazing recipe.

    I tried to find flaxseed powder in stores like Shoprite and Walmart; but didn’t find it. Can you guys suggest where I can find it, under which section.


    1. Thanks for the feedback Shweta! We buy flaxseed powder from Sprouts, our local whole foods type store. If you cant find it, you can grind whole flaxseeds at home with a spice grinder.

  3. Hi Hetal and Anuja,

    THis receipe looks really gr8 will def try today. I wanted to know can i use extra virgin olive oil instead of veg or canola oil and will the measurement remain the same.

    Awaiting for ur mail back.


    1. Hi Chetna,

      Although you can use it (in the same quantity), Extra Virgin Olive Oil has a distinct and strong flavor. It works well for things like bread but might be a little strong for muffins.

  4. Delicious. Substituted 1/2 cup applesauce for the 1/2 cup oil listed. I grated an unpeeled apple, placed in a bowl, added a bit of water, then microwaved it. After cooling, I mashed it with a potato masher.

    I always substitute the entire amount of oil called for in the recipe with equal amounts of homemade applesauce. Works great.

    For savoury muffins or breads, I substitute equal amounts of plain yogurt for the entire amount of oil called for.

    Thanks for a great recipe.

  5. Just made these yesterday….they turned out really yummy!!!! I think they tasted better on Day 2, than on Day 1. Thanks for the recipe, Anuja and Hetal. Next time I will try crushing the blueberries a bit, so that they mix uniformly into the mix!

    1. Hi Swathi,

      Raspberries are a little more tart than blueberries. If you don’t mind it, it should work. You can even use frozen blueberries for this recipe.

  6. HI Anuja & Hetal,

    How about using light brown sugar instead of refined sugar? Will it be good?

    Forgot to put this in the earlier query, sorry.

    Sharmila Bhattar Naufel

  7. Also,Is there any other fresh fruit that is available in India we can substitute blueberries with? or else,can the berries be omitted from the recepie?

  8. Hi,can a single cake be made out of the batter used for these muffins. Do i need to bake it for longer or any other changes in such a case?

    1. Hi Ashwini,

      Yes, you can make it into a single cake. The baking time will be longer but we do not have an exact time as we have not tried it.

  9. Just now I made muffins and it came out sooooooo good. I cann’t wait to surprise my daughter today. Thank you so much Hetal and Anuja.

  10. Hi Hetal,
    I made the muffins at home and it tasted awesome.Thank you for the beautiful recipe.
    I would also like to ask you a question.
    Since Whole wheat is a healthier option can we replace refined flour with whole wheat flour in all the cakes/muffins recipes?

    1. Hi Shenaz,

      You can replace it in some recipes but not all…especially cakes, which require a finer milled flour (cake flour). Many of the muffin or bread recipes are okay to replace.

  11. I made this for my son’s birthday and they turned out great. Healthy, easy and yummy, I am always looking for such recipes. Thank you ladies for the great effort.

  12. HI,

    Great recipe…can;t wait to try these…
    Two Questions:
    1. Can I make these with normal chapathi flour? If yes, with what changes???
    2. Can these be done with frozen blueberries as well??

    1. Hi Lavi,

      Wow…2 things we have not tried! Having said that, there should be no changes if using chapati flour. Frozen blueberries will work however, the texture may be a bit more soggy than fresh ones.

  13. hi hetel and anuja.great recipe .could you please do a video for an easy recipe for gujrathi MALPURA. i could not find it amongst your recipes .keep up the good work and keep the videos coming .
    thank you
    kamla masala nz

  14. hello Anuja and Hetal,

    Amazing recipe,tried them out yesterday and I used 1 cup chapatti atta and 1/2 cup all purpose flour in it, and since I din’t had orange juice I substituted it with Clementine juice and they turned out Fab.

    Thanks for all the lovely recipes !!


  15. I made this yesterday, yamm!, but need vanilla in it. You can smell the wheat flour when you eat. And I follow the recepi and only 11 came out.

  16. Hi Guys,
    My name is Ashini,and I work in a cafe in London.Blueberry muffin is my favourite favourite muffin.Every morning I eat one.But now I can make Blueberry muffins according to your way,because it looks delicious.I’m gonna do it soon.Thankyou so much for doing this recipe.

    Love + Hugs,

  17. hi hetal and anuja
    i think u both are doing a great job.
    I cant find more perfectionists than u both in any other cooking websites.
    Wish I could even a quarter what you both can cook today.
    I always loved to bake and after watching your recipes I have bought all the baking stuff to get started. please wish me luck that it turns just like yours.
    thanks for wonderful job. Your families are really lucky to have you:)

  18. Hi Anuja & Hetal,
    Your recipes r really amazing!
    can i use this same recipe with all purpose flour instead of whole wheat flour…….

  19. Hi Hetal and Anuja, thanks for another healthy recipe, as Malia is asking is it atta or whole wheat flour available at American grocery store?..as always appreciate your effort for healthy food.

  20. Hi Anuja and Hetal,

    I’m big of your site.I just loved your recipe.Anuja it seems you lost lot of pounds.Now you are looking great.Can you mail me how you lost weight?

    1. Hi Malia,

      Chapati flour is whole wheat but it is milled a little differently than the whole wheat flour you get in American grocery stores, which is more “grainy” and brown.

  21. Hi Hetal and Anuja,

    Love this recipe. Sorry didn’t mean to correct you or anything but you can also use a little bit of vanilla because sometimes I find whole wheat flour has strong smell which is overpowering to the muffins. Good Luck 🙂

    1. Hi Mili,

      No need to apologize :). We always value our viewers feedback and suggestions. Its a big help to all of us. Thanks for your tip!

    1. Use 1/2 cup of plain yogurt, or 1/2 cup unsweetened applesauce in place of the 1/2 cup of oil called for in the recipe.

    2. Hi Debbie,

      Unfortunately, we have not tried applesauce in this recipe. If you decide to try it, we recommend substituting only half of oil with applesauce and keeping the rest.

    1. Hi Hatell,

      We have not tried any other fruit but the fruit you use will make a difference depending on how it cooks down or how much liquid it releases.

    1. Hi Sandy,

      One cup of whole wheat flour weighs approximately 125 grams. We say approximately because it depends on how you fill your cup. One and a half cup will weigh approx 187 grams.

    1. Hi Ami,

      Yes, you can substitute the chocolate chips and keep the rest of the recipe the same. Just keep in mind that the recipe has orange juice. There will be a citrus flavor with the chocolate.

  22. If I correct, you ladies didn’t use any cocoa powder correct? If that’s correct, then how come your muffins looked brown? I really like the recipe but just confused about the color…please explain. Also, if I add chocolate chips instead of blueberry, it would be ok right?

  23. Thanks for a wonderful whole wheat recipe..I have made these a couple of times but I used to put milk and butter in these.Orange juice seems to be a good tangy option.Also, putting oil really makes the muffins moist.Will try it soon!

    1. Hi Jayashree,

      Yes, you can. Substitute 1 Tbsp of flaxseed powder mixed with 3 Tbsp of water for 1 egg. Be sure to let the mixture rest for about 10 mins before using.

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