Whole Wheat Blueberry Muffins

Blueberry muffins are a delicious, breakfast staple – better when they are mini and whole wheat so they’re “healthy” (but really, it’s just a small, naked cupcake…) It is safe to say we inhaled these pretty quickly.


  • 1 c sugar
  • 2 eggs
  • 1 stick butter, softened
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
  • 2 c whole wheat flour
  • 1/2 c whole milk
  • 3 cups blueberries (or more, if you’re feeling wild)
  • sugar for topping


  1. Preheat the oven to 350. Grease a standard muffin tin or mini muffin tin.
  2. In a mixing bowl, beat together the butter, sugar, milk, vanilla and eggs until well combined.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.
  4. Add the dry mixture slowly to the butter mixture, making sure it is well-incorporated.
  5. Hand mix in the blueberries.
  6. Fill muffin tins about halfway, sprinkle sugar on the top.
  7. Bake for 22-28 minutes or until toothpick/knife in center comes out clean.
  8. Serve warm with butter to die of happiness.

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