Breakfast · Desserts · Muffins · Snacks

Wholewheat Blueberry Muffins

Sorry for the short post today, but I’m quite pressed for time this week with lots of different things going on.

My nan has been over and we’ve been going around to different places and seeing things. Lots of shopping as well.

We went to the Titanic Museum in Belfast which was very fun. We saw how they built the ship and the different rooms that were available depending on how much you could pay.

It was amazing to see how the entire thing was built, especially considering that it was built over 100 years ago.

So spending time with my family and balancing that with work has been my main focus of this week, however I have managed to find time to bake inbetween these outings and work.

And of course, it’s always nice to have another willing participant to experiment on, whoops I meant give baked goods too, although sometimes I would say that it was experimenting.

So blueberries and wholewheat flour come together to give a lightened up and fibre filled version of a classic blueberry muffin. Now these are a little denser than a normal blueberry muffin, but every bit as tasty as the towering sugary ones found at nearly every coffee shop.

You can replace the wholewheat flour with plain flour if you want, however you will need to reduce the liquid by 15-30ml just to make sure they are not too soggy.

Wholewheat Blueberry Muffins

Prep time: 10 minutes

Cook time: 20-22 minutes

Total time: 30-35 minutes

Yield: 6 muffins


  • 90g/ 3/4 cup
    Wholewheat flour
  • 40g/ 1/3 cup
    Plain flour
  • 1 tsp
    Baking powder
  • 1/8 tsp
  • 15g / 1 tbsp
  • 30g / 2 1/2 tbsp
    Brown sugar, packed
  • 1/3 cup
    Low calorie sweetener/ equivalent amount of stevia
  • 80g/ 1/3 cup
    Fat free vanilla yoghurt
  • 1/2 tsp/ 2.5ml
    Vanilla extract
  • 1
  • 45ml / 3 tbsp
    Low fat milk
  • 120g / 3/4 cup
    Blueberries, fresh or frozen


  1. Preheat the oven to 180°C/ 160°C fan assisted and line a 12 pan muffin tray with 6 muffin cases.
  2. Whisk together the dry ingredients in a small bowl and set aside.
  3. Cream together the butter and sugar for 1-2 minutes until pale and fluffy and then add in the sweetener and continue to beat for another minute. Beat in the egg, vanilla yoghurt, vanilla extract.
  4. Add in the flour and milk in alternate additions starting and ending with the flour and beat until just combined and then fold in the blueberries.
  5. Divide evenly between the muffin cases and bake in the oven for 18-22 minutes until golden brown and a skewer inserted into the centre comes out clean.
  6. Remove from the oven and allow to cool on a cooling rack until completely cool.
  7. Store leftovers in the fridge or in an airtight container for up to 4 days.

Nutritional Information

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 155
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 36 mg 12 %
Sodium 91 mg 4 %
Potassium 54 mg 2 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 11 %
Sugars 10 g
Protein 5 g 10 %
Vitamin A 3 %
Vitamin C 5 %
Calcium 3 %
Iron 4 %

Based on a 2000 kcal/ day diet

Recipe Notes

If you want to replace the wholewheat flour with plain flour then reduce the liquid by 15 ml (1 tbsp).

The nutritional information was calculated for the recipe as written and any changes will change these values.


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