These Whole Wheat Blueberry Muffins are absolutely delicious. They're made with whole wheat flour, brown sugar and filled with plenty of Oregon blueberries for a nice fruity treat in the morning.

Blueberries Whole Wheat Pastry Flour Baking Powder Sliced Almond Prunes Vegetable Oil Brown Sugar Lemon Zest Buttermilk Ground Cinnamon Kosher Salt


White Scribbled Underline

Dry Ingredients


Place the flour, baking powder, cinnamon, salt and chopped almonds into a bowl and whisk to combine the ingredients

Add sugar to a bowl


Add the oil and zest the lemon into the sugar. This ensures that you capture the lemon oil and zest and maximize the flavor. Whisk the ingredients together.

Add the eggs


Add the eggs and pureed prunes to the sugar and whisk until the mixture is smooth.  Pieces of pureed prune will remain visible

Add the dry ingredients


Add the flour mixture in two batches and gently fold it into the batter until most of the flour is mixed in. The batter will be a little lumpy.

Add the blueberries


Next add the blueberries and gently fold them in and the remaining flour until no bits of flour remain.

Fill the muffin pan


Divide the batter between the muffin tins. Top the batter with 3 or 4 additional blueberries and some of the sliced almonds.

Bake the muffins


Bake the muffins for 18-20 minutes at 400F until the center of the muffins register at 200-205°F.

Serve the muffins


Serve the muffins warm with butter.  Store leftover muffins in an airtight container for 2 days and in the refrigerator for 4 days.

Make these delicious blueberry muffins and tag me on social media @bakesbybrownsugar