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Jumbo Whole Wheat Blueberry Muffins

Rated as 4.4 out of 5 Stars
2

"I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins."
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Ingredients

35 m servings 321
Original recipe yields 6 servings (6 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
  3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts


Per Serving: 321 calories; 7.7 60.1 7 42 321 Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin, just a regular 12 cup'er. Baked at 350*, my muffins were done at a li...

Most helpful critical review

It wasn’t even remotely sweet definitely will add more sugar next time. Also the blueberries were not cooked in 25 minutes I had the muffins in the oven

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I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin, just a regular 12 cup'er. Baked at 350*, my muffins were done at a li...

I made this recipe almost exactly and it was just ok. The only change I made was tossing the blueberries in a little flour before adding to the mix so they don't sink to the bottom. The muffin...

These were good, but I did make some changes. In an effort to make them a more healthy, I did 1/4 c. brown sugar and 1/4 c. honey to replace the 1/2c. white sugar. I also added 1/4c. wheat germ ...

Thank you! Simple ingredients, not too sweet. It made exactly six jumbo muffins without any remaining batter--how satisfying. I used all melted coconut oil in place of the butter/vegetable oi...

Delicious and easy to make. I will make again

Very good flavor. I used unbleached coffee filters as jumbo muffin cups. Just be sure to spray of oil them so they don't stick.

Delicious blueberry muffins. My entire family loved them. The brown sugar topping is a must. I followed recipe and it made 12 regular muffins and 9 mini muffins. Not sure how that happened? Mayb...

It wasn’t even remotely sweet definitely will add more sugar next time. Also the blueberries were not cooked in 25 minutes I had the muffins in the oven

Used gluten free all purpose flour blend instead of the flour listed and substituted the skim milk with almond milk to be healthier . The muffins were amazing and I got several compliments on th...