66 Reviews of 100% Whole Wheat Blueberry Muffins

From: Maito

On Jul 30, 2008

These are very good muffins, and I was surprised at how nice the texture was with 100% whole wheat (though I did use whole wheat pastry flour). I don't like muffins sweet and routinely cut back the sugar 25%, so if these weren't sweet enough for me (even with 3 tablespoons of raw sugar sprinkled on top), most people will want more sugar in these. I followed a lot of other reviewers and used brown sugar instead of honey, one egg, 1/2 tsp salt, and added 1 tsp almond extract. For the reviewer whose blueberries sank, you can toss them with a tablespoon of the dry mixture and stir them at the end to prevent this. Mine were done baking at 19 minutes, but I was prepared for this, since a lot of people mentioned that (and I have never baked muffins longer than say 23 minutes). These were great muffins, especially for being all whole wheat, and I would definitely make them again — with 2-4 more tablespoons of brown sugar. Thanks!

From: Mark Rocka

On Jul 27, 2005

I was glad to find a 100% whole-wheat recipe, since we just got a flour mill recently. A made a couple of small changes. I added 1/4 tsp salt, cut the honey in half and added 1/4 cup brown sugar in its place. My wife and kid thought they should be sweeter, but I loved them. They rose quite a bit and were surprisingly fluffy. I buttered them up while warm and enjoyed them with a nice glass of ice-cold milk. YUM!

From: ShaGun

On Mar 14, 2005

I'll make these again. I love how nutritious they are! The muffin itself isn't very sweet, so it's perfect for my toddler who gobbled them up. I sprinkled the muffins I planned to eat with cinnamon sugar as suggested. I don't think I could have eaten them without that.

From: bunbun

On Feb 5, 2003

These are nice, BIG muffins and not too sweet. Next time I may add a little orange or lemon zest. Brown sugar & oatmeal sprinkled on top would be tasty too, but I'm baking for a diabetic! I've made these several times already....it's a keeper!

From: LUVMY2BOYS

On Sep 16, 2005

I liked these a lot! I used 1/4 cup honey & 1/4 cup Splenda but next time I might use all Splenda. I also substituted the oil with 1/3 cup lite cinnamon applesauce & while it worked all right, next time I might try the oil & see how they come out. I used fresh blueberries but next time I'm going to line the muffin cups with paper liners because the blueberries oozed out on some of the muffins! Baking time for me was only around 20 min. I actually got 17 muffins out of this, which was a nice surprise! Thanks so much for a healthy, whole wheat recipe.

From: JungleLove

On May 31, 2008

I used whole wheat pastry flour instead of regular. Used two whole eggs, 1/4 C. honey and 1/4 C. brown sugar, soymilk, and added 1/2 t. salt and 1t. vanilla, as well as a mashed banana. They came out so moist, soft and flavorful! thanks for the recipe!

From: random violinist

On Jul 16, 2001

Right out of the oven the muffins were very good, but when cool, they lost some flavor. Maybe some salt would help?

From: Eightblueeyes

On Nov 7, 2004

I thought these were wonderful. My kids loved them too. I didn't have honey so I used 1/2 splenda and 1/2 sugar. Other then that I followed the recipe exactly. Thank you!

From: RecipeNut

On Jan 22, 2002

These muffins are wonderful! I added a little sugar to the tops before baking and butter while they were warm. Very delicious!

From: Tangy

On Jul 1, 2004

After making some not so fantastic muffins(perhaps becuz I substituted whole-wheat flour for all of the recipes), this is the Best muffin recipe of all! The texture is v good though I'll add a bit of salt next time.