Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 12


1/2 cup All-purpose white flour
2 tsp Baking powder
1 egg yolk Egg yolk
1 medium egg Egg
2 cup Frozen blueberries
1 cup, sifted Powdered/icing sugar (for glaze)
1/2 cup Maple syrup (or honey, or a combination)
1/2 tbsp Partly skimmed milk, 2% M.F. (for glaze)
1/2 cup Partly skimmed milk, 2% M.F.
1 pinch Salt
7 tbsp Butter, salted (for glaze)
7 tbsp Butter, salted (melted)
1 tsp Vanilla extract, pure
1 cup Wheat flour, whole wheat


Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg yolk, egg, milk, maple syrup, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.

Rinse the blueberries under cold water until the water runs mostly clear. Gently stir the blueberries into the batter. Scoop into a prepared muffin tin (Spray the pan or use paper liners. Use an old-fashioned ice cream scooper to scoop the batter in perfectly!). Transfer the muffin tin to the oven.

Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.

To make the glaze, melt the butter in a small saucepan. Add the milk and stir until combined. Add the powdered sugar and whisk until you've gotten rid of all the clumps. If it's too thin, add another ┬╝ cup powdered sugar. The glaze should be smooth and glossy, but as soon as you remove it from the heat, it will start to harden. Drizzle the glaze over the muffins - it should set almost immediately.

Nutrition Facts

Per Portion

Calories 285
Calories from fat 136
Calories from saturated fat 81
Total Fat 15.2 g
Saturated Fat 9.0 g
Trans Fat 0.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.0 g
Cholesterol 68 mg
Sodium 206 mg
Potassium 109 mg
Total Carbohydrate 34 g
Dietary Fiber 2.2 g
Sugars 19.1 g
Protein 3.3 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.8

Energy sources

Recipe from:
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