These Whole Wheat Blueberry Muffins make a great afterschool snack or lunchbox treat!
Cool spring days are perfect for baking up a special afterschool treat for my kiddos. I like to add fruit and fiber to their snacks, so these Whole Wheat Blueberry Muffins are a perfect fit.
The whole wheat flour gives them a little more fiber than traditional muffins, and I only do half whole wheat so that they’re still fluffy. For even more fiber, add a tablespoon of ground flax seed to the batter.
These muffins are hearty with just a touch of crispy sweetness on the top because of the cinnamon sugar sprinkle topping. Yum!
If you prefer to make these dairy-free, just replace the milk with your choice of non-dairy milk. I’ve used almond milk before, and they taste great!
These muffins don’t last long at my house as afterschool snacks! Looking for more snack and lunchbox ideas? Follow my Back to School & Lunch Packing board on Pinterest.
Whole Wheat Blueberry Muffins
- 2 Tbsp packed brown sugar
- 1/4 tsp + 1 tsp ground cinnamon (separated)
- 3/4 cup skim milk
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp ground flax seed (optional)
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
This Whole Wheat Blueberry Muffins recipe is shared at Real Food Recipe Roundup at Sassy Moms in the City, Fluster’s Creative Muster at Fluster Buster, Pinterest Foodie at Real the Kitchen and Beyond, How To Tuesdays at Bombshell Wife Life and Manic Monday Linky Party at Serendipity and Spice.
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