Chic 'N Savvy

Whole Wheat Blueberry Muffins with Organic Blueberries

Whole Wheat Blueberry Muffins


I found this Betty Crocker recipe – Whole Wheat Blueberry Muffins, that I had to try. I am trying to cook and bake more using whole wheat flour, so when I saw this I added it to the list to make. Granted with this recipe you use half white flour and half whole wheat. I did find that using whole wheat does give this a more gummy texture, or maybe it was because you use honey instead of sugar. Either way the texture of batter was a bit different, but they still turned out good! 

Whole Wheat Blueberry Muffins


Another thing with this muffins you use brown sugar and cinnamon to lightly add a topping to these muffins! I thought cinnamon and blueberries together?! But I ventured out and tried it, and honestly it is really good. With these muffins they don’t have a really sweet taste to them, they are a bit lighter on the sweet side. Just a heads up for those who are wanting something super sweet!

These muffins are around 170 calories per muffin. I did do some changes to the original recipe but it is still close.



  • 2 tbs brown sugar
  • 1/4 tsp cinnamon

For the Muffins:

  • 3/4 cup Almond Milk (I Used Regular, you can use Skim Milk if you prefer)
  • 1/4 cup Canola Oil
  • 1/4 cup Raw Honey
  • 1 egg (room temperature)
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 3 tbs baking powder
  • 1/2 tsp salt
  • 1 cup frozen Organic Blueberries (do not thaw these)


  1. Preheat Oven to 400 Degree’s.
  2. First off you will mix your brown sugar and cinnamon in a small bowl and set aside.
  3. I used my KitchenAid mixer and added all the liquid ingredients in, and once it was well mixed, I added in the flours, baking powder, and salt. Once that was all mixed I turned off the mixer and poured blueberries in. Then with a spatula I folded them into the dough.
  4. Once done spoon dough into your muffin tin. If you don’t use liners make sure to grease your pan first. Then take your brown sugar and cinnamon mix and sprinkle over the top of each muffin.
  5. Bake for around 15-20 minutes, muffins will be golden brown on top.


As you can see the recipe is pretty easy to whip up!! Starting the new year out, I am trying to make better choices on some of the sweets I make.  I am sure I will make these again, and I think next time I might make a double batch and then freeze some, so we can just thaw them as we want them!

I hope you all enjoy this recipe, and feel free to Pin it, so you can try it out!!

Reader Interactions


  1. MeMe R says

    Definitely a muffin household here. I love the fact that this is easy and quick so that I can throw it on before everyone is up and it is ready to go so that I don’t have to fuss about for a quick breakfast. I may try to make this gluten free though.

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