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Whole-Wheat Blueberry Muffins for IAVW: British

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast/snack
Servings: 11 muffins
Author: Vaishali Honawar


  • 1 cup blueberries
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Mix all the dry ingredients together and set aside.
  • In a large bowl , whisk together until mixed:
  • 1/2 cup canola or other vegetable oil
  • 1/4 cup lemon or lime juice (I used lime)
  • 3/4 cup soymilk


  • Add the mixture to the dry ingredients and mix just until everything‚Äôs blended.
  • Add blueberries and mix in.
  • Divide the batter equally into 11 cups of a standard baking pan, greased.
  • Bake in a 350-degree oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes on a rack and then slide out using a thin knife.
  • These muffins are delicate, which gives them a lovely, cakey texture, but that also makes them a little difficult to unmold, so be gentle.