Estos Magdalenas de arándanos integrales are simple and healthy breakfast muffins with more fiber for a great start to the day. They have the same texture, taste, and look as classic muffins in a much more nutritious version.

Wholewheat flour contains 10 to 12 grams of fiber per 100 grams which is 3 to 4 times more than white flour. Fibers are necessary for healthy guts and digestion. They keep you regular and full for hours. Baking with wholewheat flour is a healthier alternative to make you feel full faster and eat less while fueling your body with healthy fibers.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

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Ingredientes y sustituciones

Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa

You only need a handful of wholesome ingredients to make these muffins.

Ingredients for Whole Wheat Blueberry Muffins

Leche de avena – Oat milk brings moisture and helps create a soft crumb. Oat milk or soy milk are ideal for baking with whole wheat flour because they prevent the muffins from drying out. If using almond milk, add 2 teaspoons of lemon juice or apple cider vinegar to mimic buttermilk and enhance moisture. Regular dairy milk also works if it’s part of your kitchen routine.
salsa de manzana – This acts as a natural egg replacer, adding moisture and a touch of sweetness while keeping the muffins light. You can swap it with mashed banana for a slightly different flavor or use plain dairy-free or regular yogurt for added creaminess. Avoid oil-based substitutes as they will change the texture.
Aceite de oliva ligero – Olive oil adds fat and richness to the muffins, contributing to their soft and moist texture. Other light-flavored oils like avocado oil or melted coconut oil can be used, but ensure melted coconut oil doesn’t come into contact with cold milk to avoid clumping. Avoid strong-flavored oils like extra-virgin olive oil, as it can overpower the muffins.
Harina de trigo integral – The base of the muffins, adding fiber and a nutty flavor. Whole wheat flour contains 3-4 times more fiber than white flour, making it a healthier choice that keeps you full longer. There are no suitable one-to-one gluten-free swaps for this recipe, and almond or oat flours won’t work due to differences in absorbency.
Azúcar de coco – A natural sweetener with a mild caramel flavor that complements the blueberries and whole wheat flour. You can substitute it with other granulated sweeteners like brown sugar, unrefined cane sugar, or even white sugar, but avoid liquid sweeteners as they will alter the batter’s consistency.
Levadura en polvo – To make the muffins rise and achieve a fluffy texture.
Arándanos – They add natural sweetness, moisture, and bursts of flavor to the muffins. Both fresh and frozen blueberries work well; there’s no need to thaw frozen berries. You can also experiment with other berries like raspberries or chopped strawberries. Avoid dried fruits, as they won’t contribute the same moisture.

How to Make Whole Wheat Blueberry Muffins

If you like looking at photos, here are pictures of the key steps of this recipe.

Dry Whole Wheat Blueberry Muffin ingredients in a bowl.

Mezcla los ingredientes secos en un bol grande.

Incorporate the liquid ingredients with a silicone spatula without overmixing.

Incorporating blueberries in the Whole Wheat Blueberry Muffin batter,

Gently stir the blueberries into the batter and pour it into a muffin tin lined with paper cups.

Whole Wheat Blueberry Muffins ready to bake.

Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

I have a few more tips for you to make the best muffins.

Medir la harina correctamente – Whole wheat flour is dense, so use the spoon-and-level method or weigh it to avoid adding too much, which can make the muffins dry.
No haga sobre mezcla – Stir the batter just until combined to avoid over-developing the gluten, which can make the muffins tough.
Ingredientes a temperatura ambiente – Ensure the oat milk, applesauce, and oil are at room temperature for smoother mixing and better texture.
Prevent Berry Sinking – You can toss the blueberries in a tablespoon of flour before folding them into the batter to keep them evenly distributed throughout the muffins.
Test the Baking – Check the muffins with a toothpick inserted in the center. It should come out clean or with a few crumbs. Avoid overbaking, as it can dry them out.
Use High-Quality Paper Liners – Whole wheat muffins can sometimes stick to cheaper liners. Pick parchment paper liners or lightly grease the cases with cooking spray.
Sweetness Tuning – If you prefer a sweeter muffin, sprinkle coconut sugar or a mix of sugar and cinnamon on top before baking.
Agregar textura – Sprinkle a handful of rolled oats, chopped nuts, or seeds on top of the muffins before baking for extra crunch and visual appeal.
Bake Evenly – Rotate the muffin tray halfway through baking to ensure the muffins bake evenly, especially if your oven has hot spots.
Enfriar completamente – Let the muffins cool in the pan for 10-15 minutes before transferring them to a cooling rack. This prevents them from breaking apart.

Consejos de almacenamiento y congelación

You can keep the muffins in a sealed container in the fridge por hasta 4 días. To maintain moisture, place a paper towel inside the container to absorb excess humidity. You can also freeze them by wrapping each muffin individually in plastic wrap or foil and store them in a freezer-safe bag or container.

They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds for a freshly baked feel.