Whole wheat lemon blueberry muffins (a Whole Foods recipe)

Muffins are a recurring theme here on Eva Bakes. Today I bring to you a recipe from Whole Foods market. I added some lemon to give it a bit of zing.

whole wheat lemon blueberry muffins

We are only 17 days into 2021, and I’m already back with yet another muffin recipe. I hope you guys aren’t tired of them yet. I’m certainly not!

Today’s recipe is a buttermilk blueberry muffin courtesy of Whole Foods. I added some lemon in mine to give it a boost of citrus flavor, but you can certainly leave it out if it’s not your thing. This time, I did not substitute for healthier ingredients (like applesauce for oil/butter) because I wanted to taste what the Whole Foods muffins truly tasted like. I very rarely purchase baked goods from grocery stores (even Whole Foods) because I prefer to make my own at home.

whole wheat lemon blueberry muffins

These whole wheat lemon blueberry muffins are best eaten the day they are made. The blueberries will start to get soggy overnight, as most blueberry muffins do. In order to preserve them longer, I recommend storing these in your refrigerator. If you don’t like the texture of whole wheat flour, you can absolutely use all-purpose in its place.

whole wheat lemon blueberry muffins

Overall, these weren’t my favorite muffins in the world, but I am glad that I tried them. Oh, and that gorgeous cutting board was a Christmas gift from my brother. He made it!!!

Husband’s rating: 3.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 2.5 out of 5

Whole wheat lemon blueberry muffins

These whole wheat blueberry muffins are from Whole Foods Market. I added some lemon it give it a bit of a citrusy zing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cup granulated sugar
  • ¼ cup vegetable or canola oil
  • 2 large eggs
  • ½ teaspoon almond extract
  • 1 teaspoon lemon extract
  • ½ cup buttermilk I used low-fat milk and added in 1 teaspoon of white vinegar and let it curdle
  • 1 and ½ cups fresh or frozen blueberries if frozen, do not thaw
  • coarse sugar for topping optional


  • Preheat your oven to 375°F. Generously grease or line a standard muffin pan and set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, vigorously mix together the sugar and the oil until well blended.
  • Add the eggs, almond extract and lemon extract until well blended. Add in the buttermilk and mix well.
  • Slowly fold in the dry ingredients until a few dry streaks remain.
  • Fold in the blueberries (be gentle so you don't crush them) until no more dry streaks remain. Do not over mix the batter.
  • Evenly distribute your batter into your prepared baking pan, filling each well at least ¾ full. If desired, sprinkle some coarse sugar on top for a crunchy layer.
  • Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container and are best kept in the refrigerator and will last several days. They will start to get soggy overnight if you leave them at room temperature.
Source: Barely adapted from Whole Foods


  1. Carrie
    January 21, 2021 / 2:10 pm


    • evabakes
      January 22, 2021 / 8:55 am

      Thank you for letting me know – I think I fixed it!

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