I love muffins that have a blend of berries and wheat. It’s a challenge to make a fruit muffin made with wheat flour that doesn’t have the texture of a small brick.

I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). The result? Definitely a keeper. I made a few adjustments and came up with a delicious muffin, similar to what is sold at Great Harvest! 

If  you wondering if a recipe with only one tablespoon of oil will be enough?  You won’t miss the extra oil or butter in this recipe. The banana makes up for the extra oil!

Blueberry-Banana Light Wheat Muffins

5 from 1 vote
Author: Si Foster


  • 3/4 cup white flour
  • 3/4 cup whole wheat flour
  • 3/4 cup brown sugar
  • 3/4 cup quick oats, ground in blender
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 2 bananas, mashed (about 1 cup of banana)
  • 1 cup buttermilk*
  • 1 egg, beaten
  • 1 tablespoon coconut or olive oil
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees.
  • Grease a 12 cup muffin pan, or line with paper muffin cups.
  • In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.
  • In a separate bowl, mix the white flour, whole wheat flour, brown sugar, ground oats, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated.
  • Gently fold in the blueberries.
  • Scoop or spoon into muffin cups, filling 3/4 full. Sprinkle with coarse sugar or oats if desired.
  • Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.


-To make buttermilk substitute: place 1 tablespoon of lemon juice or white vinegar in a 1-cup measure. Full with milk. Let sit on counter for 10 minutes. Stir and use as directed. 1/4 -1/2 cup of plain unsweetened Greek yogurt also works stirred into 3/4 cup milk. 
-I use a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups.

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