Whole-Grain Blueberry Muffins for Mother’s Day!

Make these whole-grain blueberry muffins for a Mother's Day brunch treat.

In honor of Mother's Day, bake a batch of these whole-grain blueberry muffins. Packed with nutty whole-wheat flour, speckled with bright blueberries and lemon zest, this recipe is for the health-conscious mom that loves a treat.

What You'll Need:

(Makes 12 muffins)

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour (or all-purpose flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup of light brown sugar (plus more for sprinkling)
  • 6 tablespoons butter, melted and cooled
  • 1 cup sour cream (or full-fat greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen blueberries
  • 1 tablespoon lemon zest


Step 1: Preheat oven to 350 degrees F. And lightly grease a 12-cup muffin tray. In a large bowl, whisk together the flours, baking powder, and salt together.


Step 2: In a separate bowl, beat the egg, sugar, butter, sour cream and vanilla extract together, until smooth.


Step 3: Add the blueberries and lemon zest to the dry-ingredient bowl. Toss to coat.


Step 4: Pour the egg mixture into the dry-ingredient bowl. Mix until well-incorporated.


Step 5: Divide the batter equally into your pre-greased muffin pan and bake for 30 minutes or until tops are golden. Allow to cool completely before servings.