I’m about to embark on twenty days of the Whole 30 challenge. Call it an extended trial run before I sign up for a full thirty days (but really it’s because I have a bachelorette weekend planned in mid-July that I want to have some fun at). If all goes well, I plan on doing a full thirty days after that bachelorette weekend.
But, as someone who can’t imagine mornings without milk in my coffee and a gluten-full baked good on the side, this is going to be a challenge. So of course I had to make one last batch of muffins to enjoy these last few mornings before I start.
These whole wheat blueberry muffins are so fluffy and delicious, full of juicy blueberries and the buttery vanilla taste of a coffee house muffin. The whole wheat flour adds extra nutrients so even though it tastes like a coffee house muffin, it’s at least a little bit better for you.
I adapted from this blueberry muffin recipe on food.com, swapping brown sugar for white sugar, adding whole wheat flour, increasing the vanilla, and adding some lemon juice and zest for a brighter flavor.