This morning, as the sun peeked through my kitchen window, I found myself reaching for my jumbo muffin tin. The inspiration? My favorite whole wheat blueberry muffins. They’re hearty, wholesome, and absolutely delicious—a perfect treat to enjoy with your favorite cozy mystery (maybe one of mine?).

These muffins are a little bit of magic: packed with juicy blueberries and just enough sweetness to make you feel like you’re indulging, without the guilt. The whole wheat flour gives them a nutty, satisfying flavor, and the jumbo size? Well, that’s just because who wants a tiny muffin when you can have a big, beautiful one?

I made a batch this morning, and the smell alone was enough to make my day brighter. There’s something so satisfying about baking, don’t you think? Mixing the batter, folding in the blueberries, and watching them puff up to golden perfection in the oven—it’s a simple joy that never gets old.

Of course, the real joy is in sharing. I’m sending you my recipe below, so you can whip up a batch and bring a little coziness to your day. These muffins pair perfectly with a cup of coffee or tea and a good book. (Speaking of books, if you’re in the middle of solving one of my mysteries, these muffins are the perfect sidekick!)

Whole Wheat Blueberry Jumbo Muffins

The recipe is written for 12 muffins. I used a jumbo muffin pan and liners and used all the batter to make 6 large muffins instead.

If you do this increase cooking time to 30-35 minutes. Check with tooth pick to confirm baked through.

Ingredients

• 6 tablespoons (85g) butter
• 3/4 cup (149g) granulated sugar
• 2 large eggs
• 2 cups (227g) Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 cup (113g) milk
• 2 teaspoons Vanilla Extract
• 1/4 teaspoon Almond extract
• 1 1/2 to 2 cups (170g) blueberries, either fresh or frozen
• 1 tablespoon (14g) granulated sugar, mixed with 1/2 teaspoon cinnamon, optional

Instructions

• Preheat your oven to 375°F. Grease 12 muffin cups generously vegetable oil pan spray works well. I prefer muffin liners.
• In a large mixing bowl, beat together the butter and sugar until they’re light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth.
• Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.
• Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Totally worth it!
• Bake the muffins for 25 to 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes.
• If you do not use liners, after 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don’t cool long enough, they’ll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.

These muffins are perfect for a leisurely breakfast, a mid-morning snack, or even dessert. If you make them, I’d love to hear how they turn out! Snap a picture and share it with me—I’m always thrilled to see what you’re baking.

Now, grab a muffin, pour your favorite warm drink, and dive into your next cozy mystery. Let’s solve some crimes while enjoying a little homemade comfort.

Happy baking and happy reading!

Warmly,
Lyssa