Bread and Breakfast · Vegetarian

Whole Wheat and Dill Savory Muffins

dill muffins

Have you tried savory muffins before? Muffins are a kid favorite and they are usually very high in calories and sugar. I have come up with a healthy alternative that is savory and perfect for their school lunch. These savory muffins are great for breakfast, dinner or simply as a side with a dollop of butter….my favorite way of eating them!

Today I have made whole wheat and dill muffins using stone ground whole-wheat flour and fresh dill from my vegetable garden. These have a grainy and soft texture, and bursting with mild earthy flavors.

Don’t have dill? No worries…make them with herbs of your choice!

My kids absolutely loved them and I am sure they will appeal to both kids and adults once you make them!

dill muffins3

Recipe                   Servings: 12 regular muffins             Time: 30 minutes


  • 2 cups whole-wheat flour
  • 1 egg
  • 1/2 cup Greek yogurt
  • ½ cup sour cream
  • ½ cup milk
  • 2 Tbsp. fresh dill, chopped fine (You can use 1 tsp. of dry dill weed instead)
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 1 Tbsp. cane sugar
  • 1 tsp. freshly ground black pepper
  • ½ tsp. garlic powder
  • 2 Tbsp. melted butter


  1. Preheat oven to 400F (200 C)
  2. Grease a muffin pan.
  3. Add dry ingredients in a bowl and set aside.
  4. Mix egg, milk & melted butter.
  5. Add dry ingredients to the egg mixture.
  6. Gently stir sour cream, yogurt and dill into the mixture
  7. Fill greased muffin pan until ¾ full.
  8. Bake for 20-22 minutes. Keep checking as the oven temperatures may vary.

dill muffins2


  • You can use half whole wheat and half all-purpose flour if you like softer texture.
  • Use a cup of yogurt instead of sour cream.
  • Make sure not to over mix the batter otherwise the muffins will get tough.
  • Do not over bake the muffins and take them out as soon they are done (you can test the center with a toothpick or fork).

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