Creating scrumptious Whole Wheat Blueberry Muffins is easy if you follow these clear steps:

1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, beat the egg and then whisk in the buttermilk, vegetable oil, and vanilla extract until well combined.
4. Mix Together: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.
5. Add Blueberries: Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake: Place in the preheated oven and bake for 20-25 minutes. The muffins are ready when they are golden and a toothpick inserted into the center comes out clean.
8. Cool: Remove from the oven and allow the muffins to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
9. Serve and Enjoy: Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

This straightforward approach will guide you in creating these delicious muffins that blend flavor and health beautifully.