Healthy Blueberry Muffins
User Reviews
4.9
Healthy Blueberry Muffins
Description
This Healthy Blueberry Muffins recipe brings together a mix of all-purpose flour, oats, ground cinnamon, ginger, and nutmeg, resulting in a spiced muffin base. Eggs, milk, canola oil, maple syrup, and vanilla extract provide moisture and sweetness, while fresh blueberries add fruity juiciness and natural tartness. The combination of oats and flour gives a tender crumb with a bit of chew.
The method involves gently folding wet ingredients into the dry to avoid overmixing, preserving some texture in the batter before adding berries. Baking at 400°F for 25-30 minutes produces muffins with a golden top and a clean knife test indicates doneness. These muffins suit breakfast or a wholesome snack.
They can be stored at room temperature wrapped with a paper towel for a day or kept in a single layer container for several more days. Freezing in single layers preserves freshness for up to 3 months. The recipe allows substitutions such as using other neutral oils, gluten-free flour and oats for dietary needs, or swapping blueberries for cherries for variation.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- pinch nutmeg
- 2 egg
- 1 teaspoons vanilla extract
- 1/2 cup milk
- 1/3 cup canola oil
- 1/3 cup maple syrup
- 2 cups blueberries fresh
Instructions
- Pre-heat oven to 400 degrees and line 12 muffin tin with liners.
- In a large bowl, mix flour, oats, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- In an at least 4 cup pyrek with a pour spout (or medium sized bowl), whisk eggs and then add milk, oil, maple syrup, and vanilla extract.
- Slowly add the wet ingredients to the dry. Gently mix, just until just combined. Be sure that it's not over mixed, it's ok if there are steaks.
- Gently fold in blueberries.
- With an ice cream scoop or spoon, fill muffin liners with batter.
- Bake for 25-30 minutes, until knife pulls clean when put in center.
Notes
- Neutral oils like vegetable oil or melted butter can replace canola oil if preferred.
- Make gluten-free versions by substituting gluten-free flour and oats.
- Cherries are a good alternative to blueberries in this recipe.
- Store muffins on the counter up to 4 days with a paper towel layer to maintain freshness.
- Freeze in a single layer in a freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 184mg | 8% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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