Healthy Blueberry Muffins
User Reviews
4.9
Healthy Blueberry Muffins
Description
Healthy Blueberry Muffins use a combination of whole wheat and all-purpose flours with oatmeal, offering a denser, wholesome crumb. The blueberries are folded in gently to prevent crushing, ensuring bursts of fruit throughout the muffins. The quick bake at 400 degrees produces a golden surface with a soft interior. The batter includes milk, egg, canola oil, and vanilla extract to bind and add moisture while the baking powder provides lift.
These muffins can be a practical option for morning meals or packed snacks. Their mild sweetness balances the slightly nutty flavor from the whole wheat flour and oats. The optional coarse sugar topping adds texture contrast but can be omitted for simplicity.
The recipe allows the batter to be made a day ahead, delaying the addition of blueberries until baking to preserve their shape. Muffins freeze well in resealable bags for up to two months and can be thawed at room temperature or microwaved briefly before serving, supporting make-ahead convenience.
Ingredients
- cooking spray
- 1/2 cup whole wheat flour I prefer white whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 cups oatmeal quick or rolled oats
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 1 egg
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 cup Blueberry fresh or frozen
- 2 tablespoons sugar optional, coarse
Instructions
- Preheat oven to 400 degrees.
- Spray muffin tin with cooking spray.
- Combine the whole wheat flour, all purpose flour, oatmeal, sugar, salt and baking powder in a large bowl.
- In a separate bowl whisk together the milk, egg, oil and vanilla.
- Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle the tops of the muffins with the coarse sugar if using.
- Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
Notes
- The muffin batter can be prepared a day in advance, holding after mixing wet and dry ingredients before folding in blueberries at baking time.
- Freeze baked muffins in resealable bags for up to two months, thawing at room temperature or microwaving briefly before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 64mg | 3% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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