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Healthy Blueberry Muffins

A simple, perfect recipe for the best healthy blueberry muffins, with oatmeal, whole wheat flour, and cinnamon. Moist and fluffy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 165 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 ½ cups white whole wheat flour plus 1 tablespoon, divided
  • ¾ cup old-fashioned rolled oats
  • ½ cup lightly packed light brown sugar
  • 1 tablespoon baking powder (I prefer aluminum free)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup nonfat milk plus 2 tablespoons
  • ¼ cup unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries fresh or frozen—do not thaw if frozen

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
  2. In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
  3. Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
  4. Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Notes

  • Store leftover healthy blueberry muffins according to my guide for How to Store Muffins, or wrap individually in plastic, place in a ziptop bag, and freeze for up to 2 months.

Nutrition Information

Serving 1muffin Calories 165kcal (8%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 38mg (13%) Potassium 199mg (6%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 206IU (4%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 165

% Daily Value*

Serving 1muffin
Calories 165kcal 8%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 38mg 13%
Potassium 199mg 4%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 206IU 4%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.