Introduction
These muffins turn classic blueberry muffins into a wholesome treat by incorporating whole grains and oats, without sacrificing that tender, sweet, and fruity flavor you love. They’re quick to mix up and perfect for a grab-and-go breakfast or a satisfying afternoon snack. You get all the joy of a bakery-style muffin with a nutritious, homemade twist.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- cooking spray
- 1/2 cup whole wheat flour (such as 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 powder (use half this amount if you prefer less rich vanilla flavor)
- 1 cup of blueberries (fresh or frozen)
- 2 tablespoons coarse sugar (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a standard 12-cup muffin tin with cooking spray, or line it with paper liners.
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, oatmeal, granulated sugar, kosher salt, and baking powder until well combined.
- In a separate medium bowl, whisk the milk, egg, canola oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
- Gently fold the blueberries into the batter.
- Divide the batter evenly among the 12 prepared muffin cups. If using, sprinkle the top of each muffin with coarse sugar.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are fine, but there should be no wet batter).
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Make Mini Muffins: Divide the batter into a greased mini muffin tin and reduce the baking time to 10-14 minutes.
- Add a Crunchy Topping: Before baking, sprinkle the tops with a mixture of extra oats and a pinch of cinnamon instead of (or in addition to) the coarse sugar.
- Create a Swirl: Add a teaspoon of lemon zest to the batter for a bright, citrusy note that pairs wonderfully with the blueberries.
- Serve as Dessert: Warm a muffin slightly and serve it with a dollop of Greek yogurt or a light drizzle of honey for a simple, healthy dessert.
Tips for Success
- The key to tender muffins is to mix the batter until the dry ingredients are just moistened. Overmixing develops gluten, leading to dense, tough muffins.
- Check for doneness a minute or two before the timer goes off, as oven temperatures can vary. The toothpick test is your best guide.
- If using paper liners, a quick spritz of cooking spray inside them can help prevent sticking, especially with healthier, lower-fat batters.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To enjoy warm, reheat a muffin in the microwave for 15-20 seconds. For a crisper top, use a toaster oven or conventional oven at 300°F for 5-8 minutes.
FAQ
Can I use all whole wheat flour instead of the blend?
Yes, you can use 1 cup of whole wheat flour total, but the muffins will be denser and have a more pronounced whole wheat flavor. The blend in the recipe creates a lighter texture.
Can I use a different oil?
Yes, any neutral-tasting oil like vegetable, avocado, or melted coconut oil will work as a substitute for the canola oil.
My batter seems very thick. Is that normal?
Can I make these muffins dairy-free?
Absolutely. You can substitute the milk with any unsweetened plant-based milk like almond, oat, or soy milk with great results.
Do I need to adjust the baking time if I use frozen blueberries?
Why is there so much baking powder?
The tablespoon is correct. It’s necessary to provide enough lift for the dense, whole-grain batter and ensure the muffins rise properly.