Introduction
These Healthy Blueberry Muffins prove you don’t need to sacrifice flavor for a better-for-you treat. They get their hearty texture and fiber from a clever blend of whole wheat flour and oatmeal, while staying perfectly moist and sweet. You’ll love how easily they come together for a quick breakfast or satisfying snack.
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 400°F (200°C). Prepare a standard 12-cup muffin tin by lightly coating it with cooking spray.
- In a large mixing bowl, whisk together the whole wheat flour, all purpose flour, oatmeal, granulated sugar, kosher salt, and baking powder.
- In a separate medium bowl or large measuring cup, whisk the milk, egg, canola oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter will be thick and a few lumps are fine.
- Gently fold in the blueberries until evenly distributed. Be careful not to overmix.
- Divide the batter evenly among the 12 prepared muffin cups. If using, sprinkle the tops with coarse sugar.
- Bake for 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist.
- Mini Muffins: Divide the batter into a greased mini muffin tin and reduce the baking time to 10-12 minutes.
- Crumb Topping: Before baking, top each muffin with a simple mix of a tablespoon of the dry oatmeal, a pinch of flour, and a sprinkle of sugar for extra crunch.
- Double Berry: Replace half of the blueberries with mashed raspberries for a mixed berry flavor.
Tips for Success
- Use a cookie scoop or a measuring cup to easily and evenly portion the batter into the muffin cups.
- For taller muffin tops, let the batter rest for 5 minutes before portioning and baking.
- Ensure your baking powder is fresh for proper rise; test it by dropping a little into hot water—if it bubbles vigorously, it’s good.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for 15-20 seconds, or in a toaster oven at 300°F until warm.
FAQ
Can I use all whole wheat flour?
Yes, you can use 1 cup of whole wheat flour total, but the muffins will be denser and have a stronger wheat flavor.
Can I make these dairy-free?
Yes, simply substitute the milk with an equal amount of your favorite plant-based milk like almond or oat milk.
Why are my muffins dense?
This is likely due to overmixing the batter. Mix the wet and dry ingredients together just until no large dry streaks remain.
Can I reduce the sugar?
You can reduce the granulated sugar slightly, but it will affect the texture and browning. We don’t recommend going below 1/3 cup.
Do I need to use the coarse sugar?
No, the coarse sugar is purely optional for a sparkling, crunchy top. The muffins are perfectly sweet without it.
Can I use steel-cut oats?
No, steel-cut oats are too hard and will not soften properly during baking. Stick to quick or old-fashioned rolled oats.