Introduction
These healthy blueberry muffins are a perfect balance of wholesome ingredients and satisfying sweetness. You get the hearty texture of whole wheat flour and oatmeal paired with the natural burst of juicy blueberries. They’re simple to make and feel like a treat without being overly indulgent.
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). Lightly coat a 12-cup standard muffin tin with cooking spray.
- In a large mixing bowl, whisk together the whole wheat flour, all purpose flour, oatmeal, granulated sugar, salt, and baking powder.
- In a separate medium bowl, whisk together the milk, egg, canola oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until well combined.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups. They will be quite full. If desired, sprinkle the tops with the optional coarse sugar.
- Bake for 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean (except for possible blueberry juice).
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Crumb Topping: Create a simple topping by rubbing 2 tbsp cold butter into a mixture of 2 tbsp flour, 2 tbsp oats, and 1 tbsp sugar before sprinkling over the batter.
- Flour Coating: For frozen blueberries, toss them in a spoonful of the measured dry flour before folding in to help prevent them from sinking and bleeding.
- Mini Muffins: Bake the batter in a mini muffin tin for about 10-12 minutes for a kid-friendly or snack-sized option.
- Flavor Twist: Add a teaspoon of lemon zest or a pinch of cinnamon to the dry ingredients for a different flavor profile.
Tips for Success
- For taller muffin tops, let the batter rest for 5-10 minutes before baking, which allows the oatmeal to absorb some moisture.
- Use an ice cream scoop or a large spoon to evenly portion the batter into the muffin cups for uniform baking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until heated through.
FAQ
1. Can I use all whole wheat flour or all all-purpose flour?
Yes, you can use a full cup of either flour type. The texture will vary slightly; all whole wheat will be denser and heartier, while all all-purpose will be lighter.
2. What type of milk works best?
Any milk works well, including dairy or unsweetened plant-based varieties like almond or oat milk.
3. Can I make these muffins without oil?
You can substitute an equal amount of unsweetened applesauce for the oil, though the muffins will be slightly less moist and tender.
4. Why do my blueberries sink to the bottom?
To prevent sinking, make sure your batter is thick and avoid overmixing. You can also toss frozen or fresh berries in a little of the measured dry flour before folding them in.
5. Can I use steel-cut oats?
No, steel-cut oats will remain too hard. Use only quick or old-fashioned rolled oats for the correct texture.
6. Is the tablespoon of baking powder correct?
Yes, it is correct. The large amount helps lift the dense whole grains and oats to create a good rise.