Better for You Blackberry Muffins Whole Grain
Start your morning on a wholesome note with these "Better for You Blackberry Muffins Whole Grain," a recipe packed with nutritious ingredients and natural sweetness. Made with hearty whole wheat flour, fiber-rich rolled oats, and juicy blackberries, these muffins are a healthier twist on classic baked goods. Unsweetened applesauce, Greek yogurt, and a touch of maple syrup or honey add moisture and just the right amount of sweetness without refined sugars. Perfect for breakfast or a snack, they’re soft, fluffy, and bursting with fruity flavor in every bite. Ready in just 35 minutes and easy to freeze for meal prep, these muffins are a delicious way to enjoy whole-grain goodness on busy mornings.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 cup blackberries (fresh or frozen)
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt
- 0.25 cups milk (dairy or plant-based)
- 0.33 cups maple syrup or honey
- 1 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons neutral oil (e.g., sunflower or vegetable oil)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup lightly with oil.
In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt. Stir to evenly distribute the ingredients.
Gently toss the blackberries into the dry ingredients, ensuring they are coated and evenly distributed. This will help prevent them from sinking during baking.
In a separate medium bowl, whisk together the wet ingredients: applesauce, Greek yogurt, milk, maple syrup (or honey), vanilla extract, eggs, and oil until the mixture is smooth and well combined.
Make a well in the center of the dry ingredients, then pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter until just combined. Be careful not to overmix, as this can result in denser muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins can also be frozen for up to 3 months.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 62.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
