Very Healthy Blueberry Muffins
Start your day on a wholesome note with these Very Healthy Blueberry Muffins, a guilt-free treat packed with natural goodness and vibrant flavor. Made with nutrient-rich whole wheat flour, hearty rolled oats, and sweetened naturally with honey or maple syrup, these muffins are a delightful way to indulge without derailing your health goals. The addition of unsweetened applesauce and low-fat Greek yogurt keeps them moist and tender, while juicy bursts of fresh or frozen blueberries add a refreshing sweetness in every bite. A dash of cinnamon and optional chopped walnuts or almonds provide subtle warmth and crunch, making these muffins a satisfying snack or on-the-go breakfast. With just 15 minutes of prep time and a simple, one-bowl method, these healthy blueberry muffins are as easy to make as they are to enjoy. Perfect for meal-prepping, they’ll keep well in your fridge or freezer for a convenient, nutritious option throughout the week!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.33 cups Honey or maple syrup
- 0.5 cups Plain Greek yogurt (low-fat or non-fat)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cups Unsweetened almond milk (or milk of choice)
- 1 cups Fresh or frozen blueberries
- 0.25 cups Chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, blend the wet ingredients: unsweetened applesauce, honey or maple syrup, Greek yogurt, egg, vanilla extract, and almond milk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
Gently fold in the blueberries and optional chopped nuts to the batter until evenly distributed.
Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups. Each cup should be about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 97.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1596 mg | 34% | |
*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.
