Whole Grain Blueberry Ful Muffins
Start your day on a wholesome note with these Whole Grain Blueberry Ful Muffins, a delightful blend of hearty ingredients and juicy bursts of flavor. Made with a nutrient-rich combination of whole wheat flour and rolled oats, these muffins are naturally sweetened with honey and packed with fresh blueberries for a touch of natural sweetness. A hint of cinnamon adds warmth, while Greek yogurt and almond milk ensure a light, tender crumb. Finished with an optional sprinkle of brown sugar for a subtle crunch, these muffins are perfect for breakfast, brunch, or as a healthy, on-the-go snack. Ready in just 35 minutes and freezer-friendly, they’re a perfect choice for meal prepping or sharing with family and friends. Enjoy the balance of nutrition and indulgence with every bite!
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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
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.3 cups Honey
- 0.75 cups Plain Greek yogurt
- 0.5 cups Unsweetened almond milk (or milk of choice)
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 1.25 cups Fresh blueberries
- 0.25 cups Coconut oil (melted)
- 2 tablespoons Brown sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with coconut oil or cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the honey, Greek yogurt, almond milk, egg, vanilla extract, and melted coconut oil until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix as this can make the muffins dense.
Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle brown sugar on top of each muffin for added sweetness and a hint of crunch.
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 allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 111.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 602 mg | 46% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1536 mg | 33% | |
*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.
