Whole Grain Blueberry Muffins
Start your day with these wholesome and delicious Whole Grain Blueberry Muffins, a perfect balance of hearty ingredients and natural sweetness. Made with nutrient-rich whole wheat flour and rolled oats, these muffins are lightly sweetened with honey or maple syrup, offering a healthier alternative to traditional baked goods. Bursting with juicy blueberries in every bite and accented by warm cinnamon, they’re moist and tender thanks to creamy Greek yogurt and your choice of dairy or plant-based milk. These muffins are quick to prepare, oven-ready in just 15 minutes, and delightfully versatile—perfect for breakfast, a snack, or even dessert. Whether enjoyed fresh or stored for later, these homemade muffins will become your go-to recipe for a nutritious and satisfying treat.
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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
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Milk (dairy or plant-based)
- 0.5 cups Plain Greek yogurt
- 0.5 cups Honey or maple syrup
- 1 Large egg
- 1 teaspoons Pure vanilla extract
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Vegetable oil or melted coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate medium mixing bowl, whisk together the milk, Greek yogurt, honey or maple syrup, egg, vanilla extract, and vegetable oil or melted coconut oil until smooth and homogenous.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Be careful not to overmix—stop when there are no large streaks of flour remaining.
Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy! These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 128.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 507 mg | 39% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1579 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.
