Whole Grain Blueberry Muffins Health Nut
Start your day on a wholesome note with these Whole Grain Blueberry Muffins, a health-conscious treat packed with nourishing ingredients. Made with whole wheat flour, rolled oats, and naturally sweetened with honey, these muffins strike the perfect balance between hearty and flavorful. Bursting with fresh blueberries, crunchy nuts, and a hint of cinnamon, every bite is a delightful combination of texture and taste. For an extra boost of nutrients, optional chia seeds can be added to the mix. Moist and tender thanks to creamy Greek yogurt and coconut oil, these muffins are quick to prepare, requiring just 15 minutes of prep time, and bake beautifully in under 20 minutes. Ideal for busy mornings, snack time, or even as a freezer-friendly meal prep option, these muffins are the perfect guilt-free indulgence for health enthusiasts and blueberry lovers alike!
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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
- 1 cup Greek yogurt (plain or vanilla)
- 0.5 cups Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cups Coconut oil (melted)
- 1 cup Fresh blueberries
- 0.5 cups Chopped nuts (e.g., walnuts or almonds)
- 1 tablespoon Chia seeds (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, whisk together the Greek yogurt, honey, egg, vanilla extract, and melted coconut oil until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Fold in the fresh blueberries, chopped nuts, and chia seeds (if using) with a spatula, ensuring the ingredients are evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins also freeze well for up to 3 months!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 124.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 462 mg | 36% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1859 mg | 40% | |
*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.
