Whole Wheat Oat Blueberry Muffins
Start your day with these wholesome and delicious Whole Wheat Oat Blueberry Muffins, the perfect blend of hearty nutrition and naturally sweet flavors! Made with fiber-packed whole wheat flour and rolled oats, these muffins are lightly sweetened with honey and bursting with juicy fresh blueberries in every bite. A touch of cinnamon adds a cozy warmth, while Greek yogurt keeps them moist and tender without the need for excessive oil or butter. Easy to whip up in just 15 minutes and baked to perfection, this recipe is ideal for meal prepping breakfast or enjoying as a healthy snack. Plus, they're freezer-friendly, making them a convenient option for busy mornings. Whether you're looking for a nutritious treat or a grab-and-go option, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup plain Greek yogurt
- 0.5 cup honey
- 0.5 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups using cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a medium bowl, beat the egg and whisk in the Greek yogurt, honey, almond milk, and vanilla extract until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined, being careful not to overmix.
Fold in the fresh blueberries gently to avoid breaking them.
Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in 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 immediately or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months; thaw at room temperature or microwave for 20-30 seconds before serving.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 130.5 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 684 mg | 53% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1826 mg | 39% | |
*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.
