Whole Wheat Oatmeal and Buttermilk Blueberry Muffins
Fuel your mornings with these wholesome and flavorful Whole Wheat Oatmeal and Buttermilk Blueberry Muffins. Packed with nutrient-rich whole wheat flour, heart-healthy rolled oats, and naturally sweet blueberries, these muffins strike the perfect balance between decadence and nourishment. The tangy buttermilk adds a tender crumb, while a hint of cinnamon infuses cozy warmth in every bite. Topped with optional turbinado sugar for a satisfying crunch, these muffins bake up golden and irresistible in just 20 minutes. Perfect for breakfast, snacks, or meal prep, they’re a healthier twist on classic blueberry muffins that the whole family will love. Make a batch today and enjoy these fluffy, flavorful treats all week long!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 1 large Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined, ensuring not to overmix, as this can make the muffins dense.
Carefully fold the blueberries into the batter using a spatula. If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a small pinch of turbinado sugar on top of each muffin for a slightly crunchy topping.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm, or store them in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 173.0 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 566 mg | 44% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1777 mg | 38% | |
*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.
