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Healthy Blueberry Muffins

These Healthy Blueberry Muffins are nutritious and delicious! Packed with wholesome ingredients, they're perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

For the Muffins:

  • 1.5 cups white whole wheat flour (plus 1 tablespoon, divided)
  • 0.75 cup old-fashioned rolled oats
  • 0.75 cup light brown sugar (lightly packed)
  • 1 tablespoon baking powder (preferably aluminum-free)
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon kosher salt
  • 1 cup nonfat milk (plus 2 tablespoons)
  • 0.5 cup unsalted butter (melted and cooled)
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries (fresh or frozen, do not thaw if frozen)

Instructions

Directions:

  • Step 1: Preheat your oven to 375°F (190°C) and line your muffin tin with parchment paper or muffin liners.
  • Step 2: In a large mixing bowl, whisk together the white whole wheat flour, old-fashioned rolled oats, light brown sugar, baking powder, ground cinnamon, and kosher salt until well combined.
  • Step 3: In another bowl, whisk together the nonfat milk, melted butter, eggs, and vanilla extract until smooth.
  • Step 4: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  • Step 5: Gently fold in the blueberries, being cautious not to break them.
  • Step 6: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  • Step 7: Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  • Step 8: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin Tin
  • Parchment paper or muffin liners
  • Cooling rack

Notes

  • These muffins freeze well; store in a freezer-safe bag for up to 3 months.
  • For extra flavor, add chopped nuts or seeds.
  • Use coconut sugar instead of brown sugar for a lower glycemic option.