These healthy blueberry muffins are made with whole wheat flour, heart-healthy oats, and as many blueberries as you have! The box muffin mix will no longer be on your shelf after you try this recipe!
Blueberries have so many health benefits, and adding them to this muffin batter ensures you'll be taking advantage of all their benefits.
- Blueberries Are Low in Calories But High in Nutrients: Blueberries are among the most nutrient-dense berries. A 1-cup serving of blueberries contains (Source):
- Fiber: 4 grams
- Vitamin C: 24% of the RDI
- Vitamin K: 36% of the RDI
- Manganese: 25% of the RDI
- Small amounts of various other nutrients
- They are also about 85% water; an entire cup contains only 84 calories, with 15 grams of carbohydrates.
- Blueberries are the King of Antioxidants
- Blueberries May Help Protect Against Aging and Cancer by Reducing DNA Damage
- Blueberries Protect Cholesterol in your Blood from Becoming Damaged
- Blueberries may Lower Blood Pressure
- Blueberries can Help Maintain Brain Function and Improve Memory
- Anthocyanins in Blueberries may have Anti-Diabetes Effects
How are these Healthy Blueberry Muffins?
The natural sugar products in honey or 100% maple syrup make these much healthier than regular sugar. The whole wheat flour will keep you satisfied longer and your insulin levels more stable.
What ingredients do you need to make these Healthy Blueberry Muffins?
- Whole wheat flours
- Old-fashioned rolled oats
- Baking powder
- Honey or maple syrup
- Ground cinnamon
- Unsalted butter
- Pure vanilla extract
Can you make these into Keto Blueberry Muffins?
Swap out a few ingredients, such as whole wheat flour and oats, by using almond flour, and you most definitely can make these muffins keto-friendly.
Healthy Blueberry Muffin Tips:
- You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.
- These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. It is true for most baked goods!
- I have been asked if paper liners should be used for this blueberry muffin recipe, and it is up to you. These blueberry muffins come out perfectly from the muffin tins, so it is up to you whether you want to use the paper cupcake liners.
- Mini Healthy Blueberry Muffins - If you use a mini muffin tray, you must adjust the baking time to 8-12 minutes. You will still want to use a toothpick to test if wholly cooked throughout the middle of the muffin.
Healthy Blueberry Muffins
- 1 ½ c Whole wheat flour You can also substitute and use almond flour
- ¾ c Old-fashioned rolled oats
- 1 tsp Baking powder
- 1 c Honey or maple syrup I like to do a 50/50 of both.
- ½ tsp Ground cinnamon Optional
- 1 c Milk Almond or regular non-fat milk
- ¼ c Unsalted butter melted and cooled
- 2 Eggs Large and at room temperature
- 2 tsp Pure vanilla extract
- 1 c Blueberries fresh or frozen - do not thaw.
- Preheat to 400 degrees F.
- Lightly coat a standard muffin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Then set aside.
- In a mixing bowl, stir together flour, rolled oats, sweetener (honey or maple syrup), baking powder, and cinnamon.
- In a separate bowl, whisk together the milk, butter, eggs, and vanilla.
- Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir together until blended.
- Gently toss the blueberries in and then fold them into the batter,
- Divide the mixture among the prepared muffin cups. Bake for 16 to 18 minutes and a toothpick inserted in the center comes out clean.
- Remove from oven, and let cool in the pan for 5 to 10 minutes, then transfer to a rack to cool completely.