Healthy Blueberry Muffins
A simple, yet healthy recipe for blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon that makes your mouth water.
Equipment
Ingredients
- 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.
Instructions
- 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.
Notes
Store leftover healthy blueberry muffins at room temperature in a sealed container on top of paper towels for two to four days.
Freeze for later by wrap individually in plastic, place in a ziptop bag, and freeze for up to 2 months
Tried this recipe?Let us know how it was!