These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original recipe!
All kids like muffins right?! Well, two of my girls do. My youngest is hit or miss. If there are chocolate chips involved she’ll consider it – and by consider it I mean she’ll pick the chocolate out and leave the rest behind. I’m pretty sure she survives primarily on air, with a few yogurt raisins thrown in for good measure.
Muffins can be a great snack for kids – they’re portable, fun to eat and can be customized in so many ways. The only catch is that many muffin recipes are loaded with fat and sugar – no wonder kids love them, they’re like cupcakes without the frosting! That’s not what I want to be feeding my girls on a regular basis. My friend Olga shared this recipe for blueberry oatmeal muffins with me a few years ago and these muffins have been part of our snack rotation ever since. These healthy blueberry muffins are loaded with oats for nutrition and contain just a little bit of canola oil instead of heaps of butter. I made them even healthier by adding whole wheat flour into the mix. I use white whole wheat flour in my recipes, it creates baked goods with a lighter texture than standard whole wheat flour. You can use fresh or frozen berries, I often use a mixture of blueberries and cherries.
These muffins have a heartier texture than a typical blueberry muffin because of all the oats. Do my picky eaters notice or care? Nope, the twins gave these a thumbs up! One of my the twins typically won’t eat oatmeal OR blueberries so her approval was quite a victory in my book.
The coarse sugar on top is optional but it adds a bit of crunch and sparkle. I’ve also sprinkled cinnamon sugar over the tops with great results.
These healthy blueberry muffins are perfect for when you want a more wholesome snack without all the guilt!
- cooking spray
- ½ cup whole wheat flour (I prefer white whole wheat flour)
- ½ cup all purpose flour
- 1 and ½ cups oatmeal (quick or rolled oats)
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk (I use 1%)
- 1 egg
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 cup of blueberries, fresh or frozen
- 2 tablespoons coarse sugar (optional)
- Preheat oven to 400 degrees.
- Spray muffin tin with cooking spray.
- Combine all dry ingredients in a large bowl.
- In a separate bowl whisk together the milk, egg, oil and vanilla.
- Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle the tops of the muffins with the coarse sugar.
- Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.
Freeze It: The muffins can be frozen for up to 2 months. I freeze them in a resealable bag. When you're ready to eat them, you can thaw them at room temperature for 30 minutes or microwave them straight from the freezer for about 20 seconds.
Little Helpers: This is a great recipe for getting your kids involved in the kitchen. My girls love doing all of the measuring, pouring and stirring for this recipe. They also love sprinkling the tops of the muffins with the sugar.