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Home » Baking » Healthy Blueberry Muffins

March 23, 2015 By Sara 129 Comments

Healthy Blueberry Muffins

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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!

Just because you’re eating healthy doesn’t mean you have to give up your favorite baked goods! These oatmeal blueberry muffins are so delicious, yet more wholesome than their fat laden bakery counterparts.

Healthy Blueberry Muffins Recipe | Oatmeal Blueberry Muffins | Easy Blueberry Muffins | Light Blueberry Muffins

Healthy blueberry muffins in a muffin tin surrounded by fresh berries.

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. But these healthy blueberry muffins get a rave review from all three kids!

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.

How do you make healthy blueberry muffins?

My friend 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. Many readers have told me that they’ve also used coconut oil in this recipe with great success.

I made these muffins 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.

An oatmeal blueberry muffin topped with coarse sugar.

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.

An assortment of healthy blueberry muffins surrounded by berries and oats.

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.

A muffin tin filled with blueberry muffins.

These healthy blueberry muffins are perfect for when you want a more wholesome snack without all the guilt!

Oatmeal blueberry muffins on a marble slab.

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

More breakfast recipes you’ll love

  • Baked Oatmeal Cups
  • Ham and Egg Cups
  • Breakfast Egg Muffins
  • Oatmeal Waffles
  • Breakfast Sundaes

Healthy Blueberry Muffins Video


These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version!
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4.5 from 46 votes

Healthy Blueberry Muffins

These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version!
Course Breakfast, Snack
Cuisine American
Keyword blueberry oatmeal muffins, healthy blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 137kcal
Author Sara Welch

Ingredients

  • cooking spray
  • 1/2 cup whole wheat flour (I prefer white whole wheat flour)
  • 1/2 cup all purpose flour
  • 1 1/2 cups oatmeal (quick or rolled oats)
  • 1/2 cup granulated sugar
  • 1/4 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)

Instructions

  • 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.

Notes

Make Ahead: The batter can be made up to a day in advance. Follow the instructions through step 5. When you're ready to bake the muffins, add the blueberries and proceed with the rest of the recipe.
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.

Nutrition

Calories: 137kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 186mg | Fiber: 1g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 1.2mg | Calcium: 73mg | Iron: 0.9mg

Filed Under: Baking, Breakfast, Snacks Tagged With: Blueberries, Healthy, Muffins, Oatmeal

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Comments

  1. Rachel says

    November 30, 2020 at 6:17 pm

    5 stars
    These muffins are amazing !!!!! I’ve made them 3 times now, my family loves them 🙂 thankyou!!

    Reply
  2. Angela Reynolds says

    September 12, 2020 at 7:43 am

    Will these work well in a silicone muffin pan without liners?

    Reply
    • Sara says

      September 12, 2020 at 4:21 pm

      Yes I’d just coat the pan with cooking spray.

      Reply
  3. ashley ackebo says

    August 23, 2020 at 12:09 pm

    Can i use almond milk or?

    Reply
    • Sara says

      August 23, 2020 at 2:18 pm

      Yes that should be fine!

      Reply
  4. Shehrbano Waleed says

    August 23, 2020 at 3:01 am

    5 stars
    Turned out wonderfully!

    Reply
  5. Chastity says

    August 12, 2020 at 6:28 am

    5 stars
    These muffins are so good!! I also have a daughter that doesn’t like many muffins. She loved these! It is the texture, she liked the dense over the moist and crumbly. Will definitely be making these again! Thank you for the recipe!!

    Reply
  6. Lisa says

    July 12, 2020 at 8:22 pm

    Can I use just use only all purpose flour and no whole wheat flour?

    Reply
    • Sara says

      July 12, 2020 at 9:36 pm

      Yes that’s fine!

      Reply
  7. Tracy Zaroda says

    May 18, 2020 at 8:35 pm

    5 stars
    Delicious!

    Reply
  8. Brittain says

    April 17, 2020 at 7:59 am

    Also, could I replace the canola oil with a little healthier option? Like coconut oil?

    Reply
    • Mialy says

      July 8, 2020 at 3:34 pm

      I did so! Works perfectly 🙂

      Reply
  9. Brittain says

    March 19, 2020 at 1:45 pm

    Could you leave out the white flour completely and replace it with the whole wheat? Or coconut flour? Almond flour ect?

    And could you replace the sugar with coconut sugar?

    Reply
    • Sara says

      March 20, 2020 at 10:35 am

      I haven’t tested it that way so I’m not able to recommend other types of flour. Coconut sugar should be fine.

      Reply
  10. Tasha says

    February 20, 2020 at 10:27 am

    Can I use 1 cup baking mix instead of 1/2 cup of each of the different flours?

    Reply
    • Sara says

      February 20, 2020 at 10:16 pm

      That wouldn’t work unfortunately!

      Reply
  11. Michelle says

    February 2, 2020 at 11:22 am

    5 stars
    This was a tasty recipe. I had doubts putting if in the oven – never saw a batter this thin but the oats, I guess ,need that level of liquid. They came out of the oven looking normal and tasted good. As noted in the recipe they are denser than a normal muffin so I was ready for that. . They did stick to the paper liners which was a bit annoying . Will make them again as they are sweet but not too sweet so feel a little virtuous 🙂

    Reply
  12. Michael says

    December 2, 2019 at 3:09 pm

    What baking soda did you use? By my calculations the sodium per muffin is around 150mg. I’m fairly new to baking and need to track my sodium

    Thank you…..Mike

    Reply
    • Sara says

      December 2, 2019 at 9:12 pm

      I used arm & hammer but the nutritional calculator doesn’t use specific brands.

      Reply
    • Sandy Hartman says

      January 27, 2020 at 1:58 pm

      What baking soda ? I used baking powder like the recipe and plus my batter is VERY thin?

      Reply
  13. Melodi Breinig says

    October 19, 2019 at 2:14 pm

    5 stars
    Awesome. I have to lose weight AND eat some kind of breakfast. These satisfy that need with less guilt then the traditional style.
    I added a few tablespoons of Greek yogurt to the milk for moisture and texture because I live at high altitude. They are a little crumbly. Next time I think I will add a little more yogurt to see if that helps. Thanks for the recipe! I wish I could share a photo because these look as good as they taste and the sugar topping adds a nice little crunch.

    Reply
  14. Deb says

    July 13, 2019 at 8:27 am

    Is it really 1 tablespoon of baking powder that seems like a lot!

    Reply
    • Sara says

      July 13, 2019 at 11:59 am

      Yes it’s correct

      Reply
  15. Joy Kisch says

    July 4, 2019 at 12:41 pm

    5 stars
    I love this recipe, I have made it with blue berries as you wrote it. I also made it with apples and cinnamon my husbands favorite. I have cherries right now so I am going to make chocolate chip cherry ones. Thank you for the great recipe!

    Reply
  16. Sophi says

    June 19, 2019 at 3:13 pm

    I was wondering if I could try this in mini muffin tins instead? Has anyone tried it? Also, could I double the recipe?

    Reply
    • Sara says

      June 19, 2019 at 9:42 pm

      Both of those should work fine, just be sure to adjust the bake time for mini muffins.

      Reply
  17. Peach says

    May 22, 2019 at 6:07 pm

    5 stars
    These were super easy and delicious! Frozen (as I forgot to defrost them) blueberries worked great! I even left out all of the sugar, and they were still really moist and yummy! Thank you 😊

    And as a fellow twin mom.. I am so excited to bake these for my girls when they are old enough for muffins ❤️

    Reply
  18. Martina says

    September 25, 2018 at 9:11 am

    4 stars
    Is it ok to replace blueberries with raisins?

    Reply
    • Sara says

      September 25, 2018 at 5:03 pm

      That should be fine

      Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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