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.
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.
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!
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Healthy Blueberry Muffins Video
Healthy Blueberry Muffins
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.
lindsey says
am i able to just use a cup of whole wheat flour instead of 1/2 whole wheat & 1/2 all purpose?
Sara says
I haven’t tested the recipe this way, I find that using all whole wheat flour makes for a dense and dry end product.
Avonlm says
These were so yummy! I was looking for a healthier muffin with oats and whole wheat flour, used coconut sugar, mixed half Greek yogurt with coconut milk(what I had on hand) and realized after I had forgotten to add oil. Still moist and delicious and baked at 400 for 10 min then reduced to 350 for another 10 and they were perfect.
Thank you so much!
Jen says
So good you won’t even know they are healthy! They also freeze well.
Shannon says
Since I’m always looking for something quick and easy for breakfast, I thought I’d give these a try. They looked good and aren’t too high in calories!
They turned out delicious! I didn’t have coarse sanding sugar, so I sprinkled the tops with cinnamon sugar before baking. Added just the right amount of sweet!
I baked for a full 20 minutes. I think next time I’ll try just a few minutes less, they are just a tad dry. I hear them in the microwave for about 15 seconds before I eat it, and it helps warm up the blueberries and release more juice!
Marii says
I used oat bran instead of whole wheat came out perfect.
Elizabeth Grant says
Can you replace sugar with Splenda?
Sara says
I haven’t tried it this way but I believe it would work!
Jennifer says
Healthy but still very tasty! The kids loved them! Actually we all did!
Betsy Martinez says
Can I make this as mini muffins instead?
Sara says
Yes you’ll want to reduce the cook times!
Gail Place says
I prefer not to use sugar. Would maple syrup work in it’s place with correct measurements. Also would Extra Virgin Olive Oil work instead of canola oil?
Sara says
The oil would work, I’m unsure about the syrup as I haven’t tested the recipe this way!