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
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.
Brittain says
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?
Sara says
I haven’t tested it that way so I’m not able to recommend other types of flour. Coconut sugar should be fine.
Tasha says
Can I use 1 cup baking mix instead of 1/2 cup of each of the different flours?
Sara says
That wouldn’t work unfortunately!
Michelle says
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 🙂
Michael says
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
Sara says
I used arm & hammer but the nutritional calculator doesn’t use specific brands.
Sandy Hartman says
What baking soda ? I used baking powder like the recipe and plus my batter is VERY thin?
Melodi Breinig says
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.
Deb says
Is it really 1 tablespoon of baking powder that seems like a lot!
Sara says
Yes it’s correct
Joy Kisch says
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!
Sophi says
I was wondering if I could try this in mini muffin tins instead? Has anyone tried it? Also, could I double the recipe?
Sara says
Both of those should work fine, just be sure to adjust the bake time for mini muffins.
Peach says
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 ❤️
Martina says
Is it ok to replace blueberries with raisins?
Sara says
That should be fine