Just because you’re eating healthy doesn’t mean you have to give up your favorite baked goods! When I need a lighter breakfast option, I turn to options such as breakfast egg muffins, baked oatmeal cups and healthy blueberry muffins. Muffins are notorious for being loaded with sugar and fat, but it doesn’t have to be that way. I make some simple swaps in this healthy blueberry muffin recipe to create a lighter end product that you can feel good about feeding to your family.
Healthy blueberry muffins ingredients
Flour: I use a blend of whole wheat flour and all purpose flour to get the optimal balance of nutrition and texture. For the best results, use a white whole wheat flour or whole wheat pastry flour. Oatmeal: You can use rolled oats or quick oats in this recipe. Sugar: These muffins call for less sugar than many other muffin recipes. I use regular granulated sugar for the best texture, but you can use other types of sugar such as raw sugar or coconut sugar. Salt: Adding a little salt helps to offset the sweetness of the muffins. Baking Powder: A generous amount of baking powder helps to make these muffins bake up light and fluffy. Milk: You can use cow’s milk, almond milk, soy milk or coconut milk with good results. Egg: Eggs are necessary to make sure everything binds together. Oil: Choose a healthier oil such as coconut oil, sunflower oil, grapeseed oil or safflower oil. You can use butter if you prefer. Vanilla: I use pure vanilla extract to add flavor to my muffins. Blueberries: You can use fresh blueberries or frozen blueberries in this recipe. If you go with frozen, do not thaw them first.
How do you make healthy blueberry muffins?
Place whole wheat flour, all purpose flour, oatmeal, sugar, salt and baking powder in a bowl, then stir to combine. In a separate bowl, mix together the milk, egg, oil and vanilla. Pour the wet ingredients into the bowl with the dry ingredients, then stir until just combined. Gently fold the blueberries into the batter. Divide the batter among the cups of the muffin tin, then add a sprinkle of coarse sugar. Bake until the muffins are golden brown, then serve and enjoy.
tips for the perfect muffins
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. Blueberry oatmeal muffins will stay fresh for up to 5 days in an airtight container. I recommend storing them in the refrigerator. You can freeze these muffins for up to 2 months. I recommend wrapping them individually in plastic wrap, then placing them in a large resealable freezer bag. Use paper liners in your muffin tins to make clean up easier.
flavor variations
While these muffins are delicious as-is, you can add other ingredients to customize the flavors to your tastes.
Fruit: Feel free to swap out the blueberries for diced apples, raspberries, blackberries, cherries or even mashed banana. Dried fruit will also work, just make sure it doesn’t contain any added sugar. Toppings: You can add toppings to your muffins such as a sprinkling of oats, or sliced almonds. Another option it to serve them with a dollop of Greek yogurt or peanut butter on top for added protein. Flavorings: Add more flavors your batter such as almond extract, lemon zest, cinnamon, nutmeg or finely diced nuts.
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
