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Healthy Blueberry Muffins

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Moist and wholesome blueberry muffins made with whole wheat flour, oats, and natural sweeteners, bursting with juicy blueberries for a nourishing breakfast or snack.

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/3 cup honey or maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or olive oil
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, mix eggs, honey or maple syrup, applesauce, melted oil, Greek yogurt, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss blueberries lightly in flour before folding in to prevent sinking.
  • Do not overmix the batter to keep muffins light and tender.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze in an airtight container for up to 2 months.
  • Substitute plant-based yogurt and flax eggs to make vegan.

Nutrition

Find it online: https://recipesbyliza.com/healthy-blueberry-muffins/