AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats healthy blueberry muffins the holidays.
If there were any leftover she made them into these delicious blueberry muffins. Fill greased or paper-lined muffin cups three-fourths full. 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Blueberries If using frozen blueberries, use without thawing to avoid discoloring the batter. A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Healthy Blueberry Muffins are slowly curing me of my uncanny ability to over complicate.
This simple blueberry muffins recipe makes moist and fluffy muffins with whole wheat, heart healthy oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be. Healthy Blueberry Muffins with whole wheat flour and oatmeal. Low calorie and perfect for kids and easy, healthy breakfasts and snacks. I originally shared this healthy blueberry muffin recipe back in 2015, and it has since become a reader favorite. Adults love that these healthy blueberry muffins are wholesome and made with whole grains.
Kids from toddlers to teenagers love that they are tender, buttery, and jam PACKED with blueberries. Come to think of it, I think adults love that these healthy blueberry muffins are tender, buttery, and jam packed with blueberries too. Made with whole wheat flour, applesauce. One muffin sliced in half, showing the inside. Today’s healthy blueberry muffins are the result. There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way. I also almost missed the blueberry muffin recipe completely.
Healthy Blueberry Muffins with oatmeal and whole wheat flour. Low calorie, and bursting with fresh berries! An easy, healthy recipe that’s perfect for toddlers AND adults. Forget simple whole wheat blueberry muffins.
These were going to be the Versailles of blueberry muffins. All manners of fancy glazes and toppings! Then, kind considerate wife that I am, I asked Ben if there was a particular blueberry muffin flavor he’d prefer. Melissa’s Healthy Pumpkin Muffins or Chelsea’s Healthy Apple Muffins with Greek Yogurt. I will help myself to your share. Love blueberries but prefer a loaf? Moist and fluffy Healthy Blueberry Muffins.
I think you know where this is going. I obliged Ben’s request, and without a doubt, these healthy blueberry oat muffins turned out to be the finest I ever baked. The batter could not be more simple—oatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamon—nor the result more spectacular. These blueberry muffins are fluffy, moist, and tender. You’ll find them equally perfect with a cup of black coffee as they are with yogurt for an afternoon snack. The true star of the muffins, however, are the blueberries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste.
I use fresh blueberries when they are in their summer prime, but you can absolutely swap frozen and enjoy these blueberry muffins year-round. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days. Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months. Check out my How to Store Muffins guide for more tips! Moist, fluffy, and packed with blueberries! One cut in half, revealing the inside. Great for making any of my healthy muffin recipes.
Avoid having your muffins from stick to the pan. Place a rack in the center of your oven and preheat to 400 degrees F. 2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn’t stick to the blueberries. This will prevent the blueberries from sinking to the bottom of the muffins.