Whole-Wheat Blueberry and Oat Muffins

TweetSave
CategoryTags, , DifficultyIntermediate

If you love blueberry muffins, but wish they were a bit healthier, we have a recipe just for you. These 9 ingredient, whole-wheat blueberry and oat muffins are the best tasting healthy muffin ever!
I like to use 2 whole cups of frozen blueberries because they are available year round in your freezer section at the grocery store. Frozen berries give a really cool marble effect throughout the batter, making the muffin look like a piece of art. Don’t let whole-wheat flour intimidate you. I promise you will get a dense batter packed full of flavor. Adding oats into the mix increases your fiber content and helps fill you up faster. These whole-wheat blueberry and oat muffins are made healthier with the use of yogurt, adding necessary probiotics to help your digestive system stay healthy. I’ve been using brown sugar as a substitute for recipes that call for white sugar – it’s still sugar, but is healthier than its refined alternative. A small amount of oil is used instead of butter. Do you have a hard time getting your family to eat veggies? This recipe is a perfect opportunity to finely shred in carrot.
These muffins are the kind that you can eat anytime of the day – that’s right! Since they are not overly sweet, relatively healthy and bursting with blueberries, they make a great grab-and-go breakfast, mid-morning/late-afternoon snack or after dinner dessert. If kept correctly in an airtight container they should last for 3-4 days. I usually double or triple the recipe and freeze portions out for the days we have guests over. Simply let thaw on counter top and pop in oven on low for a few minutes until warm through. Yumm!

Yields12 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 1 ½ cups whole-wheat flour
 1 ½ tsp baking powder
 ½ cup brown sugar
 1 cup wholegrain oats
 2 eggs
 1 ¼ cups plain Greek yogurt
 2 tbsp grapeseed oilyou can also use vegetable oil
 ½ cup finely shredded carrot
 2 cups frozen blueberries
1

Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.

2

Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.

3

User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.

4

Add the bowl of wet ingredients to the dry, add the frozen blueberries and shredded carrot. Stir until combined, don’t over mix or the batter won’t bake well.

5

Spoon mixture evenly into the muffin pan and bake for about 25 Minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out onto a clean dish towel.

6

NOTES: I usually eat one still warm – good chefs taste their product first right? If I am expecting guests at a later date, I will package just enough, label and freeze. The rest are kept in an airtight container.

Nutrition Facts

Serving Size 1 muffin

Servings 12


Amount Per Serving
Calories 145
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.7g4%
Sodium 34mg2%
Total Carbohydrate 24g8%
Dietary Fiber 1.1g5%
Sugars 4g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ½ cups whole-wheat flour
 1 ½ tsp baking powder
 ½ cup brown sugar
 1 cup wholegrain oats
 2 eggs
 1 ¼ cups plain Greek yogurt
 2 tbsp grapeseed oilyou can also use vegetable oil
 ½ cup finely shredded carrot
 2 cups frozen blueberries

Directions

1

Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.

2

Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.

3

User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.

4

Add the bowl of wet ingredients to the dry, add the frozen blueberries and shredded carrot. Stir until combined, don’t over mix or the batter won’t bake well.

5

Spoon mixture evenly into the muffin pan and bake for about 25 Minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out onto a clean dish towel.

6

NOTES: I usually eat one still warm – good chefs taste their product first right? If I am expecting guests at a later date, I will package just enough, label and freeze. The rest are kept in an airtight container.

Whole-Wheat Blueberry and Oat Muffins