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!
Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.
Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.
User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.
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.
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.
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.
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.