Healthy Blueberry Muffins

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4.85 from 84 votes

A classic but packed full of extra blueberries and made with less fat and added sugar.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings muffins

Calories 216kcal

Author Tracy

Equipment

12 cup muffin pan

Ingredients

1 1/2 cups all purpose flour
1 cup oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
pinch nutmeg
2 eggs
1 teaspoons vanilla extract
1/2 cup milk
1/3 cup canola oil
1/3 cup maple syrup
2 cups fresh blueberries

Instructions

Pre-heat oven to 400 degrees and line 12 muffin tin with liners.
In a large bowl, mix flour, oats, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
In an at least 4 cup pyrek with a pour spout (or medium sized bowl), whisk eggs and then add milk, oil, maple syrup, and vanilla extract.
Slowly add the wet ingredients to the dry. Gently mix, just until just combined. Be sure that it's not over mixed, it's ok if there are steaks.
Gently fold in blueberries.
With an ice cream scoop or spoon, fill muffin liners with batter.
Bake for 25-30 minutes, until knife pulls clean when put in center.

Video

Notes

Substitutions:

Oil - Use another neutral-flavored oil like vegetable, or use melted (and cooled) butter.

Flour - Make them gluten-free by using gluten-free flour and oats.

Oats - Swap them out for all flour, if you don't have them.

Berries - Blueberries are our favorite for this recipe because of the ginger, but cherries are also a great substitution!

Storing:

Muffins are ok to stay out on your cooling rack with just a paper towel on top of them for 24 hrs. For longer, line a plastic bag or storage container with a paper towel and add muffins, store in just one single layer. Then top with a paper towel. Store on the counter for up to 4 days. Add to a freezer-safe container and freeze for up to 3 months, again in just a single layer.

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