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. No more. No less.
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.?
Healthy Blueberry Muffins History
This healthy blueberry muffin recipe came to be when I realized that, while my site contained a wealth of muffin recipes—Raspberry Muffins; Banana Oatmeal Muffins; Healthy Banana Muffins; Healthy Oatmeal Muffins, among many other healthy muffin recipes—I didn’t have a single blueberry muffins recipe. Travesty! I set out to correct this omission by creating the blueberry muffin of my dreams.
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.
When I started working on this healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, or applesauce (way too obvious); they were lemon extract, cardamom, and hazelnuts. Forget simple whole wheat blueberry muffins.
These were going to be the Versailles of blueberry muffins. Four spices! Multiple extracts! 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. He returned this entirely legitimate question with a blank stare, followed by, “Um, just blueberry?”
“Just blueberry,” it turns out, makes the best blueberry muffins of all (as Buttermilk Blueberry Muffins can also attest).
Love blueberries but prefer a loaf? Check out this Blueberry Bread!
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 light amount of butter makes the blueberry muffins rich but not too rich to deserve their “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.
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.
How to Store and Freeze Blueberry Muffins
- To Store. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- To Freeze. 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!
Tools Used to Make These Muffins
- Standard Muffin Pan. Great for making any of my healthy muffin recipes.
- Batter Scoop. How to create perfect muffin tops
- Paper Liners. Avoid having your muffins from stick to the pan.
Healthy Blueberry Muffins
- 1 1/2 cups white whole wheat flour plus 1 tablespoon, divided
- 3/4 cup old-fashioned rolled oats
- 1/2 cup lightly packed light brown sugar
- 1 tablespoon baking powder (I prefer aluminum free)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup nonfat milk plus 2 tablespoons
- 1/4 cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup blueberries fresh or frozen—do not thaw if frozen
- Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
- In a large mixing bowl, stir together 1 1/2 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. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
- 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.)
- Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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