Today I am sharing my healthy blueberry oat muffins recipe. These are a real showstopper, y’all.
And bonus points that they are 100% whole grain and refined sugar free (<-Shhhhhh! Don’t tell my husband!). They are sweetened with pure maple syrup (<-thank you Costco for the giant jug of pure 100% maple syrup).
I also use Greek yogurt and coconut oil (<-thanks again, Costco) to give these great texture and a bit more nutrition.
Oh, and I have I mentioned my new favorite ingredient for baking? Whole wheat pastry flour!
This flour has earned a permanent spot on my grocery list. It is 100% whole wheat, but it is so very much lighter and fluffier than its plain whole wheat counterpart. You can get it at Whole Foods, and probably a whole lot of other places. If you can’t find it locally, I have found it for you on Amazon here: Bob’s Red Mill Organic Pastry Flour Whole Wheat, 5 lbs
These muffins were partially inspired by my husband when he brought home some sad looking mass-produced blueberry muffins from the grocery store one day. They had fake blueberry flecks (and who knows what else).
Side note: I give my husband heck about the things he eats for breakfast. He is all about the sugary sweet breakfast, and he reaches for a lot of processed convenience foods. I am more of an eggs-for-breakfast kind of gal myself.
But there are healthier ways to satisfy that sugary sweet tooth, and you don’t have to sacrifice on taste! This recipe is the perfect example of that!
And to prove it, I gave them to my husband and two-year-old, who both ate them happily.
Oh! Funny story real quick! When my son brings home art work, he will tell me, “I made that Mommy!” My response is always, “I am so proud of you!”
Well, when I told him that mommy made these muffins for him this morning as I was feeding him breakfast, he said, “Mommy, I am SO proud of you!” [insert laughing-crying emoji here].
He also said, “YUMMY, Mommy.”
Blueberry Oat Muffins Recipe
- 1 cups and 1/3 whole wheat pastry flour
- 1 cup old fashioned oats
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup 100% pure maple syrup
- 1 egg
- 1 cup Greek yogurt
- 3 Tablespoons unrefined coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
Preheat over to 400 degrees.
Mix the flour, oats, baking powder, salt, cinnamon and baking soda in a medium bowl, and set aside.
In a separate bowl, using an electric mixer, combine the maple syrup, egg, Greek yogurt and vanilla on low for about a minute.
Scrape the sides of the bowl, and turn the mixer back on low.
Slowly add the melted coconut oil until well-combined, about 30 seconds.
Turn off the mixer, and stir in dry ingredients just until moistened.
Gently fold in the blueberries.
Use cooking spray or baking liners to coat a 12-cup standard muffin tin.
Spoon in the batter about three fourths full in each cup.
Bake for about 18 to 20 minutes at 400 degrees, until toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
This recipe was adapted from Taste of Home Blueberry Oatmeal Muffins.
Each muffin is 4 PointsPlus on Weight Watchers. Points were calculated using the recipe builder.
Additional nutritional information is approximate and was calculated using a nutrition label generator.
I hope y’all enjoy this recipe! Pin and share it if you like it.