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 and kids! They are sweetened with pure maple syrup (<-thank you Costco for the giant jug of pure 100% maple syrup).
Now, I don’t get hung up on trying to make something “clean” or healthy before I eat it. But sometimes I get inspired to try a more whole-food sub here or there. Sometimes it works, and sometimes it doesn’t. 😜
This recipe totally works. And these muffins y’all! They seriously taste amazing. Soooo yummy! 😋👌🏻
So my secret weapons for this recipe? In addition to the aforementioned maple syrup, I use Greek yogurt and coconut oil to give these great texture and a bit more nutrition.
Oh, and I have I mentioned my 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, plus a bunch of ingredients that I could not pronounce.
These are a more nutritious version, and you don’t have to sacrifice on taste one bit. Pinkie promise!
And to prove it, I gave them to my husband, four-year-old son and one year old daughter…who ALL 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 as I was feeding him breakfast, he said, “Mommy, I am SO proud of you!” 😂🤣
He also said, “YUMMY, Mommy.” 💖👌🏻
Tools Used to Make Blueberry Oat Muffins
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- Muffin tin
- Mixer – you can use a stand mixer or a hand-held
- Mixing Bowls
- Measuring cups and spoons
Blueberry Oat Muffins Recipe
I hope y’all enjoy this recipe! Pin it and share it if you like it.
Blueberry Oat Muffins
These blueberry oat muffins are made with wholesome ingredients: whole wheat pastry flour, maple syrup, coconut oil and Greek yogurt. Delicious, refined sugar free and 100% whole grain.
Ingredients
- 1 1/3 cups 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
Instructions
- 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.
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Turn off the mixer, and stir in dry ingredients just until moistened. (Or, incorporate them slowly with the mixer on low as shown in the video, being careful not to over-mix.)
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Slowly stream in the melted coconut oil until well-combined, about 30 seconds.
- 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.
Recipe Video
Recipe Notes
This recipe was adapted from Taste of Home Blueberry Oatmeal Muffins.
Nutritional information is approximate and was calculated using a nutrition label generator.
Kallie Doucette says
These muffins are great! I only used a 1/3 cup of maple syrup when making these for my toddler. Super moist and fluffy.
Marjorie @APinchOfHealthy says
I am so glad you are enjoying them Kallie!
Alisa says
Thanks for this recipe. Been craving blueberry muffins and made these this morning with just a couple of substitutes for what I didn’t have (used 1/2 all purpose flour and 1/2 whole wheat flour in place of whole wheat pastry flour as well as avocado oil in place of coconut oil). Plus knowing I would end up eating two regular muffins, I just went ahead and made 6 large ones. They are soooo good (almost too good because I had to keep myself from eating another).
Marjorie @APinchOfHealthy says
Yay, Alisa!💙
Sharon says
Anyone try to bake these in an air fryer?
Marjorie @APinchOfHealthy says
I have not tried that, Sharon. I have not done baked goods in the air fryer. I am curious if you have? Anything turn out good that way, if so? I am always learning new tricks from my people.😉👌🏻
J cat says
I made these muffins earlier this morning . I changed the ingredients to a cup of almond flour, a cup of oat flour and a Third of wheat . I also crushed two ounces of 70% chocolate sticking slivers of chocolate in each muffin before baking . I had done a cut and paste posting the r3cipe to my text message area forgetting the oven temp and cooking time . I cooked the 12 muffins for 24 minutes in a gas oven at 350.
Yes I changed the recipe so it is unfair really to comment but I am. This r3cipe is excellent .
I was searching for a “healthier muffin recipe” that had no sugar cane used .
These muffins were flavorful, moist and delicious .
I have eaten 6 muffins with a large hot cup of tea .
Your recipe is smashingly good !!
Marjorie @APinchOfHealthy says
Sounds delicious! I am glad they turned out delicious for you. 👏🏻
Barb says
I used Nancy’s Organic Probiotic Whole Milk Yogurt instead of Greek yogurt and Trader Joe’s maple syrup. My muffin tins are 9-half size and 24-mini size. I didn’t have paper liners in these sizes, I rubbed the tin openings with a small amount of coconut oil to ensure the blueberries didn’t stick. At 400 degrees, the half size muffins were done and lightly toasty on top in 12 minutes and mini muffins were done in 10. The flavor? Very, very good. I was a bit nervous about the maple syrup, but the maple was not too much. Great with hot coffee, for an autumn blustery day. Freezing some for snacks if any are not eaten by 4 pm!
Amanda ( The Kitcheneer) says
These look absolutely delicious! I will have to make these!
Marjorie@APinchOfHealthy says
Thanks Lauren. 🙂
Laura Kyle says
These sound really yummy. I want to eat one. 🙂
Marjorie@APinchOfHealthy says
Thanks Laura! If you lived closer, I’d say swing on by the house and have one. 🙂
Staci @ anewstaci.blogspot.com says
They look delish! That is so sweet about your son. Kids are so adorable when they are little like that and pick up on things we say. 🙂
Marjorie@APinchOfHealthy says
Thanks Staci. Kids say the darnedest things! 🙂