Half the Sugar Baker
These muffins are wholesome and delicious, made with ingredients like whole wheat flour and rolled oats. When summer rolls around, that means baking with fresh berries and fruits and these blueberry muffins are one of my favorites. They are so simple yet so delicious. The rolled oats add some more texture along with extra fiber. These muffins really celebrate the freshness of the blueberries and they aren’t too sweet so you can feel good about having them for breakfast, snack, or anytime.
Tips:
The initial high temperature of the oven helps to give the muffins a big rise by creating steam. Then the temperature is turned down so that the muffins can finish cooking.
I like to use some almond flour for a more tender and lower-carb muffin but feel free to substitute it with all purpose or whole wheat flour.
The oats should soak in the milk while you prepare the rest of the batter. This makes the oats softer and creates an amazing texture in the muffin.
I like to use fresh blueberries for these muffins but if you only have frozen berries, feel free to use those too!
For best results, use room temperature ingredients. This helps the muffins to rise higher in the oven.
Healthier Blueberry Maple Oat Muffins
Ingredients
- 3/4 cup milk room temperature
- 1 cup whole rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 3/4 cup almond flour or substitute all purpose or whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup maple syrup or honey
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- In a small bowl, mix the rolled oats and milk and let soak while you prepare the rest of the batter. You should see the oats soak up the milk over time.
- Preheat oven to 425ºF and line a 12 cup muffin pan or spray with non-stick spray.
- In a large bowl, add the whole wheat flour, all purpose flour, almond flour, baking powder, baking soda, ground cinnamon, and salt into a large bowl. Whisk together to combine.
- In a medium bowl, whisk together the melted butter and maple syrup. Then whisk in the eggs until well combined. Then whisk in the vanilla extract.
- Add the wet mixture to the flour mixture and gently stir until partly combined. Then add the oat mixture and the blueberries and stir until the batter is just combined.
- Divide the batter evenly between the 12 muffin cups. Bake at 425ºF for 5 minutes and then turn the temperature down to 350ºF. Do not open the oven door while the muffins are baking. Bake at 350ºF for 12-16 minutes or until an inserted toothpick comes out clean.
- When done baking, let the muffins cool in the pan for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
[…] Healthier Blueberry Maple Oat Muffins […]
Looks like a good, healthy recipe. I also looked at your cornmeal blueberry muffin recipe and noted that you have baking powder ONLY there but this recipe calls for baking powder
AND baking SODA. I’d like to ask Why?
Hi Babs, thanks for the question! This recipe uses both baking soda and baking powder because the baking soda on its own isn’t enough to create super fluffy muffins. If you don’t have baking soda, you can try substituting 1 1/2 teaspoons baking powder. The cornmeal muffin recipe uses only baking powder because it calls for A LOT of baking powder (more than 1 tablespoon!), which is enough to create tall and fluffy muffins.