Healthy Berry Oat Muffins
These simple, healthy berry muffins are a perfect example of how I don’t like to overcomplicate things when I bake. I like fresh food that is easy to make and doesn’t take up a lot of my time. I’m busy and I’m sure you are too. So as with most of my recipes, my philosophy is good food in a short amount of time. Simple dishes that are easy to re-create but packed with good nutrition and healthy ingredients.
These muffins are soft and fluffy, made with whole wheat, contain as many blueberries/raspberries as I could squeeze into the batter, and are basically everything an oatmeal muffin should be. No more. No less.
There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way. You’ll find them equally comfortable beside 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.
They are low-calorie but packed with whole wheat and oats for a good boost of fibre. They are perfect for a healthy breakfast or as a snack. You can also use dairy free milk, coconut oil instead of butter, and coconut sugar instead of brown sugar to fit your dietary preferences! The true star of these healthy muffins, however, is the berries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste.
YIELD: 12 muffins PREP TIME: 10 minutes COOK TIME: 20 minutes
1 1/2 cups plus 1 tablespoon white whole wheat flour, divided
3/4 cup old-fashioned rolled oats
1/2 cup lightly packed light brown sugar or coconut sugar
1 tablespoon baking powder (I prefer aluminum free)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons milk or almond milk
1/4 cup unsalted butter, melted and cooled, or coconut oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup fresh blueberries or raspberries or a combo. I did half and half!
- Place a rack in the center of your oven and pre-heat 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.
Store leftover healthy blueberry muffins in the fridge or wrap individually in plastic, place in a ziplock bag, and freeze for up to 2 months.