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.
Ingredients
- 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!
Instructions
- 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.
Notes
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.