Are blueberry muffins healthy?

While some store-bought blueberry muffins can be loaded with sugar and high in calories, this homemade blueberry muffin recipe is very healthy! It's made with whole-grain flour, oats and coconut sugar for a healthier alternative to traditional blueberry muffins.

Why are my blueberry muffins crumby?

If your muffins come out crumbly, it's likely because you didn't measure the ingredients correctly. Make sure when measuring that the measuring cups are level.

How do you keep blueberries from bleeding in muffins?

The best way to do this is to mix the blueberries with the dry ingredients first so they have a coating of flour around them. It's also important not to overmix the batter, otherwise, the batter can start to turn blue.

Healthy Blueberry Oatmeal Muffins

Description

These Healthy Blueberry Oatmeal Muffins are packed with fibre and protein and perfect for a healthy breakfast or snack!

Ingredients

Units Scale

2 cups rolled oats (gluten-free if needed)
1 1/2 cups whole-grain spelt flour (can sub 1-1 gluten-free flour)
2/3 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup blueberries, rinsed and dried
1 cup oat milk (can sub any plant-based milk)
1/3 cup coconut oil, melted and cooled. (can sub any neutral tasting oil)
2 eggs

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Instructions

Preheat the oven to 400 degrees F and line a muffin pan with muffin liners.
Mix all the dry ingredients together in a large bowl.
Mix in the blueberries, coating them with the flour mixture. (This will help prevent them from bursting in the oven and sinking in the muffins.)
Whisk all the wet ingredients together in a bowl until combined.
Fold the wet ingredients into the dry just until combined.
Fill each muffin mold 3/4 of the way full.
Bake for 18-20 minutes or until a toothpick comes out clean.

Notes

Use blueberries that are slightly firm for best results. Mushy blueberries will fall apart in the batter.

Make sure to mix the blueberries in with the dry ingredients before adding the wet ingredients. This will help prevent the blueberries from sinking to the bottom.

If using frozen blueberries, don’t defrost them. Add them in frozen.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 10g
Sodium: 110mg
Fat: 7.5g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g