Best Ever Healthy Blueberry Muffins (Made With Oatmeal!)
These Healthy Blueberry Muffins are soft, moist and absolutely bursting with jammy, berry deliciousness! Packed with nourishing ingredients like oats and flax and with the perfect balance of sweetness, I promise these are going to be your new go-to healthy muffins!
Servings 12 muffins
Calories 130kcal
Equipment
- 1 12 slot muffin tin
Ingredients
- 1 cup whole wheat flour
- 1 cup oat flour see note
- 2 tbsp ground flax seeds
- 1/4 cup water for the flax egg
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened soy milk or any dairy free milk of choice
- 1/3 cup maple syrup
- 1 tsp apple cider vinegar or fresh lemon juice
- 1 tbsp olive oil any neutral oil will work
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Line a muffin tray with muffin liners. I also like to add a little spray olive oil to the liners to make sure the muffins come out seamlessly!
- Make your flax egg in a small bowl by combining the ground flax seeds with water. Set that aside to gel while we make the rest of the muffins.
- In a large bowl, mix together the whole wheat flour, oat flour, baking soda and salt.
- In a medium sized bow, whisk together the soy milk, maple syrup, apple cider vinegar, olive oil, flax egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until JUST combined. Do not over mix!
- Add the blueberries and stir until just combined.
- Spoon the batter into the muffin liners, about 1/4 cup per muffin. Bake for 18-20 minutes, until the muffins are lightly golden on the top and can be pierced with a toothpick coming out clean. Remove the muffins from the tin and let cool completely before enjoying!
Notes
Note on oat flour: While you can totally buy oat flour from the store, you can also make it yourself super easily! Just add some large flake oats into the blender and blitz away until they turn into a flour.
Storing leftovers: Make sure the muffins are completely cooled before you even think about putting them in a container! You can keep these oat blueberry muffins in a container on your counter for a day or two, but after that I recommend keeping them in the fridge to keep them nice and fresh (if they even last that long!). Or, you could freeze them in a freezer bag for up to 3 months!
Nutrition
Serving: 1muffin | Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 140mg | Fiber: 3g | Sugar: 7g | Calcium: 40mg
