Easy Whole Wheat Blueberry Muffins
Serve your family this delicious and wholesome 100% Whole Wheat Blueberries Oats Muffins, these muffins are made with 100% whole wheat flour, old-fashioned oats, loaded with fresh blueberries and top with a delicious Honey Glaze. Whip up these Whole Wheat Blueberries Oats Muffins recipe in the morning for a fresh, hot breakfast, or serve them any time of day for a delicious snack!
Ingredients
For the Muffins:
- 1-½ cups whole wheat flour spooned leveled and sifted
- 1 cup Old Fashioned oats
- 1 tablespoon baking powder (Aluminum Free)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup avocado oil , sunflower expeller-pressed oil, grape oil, melted coconut, or mild olive
- 1 egg , room temperature
- 1 egg yolk , room temperature
- 1 tablespoon pure vanilla
- ⅓ cup honey or light brown sugar
- ¾ cup sour cream , sour milk, buttermilk or whole milk
- 1 cup fresh blueberries
Honey Glaze:
- ¼ cup Honey
- ¼ cup water
- ½ teaspoon pure vanilla
Instructions
- Preheat the oven to 400 F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
- Combine the sifted whole wheat flour, oats, baking powder, and cinnamon powder in a large bowl. Whisk together the avocado oil, sour cream, salt, honey, vanilla, yolk, and egg in another bowl.
- Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries, (it's OK if there are some lumps in the batter).
- Divide evenly among the prepared muffin pan. Sprinkle with oats, if using. Bake until the Whole Wheat Blueberries Oats Muffins are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven brush immediately with the honey glaze. Cool in pan 5-10 minutes. When completely cool, store at room temperature in an airtight container for up to 2 days.
For the Honey Glaze:
- In a small saucepan, place the honey and the water; simmer until the honey dissolves completely and thickens a bit, about 5 minutes. Remove from heat and stir in the vanilla extract; let it cool.
Notes
How to Store & Re-Heat
Make-Ahead
Whole Wheat Blueberry Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The Whole Wheat blueberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean; bake for 30 to 35 minutes.
To store these Whole Wheat Blueberry Muffins, place them in an airtight container at room temperature for up to 2 days. If you need to reheat them, simply pop a muffin in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their freshness and warmth.
Nutrition Facts
Easy Whole Wheat Blueberry Muffins
Amount per Serving
Calories
218
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
38
mg
13
%
Sodium
168
mg
7
%
Potassium
91
mg
3
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
139
IU
3
%
Vitamin C
1
mg
1
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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