Better for You Blackberry Muffins Whole Grain

Start your morning on a wholesome note with these "Better for You Blackberry Muffins Whole Grain," a recipe packed with nutritious ingredients and natural sweetness. Made with hearty whole wheat flour, fiber-rich rolled oats, and juicy blackberries, these muffins are a healthier twist on classic baked goods. Unsweetened applesauce, Greek yogurt, and a touch of maple syrup or honey add moisture and just the right amount of sweetness without refined sugars. Perfect for breakfast or a snack, they’re soft, fluffy, and bursting with fruity flavor in every bite. Ready in just 35 minutes and easy to freeze for meal prep, these muffins are a delicious way to enjoy whole-grain goodness on busy mornings.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 0.5 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 1 cup blackberries (fresh or frozen)
• 0.5 cups unsweetened applesauce
• 0.5 cups plain Greek yogurt
• 0.25 cups milk (dairy or plant-based)
• 0.33 cups maple syrup or honey
• 1 teaspoons vanilla extract
• 2 large eggs
• 2 tablespoons neutral oil (e.g., sunflower or vegetable oil)

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup lightly with oil.

Step 2

In a large mixing bowl, combine the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt. Stir to evenly distribute the ingredients.

Step 3

Gently toss the blackberries into the dry ingredients, ensuring they are coated and evenly distributed. This will help prevent them from sinking during baking.

Step 4

In a separate medium bowl, whisk together the wet ingredients: applesauce, Greek yogurt, milk, maple syrup (or honey), vanilla extract, eggs, and oil until the mixture is smooth and well combined.

Step 5

Make a well in the center of the dry ingredients, then pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter until just combined. Be careful not to overmix, as this can result in denser muffins.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.

Step 7

Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and allow it to cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Muffins can also be frozen for up to 3 months.

Nutrition Facts

Serving size	(447.4g)

Amount per serving	% Daily Value*
Calories	647.3

Total Fat 31.4g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 12.2mg	0%
Sodium 1579.6mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 12.0g	0%
Total Sugars 62.3g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 304.1mg	0%
Iron 2.3mg	0%
Potassium 681.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 8.9%

Carbs: 49.3%