Very Healthy Blueberry Muffins

Start your day on a wholesome note with these Very Healthy Blueberry Muffins, a guilt-free treat packed with natural goodness and vibrant flavor. Made with nutrient-rich whole wheat flour, hearty rolled oats, and sweetened naturally with honey or maple syrup, these muffins are a delightful way to indulge without derailing your health goals. The addition of unsweetened applesauce and low-fat Greek yogurt keeps them moist and tender, while juicy bursts of fresh or frozen blueberries add a refreshing sweetness in every bite. A dash of cinnamon and optional chopped walnuts or almonds provide subtle warmth and crunch, making these muffins a satisfying snack or on-the-go breakfast. With just 15 minutes of prep time and a simple, one-bowl method, these healthy blueberry muffins are as easy to make as they are to enjoy. Perfect for meal-prepping, they’ll keep well in your fridge or freezer for a convenient, nutritious option throughout the week!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups Rolled oats
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 teaspoon Ground cinnamon
• 0.5 cups Unsweetened applesauce
• 0.33 cups Honey or maple syrup
• 0.5 cups Plain Greek yogurt (low-fat or non-fat)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cups Unsweetened almond milk (or milk of choice)
• 1 cups Fresh or frozen blueberries
• 0.25 cups Chopped walnuts or almonds (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon.

Step 3

In a separate medium bowl, blend the wet ingredients: unsweetened applesauce, honey or maple syrup, Greek yogurt, egg, vanilla extract, and almond milk until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.

Step 5

Gently fold in the blueberries and optional chopped nuts to the batter until evenly distributed.

Step 6

Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups. Each cup should be about two-thirds full.

Step 7

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.

Nutrition Facts

Serving size	(855.6g)

Amount per serving	% Daily Value*
Calories	1557.5

Total Fat 35.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 223.5mg	0%
Sodium 2335.3mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 34.7g	0%
Total Sugars 97.3g
Protein 58.1g	0%

Vitamin D 78.8IU	0%
Calcium 405.8mg	0%
Iron 12.2mg	0%
Potassium 1596.4mg	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: 19.5%

Protein: 14.1%

Carbs: 66.4%