Whole Grain Blueberry Ful Muffins

Start your day on a wholesome note with these Whole Grain Blueberry Ful Muffins, a delightful blend of hearty ingredients and juicy bursts of flavor. Made with a nutrient-rich combination of whole wheat flour and rolled oats, these muffins are naturally sweetened with honey and packed with fresh blueberries for a touch of natural sweetness. A hint of cinnamon adds warmth, while Greek yogurt and almond milk ensure a light, tender crumb. Finished with an optional sprinkle of brown sugar for a subtle crunch, these muffins are perfect for breakfast, brunch, or as a healthy, on-the-go snack. Ready in just 35 minutes and freezer-friendly, they’re a perfect choice for meal prepping or sharing with family and friends. Enjoy the balance of nutrition and indulgence with every bite!

Nutriscore Rating: 62/100

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
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 0.3 cups Honey
• 0.75 cups Plain Greek yogurt
• 0.5 cups Unsweetened almond milk (or milk of choice)
• 1 whole Large egg
• 1 teaspoons Vanilla extract
• 1.25 cups Fresh blueberries
• 0.25 cups Coconut oil (melted)
• 2 tablespoons Brown sugar (optional, for topping)

Directions

Step 1

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

Step 2

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

Step 3

In a medium bowl, whisk together the honey, Greek yogurt, almond milk, egg, vanilla extract, and melted coconut oil until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix as this can make the muffins dense.

Step 5

Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 7

If desired, sprinkle brown sugar on top of each muffin for added sweetness and a hint of crunch.

Step 8

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

Step 9

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

Step 10

Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(935.0g)

Amount per serving	% Daily Value*
Calories	1945.9

Total Fat 75.5g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 204.4mg	0%
Sodium 2351.0mg	0%
Total Carbohydrate 282.7g	0%
Dietary Fiber 32.6g	0%
Total Sugars 111.0g
Protein 57.6g	0%

Vitamin D 91IU	0%
Calcium 601.6mg	0%
Iron 11.7mg	0%
Potassium 1536.2mg	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: 33.3%

Protein: 11.3%

Carbs: 55.4%