High Fiber Blueberry Muffins: Easy & Healthy
We love making High Fiber Blueberry Muffins Recipe (Healthy & Moist) because it’s an easy and nutritious way to start the day with a delicious muffin that’s packed with fiber and flavor.
Kitchen Note
One thing to watch out for when making these muffins is not to overmix the batter, as this can lead to tough muffins. Also, make sure to not overbake them, as they can quickly go from perfectly cooked to dry.
Why this High Fiber Blueberry Muffins Recipe works
- These muffins have a delicious texture and flavor from the combination of rolled oats, almond milk, and fresh blueberries.
- The flavor profile is sweet and slightly tangy from the blueberries, with a hint of cinnamon and vanilla.
- Prep time is about 10 minutes, and they’re ready in 20 minutes, making them a great option for a quick breakfast or snack.
- They’re perfect for meal prep or a healthy breakfast on-the-go.
- Best occasion: breakfast, snack, or meal prep.
What you’ll need
The key ingredients in these muffins are rolled oats, fresh blueberries, almond milk, and chia seeds, which provide a good amount of fiber and nutrition.
- 2 1/4 cups whole wheat flour
- 1 cup rolled oats
- 1 cup fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Tips for getting this right
- Don’t overmix the batter, as this can lead to tough muffins.
- Use fresh blueberries for the best flavor and texture.
- Don’t overbake the muffins, as they can quickly go from perfectly cooked to dry.
- To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready.
- You can make these muffins ahead of time and store them in an airtight container in the fridge for up to 3 days.
Swaps and substitutions
You can make a gluten-free version of these muffins by substituting the all-purpose flour with almond flour. For a vegan version, you can replace the eggs with flax eggs and use a non-dairy milk. If you don’t have chia seeds, you can omit them or substitute them with flaxseeds.
Storing and reheating
These muffins can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave a muffin for 10-15 seconds or until it’s warmed through. You can also freeze the muffins for up to 2 months and thaw them at room temperature or in the fridge. To keep them fresh, store them in an airtight container and keep them away from direct sunlight.
Common questions
Yes, you can use frozen blueberries, but make sure to thaw them first and pat them dry with a paper towel to remove excess moisture. This will help prevent the muffins from becoming too wet.
Prep time is about 10 minutes, and the muffins are ready in 20 minutes, making them a great option for a quick breakfast or snack.
Yes, you can store these muffins in the freezer for up to 2 months. Simply place them in an airtight container or freezer bag and thaw them at room temperature or in the fridge when you’re ready to eat them.
Blueberry Muffins
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
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2Whisk together the flour, oats, sugar, baking powder, and salt in a large bowl.
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3In a separate bowl, whisk together the yogurt, milk, eggs, melted coconut oil, and vanilla extract.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Gently fold in the blueberries.
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6Divide the batter evenly among the muffin cups.
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7Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
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8Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
We hope you enjoy making and eating these delicious High Fiber Blueberry Muffins! Let us know in the comments how they turn out and if you have any questions or substitutions you’d like to share.