Our healthy blueberry muffins recipe is moist and loaded with flavor. You’ll feel good about feeding these lighter blueberry muffins to your family!
Healthy Blueberry Muffins
I have a weakness for blueberry muffins. In fact, I’ve been known to get in the car and make a trip just for a blueberry muffin and a coffee.
I wanted to make a more heart-healthy and wholesome blueberry muffin, and I think this recipe fits the bill without sacrificing any of that delicious blueberry muffin flavor that I crave! It’s really incredible how making a few healthy swaps when it comes to your ingredients can do so much in the way of reducing fat.
This blueberry muffins recipe features many heart-healthy ingredients including fiber-filled oats, whole wheat flour, and flax meal, as well as antioxidant-rich walnuts and blueberries.
I even used additive and cholesterol free corn oil in these wonderful, healthy muffins, but you can use the oil of your choice.
I baked this blueberry muffins recipe with my mom, and she told me that her father was a big fan of corn oil when she was a child. She said it was the only oil he used!
I do love blueberries in this recipe, but you could substitute your favorite fruit. I hope to try this recipe using fresh cranberries soon!
If you love muffins don’t miss my banana chocolate chip muffins recipe. They are a reader favorite!
Oh, and by the way, these don’t taste like healthy muffins, they are moist and delicious. You’re going to love them!
Healthy Blueberry Muffins
These moist and delicious blueberry muffins have been lightened-up with wholesome ingredients. You’re going to love them!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup white sugar
- 1/2 cup quick cooking oats
- 1/4 cup flax meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup chopped walnuts
- 1 very ripe banana, mashed
- 1 cup low-fat buttermilk
- 1 egg
- 1 tablespoon corn oil
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Line 12 cup muffin pan with muffin papers.
- In a large bowl, mix all-purpose flour, whole wheat flour, sugar, oats, flax meal, baking powder, baking soda, and salt. Stir in the blueberries and walnuts.
- In a separate bowl, stir together the mashed banana, low-fat buttermilk, egg, corn oil, and vanilla. Pour the wet ingredients into the bowl of dry ingredients and mix just until blended. Spoon into muffin cups and fill to the top (or nearly to the top) as these muffins don’t rise substantially.
- Bake for 15 to 18 minutes, or until the tops of the muffins spring back when lightly touched.