Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Healthy dessertMid-day mealHealthy DessertsVegetarianGrains & porridges€€

Juicy Whole Wheat Blueberry Muffins

Name: Juicy Whole Wheat Blueberry Muffins
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Yield: 12
Ingredients: 180 g Flour, whole wheat, unenriched; 50 g Oats, whole grain, rolled, old fashioned; 1 tsp Leavening agents, baking powder, double-acting, straight phosphate; 0.5 tsp BAKING POWDER; 0.5 tsp Salt, table, iodized; 1 tsp Spices, cinnamon, ground; 80 g Oil, coconut; 120 g Syrups, maple; 2 piece Eggs, Grade A, Large, egg whole; 120 g Yogurt, Greek, plain, whole milk; 1 tsp Vanilla extract; 200 g Blueberries, raw

The softest healthy blueberry muffins with no white sugar. Made with whole wheat flour, Greek yogurt, and oats for the perfect breakfast.

Prep time13 min

Cook time20 min

Total time33 min

Servings12

Recipe

Flour, whole wheat, unenriched180 gOats, whole grain, rolled, old fashioned50 gLeavening agents, baking powder, double-acting, straight phosphate1 tspBAKING POWDER0.5 tspSalt, table, iodized0.5 tspSpices, cinnamon, ground1 tspOil, coconut80 gSyrups, maple120 gEggs, Grade A, Large, egg whole2 pieceYogurt, Greek, plain, whole milk120 gVanilla extract1 tspBlueberries, raw200 g

Muffin tin (12 cups)Paper muffin linersTwo bowls (large and small)WhiskSilicone spatula.

Per servingTotal

Calories:186.2 kcal2234.8 kcal

Protein:4.8 g57.3 g

Carbohydrates:23.6 g283.5 g

Fiber:2.7 g32 g

Water:34 ml407.8 ml

Fat:8.6 g103.5 g

Micronutrients

Sugar:8.3 g99.1 g

Saturated fat:6.1 g73.5 g

Cholesterol:32.3 mg387.6 mg

Sodium:142.9 mg1715.2 mg

Potassium:134.4 mg1612.9 mg

Calcium:82.1 mg985.6 mg

Iron:1 mg12.3 mg

Magnesium:33.6 mg403.1 mg

Zinc:0.9 mg10.8 mg

Phosphorus:149.2 mg1789.9 mg

Vitamin C:1.6 mg19.6 mg

Vitamin A:14.1 µg169.2 µg

Vitamin D:0.2 µg2 µg

Vitamin B12:0.2 µg1.8 µg

Instructions

1Preheat the oven to 190 °C. Line a muffin tin with paper liners or grease it lightly with oil. If using frozen blueberries, do not thaw them beforehand.
2In a large bowl, mix the dry ingredients: whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until there are no lumps.
3In a medium bowl, whisk together the wet ingredients: melted coconut oil and maple syrup (or honey). Add the eggs and mix well. Then stir in the Greek yogurt and vanilla until smooth.
4Pour the wet ingredients into the dry ones. Gently fold with a spatula just until the flour is moistened. Do not overmix, or the muffins will turn out tough. A few lumps are fine.
5Toss the blueberries in a small bowl with a spoonful of flour (this prevents them from sinking to the bottom during baking). Gently fold them into the batter.
6Divide the batter evenly among the muffin cups (fill them almost to the top). If desired, sprinkle a few extra oats on top. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Nutritional benefits

Thanks to the use of whole wheat flour and oats, this dish supports healthy digestion and provides a gradual boost of energy.

Similar recipes

15 min

208 kcalHealthy dessert

Double Chocolate Zucchini Bread with a Hint of Vanilla and Greek Yogurt

27g

10g

15 min

226 kcalHealthy dessert

Moist Spiced Pumpkin Bread with Dark Chocolate and Autumn Spices

31g

10g

10 min

241 kcalHealthy dessert

Whole-Grain Banana Bread with Dark Chocolate, Lactose-Free

Crispy Spelt Focaccia with Cherry Tomatoes and Rosemary

Homemade Crunchy Cocoa Quinoa with Almond Butter

31g

15g

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.