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Healthier blueberry muffins with more nutrition and still all of that great taste a blueberry muffin should have!

Blueberry muffins are the heart of a great brunch in my opinion. That’s the honest truth. I love surprising my family with fresh blueberry muffins on the weekend. It’s the easiest way to make sure everyone wakes up in a good mood. Now, my husband really likes the jumbo blueberry muffins from HyVee that cost six dollars for a pack a four. They are absolutely wonderful but we don’t need jumbo size muffins too often or something else downstairs will start to turn jumbo as well if ya know what I mean.

For that very reason I just had to make an outstanding blueberry muffins that rocks in the taste department while still doing our bodies some good nutritionally speaking. These muffins encompass all of the above. I just love them! Plus they are so pretty to look at.

Every good muffin has a good topping and this one is no exception. This one has rolled oats, wheat germ, and coconut sugar. Before you run off after the words wheat germ, just hold on.

Wheat germ is simply the part of the wheat kernel that enables the plant to reproduce. It is the part of wheat that is removed to make refined wheat products, and this is what allows them to be stored for longer periods. The wheat germ is a major component of whole grain products. It is what provides us with a substantial amount of nutrition including fiber, healthy fats, and plant proteins. It does contain gluten as well.

So, in my opinion, when you can work all of that into a tasty blueberry muffin I say go for it!! Why the heck not?!

I read a really funny quote today. It went like this, “One day you’re 23, staying up until 3am, eating pizza, and dancing like no one is watching. Then suddenly you’re 35, eating kale, going to bed at 8pm, and you can’t dance because you pulled a muscle putting on your socks. -Toni Hammer 😂 Do you feel like this is true?! I for sure do but I wouldn’t change anything at all because life with this little family of mine is so great! The early mornings, the late nights, baking cookie days- it’s all so much more fun with this husband and three kiddos of mine. I’m not sure how they went from 1, 2, and 3 to suddenly almost 4, 5, and 6 but we sure have fun and are enjoying every minute possible.

So go ahead, make some healthier blueberry muffins because they are going to knock your socks off. They are the best kind of healthy muffin you could ever eat!!

Ingredients

Whole-wheat flour
All-purpose flour
Wheat germ
Baking powder
Salt
Coconut sugar
Milk
Safflower oil
Eggs
Vanilla
Blueberries
Rolled oats

Best Healthier Blueberry Muffins

Megan

Healthier blueberry muffins with more nutrition and still all of that great taste a blueberry muffin should have!

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Muffins

Servings 12 muffins

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour + 1 tablespoon divided
1/2 cup wheat germ
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup coconut sugar
3/4 cup milk
1/4 cup safflower oil
2 eggs lightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries

Topping

1/4 cup old-fashioned rolled oats
2 tablespoons wheat germ
1 tablespoon coconut sugar

Instructions

Preheat oven to 375℉. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, combine both whole-wheat flour and 3/4 cup all-purpose flour, wheat germ, baking powder, salt, and coconut sugar. Whisk together until incorporated.
Make a well in center of bowl and add the milk, oil, eggs, and vanilla. Gently mix until ingredients are just combined working out any pockets of flour.
In a small bowl, combine 1 tablespoon all-purpose flour and blueberries and shake to coat the blueberries. Spoon blueberries into the batter and gently fold in.
Divide batter into muffin tin evenly.
In a small bowl combine topping ingredients and mix together. Sprinkle evenly over muffin batter.
Bake for 20-22 minutes, rotating halfway through, or until a toothpick inserted in to the centers of muffins comes out clean.
Allow muffins to cool in pan for 5 minutes and then transfer muffins to a cooling rack and let cool completely.

Notes

You can certainly substitute light brown sugar for the coconut sugar if that is what you have on hand.

Recipe lightly adapted from Martha Stewart's Blueberry Muffins in A New Way to Bake Cookbook.

Best Healthier Blueberry Muffins

Ingredients