Description
Soft, wholesome muffins packed with whole wheat flour, oats, and juicy blueberries, sweetened naturally with maple syrup. Perfect for a nutritious breakfast or snack that’s easy to make and deliciously satisfying.
Ingredients
Dry Ingredients
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1¼ cups whole wheat pastry flour
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¾ cup quick oats
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp ground cinnamon
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¼ tsp fine sea salt
Wet Ingredients
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½ cup pure maple syrup
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⅓ cup light olive oil (or avocado oil or melted, cooled coconut oil)
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¼ cup non-dairy milk (cashew, oat, soy, etc.)
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2 large eggs
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2 tsp vanilla extract
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1 cup blueberries (fresh or frozen)
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
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In a large bowl, whisk together all dry ingredients: whole wheat pastry flour, oats, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, whisk maple syrup, oil, non-dairy milk, eggs, and vanilla extract until smooth.
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Pour wet ingredients into dry ingredients and gently fold until just combined—do not overmix.
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Carefully fold in blueberries.
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Divide batter evenly into muffin cups, filling about 3/4 full.
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Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use whole wheat pastry flour for a tender crumb; regular whole wheat flour can be substituted but may yield a denser muffin.
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Frozen blueberries can be used—do not thaw before adding to batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American