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High Fiber Blueberry Muffins with whole wheat and oats for a healthy snack.

High Fiber Blueberry Muffins

These High Fiber Blueberry Muffins are filling, not overly sweet, and packed with blueberries, making them a great wholesome breakfast option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Oats or oat flour Use finely ground oats for best results.
  • 1 cup Whole wheat flour Can substitute half with all-purpose flour.
  • 1/4 cup Wheat bran or ground flax For added fiber.
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
Wet Ingredients
  • 1 large Egg
  • 1/2 cup Greek yogurt or plain yogurt Can substitute for higher protein milk.
  • 1/2 cup Milk of choice
  • 1/4 cup Sweetener (brown sugar, honey, or maple syrup)
  • 1 teaspoon Vanilla extract
Add-ins
  • 1 cup Blueberries, fresh or frozen If using frozen, keep them frozen until mixing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with muffin liners.
  2. In a large bowl, mix the dry ingredients: oats, whole wheat flour, wheat bran or flax, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: beat the egg, then add the yogurt, milk, sweetener, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
  5. Gently fold in the blueberries.
  6. Scoop the batter into the muffin liners, filling them almost to the top.
Baking
  1. Bake for 16 to 20 minutes, until a toothpick inserted into the center comes out mostly clean.
  2. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Do not overmix the batter to ensure a fluffy texture. For a crunchy top, sprinkle a pinch of raw sugar or chopped nuts on top before baking. These muffins freeze well; reheat from frozen for best results.