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Whole Wheat Blueberry Oat Muffins

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5 from 1 review

These Whole Wheat Blueberry Oat Muffins contain 100% white whole wheat flour, but they’re still deliciously fluffy! They’ll keep you full, longer, and they are a perfect addition to a healthy-ish lifestyle!

  • Total Time: 45-50
  • Yield: 12-18 muffins 1x

Ingredients

Scale
  • 226 grams (2 cups) white whole wheat flour (I tested with King Arthur’s Golden Wheat Flour for this recipe, but there are a number of them available on Amazon) - see note about how to make this recipe with hard red wheat flour.
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 81 grams (1 cup) old-fashioned oats, plus more for topping the muffins
  • 114 grams (1/2 cup) unsalted butter, melted and cooled but still liquid (also works with vegan butter)
  • 150 grams (3/4 cup) granulated sugar
  • 2 tablespoons flax meal, hulls sifted out (see note about flax eggs and chicken eggs)
  • 63 grams (1/4 cup) water
  • 1/2 tablespoon pure vanilla extract, or 1/4 vanilla bean
  • 188 grams (3/4 cup) whole or 2% milk (also works with oat milk)
  • 1 1/2 tablespoons fresh-squeezed lemon juice (apple cider vinegar works too, but lemon juice is best)
  • 167 grams (3/4 cup) blueberries, fresh or frozen (not canned), plus more for topping the muffins

Instructions

  1. Heat your oven to a true 375°F. An oven thermometer will help you determine where you need to set your oven in order to reach this true temperature. (See note about why this true temperature is so important!)
  2. Add sifted flax meal and water to a small bowl. Stir well to combine. Allow to sit for about ten minutes, stirring every couple of minutes, while you prepare the other ingredients. (Want to learn more about flax eggs? Check out this blog post!)
  3. Combine milk and lemon juice in a small bowl. Allow to sit for ten minutes to “sour”.
  4. Place butter in a microwave safe bowl. Melt until just liquefied and allow to cool.
  5. Sift together flour, baking soda, baking powder, and kosher salt in a large mixing bowl. 
  6. Add sugar and butter to a small bowl. If using a vanilla bean, add the vanilla beans to this bowl as well.  Stir together until the mix is fully combined, the vanilla beans are distributed evenly, and the mixture is slightly lighter in color.
  7. Add the rest of the wet ingredients (flax eggs, vanilla extract if using, and “soured” milk) to the butter/sugar mixture. Whisk together until fully combined. The mixture should be lumpy at this point.
  8. Add the wet ingredients to the dry ingredients and gently fold together until fully combined. Make sure to scrape the sides and bottom of the bowl during folding so that there is no unmixed flour.
  9. Combine the blueberries and old-fashioned oats in a small bowl or deli cup. Stir to combine the oats with the blueberries. Fold the oats/blueberry mixture into the batter until they are evenly distributed. The muffin batter will be very thick at this point.
  10. Spray muffin pan with baking spray and brush each muffin cup to distribute the spray. (You can also use muffin liners, but I much prefer this method.)
  11. Use a ¼ cup measuring cup to add muffin batter to each prepared muffin cup. Finish by adding 2-3 more blueberries to the top of each muffin, and then a sprinkle of oats to the top of each muffin.
  12. Bake for 13-18 minutes, or until the muffins are golden brown and beautifully domed. Remove from the oven test for doneness: perfect doneness is 205°.
  13. Allow the muffins to rest in the muffin pan for 3-5 minutes, then remove immediately to a cooling rack. Enjoy the muffins while warm. 
  14. Once fully cooled, freeze leftovers for up to two months. To reheat: place a muffin in the microwave for 45-60 seconds on 70% heat. Then, heat at 10-second intervals until the desired temperature is reached.

Notes

  • Meal prepping? Make a double batch and freeze what you’re not going to eat immediately!
  • I wrote this recipe for use with white wheat flour, since it’s a lighter wheat flour that’s made with hard white wheat instead of hard red wheat. If you’re using hard red wheat flour, write the recipe for 113 grams of hard red wheat flour and 128 grams of all-purpose flour to get the same effect.
  • Flax eggs are lower cholesterol, lower in saturated fat, and add fiber to these muffins. But you can also add chicken eggs to this recipe and get an amazing result.
  • The wet ingredient mixture might be lumpy and that’s to be expected. The final batter will be very thick and that’s to be expected too!
  • Author: Shani
  • Prep Time: 30 minutes
  • Cook Time: 13-18 minutes
  • Category: Breakfast and Brunch

Find it online: https://beginwithbutter.com/whole-wheat-blueberry-oat-muffins/