Healthy Whole Wheat Cinnamon Blueberry Muffins
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Healthy Whole Wheat Cinnamon Blueberry Muffins are a moist, sweet, and cinnamony start to a beautiful day.
And are always on my baking list. With my two guys, a husband and our son, they consume breakfast. Well, lunch, dinner, and treats too — but let’s not go there!
What I Love About These Healthy Blueberry Muffins
Muffins for breakfast or for tea are always a good idea. Here’s what I love about these healthy Blueberry Muffins:
- They’re healthy with whole grains, fiber, and blueberries.
- Easy to bake a batch or even two.
- Quick to prep and they bake in about 18 minutes in my oven.
- I love to keep these muffins in the freezer for a quick, grab-and-go breakfast. They keep up to 3 months.
Ingredients for these Blueberry Muffins
Specific ingredient measurements are found in the recipe card at the bottom of this post. You will need these ingredients:
- Whole wheat flour and all-purpose flour
- Granulated sugar
- Baking powder and salt
- Ground cinnamon
- Large egg
- Vegetable oil
- Milk
- Fresh or frozen blueberries
How to Make these Healthy Blueberry Muffins
Preheat the oven to 425 degrees. Grease the bottoms of a 12-cup muffin tin, or line with paper cups. Set aside.
Step 1: Whisk Dry Ingredients
Whisk together the all-purpose flour and the whole wheat flour, sugar, baking powder, cinnamon, and salt.
Step 2: Add Wet Ingredients
Make a well in the center of the dry ingredients and add the milk, oil, and beaten eggs. Stir until just combined then fold in the blueberries.
Step 3: Bake the Muffins
Divide batter evenly among the muffin tins, I like to use a cookie scoop (affiliate link). Sprinkle with brown sugar if desired. Bake for 5 minutes at 425 degrees F, then reduce oven temperature to 350 degrees F and bake for an additional 14 to 16 minutes, or until golden brown. Immediately remove muffins from the pan to cool.
Freezing the Muffins
I tend to bake a lot. As I mentioned, these guys of mine eat a lot so I learned early to keep baked goods in the freezer. Muffins are easy to bake and they freeze wonderfully.
Store in a gallon size freezer ziplock bag for up to 3 months, for best flavor.
To reheat and defrost, microwave for about 45 seconds, give or take a few depending on your microwave.
More Muffin Recipes at 31Daily
- Healthy Banana Ginger Muffins
- German Apple Streusel Muffins
- Banana Nut Bread Muffins
- Strawberry Muffins
- Healthy Zucchini Spice Muffins
- Gingerbread Muffins
Healthy Blueberry Muffins for a Morning Treat
The next time you’re in the mood for baking, these muffins should be on your list. They’re healthy and incredibly delicious.
So brew some coffee or tea — or make that latte (me, every morning) and find a warm place to sit, relax and enjoy.
Or more likely — grab that muffin and coffee and head out the door!
Have a wonderful day!
Healthy Whole Wheat Cinnamon Blueberry Muffins
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 1/2 cup fresh blueberries or frozen and thawed
Instructions
- Preheat the oven to 425 degrees F. Grease the bottoms of a 12-cup muffin tin, or line with paper cups. Set aside.
- Whisk together the all-purpose flour and the whole wheat flour, sugar, baking powder, cinnamon, and salt. Make a well in the center and add the milk, oil, and beaten eggs. Stir until just combined, then fold in the blueberries.
- Divide batter evenly among the muffin tins, I like to use a cookie scoop (affiliate link). Sprinkle with brown sugar if desired. Bake for 5 minutes at 425 degrees then reduce the oven temperature to 350 degrees and bake for an additional 14 to 16 minutes, or until golden brown. Immediately remove muffins from the pan to cool.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Thanks!