Healthy Whole Wheat Cinnamon Blueberry Muffins

Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com

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

  • 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.

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 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 | 31Daily.com

Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com

Healthy Whole Wheat Cinnamon Blueberry Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Healthy Whole Wheat Cinnamon Blueberry Muffins are a moist, sweet, and cinnamony start to a beautiful day.

Ingredients

  • 1 1/4 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
  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1 1/2 cup fresh blueberries (or frozen and thawed)

Instructions

  1. Preheat the oven to 375 degrees. Grease the bottoms of a 12-cup muffin tin, or line with paper cups. Set aside.
  2. 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 egg. Stir until just combined. The batter should be lumpy. Fold in the blueberries.
  3. Divide batter evenly among the muffin tins, I like to use a cookie scoop. Sprinkle with brown sugar if desired. Bake for 18-20 minutes or until golden brown. Immediately remove muffins from the pan to cool.

Notes

For longer storage, they keep in the freezer for up to 3 months for best flavor.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 225mgCarbohydrates: 28gFiber: 2gSugar: 10gProtein: 4g

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Healthy Whole Wheat Cinnamon Blueberry Muffins | 31Daily.com
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