These delicious and wonderfully-textured muffins are packed with healthy ingredients: whole wheat flour, oats, antioxidant-rich blueberries, walnuts, and Greek yogurt. These will have a more dense consistency and a wonderful texture. Before baking you can sprinkle the tops with a few oats, cinnamon, white sugar, or walnuts as you desire.

mls89

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
14
Yield:
14 large muffins
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

    Advertisement
  • Combine flour, oats, brown sugar, baking powder, and salt in a large bowl; stir in applesauce, yogurt, 1/4 cup skim milk, vegetable oil, and egg. If the dough us a bit too dry, add extra milk 1 tablespoon at a time. Batter should be about the consistency of a thick oatmeal.

  • Fold blueberries and walnuts into the batter. Spoon into prepared muffin cups until almost full.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Cook's Notes:

The recipe could be easily modified to reduce the fat content (add more applesauce and use less oil) and you could use less sugar if you don't have a sweet tooth.

Either plain or flavored Greek yogurt can be used.

If you taste the batter before you bake, don't be worried about the yogurt taste. Once baked, there is little to no trace of the yogurt. Plain or flavored yogurt will work fine in this recipe.

Nutrition Facts

183 calories; protein 4.5g 9% DV; carbohydrates 23.9g 8% DV; fat 8.7g 13% DV; cholesterol 16.2mg 5% DV; sodium 206.7mg 8% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/22/2017
I made a lot of modifications to this recipe. Based on the previous review that said the muffins were too dense I used self-rising flour instead of whole wheat. I realize that reduces the nutritional value but the muffins had to be tasty too. I added a bit of ground flaxseed left out the oil and increased the milk. I subbed pecans instead of walnuts because that's what I had on hand. Oh and I made some with chopped apple instead of blueberry. All in all they turned out well. Read More
(1)

Most helpful critical review

Rating: 3 stars
10/01/2019
7.4.19 ... .https://www.allrecipes.com/recipe/254937/superfood-blueberry-muffins/ ... 'Used 1c wheat,1/2c white flours; added 1/2c more berries & a little vanilla. Sweet enough, light enough, but not wowing. I lightly sprayed m'paper liners & only had minor sticking.- mostly the berries. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/21/2017
I made a lot of modifications to this recipe. Based on the previous review that said the muffins were too dense I used self-rising flour instead of whole wheat. I realize that reduces the nutritional value but the muffins had to be tasty too. I added a bit of ground flaxseed left out the oil and increased the milk. I subbed pecans instead of walnuts because that's what I had on hand. Oh and I made some with chopped apple instead of blueberry. All in all they turned out well. Read More
(1)
Rating: 5 stars
07/05/2019
I added some cinnamon and since I had sweetened applesauce to use I put only 1/4 c. brown sugar and they are just right on sweetness. A delicious and healthy recipe - love the inclusion of Greek yogurt! Read More
Rating: 5 stars
05/03/2020
For a healthy muffin, these are top notch! I served them to several 9-13 year olds and they were a hit with everyone. I substituted 1/2 C white flour for 1/2 C of the whole wheat flour and olive oil instead of vegetable oil. I also used frozen blueberries. I will definitely make these again! Read More
Advertisement
Rating: 5 stars
01/11/2018
Delicious healthier recipe for a blueberry muffin! My almost three year old and I eat them right up! I try to stick to the recipe to review it but a couple minor changes here.... 1. I used whole milk not skim as that's what we have and use and I believe whole is actually healthier for you anyways. 2. I used 1.5 cups of blueberries and no walnuts. We're just not that into nuts in breads/muffins. Read More
Rating: 3 stars
10/01/2019
7.4.19 ... .https://www.allrecipes.com/recipe/254937/superfood-blueberry-muffins/ ... 'Used 1c wheat,1/2c white flours; added 1/2c more berries & a little vanilla. Sweet enough, light enough, but not wowing. I lightly sprayed m'paper liners & only had minor sticking.- mostly the berries. Read More
Rating: 3 stars
09/28/2016
These were a little too heavy for my liking and they stuck to the muffin papers. They are a nice option for those who are into healthier muffins as they are not overly sweet. Read More
Advertisement