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Whole Wheat & Oat Blueberry Muffin

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A healthy and delicious blueberry muffin for the whole family

This recipe came out of my need to get my daughter to have more fiber in her diet. Yes I know – fruits and vegetables would’ve helped with this…but she’s a toddler and she has hit a new level of independence that comes with rejecting the standard foods us adults force ourselves to eat when we need to get more fiber in our diet.

I didn’t expect to like these as much as I do. They’re made with whole wheat so you are getting a slightly heartier muffin but the oat, maple syrup, vanilla, and everything in this recipe just makes them the perfect blend of sweet and savory.

They taste so good and make for a great weekend or Sunday meal prep food. You’ll have a hard time resisting eating one or two when you take them out of the oven.

A great on-the-go snack or quick breakfast option

I’m always looking for snacks to take on-the-go that don’t require any heating or refrigeration for my daughter. It’s hard!

Everything in the store seems to have tons of additives and is ultra processed unless we are getting freeze dried fruits.

So, I made these muffins. I keep them in a glass container on the counter for a few days (because they get eaten within 72 hours of me making them) but you can keep them in the fridge for up to 5 days.

These also make a great addition to breakfast being a nice stand alone quick bite or a perfect side to serve along your standard breakfast fare.

When it’s time to eat one, I pop one, with it’s muffin paper on, right into our Wonder Oven by Our Place on reheat for a couple of minutes at a low temperature around 250°F. The Wonder Oven keeps the muffins moist with steam injection without ever drying them out like a traditional microwave would.

The best way to enjoy these healthy blueberry muffins is warmed with with butter or ghee. Raspberry jam would also be delicious!

How to make these cool rustic looking muffin papers

Whole Wheat and Oat Blueberry Muffins

I don’t buy muffin papers or muffin cups. They come in fun colors and all that but I prefer to use what I already have at home which are the giant rolls of parchment paper I get from Costco.

I pull the parchment out of the roll and cut 5″-6″ straight across. I just eyeball it, you can use a ruler if you want.

I fold the paper in thirds, bringing the short sides in and I crease the paper to make three approximately even sized squares – they won’t be perfect and that’s the point. Then, I cut right along those creases. That’s it. Super simple and easy to do.

Next, you want to find some cups or random things that have some weight in your kitchen that will fit nice inside the muffin tray. Smaller mason jars, little glass jars, drinking glasses, etc.

You will place the parchment paper over the muffin cup of your muffin tray and use your fingers to crease the paper and help it take shape by pressing around the bottom and sides.

Take your cups or random objects to push the parchment paper down into the muffin tray so that it touches the bottoms and sides and helps hold its shape. Repeat that for every muffin cup and set that aside.

 

Whole Wheat & Oat Blueberry Muffins

Substitutes to make it dairy-free

If you want to make this non-dairy swap whole milk for your preferred dairy alternative at a 1:1 ratio. Substitute coconut oil in place of butter at a 1:1 ratio.

For egg replacement, just know that flax meal here is going to really dry this mixture out and whole wheat flour already has a tendency for making a dryer baked good. If you go this route, try increasing your coconut oil and milk alternative to help bring some moisture back – let me know how it goes if you try this!

Whole Wheat & Oat Blueberry Muffins

These high-fiber whole wheat and oat blueberry muffins are our family's favorite. No refined sugar here, just good ol' maple syrup to sweeten these up.
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Breakfast, Snack
Keyword: blueberry, maple syrup, muffin, no sugar, oat, whole wheat
Servings: 12 muffins
Author: Andrea

Equipment

  • 1 Food processor or blender to make oat flour and puree blueberries if you don't want them folded in as whole berries
  • 1 Muffin baking tray

Ingredients

  • 1 ½ cup Organic Whole Wheat Flour
  • ¾ cup Oat Flour made by blending rolled oats
  • 2 tbsp Chia Seed
  • 1 tbsp Baking Powder aluminum free
  • ½ tsp Cinnamon
  • ½ tsp Sea Salt
  • 2 tsp Vanilla Extract alcohol-free
  • ½ cup Maple Syrup
  • 2 tbsp Butter, melted
  • 1 cup Whole Milk substitute for your preferred milk alternative
  • 2 Eggs
  • 1 cup Blueberries fresh (if you have frozen, thaw before adding)

Instructions

  • Preheat the oven to 400℉ while you prepare the muffin batter.
  • Line a muffin tray with muffin cups or muffin papers and set aside. If you don't have muffin cups or muffin papers, you can also use parchment paper and make your own muffin papers but you'll want to do this before you start making the batter so they have time to take shape.
    (How to make your own muffin papers out of parchment: Go back and read the part in the blog where I talk about how to do this).
  • Start by making your oat flour but adding your rolled oats to a blender or food processor and blending until it becomes a fine powder. It's ok if there are still pieces of oat left in the mix - it will just add to the texture of the muffin!
  • Combine whole wheat flour, oat flour, chia seeds, baking powder, cinnamon, and salt in a bowl until well mixed. Create a well in the center of your dry mix and prepare your wet mix next.
  • In a separate bowl, whisk eggs, milk, melted butter, vanilla, and maple syrup until well combined. Keep whisking so the ingredients don't separate and immediately pour your wet mix into your dry mix bowl and combine with a spoon or spatula.
  • Two options here:
    You can add your whole fresh blueberries and fold them in OR
    You can blend your blueberries in a food processor and add them that way. This is the best way to still get the flavor and avoid the uneven distribution of the berries and their texture if you have picky eaters!
  • Evenly distribute the muffin batter into each muffin cup by using a spoon. It takes about two spoons to fill each muffin cup.
  • Bake in the oven, on the middle rack, for 15-20 minutes. I like to check mine at the 15-minute mark by inserting a toothpick inside one muffin to see if it comes out clean, if it does I pull the muffins out. If the toothpick comes out wet, I'll give the muffins another 2-3 minutes.
  • Let cool and serve with butter or ghee - enjoy!
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about the author:

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Andrea

Andrea is the voice behind Living Like Lacasse. She is a mom, designer, and all-around creative who loves good food, good company, and good design.

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