Whole-Grain Blueberry Muffins

Photo by Con Poulos
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 189 calories
    • Fat 7 g
    • Sat Fat 2 g
    • Cholesterol 26 mg
    • Sodium 256 mg
    • Protein 5 g
    • Carbohydrate 29 g
    • Sugar 13 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 71 mg


  1. Check 1 1/4cups whole-wheat flour, spooned and leveled*
  2. Check 1cup old-fashioned rolled oats
  3. Check 1/4cup flaxseed meal (available at natural-food stores)
  4. Check 1/4cup pecans
  5. Check 1teaspoon baking powder
  6. Check 1teaspoon baking soda
  7. Check 1/2teaspoon kosher salt
  8. Check 1cup plain low-fat yogurt
  9. Check 1/2cup packed light brown sugar
  10. Check 3tablespoons unsalted butter, melted
  11. Check 1tablespoon grated orange zest, plus 1/4 cup orange juice
  12. Check 1 large egg
  13. Check 1teaspoon pure vanilla extract
  14. Check 2cups fresh blueberries or one 8-ounce bag frozen blueberries


  1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
  2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
  3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.

    *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.