Food Recipes Whole-Grain Blueberry Muffins 3.6 (325) 11 Reviews Plump blueberries, oats, and whole-wheat flour deliver lots of fiber, so you'll stay full through your morning meetings. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on March 9, 2020 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 40 mins Yield: 12 serves Jump to Nutrition Facts Jump to recipe Not many foods are more symbolic of home baking simplicity than the iconic blueberry muffin, but few of us consider it health food. This recipe moves it a little closer to the healthy side by swapping white flour with whole-wheat flour, oats, and flaxseed meal, resulting in 4 grams of good-for-you fiber (at least twice as much as in traditional recipes). And blueberries are no slouch either, packed with antioxidants, vitamin C, and more fiber. OK, these muffins still don't come close to cracking our list of The 30 Healthiest Foods to Eat Every Day, but they're delicious and take us one baby step closer to better health, so better make two dozen. Top 10 High-Fiber Foods for Great Gut Health Ingredients 1 ¼ cups whole-wheat flour, spooned and leveled* 1 cup old-fashioned rolled oats ¼ cup flaxseed meal (available at natural-food stores) ¼ cup pecans 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon kosher salt 1 cup plain low-fat yogurt ½ cup packed light brown sugar 3 tablespoons unsalted butter, melted 1 tablespoon grated orange zest ¼ cup orange juice 1 large egg 1 teaspoon pure vanilla extract 2 cups fresh blueberries or one 8-ounce bag frozen blueberries Directions Heat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. In a food processor, mix flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground. In a large bowl, whisk yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix), and then fold in blueberries. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Plump blueberries, oats, and whole-wheat flour deliver lots of fiber—meaning, you’ll stay full through your morning meetings. Get the recipe. Con Poulos *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife. Print Nutrition Facts (per serving) 189 Calories 7g Fat 29g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 189 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 26mg 9% Sodium 256mg 11% Total Carbohydrate 29g 11% Total Sugars 13g Protein 5g Calcium 71mg 5% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.