There’s nothing quite like a warm, freshly baked muffin to start your day, and this recipe is a game-changer! We’re combining the goodness of whole wheat flour and oat bran with bursts of juicy blueberries to create a muffin that’s both incredibly delicious and wonderfully wholesome. They’re light, moist, and packed with flavor – the perfect guilt-free treat for breakfast or an afternoon snack. Let’s get baking!
Ingredients
• 1 large egg
• 1 cup / 240ml buttermilk
• 3 tablespoons / 45ml vegetable oil
• ¾ cup / 90g all-purpose flour
• ¾ cup / 90g whole-wheat flour
• ¼ cup / 25g oat bran
• ⅓ cup / 75g brown sugar, packed
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup / 150g frozen blueberries
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease a 12-cup muffin pan or line it with paper liners.
2. In a small bowl, whisk the egg and buttermilk together until lightly beaten. Stir in the vegetable oil to combine.
3. In a separate large bowl, whisk together the all-purpose flour, whole-wheat flour, oat bran, baking powder, baking soda, salt, and brown sugar until well blended and free of lumps.
4. Pour the wet into the dry . Stir gently with a spatula until just combined. A few lumps are perfectly fine – be careful not to overmix!
5. Gently fold in the frozen blueberries.
6. Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Nutritional Information
• Approximate values per muffin
• Calories: 130
• Fat: 4.5g
• Carbohydrates: 21g
• Protein: 3g
• Fiber: 3g
• Sugar: 8g
• Sodium: 140mg
Pro Tips
• for Perfect Muffins
• Do not overmix the batter. Stir only until the flour is just moistened; a lumpy batter results in a tender, fluffy muffin.
• Toss frozen blueberries with 1 tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom.
• Use room temperature egg and buttermilk for a smoother batter and a more even bake.
• For a DIY buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes.
FAQ
Q: Can I make these whole wheat blueberry muffins vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Replace the egg with a ‘flax egg’ by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes. For the buttermilk, use the provided DIY substitute tip with a plant-based milk like soy or almond milk instead of dairy milk.
Q: How can I add more protein to these vegetarian muffins
A: To boost the protein, consider adding 1/4 cup of chopped walnuts or almonds to the batter. You can also replace 1/4 cup of the all-purpose flour with a scoop of your favorite unflavored or vanilla vegetarian protein powder for an extra protein punch.
Q: Are these blueberry oat bran muffins a healthy vegetarian breakfast
A: Absolutely. These muffins are a great choice for a healthy vegetarian breakfast. They combine whole-wheat flour and oat bran for a good source of dietary fiber, which aids in digestion and provides sustained energy. The blueberries add antioxidants, making this a balanced and wholesome start to your day.
Q: What is the best way to store these vegetarian muffins
A: Store the completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer-term storage, they freeze beautifully. Place them in a freezer-safe bag or container for up to 3 months. You can thaw them at room temperature or gently reheat in the microwave.
