Description
Whole Grain Blueberry Muffins with Streusel Topping are a healthier version of traditional blueberry muffins, incorporating whole wheat flour and oats for added fiber and nutrients. The muffins are moist and flavorful, thanks to the addition of honey or maple syrup, Greek yogurt, and unsweetened applesauce. Topped with a crispy, sweet streusel, these muffins are a perfect blend of health and indulgence. They’re ideal for breakfast, as a snack, or even for a sweet treat with a cup of tea or coffee.
Ingredients
For the Muffins:
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1 ½ cups whole wheat flour
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½ cup rolled oats
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup honey or maple syrup (your choice)
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½ cup unsweetened applesauce
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½ cup Greek yogurt
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2 eggs
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries
For the Streusel Topping:
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¼ cup rolled oats
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¼ cup whole wheat flour
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2 tbsp brown sugar
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2 tbsp unsalted butter, melted
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½ tsp cinnamon
Instructions
Start by preheating your oven to 190°C (375°F). This ensures that the muffins bake evenly. Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups of whole wheat flour, ½ cup of rolled oats, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt. Make sure all the dry ingredients are well mixed before moving to the next step.
In a separate bowl, combine the wet ingredients. Mix together ½ cup of honey or maple syrup, ½ cup of unsweetened applesauce, ½ cup of Greek yogurt, 2 eggs, and 1 tsp of vanilla extract. Use a whisk to blend everything until smooth and evenly combined.
Gradually pour the wet mixture into the dry ingredients. Use a spatula or spoon to fold in the wet ingredients gently, being careful not to overmix. Once the wet and dry ingredients are combined, fold in 1 cup of fresh or frozen blueberries. The batter should be thick but slightly lumpy.
In a small bowl, mix together the streusel ingredients. Combine ¼ cup of rolled oats, ¼ cup of whole wheat flour, 2 tbsp of brown sugar, 2 tbsp of melted unsalted butter, and ½ tsp of cinnamon. Stir until the mixture becomes crumbly and forms a streusel texture.
Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ of the way. Once all the cups are filled, sprinkle a generous amount of the streusel topping over each muffin.
Bake the muffins in the preheated oven for 18-22 minutes. Check the doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best enjoyed warm with a little butter or honey! You can also swap blueberries for raspberries or chopped apples for a seasonal twist. Store in an airtight container for up to 3 days, or freeze for a quick breakfast on the go. Happy baking!
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Whole Grain Blueberry Muffins with Streusel Topping