These whole wheat blueberry mini muffins are a great healthy breakfast for little fingers! Made with fresh or frozen blueberries, you can enjoy them year round. This post is sponsored by the Blueberry Council.
Whole Wheat Blueberry Mini Muffins
Frozen berries are always a staple in my freezer. Not only are they super convenient to put into everything from smoothies to oatmeal to muffins, but they are super foods as well. Flash freezing preserves most of the nutrition, and you can get a taste of the perfect summer berry all year round.
Frozen blueberries contain the same vitamins and minerals as fresh blueberries. They are a good source of fiber, contain vitamin C (3.9 mg per cup) and are only 80 calories per cup. Plus, they’re naturally low in fat and sodium. Blueberries are one of the fruits highest in the flavonoid anthocyanin, the pigment that makes blueberries blue! Eat them up!
I’ve partnered with the Blueberry Council for this post to showcase a recipe that uses blueberries directly from the freezer. There’s no need to thaw them at all – just stir them into these muffins and you have a breakfast or snack bursting with warm blueberry cobbler flavor.
I used whole wheat flour and oats to boost the nutrition, and pecans for that autumn touch. While this recipe does call for good old fashioned butter, I added some applesauce to lighten it a bit.
Begin by mixing the flour, oats, cinnamon, and baking powder together in a big bowl.
Then in a separate bowl, whisk together sugar, eggs, butter, milk, and applesauce.
Then pour the wet ingredients into the dry and fold to mix evenly.
And then stir in blueberries and pecans.
You can have mini or standard sized muffins depending on your pan and preference.
I did both!
For mini muffins, bake at 350 degrees for about 25 minutes, or until tops are brown and a toothpick comes out clean. For standard muffins, bake for 30-35 minutes.
You can even re-freeze this to thaw out for busy weekday mornings : )
Whole Wheat Blueberry Mini Muffins
Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup sugar
- 2 large eggs
- 1 stick salted butter very well softened
- 2/3 cup 2% milk
- 1/4 cup applesauce
- 1 cup frozen blueberries
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Prep muffin tins with liners or grease with butter or oil.
- In a mixing bowl, whisk together whole wheat flour, oats, baking powder, and cinnamon.
- In another bowl, whisk together sugar, eggs, butter, milk, and applesauce.
- Add wet ingredients to dry and stir well to combine.
- Stir in blueberries and pecans.
- Spoon batter into muffin cups, using heaping tablespoons for the mini muffins or filling to the brim for standard muffins.
- Bake mini muffins for 20-25 minutes, until tops are brown and a toothpick comes out clean. Bake standard muffins for 30-35 minutes.
Thanks to the Blueberry Council for sponsoring this post! Check out a bunch of other recipes to make with frozen blueberries at the new Goodness Frozen website.
Kellie says
Using frozen blueberries is also great because they don’t turn everything else blue!
Amanda P. says
This is everything I love about a recipe…..fruit, oats,baking and butter!
Erin @ Her Heartland Soul says
I love blueberry muffins!
Laura says
I make mini muffins and freeze them for my daughter to send them to daycare as part of her breakfast. So easy!
Gretchen- Gretchen Leigh Wellness says
Adding these to my ‘need to make’ list now! thanks.
Danielle says
Yum! Looks delicious! I’ll be making these soon.
Sophie says
These look so fun! Was it hard to whisk the butter in with the milk and eggs? I’m such a klutz with whisking that I would splatter the kitchen (and myself), LOL! Can I cheat and use a mixer?
KathEats says
Yes use your mixer. I was just keeping it simple 🙂
Annie John says
It was hard to whisk butter in milk. I think next time I will whisk butter and sugar then egg and milk to see if it comes out same.
Amanda says
Are those silicone muffin cups? If so, do they clean up easily?
KathEats says
Yes, they are great for non-stick, however, I find them a bit hard to clean because you have to do each one or put them all in the dishwasher.
M says
Kath, I wanted to let you know that I’m being redirected to various spam and phishing sites from your blog. I’m using safari on an iphone and am re-directed 4-8 times per blog post. It’s sure that say things like “you won a free iphone” and such. Only on your blog, unfortunately. Tried clearing my cookies and history and it’s still happening. Just an FYI so you can address this. I want a blueberry muffin now!!
KathEats says
Oh gosh, that’s horrible. I’m so sorry. I will alert my ad team immediately to see if they can figure it out.
Polly says
Yum! I love blueberries! I never thought about using frozen berries in a recipe before but now I know it’s an option. These muffins look so yummy!
Leslie says
I too have been getting the spam redirects etc. very frustrating .
Susan says
Can you use a coconut or almond flour in place of the whole wheat flour or does that not work? Thank you!
KathEats says
I am not sure because I haven’t tested those, but this recipe is simple enough that my gut thinks they would work. They’d maybe be a little crumblier.