I don’t know about you, but I’ve been trying to eat a little healthier in the new year. I still have double chocolate chunk cookies every other day and make my weekly bakery trips, but at least once a week, I try to make something healthy for breakfast that will last for a few days, so I can eat well without much effort in the morning throughout the week.

These whole wheat blueberry muffins check all the boxes. They’re easy to make; they hold up well in the fridge for several days; they’re healthy; and they’re delicious. I made them for brunch on Sunday and I’ve had two for breakfast every morning since. I take them out of their silicone molds and warm them up in the microwave for 30 seconds at medium power, and it’s like they just came out of the oven.

If you have a little more time and want a really fresh tasting muffin, though, you could always freeze a bunch and then warm them up in an oven preheated to 350 degrees F. I’d give them about 10 minutes, but you can check them and see if they’re warm enough to your liking.

These muffins are delicious on their own, but they’d also be good with some butter and jam. I like to pair mine with a strong cup of coffee.

I used frozen wild blueberries in this recipe and they worked great. But if you have fresh blueberries, you could definitely sub them in. I’m sure they would be just as delicious, if not more. However, I really liked the wild blueberries because they tend to be smaller than fresh ones from the grocery store, and they pack more flavor.

Here’s a song to get you started on your blueberry muffin journey.

Whole Wheat Blueberry Muffins

Ingredients

1 1/4 cups whole wheat pastry flour
3/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup pure maple syrup
1/3 cup avocado oil
1/4 cup unsweetened almond milk (I bet vanilla almond milk would also be great)
2 large eggs
2 tsp vanilla extract
1 cup frozen wild blueberries

Directions

Preheat the oven to 425 degrees F. Line a nine-cup muffin tin with silicone or paper liners, or just spray it really well with cooking spray.

Whisk together the whole wheat pastry flour, quick oats, baking powder, baking soda, ground cinnamon, and salt in a medium bowl.

In the bowl of a stand mixer, whisk together the maple syrup and avocado oil until well combined. Add the almond milk, eggs, and vanilla extract and mix together. Change the mixer attachment to the paddle, then slowly and gradually add the dry ingredients to the wet and mix together until just combined. Fold in the frozen blueberries.

Fill the prepared muffin tin with the batter. I like to use a small ice cream scoop because it portions the batter well, and generally makes less mess.

Bake the muffins for five minutes, then lower the oven temp to 350 degrees F and bake for another 15 minutes. You may need to bake them a few minutes more after that; check and make sure the tops spring back to the touch. That’s how you’ll know they’re done.

Allow the muffins to cool in the muffin tin for five minutes, then place them on a wire rack to cool the rest of the way.

Leftovers keep well stored in an airtight container in the fridge. Enjoy!