High-Fiber Blueberry Muffins
The whole wheat, oat, chia, and flax fibermaxxing muffin that dominated recipe searches from May to July 2026, packed with fresh blueberries and genuinely filling.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup old-fashioned oats
- 1/4 cup ground flaxseed
- 2 tbsp chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 egg
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
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1
Preheat the oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
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2
In a large bowl, whisk together 1 1/2 cups whole wheat flour, 1 cup old-fashioned oats, 1/4 cup ground flaxseed, 2 tbsp chia seeds, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
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3
In a separate bowl, whisk 2 egg, 1/2 cup honey, 1/2 cup plain Greek yogurt, 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
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4
Pour the wet mixture into the dry ingredients and stir just until combined, then fold in 1 1/2 cups fresh blueberries.
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5
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
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6
Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes before moving to a wire rack.