High-Fiber Blueberry Muffins

Name: High-Fiber Blueberry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
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

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.

37 minEasyServes 12210 cal/serving

AmericanBreakfastOvenVegetarianHigh FiberLow-SodiumPork-FreeNightshade-Free

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

1

Preheat the oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
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.
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.
4

Pour the wet mixture into the dry ingredients and stir just until combined, then fold in 1 1/2 cups fresh blueberries.
5

Divide the batter evenly among the muffin cups, filling each about three-quarters full.
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.

Questions

Can I make High-Fiber Blueberry Muffins dairy-free?

Yes. The dairy in this entry is 1/2 cup plain Greek yogurt, 1/2 cup whole milk. Swap the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make High-Fiber Blueberry Muffins gluten-free?

Yes. The gluten in this entry is 1 1/2 cups whole wheat flour, 1 cup old-fashioned oats. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the oats for certified gluten-free oats. Everything else proceeds as written.

Can I make High-Fiber Blueberry Muffins ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double High-Fiber Blueberry Muffins?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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