Whole Grain Blueberry Muffins with Orange Streusel

Updated February 29, 2024

Introduction

This Whole Grain Blueberry Muffins with Orange Streusel recipe marries the nutty depth of whole grains with the bright sweetness of fresh blueberries, elevated by a crunchy, citrus-infused streusel topping. Designed for a balanced breakfast or snack, it offers a versatile canvas for customization—from reducing sugar to substituting oils—while retaining its moist, tender texture. Below, we’ve refined the recipe with detailed preparation steps, ingredient substitutions, and insights from community feedback to ensure optimal results.

Ingredients

Muffin Batter

• Dry Ingredients (makes ~20 muffins):

• 1½ cups whole wheat flour (or a blend of whole wheat and all-purpose flour, per preference)

• ½ cup all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• ½ tsp ground cinnamon (optional, for warmth)

• 2 tbsp ground flaxseed (substitute for wheat germ, adds fiber and omega-3s)

• Wet Ingredients:

• 2 large eggs (room temperature)

• ⅔ cup plain Greek yogurt (or non-fat yogurt; reduces fat)

• ⅔ cup spiced apple butter (substitutes for ⅔ of the oil; choose unsweetened or lightly sweetened)

• ⅓ cup coconut oil (liquid at room temperature; melt gently if solid; or use olive oil as a substitute)

• Blueberries & Mix-Ins:

• 1 cup fresh blueberries (rinsed and drained; frozen blueberries work too, thawed and drained)

Orange Streusel Topping

• ¼ cup all-purpose flour

• 2 tbsp granulated sugar (or substitute with sucanat, honey, or maple syrup, if desired)

• 2 tbsp cold coconut oil (or butter, cubed)

• 1 tbsp orange zest (from 1 medium orange; avoid white pith for bitterness)

• Pinch of ground cinnamon (optional)

Instructions

Step 1: Preheat & Prep

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon (if using), and ground flaxseed. Set aside.

Step 3: Prepare Wet Ingredients

In a separate bowl, crack the eggs and whisk gently. Add the Greek yogurt, spiced apple butter, and liquid coconut oil, stirring until fully combined.

Step 4: Combine Wet & Dry

Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold gently until just incorporated—do not overmix (a few lumps are okay; overmixing leads to dense muffins).

Step 5: Fold in Blueberries

Gently fold the fresh blueberries into the batter, taking care not to break them. Taste and adjust sweetness if needed (e.g., add a splash more apple butter for extra flavor).

Step 6: Make the Streusel

In a small bowl, combine the streusel ingredients: flour, sugar, cold coconut oil, orange zest, and cinnamon (if using). Use your fingertips or a fork to rub the oil into the dry ingredients until crumbly (like coarse sand). Set aside.

Step 7: Fill & Bake

Divide the batter evenly into the prepared muffin cups, filling each about ⅔ full. Top each muffin with a generous sprinkle of the streusel.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information (per serving, 1 muffin)

Based on 20 muffins total (adjusted for common servings):

• Calories: 318

• Fat: 16g (1g saturated, 0g trans)

• Carbohydrates: 39g (2g dietary fiber, 19g natural sugars)

• Protein: 4g

• Cholesterol: 38mg

• Sodium: 260mg

Community Feedback & Tips

Positive Reviews & Success Stories

• “Moist delish muffins and genius recipe. Skipped the maple syrup, and they’re perfectly sweet.” (Anonymous, 2017)

• “Using spiced apple butter instead of oil cut the greasiness—these are now a regular in my breakfast rotation!” (Lynnsie, modified recipe)

Common Adjustments & Fixes

• Reduce Oil Grease: Most reviewers recommend cutting coconut oil to ⅓ cup (from ⅓ cup; total oil reduced to ⅓ cup for lighter texture).

• Sugar Substitutions: For lower sweetness, swap 1 tbsp sugar in the batter for 1 tsp vanilla extract or a pinch of stevia.

• Baking Time Variation: Ovens vary—check at 18 minutes; if undercooked, extend by 3–5 minutes.

Troubleshooting Common Issues

• Greasy Muffins: If over-oiled, drain excess oil from the batter or use ½ the suggested oil (per Mary’s feedback).

• Dry Muffins: Add 1–2 tbsp extra Greek yogurt or apple sauce to the batter.

• Streusel Not Crunchy: Ensure coconut oil is cold when mixing streusel; if too dry, add 1 tsp water and re-crumb.

Health & Nutrition Notes

• WW Points: A single muffin averages 12 points (per Weight Watchers), so pair with protein-rich toppings like Greek yogurt or nuts for a balanced meal.

• Whole Grains: The recipe balances whole wheat flour with all-purpose flour; for higher fiber, use 100% whole wheat flour (adjust baking time slightly).

Enjoy these muffins warm or cooled—they store well in an airtight container for up to 3 days, or freeze for up to 3 months!