Blueberry Date Muffins

Everyone loves blueberry date muffins, right?

Well I’ll tell you what – these babes are super duper good, made with hearty whole grain pastry flour, some dark brown sugar, pure vanilla extract, chopped up dates and loads of blueberries.

They’re nutritious and absolutely scrumptious!

How to make blueberry date muffins

Featured Ingredients

• Flour and oats: I use whole wheat pastry flour and oats as a combination for the base of the muffins.
  • Both provide a hearty, wholesome texture and a ton of nutrition!
• Leaving agents: Baking soda and baking powder plus eggs for ultimate rise.
• Cinnamon and vanilla: Because both make the muffins so, so flavorful.
• Oil: I use avocado oil in baking because it’s neutral in flavor and full of nutrition.
• Brown sugar: Just a little bit of brown sugar to make the muffins palatable.
• Milk or yogurt: Any milk or Greek yogurt will work.
• Blueberries: Fresh or frozen!
• Dates: Chopped pitted Medjool dates add that classic date flavor and sweetness.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
2. In a bowl, stir together the flour, oats, baking powder, baking soda, salt and cinnamon until combined.
3. In a separate bowl, whisk together the oil and brown sugar until fluffy.
4. Whisk in the eggs, one at a time, until well beaten.
5. Whisk in the vanilla extract and milk or yogurt until combined.
6. Add the flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries and dates.
7. Evenly spoon the batter into each muffin line, filling almost all the way to the top.
8. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
9. Let slightly cool before removing from the muffin tin.

Recipe Substitutions and Alterations

• For the flour: You can use all-purpose, whole wheat pastry, whole wheat, whole wheat white, gluten free all-purpose or oat flour.
• For the brown sugar: Use dark or light brown sugar, granulated sugar or a sugar substitute, like Swerve. You could also try with maple syrup or honey.
• For the milk: You can use any milk option, such as cow’s, soy, almond, cashew, rice, coconut, pea or oat. Or, you can use plain or vanilla Greek yogurt (non fat, 2% or whole milk).
• For the blueberries: Use any fresh or frozen berries.

Nutrition Consderations

• To make them gluten free: Use gluten free all-purpose flour or gluten free oat flour. Be sure all other packaged ingredients are gluten free.
• To make them dairy free: Use dairy free milk, such as soy, almond, cashew, rice, coconut, pea or oat. Or, use dairy free yogurt.
• To make them vegan: Use plant-based milk, such as soy, almond, cashew, rice, coconut, pea or oat. Or, use plant-based yogurt. Use an egg replacer like Bob’s Red Mill or make flax ‘eggs’.
• To make them nut free: This muffins do not contain nuts. Be sure all packaged ingredients are nut free.
• To make them egg free: Use an egg replacer like Bob’s Red Mill or make flax ‘eggs’.

Scrumptious muffin recipes:

• Mini Chocolate Chip Muffins
• Mixed Berry Crumble Muffins
• Almond Flour Blueberry Muffins
• Banana Crunch Muffins
• Healthy Morning Glory Muffins

Blueberry Date Muffins

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A classic whole grain muffin sweetened with brown sugar and dates.

• Author: Julie Andrews
• Prep Time: 10-15 min
• Cook Time: 20-25 min
• Total Time: 30-40 min
• Yield: 12 muffins 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups flour*
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup + 2 tablespoons oil
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup milk or nonfat Greek yogurt
• 1 cup fresh or frozen blueberries
• 8 pitted Medjool dates, chopped (about 1/4 cup chopped)

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Instructions

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
2. In a bowl, stir together the flour, oats, baking powder, baking soda, salt and cinnamon until combined.
3. In a separate bowl, whisk together the oil and brown sugar until fluffy. Whisk in the eggs, one at a time, until well beaten. Whisk in the vanilla extract and milk or yogurt until combined.
4. Add the flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries and dates.
5. Evenly spoon the batter into each muffin line, filling almost all the way to the top. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let slightly cool before removing from the muffin tin.

Notes

*Substitution Tip: You can use all-purpose, whole wheat pastry, whole wheat, whole wheat white, gluten free all-purpose or oat flour.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 17g
• Sodium: 172mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 35mg