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
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
- In a bowl, stir together the flour, oats, baking powder, baking soda, salt and cinnamon until combined.
- 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.
- Add the flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries and dates.
- 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.
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
A classic whole grain muffin sweetened with brown sugar and dates.
- 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
Scale
- 1 ¼ cups flour*
- ½ cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼-½ teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- ¼ cup + 2 tablespoons oil
- ½ cup dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup milk or nonfat Greek yogurt
- 1 cup fresh or frozen blueberries
- 8 pitted Medjool dates, chopped (about ¼ cup chopped)
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners.
- In a bowl, stir together the flour, oats, baking powder, baking soda, salt and cinnamon until combined.
- 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.
- Add the flour mixture to the wet ingredients and stir until just combined, then gently fold in the blueberries and dates.
- 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
Lauren Harris-Pincus says
We are definitely blueberry muffin lovers in this house!
Julie Andrews says
Totally! And it makes me feel like summer might actually show up sometime soon 😉
Emily @Sinful Nutrition says
These look lovely! Blueberry muffins are still my favorite!
Julie Andrews says
Thank you! And I totally agree!
Chelsey says
These look absolutely delicious! I love that they're sweetened with dates!
Julie Andrews says
Thank you! I'm a huge fan of dates 🙂
Rebecca says
These look super delicious! I haven't had a blueberry muffin in years!
Julie Andrews says
Ahhh, I hope you get a chance to try these! They are blueberry muffin heaven. 🙂
Hannah says
I’ve made these three times already. I made recipes for pregnant coworkers to keep I. Their freezer for quick meals when baby arrives! Thank you!
Julie Andrews says
What a fabulous idea, Hannah! They're so delicious, and make the perfect gift. 🙂
Sharon says
How are the dates included in the recipe? I can’t see how to include the dates.
Julie Andrews says
Hi Sharon, you fold the dates in with the blueberries. Enjoy!!
Eileen says
CAn you use this base for a crust instead of a muffin
Then add blueberries
Julie Andrews says
Oohh I haven't tried that! But it sounds delicious. Let me know if you try it!
Saloni says
What is the substitute for eggs? Can I use date syrup instead of Brown Sugar?
Julie Andrews says
Hi Saloni, you can try an egg replacer such as Bob's Red Mill Egg Replacer or make flax 'eggs' by soaking flax in water for 15 minutes (until it gels). Use 1 tbsp flax + 1 tbsp water in place of 1 whole egg. I have not tested this recipe with these substitutions, so you may have to make some other adjustments. I would thinking using date syrup would be just fine for this! Enjoy!