Blueberry Date Muffins

Blueberry Date Muffins

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


  • 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)


  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.


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