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Health Nut Blueberry Muffins


"An awesome healthy alternative to the usual blueberry muffin."
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30 m servings 196 cals
Original recipe yields 12 servings (1 dozen)


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

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Read all reviews 676
  1. 840 Ratings

Most helpful positive review

Now that I've been making these muffins once a week for a few months, I figure I better update this review... First off, the recipe is easily adaptable to personal tastes or sudden lack of ingre...

Most helpful critical review

Instead of white sugar, I use a raw sugar & sucralose 1/2 c raw & 1/4 c sucralose, grind old fashioned oats and make a flour and use only 1/4 c of A/P flour and the rest white whole wheat and oa...

Most helpful
Most positive
Least positive

Now that I've been making these muffins once a week for a few months, I figure I better update this review... First off, the recipe is easily adaptable to personal tastes or sudden lack of ingre...

These are my absolute most FAVOURITE muffins! I ate 3 yesterday :) I do make some substitutions though, to *hopefully* make them a little healthier: Only whole wheat flour (therefore 1.5 cups),...

I enjoy baked goods and this is among my favorites especially because of its health value. But I will note that I changed a few things according to what was available to me and maybe better. ...

This is the best muffin recipe ever! I'm a baker and sell these at the cafe all the time. Replacing the banana for pumpkin and the blueberries for chocolate chips also turned out freaking awesom...

The picture doesn't do these muffins justice - mine turned out more like bakery muffins. I increased the wheat flour to 1 cup and the quick oats to 3/4 cup in place of the germ and oatbran. I ...

These muffins are awesome. I didn't know what Wheat Germ or Oat Bran was or where to find it - didn't know if I had to go to a specialty health food place or not. I found them at Kroger's in t...

Amazing! I am so impressed with this recipe. I was afraid they would come out dry and "healthy" tasting but they are really moist and flavorful. I made a few changes based on preference and what...

Really great muffin recipe. As I am always looking for a way to use overripe bananas, this was a nice change from the usual banana bread. I have made this recipe multiple times. Being an ultra h...

Yum! The only changes I made were using strawberries (frozen, chopped) instead of the blueberries (what I had on hand) and applesauce instead of the banana. Oh, and I made buttermilk by using ...