Description
Delicious and healthy blueberry oatmeal muffins.
Ingredients
Scale
- 1 cup oats
- ⅓ cup honey
- 1 cup Greek yogurt
- 2 tablespoons oil
- 1 ½ tablespoons buttermilk OR regular milk
- ½ tablespoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (do not defrost if frozen!)
- 1 tablespoon flour
Instructions
- In a large measuring jug, combine oats with wet ingredients. Stir well and set aside for 5-10 minutes.
- Preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Add dry ingredients to a large bowl and mix well.
- Toss blueberries in 1 tablespoon flour in a small bowl.
- Add wet ingredients to the dry ingredients and fold until combined. Fold in the flour-coated blueberries gently.
- Evenly divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes and then on a cooling rack.
Notes
- Use quick oats for best results; soak old-fashioned oats for longer.
- Mild, runny honey works best; maple syrup can be substituted.
- Use a neutral oil to avoid greasy muffins.
- Frozen blueberries are fine; do not defrost.
- To freeze, store in a freezer-friendly bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 9g
- Sodium: 108mg
- Fat: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg
Keywords: Blueberry Oatmeal Muffins