Description
Healthy Blueberry Oat Muffins are a delicious and nutritious way to start your day or enjoy as a snack. Packed with oats, fresh blueberries, and sweetened with honey or maple syrup, these muffins are moist, wholesome, and perfect for meal prep.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk (or milk of your choice)
- 1 cup fresh blueberries (or frozen, thawed)
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.
- In a large bowl, combine oats, flour, baking soda, baking powder, cinnamon, and salt. Stir until well mixed.
- In another bowl, whisk together Greek yogurt, honey or maple syrup, eggs, vanilla extract, and almond milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, you can increase the amount of honey or maple syrup by 2 tablespoons.
- To make these muffins gluten-free, use a gluten-free flour blend and certified gluten-free oats.
- Frozen blueberries work great; just make sure to thaw and pat them dry to avoid excess moisture.
- For added texture, you can add chopped nuts or dried fruit to the batter.
- To make these muffins vegan, substitute the eggs with flax eggs and use dairy-free yogurt and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
