Blueberry Oatmeal Muffins
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These delicious, hearty Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.
“I made these yesterday and the were so yummy and moist! Thank you for the easy and healthy recipe, it’s a keeper! ⭐️⭐️⭐️⭐️⭐️” – Liz
Reasons You’ll Love These Muffins
These muffins are totally worth making. Here’s why:
- While they are a bit denser than a typical blueberry muffin, they are still delicious.
- Packed full of protein, fiber, and all real food ingredients that you can feel great about eating.
- Freezer-friendly and perfect to make ahead for busy mornings.
- Very filling and will keep you satiated for hours.
- Blueberries are a superfood that you should eat as much as possible.
- White Whole Wheat Flour – We love baking with this variety but if you don’t have it, you can substitute 1 cup whole wheat flour + 1/2 cup unbleached all purpose flour.
- Quick Oats – Rolled oats work, but I liked the finer texture of quick oats
- Baking powder & Baking Soda
- Vanilla Greek yogurt – I’ve tried it with plain Greek yogurt but thought they could use a little more sweetness.
- Honey – Sub maple syrup.
- Unsalted butter – Can you freeze butter? Yes! Here’s how.
- Vanilla extract
- Fresh blueberries – Frozen will work, but do not thaw first. The muffins may take a little longer to bake.
How to Make Blueberry Oatmeal Muffins
Mix the Dry Ingredients
In a large mixing bowl, combine flour, oats, sugar, baking powder & soda, and salt.
Mix the Wet Ingredients
In a second mixing bowl, combine yogurt, honey, eggs, butter, and vanilla.
Make the Batter
Fold yogurt mixture into the dry mixture and stir to combine. Gently fold in berries.
The batter will be very thick!
Bake the Muffins
Scoop into greased muffin tins. Fill them up! The muffins don’t rise too much. and Bake for 15-20 minutes.
I’m giving a large cooking range because metal baking sheets will cook faster than if you have them in silicone liners.
How to Freeze Muffins
I always double this batch and then freeze at least half of them to have on hand for healthy grab-and-go breakfasts. Here’s how to freeze these:
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container, squeeze out as much air as possible, and seal tightly. Freeze for up to 3 months.
Prepare From Frozen: Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries will work. They will add a bit more moisture so you may need to increase your cooking time.
I don’t have white whole wheat flour. What is a substitue?
We love baking with this variety but, if you don’t have it, substitute in 1 cup whole wheat flour + 1/2 cup unbleached all-purpose flour.
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Blueberry Oatmeal Muffins
These delicious Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.
- 2 cups white whole wheat flour (sub: 1 1/2 cup whole wheat + 1/2 cup all-purpose flour)
- 1 cup quick oats (sub: rolled oats)
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vanilla Greek yogurt
- 2 tablespoons honey
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and slightly cooled (Can you freeze butter? Yes! Here’s how.)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
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- Prep: Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.
- Dry Ingredients: In a large mixing bowl, stir together flour, oats, sugar, baking powder & soda, and salt.
- Wet Ingredients: In a second mixing bowl, whisk together yogurt, honey, eggs, melted butter, and vanilla.
- Combine: Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick.
- Bake & Cool: Spoon the batter into the muffin cups, filling them to the top. Bake for 15-20 minutes, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.
Freeze For Later: Follow recipe as directed and let muffins cool. Place in a gallon-sized freezer bag in a single layer and freeze flat.
Prepare From Frozen: Wrap frozen muffin a moist paper towel and microwave in 30 second increments until it is warmed through.
Silicone Muffin Liners
- Really fill that muffin tin up! Use all the batter for 12 muffins.
- You can use plain Greek yogurt if you’d like to reduce the amount of sugar.
- Quick oats blend in a bit better than rolled oats but both will work fine.
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