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 substitute?

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.

How long do muffins last at room temperature?

If you place muffins in an airtight situation, the moisture will migrate to the top, resulting into a squishy muffin top. But if you surround them with paper towels, they will absorb some of the moisture trying to escape and they should be good at room temperature for at least three days.

Blueberry Oatmeal Muffins

Name: Blueberry Oatmeal Muffins
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: American
Ingredients: 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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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.

Yield: 12 muffins 1x

Prep: 5 minutesCook: 17 minutesTotal: 22 minutes

Units:

Scale:

Ingredients

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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Instructions

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.

Notes/Tips

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.

Cuisine: American Method: Baked

Find it online: https://thrivinghomeblog.com/blueberry-power-muffins/