Description
Healthy Blueberry Oatmeal Muffins are moist, naturally sweetened muffins packed with oats and fresh blueberries, making them a wholesome option for breakfast or snacks.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil or olive oil, melted
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a bowl, combine oats and milk; let sit for 10 minutes to soften.
- In a separate bowl, mix whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Add honey (or maple syrup), melted oil, vanilla, and egg to the oat mixture and mix well.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use gluten-free oats for a gluten-free version.
- You can substitute mashed banana or applesauce for the egg for a vegan version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg