Description
These healthy blueberry oatmeal muffins are moist, fluffy, and naturally sweetened. Packed with whole grains and bursting with juicy blueberries, they make a perfect breakfast or snack.
Ingredients
- 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
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 2 tablespoons chia seeds or ground flaxseed
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
- In a bowl, combine oats and milk. Let sit for 10 minutes to soften.
- In another bowl, mix whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Add honey (or maple syrup), oil, egg, and vanilla extract to the oat mixture. Stir until combined.
- Fold the dry ingredients into the wet mixture just until incorporated.
- Gently fold in blueberries and optional seeds if using.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen blueberries—do not thaw them before adding to the batter.
- Replace honey with maple syrup to make the recipe vegan (if using plant milk and egg substitute).
- Add a sprinkle of oats or turbinado sugar on top before baking for extra texture.