Recommended Equipment:
- Mixing Bowl
- Measuring Jug
Ingredients
Wet Ingredients
- 1 cup oats
- 1/3 cup honey
- 1 cup Greek yogurt
- 2 tablespoons oil
- 1 large egg
Dry Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Other
- 1 cup blueberries (do not defrost if frozen!)
- 1 tablespoon flour
Instructions
- Combine wet ingredients and oats: In a large measuring jug, combine oats with wet ingredients. Stir well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
- Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Mix dry ingredients: Add dry ingredients to a large bowl. Mix very well.
- Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. DO NOT OVERMIX!!
- Add the berries: Toss the berries in 1 tablespoon flour. Add the flour-coated berries to the batter and fold in by stirring 2-3 times. No more!
- Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop! – FYI this is an affiliate link and I earn a commission if you click through and make a purchase). Bake at 400 degrees for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then cool completely on a cooling rack.
Nutrition
Recipe Notes:
Just an FYI:
For the record, I’m not against eating actual sugar at ALL. I just know that the more years I’m collecting, the more my body asks for balanced nutrition.
And I’m all for listening to my body and being intuitive about my food choices – coffee shop muffins are a yummy dessert, but they really don’t make my body feel all that great as my morning meal.
Which is where these Blueberry Oatmeal Muffins come into play! Full of fiber from the oats and whole wheat flour, and just sweet enough with a touch of honey, these are my new favorite snack/breakfast/hangry-mode-cure.
Ingredient Notes:
Blueberries:
You can use fresh OR frozen blueberries.
Fresh: They will stay more intact and there’s less issues with the batter turning grey, but they’re also less melt-in-your mouth jammy after baking.
Frozen: This is a much more economical choice when blueberries are out of season. They will be deliciously jammy after baking, but you also have to be VERY careful when folding them into the batter, as they tend to turn everything grey.
Oatmeal:
You can use quick oats or old fashioned rolled. For quick oats, use 1-2 tablespoons more than directed in the recipe. Old fashioned oats need the full 10 minutes of soaking time, better 15.
Baking Tips:
Soak the oatmeal:
So, I always thought it would be hard to make muffins with oatmeal. But there’s actually just ONE step that’s crucial:
You need to soak the oats in the liquid ingredients for about 10 minutes before mixing up the rest of the batter. So easy, but SO important! Without this step, the muffins turn out way too flat and dense.
Get the best muffin texture:
The secret to the perfect muffin texture? It’s to fold the wet and dry ingredients together as LITTLE as possible. Especially when baking with whole grains, it’s crucial to stir the batter as little as possible. Lumpy and weird looking is totally fine.
Cookie scoop hack:
One simple solution to neatly transfer the muffin batter to the muffin cups: A cookie scoop! A cookie scoop makes it insanely easy to transfer the batter to the muffin cups, and it’s pretty much mess free. My favorite kitchen hack!
My favorite muffin liners:
I use the If You Care muffin liners, because I have never had one stick to a muffin. Not even to healthy muffins! They are also non-bleached and made with the environment in mind. Can’t go wrong with that.
Toss blueberries in flour to keep them from sinking:
This is really important, even if it’s an extra step. The other important part is to have a sturdy batter – which this one is. Do not be alarmed if it seems a little thick, that’s just perfect to support the weight of the berries.
Freezer Instructions:
- let the muffins cool, then place in a freezer-friendly container and label with the name and use-by date (freeze for up to 3 months)
- to defrost, take them out of the container and place them on a rack on the counter (this keeps them from getting soggy as they thaw) – they’ll be defrosted in a couple of hours; you can also warm them in the microwave
How I like to serve these:
If you’re wondering how to have these for breakfast, here are a few ideas:
- As a on-the-go breakfast in a snack box with a hard boiled egg and some fruit on the side
- Slathered in nut butter with some fruit salad
- As a sweet second course after frittata, veggie-laden scrambled eggs or an omelette; and yes, second courses are acceptable for breakfast 😉
Nina
Just made them and ate 2 of them still warm.
Love it! I even used less honey and they still tasted sweet enough.
Greetings from Germany:-)
Kendal
These turned out great. The definitely aren’t sweet, but still yummy. My 5 year old and 15 month old both approved, which is great because I am also looking for healthy snacks for my kids. I also used gluten free flour because I cannot have gluten and they turned out great.
Nora Rusev
Kendal, I’m glad to hear these worked out well with gf flour! And yes, I cherish every recipe all three of my kids will eat. Thanks for your review, I appreciate it.
Donna H
Just made this recipe and loved it – delicious without being overly sweet and making you feel like it is a cupcake. The directions were perfect. I used old fashioned oats, white whole wheat flour and vanilla nonfat Greek yogurt (was out of plain) and they are delicious.
Nora Rusev
I’m so glad to hear this, Donna! Thank you for trying my muffin recipe, and for taking the time to leave a review. I appreciate it!
Lynette
Enjoyed these so much! There are some in the oven and this is my fourth time making them. Thanks so much for sharing this guilt free treat.
Audrey
I really enjoyed this recipe! I did not have greek yogourt so I swapped it with applesauce and I also swapped the oil with applesauce! I added 1/4 cup of ground flaxseed as I always do with my muffin and granola bar recipes! Delicious!!! Such a simple yet tasty recipe, thank you 🙂
Nora
Love your swaps, Audrey! I’m glad you enjoyed the muffins, and thanks for your review – I appreciate your time.
Jacqueline W Brown
Moist and delicious with just the right amount of sweetness!
Nora
I’m so glad you enjoyed the muffins, Jacqueline! And thanks for our review – I appreciate your time.
Brenda
These muffins are delicious! I am so happy that Shirley made the comment about the batter. I was just about to add some liquid when I scrolled down and saw what she said about cookie dough consistency. They turned out great and I was able to use some of the fresh blueberries I picked yesterday. They were also approved by my 4 year old!
Shirley
I didn’t expect the batter to be so thick (mine was almost like cookie dough so I was worried, but to other bakers-don’t be!!). Mine turned out great and actually baked through within 15 minutes. Great tip on letting the oats soak with the wet ingredients! My favorite part about this recipe is definitely using honey as a sweetener. Thank you!
Nora
I’m glad the muffins turned out so well for you, Shirley! Thanks for the review – I appreciate your time.
Fiona
Amazing
Nora
I’m glad you enjoyed the muffins, Fiona!
Louise
Perfect – so easy healthy and yum!
Nora
I’m very glad to read this, Louise!