Description
Blueberry Oatmeal Muffins blend wholesome ingredients into a delightful breakfast treat perfect for morning energy. Packed with nutritious oats and juicy blueberries, these morsels will satisfy morning cravings with minimal effort and maximum flavor.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup honey or maple syrup
- ½ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt (or non-dairy yogurt)
- ¼ cup coconut oil or olive oil, melted
- 1 teaspoon vanilla extract
Fruit Ingredient:
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
Instructions
- Prepare the oven environment by warming it to 350F (175C), then line a muffin tin with paper liners or apply a light grease coating to prevent sticking.
- Create a dry ingredient foundation by thoroughly combining whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt in a spacious mixing vessel.
- Construct a liquid mixture by whisking eggs, natural sweetener, unsweetened applesauce, creamy Greek yogurt, melted coconut oil, and pure vanilla extract until achieving a harmonious blend.
- Merge the dry and wet components with gentle, minimal stirring to maintain a tender texture. Delicately incorporate fresh blueberries, distributing them evenly throughout the batter without crushing.
- Carefully allocate the mixture into muffin compartments, filling each approximately three-quarters full to allow proper rising during baking.
- Position the muffin tin in the preheated oven and bake for 20-23 minutes, monitoring until a slender wooden pick emerges clean when inserted into the center of a muffin.
- Allow the freshly baked muffins to rest in the tin for a brief 5-minute cooling period, then transition them onto a wire cooling rack to complete the cooling process and develop optimal texture.
Notes
- Swap blueberries for different seasonal fruits like raspberries or diced apples to keep the recipe exciting and versatile throughout the year.
- Boost protein content by adding a scoop of vanilla or plain protein powder to the dry ingredients for a post-workout friendly snack.
- Ensure muffins stay moist by not overmixing the batter, which can develop tough gluten and create dense, chewy textures.
- Make these muffins gluten-free by substituting whole wheat flour with a cup-for-cup gluten-free flour blend or almond flour for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg