Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are filled with fresh blueberries, oats, and cinnamon, creating the most amazing muffin. The best part is that you can enjoy these guilt free!

I love a good muffin. They’re usually delicious and something easy to eat on the go. What I don’t love about muffins is all the calories and sugar, so that’s why I created these Blueberry Oatmeal Muffins. They are a fantastic morning treat that are actually good for you. Filled with whole flour, oats, and blueberries, they are packed with flavor. The little bit of cinnamon in them reminds me of a coffee cake and makes them extra delicious. This easy recipe creates a full dozen so you can enjoy them throughout the week!

BLUEBERRY OATMEAL MUFFINS

My recipe for this healthy alternative is just as tasty as your everyday muffin. The biggest difference with this recipe is the use of whole white wheat flour and old-fashioned oats. Not only does this help lower the calorie count but it also helps to keep you more satisfied! They’re also packed with flavor including the addition of warm ground cinnamon and vanilla extract. Another reason these muffins are healthy are because of the blueberries! They are packed with nutrition and antioxidants and that makes me feel so good feeding them to my family. 

INGREDIENTS

• 1 1/2 cups white whole wheat flour, plus 1 Tablespoon, divided
• 3/4 cup old fashioned oats
• 1/2 cup light brown sugar, packed
• 1 Tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk (I use 2%)
• 1/4 cup salted butter, melted and cooled
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen don’t thaw them) 

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (or line with muffin/cupcake liners.) Set aside.

In a large bowl, whisk 1 1/2 cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt together. Set aside.

In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla together until combined. 

Blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined. Don’t over mix. 

Toss the blueberries with 1 Tablespoon of flour. Fold coated blueberries into the batter. Divide the batter evenly among the prepared 12 muffin cups. 

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool in the pan for 15 minutes before serving. Enjoy!

SERVING SIZE

This recipe creates 12 muffins.

STORING OPTIONS

Blueberry Oatmeal Muffins can be stored covered on the counter top for 3 days. They can also be stored covered in the fridge for up to 5 days. These also freeze well. Once cooled, place in large Ziplock freezer bags releasing as much air as possible. Store in freezer for up to 2 months. When ready to enjoy, pull them out of the freezer and warm them in the microwave for 20 seconds at a time until warmed through.

GLUTEN FREE OPTION

Substitute the whole wheat flour for your favorite brand of gluten free flour.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS MUFFINS!

Banana Streusel Muffins – These warm muffins are infused with fresh bananas and topped with a cinnamon & sugar streusel topping.

Skinny Double Chocolate Muffins – This healthy baking recipe is a great way for you to enjoy chocolate first thing in the morning!

Banana Chocolate Chip Muffins – This muffin is going to make your kids go ape! Delicious bananas and rich chocolate chips are baked into a tasty muffin.

Scrambled Egg Breakfast Muffins – These hearty muffins are protein packed with eggs, ham, tomatoes, cheese, and green onions on top.

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