Bursting with blueberries and a tender crumb, these Honey Blueberry Oat Muffins are made with whole grains, Greek yogurt and are naturally sweetened. They are wholesome enough to enjoy for breakfast but delicious enough to eat as dessert!
Let me introduce these Blueberry Oat Muffins- your new favourite muffin!
But trust me, if it isn't the burst of blueberries in every bite that convinces you, then surely it will be the moist and tender crumb.
Or maybe the sparkling sugar top. After all, the top of the muffin is the best part. Am I right?!
And I suppose that if all that doesn't convince you, then maybe the fact that it is also made up of wholesome ingredients will. Naturally sweetened with honey, made entirely with whole wheat flour (if you want to make gluten free muffins, try these oat flour ones instead) and filled with protein rich Greek yogurt, you can enjoy these as a satisfying breakfast or snack.
And well, if you still don't believe me, I guess you'll just have to whip up a batch to know for sure... They only take 45 minutes to make!
- Whole Wheat Flour- All purpose flour can be used instead.
- Quick Rolled Oats-Instant oats will also work. If you only have large flake rolled oats on hand, just pulse them 2-3 times in a blender or food processor.
- Greek Yogurt- Sour cream or regular yogurt will work as substitutes. Or check out this Greek Yogurt Substitutes Post for more options.
- Honey- You can use maple syrup instead.
- Avocado Oil- Olive oil or another neutral oil will work instead.
- Baking Soda
- Baking Powder
1. Combine dry ingredients. In a large bowl, mix together the flour, oats, baking powder, soda and salt.
2. Combine wet ingredients. In a medium bowl, whisk together the yogurt, honey, eggs, oil and vanilla.
3. Mix together wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. There should be no dry spots remaining but take care to not overmix.
4. Fold in blueberries. Use a wooden spoon or rubber spatula to fold in the blueberries so that they are evenly mixed in. Be gentle so that they don't burst open.
5. Scoop into muffin tin. Line a muffin tin if needed and scoop the batter evenly into 12 muffins. In order to achieve muffins with high tops, the muffin tins should be filled to the top and may even be a bit heaping. Don't worry- the batter is thick so it won't spill over.
6. Sprinkle with sugar (optional). For extra sparkly tops that have a little crunch, sprinkle a pinch (about 1/16 tsp) of raw turbinado sugar on top.
7. Bake. Bake at 375 F for 18-25 minutes. The muffins should bounce back from a light touch when they are finished baking. If you insert a toothpick into the centre, just a few moist crumbs should stick to it.
8. Cool. Immediately remove the muffins to a cooling rack. Enjoy warm or at room temperature.
To Store: Store leftover blueberry oat muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Make it Your Own
- Jumbo Blueberry Oat Muffins- Divide the batter into a prepared jumbo muffin tin and bake for 25-30 minutes. It will yield 6 jumbo muffins.
- Make Mini Muffins- For 24-30 mini muffins, divide the batter into a prepared tin and bake for 10-14 minutes.
- Add cinnamon- Add ½ teaspoon of cinnamon to the dry ingredients in the first step.
- Switch up the berries- Try using blackberries, Saskatoon berries, raspberries, strawberries or a combination in place of the blueberries.
These muffins are great for a breakfast or snack on the go- especially since they freeze really well.
You could also use these muffins to try making Blueberry Muffin French Toast for a fun breakfast or brunch.
Yes! Add the frozen berries directly to the batter in place of fresh and bake as soon as possible so that they don't thaw too quickly.
No! If you are using frozen blueberries to make muffins, they should be removed from the freezer just before being added to the batter. Once the berries have been mixed in, the muffins should be baked as soon as possible. Otherwise, they will melt and add too much liquid to the batter.
Muffins (especially healthier ones) have a tendency to stick to paper liners because they often contain less oil than cupcakes or some muffins which helps to prevent sticking. To avoid this, you can try using silicone muffin liners or a silicone muffin tin. Or just scrape the muffin off of the liner (it'll be less pretty but still delicious!)
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And if you liked this recipe...
...you might also like:
- Chocolate Zucchini Muffins
- Applesauce Oat Flour Muffins
- Flourless Oat Waffles
- Best Ever Carrot Cake Recipe (With Less Sugar)
Blueberry Oat Muffins
- 1 and ⅓ cup whole wheat flour
- ¾ cup quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 and ¼ cup Greek yogurt
- ½ cup honey
- 2 tablespoon avocado oil
- 1 tablespoon vanilla
- 2 large eggs
- 2 cups blueberries
- 1 teaspoon turbinado sugar optional, for sprinkling
- In a large bowl, mix together the flour, oats, baking powder, soda and salt. In a medium bowl, whisk together the yogurt, honey, oil, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and mix together until just combined. Fold in the blueberries.
- Line a 12 count muffin tin. Divide the dough evenly into 12 muffins- they should fill the liners right to the top and may even be slightly heaping.
- Optional: Sprinkle a pinch of turbinado sugar onto the top of each muffin.
- Bake at 375 °F for 18-25 minutes until a toothpick inserted into the centre has just a few moist crumbs and the muffins bounce back from a light touch.
- Remove muffins to a wire rack to cool completely.