Description

These healthy blueberry oatmeal muffins are moist, naturally sweetened, and packed with wholesome oats and juicy blueberries, making them perfect for a nutritious breakfast or snack.

Ingredients

1 cup rolled oats
1 cup milk (dairy or non-dairy)
1 cup whole wheat flour
1/2 cup honey or maple syrup
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut oil or melted butter
1 teaspoon vanilla extract
1 large egg
1 cup fresh or frozen blueberries

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a bowl, combine oats and milk. Let sit for 10 minutes to soften.
In another bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and cinnamon.
To the oat mixture, add honey or maple syrup, coconut oil, vanilla extract, and egg. Stir until well combined.
Add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can use quick oats instead of rolled oats, but the texture will vary slightly.
Frozen blueberries can be used, but do not thaw them before mixing to avoid streaking.
Store muffins in an airtight container for up to 3 days, or freeze for longer storage.