Description
These Healthy Blueberry Oatmeal Muffins are moist, naturally sweetened, and packed with juicy blueberries and wholesome oats—perfect for a nutritious breakfast or snack.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup coconut oil (or any neutral oil), melted
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 2 tbsp flaxseed meal or chia seeds
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a bowl, combine rolled oats and buttermilk. Let sit for 10-15 minutes to soften.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the melted coconut oil, honey or maple syrup, egg, and vanilla into the oat mixture.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 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 substitute mashed banana or applesauce for the oil for a lower-fat version.
- Frozen blueberries can be used—no need to thaw, just toss them with a little flour before mixing in.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 115mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg