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Blueberry Oat Muffins for Healthy Mornings

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Hearty blueberry oat muffins made with whole wheat flour, oats, and fresh or frozen blueberries. Lightly sweetened with brown sugar and cinnamon, these wholesome muffins are perfect for breakfast, snacks, or healthy treats on the go.

Ingredients

1 cup milk (dairy or non-dairy)

1 cup old-fashioned oats

3/4 cup unbleached all-purpose flour

1/2 cup whole wheat flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup butter, melted and cooled

2 large eggs

1 1/2 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  2. Combine milk and oats in a small bowl; let soak for 10 minutes.
  3. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, cinnamon, and salt.
  4. Stir melted butter and eggs into the soaked oats until smooth.
  5. Add wet mixture to dry ingredients, stirring gently until just combined.
  6. Fold in blueberries without overmixing.
  7. Divide batter evenly among muffin cups, filling about 3/4 full.
  8. Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool in tin for 5 minutes, then transfer to a wire rack.

Notes

Quick oats can be used but will make muffins softer.

Toss blueberries in a little flour to help prevent sinking.

Frozen blueberries can be used without thawing.

Sprinkle turbinado sugar on top before baking for extra crunch.

Add nuts, lemon zest, or chocolate chips for variations.

Muffins freeze well for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/blueberry-oat-muffins-for-healthy-mornings/