Blueberry Oatmeal Muffins
Skip the bowl of oatmeal and make these healthy and wholesome Blueberry Oatmeal Muffins. They're filled with feel-good ingredients like juicy blueberries, Greek yogurt, and whole grain oats. These are fluffy, moist, and irresistible!
Ingredients
- 1 cup quick oats or old fashioned oats
- 1 cup full-fat, plain Greek yogurt
- 1/4 cup milk (use 1 or 2%)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 cup frozen blueberries
- 5 tbsp melted butter, divided
- 1 egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup light brown sugar, tightly packed
- coarse sugar for topping optional
Instructions
Preheat the oven to 350°F and prepare 12 cup muffin pan with liners, or spray cups with non-stick cooking spray.
- In a large bowl combine oats, yogurt, and milk. Let steep for 10-minutes while you get the rest of the ingredients together.
- Combine flour, baking powder, salt, and cinnamon in a medium bowl. Stir in frozen blueberries.
- To the oat mixture add 4 tablespoons of melted butter, egg, vanilla extract, and brown sugar. Stir until well incorporated.
- Add the dry ingredients with the blueberries to the oat mixture. Fold gently until just combined. Be careful not to overmix this as it could make the muffins tough, The batter will be thick but should still scoop easily.
- Fill muffin cups 3/4 full with batter using an ice cream scoop or large spoon. Brush the tops with the remaining 1 tablespoon of melted butter, then sprinkle the tops with a little coarse sugar. About 1/2 tsp each.
- Bake in a preheated oven for 22-25 minutes. (Mine took exactly 25) The tops should be lightly golden and puffed. To check for doneness, insert a toothpick in the center. It should come out clean. Allow muffins to sit for 5-minutes in the pan before transferring to a cooling rack.
Notes
Tips:
- How to pick the sweetest blueberries. Larger blueberries don’t necessary indicate a sweeter berry. A sweet blueberry (whether small or big) should be plump and deep blue in color. Sweet blueberries will also have a silver dusting known as “The Bloom”. If there is any red or green on the berry it will have a tart taste.
- Freeze ripe and freshly picked blueberries. To maintain the best flavor and nutrition, it’s important to freeze blueberries after picking. That’s of course if you don’t eat them right away.
- Keep blueberries frozen until ready to use. It’s important to make sure the berries are frozen when preparing the batter so they stay whole when cooking. That way each bite has a burst of blueberry flavor.
- Use muffin liners. For obvious reasons this makes cleaning up a breeze. But did you know that using liners will reduce wear and tear on your muffin pan? Liners also come in handy if you’re sharing muffins at a party or potluck. The paper helps protect the product when serving a crowd of people.
- Storing at room temperature– When muffins are completely cooled, place in a sealed container in a single layer. Lay a piece of parchment paper over the top of the muffins before securing the lid. This helps keep the muffins from becoming soggy. Muffins will keep at room temperature for 3-4 days. To freeze– Place cooled muffins in a freezer safe container or bag. Freeze up to 4-5 months. To reheat, place in the microwave for 1-minute and 30-seconds, or set out on the counter to thaw.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 163 |
| % Daily Value* | |
| Total Fat 6.7g | 9% |
| Saturated Fat 3.9g | 19% |
| Cholesterol 30mg | 10% |
| Sodium 50mg | 2% |
| Total Carbohydrate 21.4g | 8% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 7.9g | |
| Protein 4.3g | |
| Vitamin D 7mcg | 36% |
| Calcium 41mg | 3% |
| Iron 1mg | 6% |
| Potassium 86mg | 2% |