Description

These Blueberry Oatmeal Muffins are a wholesome and delicious treat packed with nutritious oats, fresh blueberries, and whole wheat flour. Naturally sweetened with honey and enriched with Greek yogurt, these muffins offer a moist and tender crumb, perfect for a healthy breakfast or snack. Made with simple ingredients and baked to perfection, they are easy to prepare and sure to please the whole family.

Ingredients

Scale

Wet Ingredients

1 cup oats
⅓ cup honey
1 cup Greek yogurt
2 tablespoons oil
1 ½ tablespoons buttermilk (OR regular milk)
½ tablespoon vanilla extract
1 large egg

Dry Ingredients

1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Fruit

1 cup blueberries (do not defrost if frozen!)
1 tablespoon flour (for tossing blueberries)

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Instructions

Combine wet ingredients and oats: In a large measuring jug, combine the oats with all the wet ingredients including honey, Greek yogurt, oil, buttermilk or regular milk, vanilla extract, and the egg. Stir well to mix everything thoroughly. Let the mixture sit for 5 minutes if using quick oats, or 10 minutes if using old-fashioned oats to allow the oats to soften.
Preheat oven and prepare muffin pan: While the oats are soaking, preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners to prevent sticking and make cleanup easier.
Mix dry ingredients: In a large bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Mix them together very well to ensure even distribution of the leavening agents.
Flour the blueberries: Place the blueberries in a small bowl and toss them with 1 tablespoon of flour. This prevents the berries from sinking to the bottom of the muffins during baking and helps distribute them evenly throughout the batter.
Combine wet and dry ingredients: Pour the soaked oat and wet ingredient mixture into the bowl with the dry ingredients. Gently fold just until combined; avoid overmixing to prevent tough muffins. Then, fold in the floured blueberries carefully, stirring only 2 to 3 times to incorporate without breaking the berries.
Divide batter and bake: Evenly distribute the batter among the 12 muffin cups. Bake in the preheated oven at 400°F for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Once baked, cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not defrost frozen blueberries before adding; this helps prevent the batter from turning blue.
Use whole wheat flour for a healthier, fiber-rich muffin; however, all-purpose flour can be substituted if desired.
Do not overmix the batter to ensure light and tender muffins.
Oat soaking time varies depending on oat type: 5 minutes for quick oats and 10 minutes for old-fashioned oats.
If buttermilk is unavailable, regular milk can be used as a substitute.