Description
Delight in the joy of these Blueberry Oatmeal Muffins, a perfect blend of soft and fluffy texture combined with the burst of juicy blueberries. Ideal for breakfast, snacks, or a healthy dessert, these muffins are not only easy to whip up but also packed with wholesome ingredients. Each bite offers a nutritious experience that everyone will enjoy! Serve them warm or at room temperature for an inviting treat that’s sure to please.
Ingredients
Scale
- ¾ cup plain Greek yogurt
- ½ cup whole milk
- 1 cup old-fashioned rolled oats
- 6 tablespoons unsalted butter (melted)
- ½ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white whole wheat flour
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F and prepare your muffin pan with cooking spray or liners.
- In a medium bowl, whisk together Greek yogurt and milk. Stir in oats and set aside to soak for 10-15 minutes.
- In a large mixing bowl, combine melted butter and honey. Whisk until well blended.
- Add eggs, vanilla extract, and lemon zest; whisk until thoroughly mixed.
- Incorporate baking powder, baking soda, and salt into the wet mixture.
- Fold in the soaked oat mixture gently until just combined.
- Gradually add white whole wheat flour with a rubber spatula; mix until combined without overmixing.
- Gently fold in blueberries until evenly distributed.
- Scoop batter into muffin wells evenly and bake for 17-20 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the pan for about 5-10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg