Servings: 12 servings
Prep Time: 5-10 minutes
Total Time: 25 minutes
Need another excuse to eat more blueberries? Try these Blueberry & Oat Muffins! They’re bursting with berries, all wrapped together in oats, whole wheat flour, and a touch of honey.
I never bake. Most baked products use a ton of processed white flour, butter, and sugar. I figure I get those things when I eat out and those products are usually way better than I can make at home so why destroy the kitchen?
I created this recipe to see if something like muffins could be both wholesome and yummy. I have to say, I’m impressed with the results!
I like that the carbs of this recipe are over half oats, which are high in fiber, phytonutrients, and more. Oats keep you full and help keep blood sugar steady (unlike regular old white flour.) A lot of baked goods with 100% whole wheat flour - let’s be honest - don’t taste the best. They’re tough and lack the sweetness that you’re expecting, and eating them can feel like a chore. I was pleasantly surprised that this was not the case by adding half oats to whole grain flour!
Next up - Greek yogurt adds protein and helps all the other goodies stick together. Vanilla & cinnamon add a touch of sweetness, while honey is a natural form of sugar that’s full of antioxidants linked to reducing blood pressure and cholesterol.
The main star? Blueberries! These tiny little fruits are nutrition superstars. Their dark blue hue is thanks to antioxidants called anthocyanins, which help prevent against DNA damage which in turn protects us from aging and cancer. Looking to lose weight? Blueberries are low in calories and high in water and fiber - a combination that keeps you fuller longer. Blueberries are great for kids and adults - they have shown to improve cognitive performance in children and promote healthy brain aging and memory in adults. Inflammation is believed to cause many of our health grievances - cancer, autoimmune conditions, heart disease and even depression. Well (I’m sure you get where I’m going with this) blueberries have been found to lower inflammation, which in turn reduces the risk of these conditions.
While I could have made a recipe that eliminated butter, I kept a bit of it and I’ll tell you why. We do need some fat! Fat creates a satisfying mouth feel, keeps us full, and makes us not feel deprived. How many people have eaten something fat-free and felt jipped and hungry, then ate more later? I know I have. So 4 tablespoons scattered between 12 muffins really isn’t going to kill you. If you’re watching your weight, you may want to opt out of the crumb topping. I’m not judging either way. ;)
Preheat oven to 375 degrees. Line 12-cup muffin tin with liners or spray with nonstick spray.
Mix together yogurt, milk, egg, vanilla, and honey. Set aside.
In a large bowl, place oats, flour, baking powder, baking soda, cinnamon and salt. Add wet ingredients and stir till combined. Try not to overmix, as this can make muffins dense.
Use a ⅓ cup measuring cup to portion batter into muffin tins.
TOPPING: Mix together flour, sugar, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for about 15-18 minutes, or until tops are golden brown and muffins spring back when lightly touched.
Allow muffins to cool in tin for a few minutes. They will cool faster if they are then removed and placed on a cooling rack. Freeze or keep at room temperature for a couple of days. Enjoy!
1 cup plain Greek yogurt
1/4 cup milk
1 large egg
1 tablespoon vanilla
1/3 cup honey
1 cup old-fashioned rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
1 to 2 cups blueberries
4 tablespoons butter, melted or vegetable oil
⅓ cup flour
½ cup sugar
¼ cup butter
1 ½ teaspoons cinnamon.