Blueberry Oatmeal Muffins

5 from 6 ratings

from kristineskitchenblog.com

These Blueberry Oatmeal Muffins have the best soft and fluffy texture and plenty of juicy blueberries! Enjoy them for breakfast, a snack, or even a healthy dessert.

Prep Time20

Cook Time18

Total Time38

Servings: muffins

Calories: 205kcal

Ingredients

¾ cup plain Greek yogurt I used full fat
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* from 1-2 lemons
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 if frozen do not thaw

Instructions

Preheat oven to 375° F. Spray a muffin pan with cooking spray or line with paper liners.
In a medium bowl, whisk together the Greek yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.
Meanwhile, in a large mixing bowl, combine the melted butter and honey. Whisk until well combined.
Add the eggs, vanilla and lemon zest. Whisk to combine.
Add the baking powder, baking soda and salt. Whisk until very well combined.
Add the oat mixture and use a rubber spatula to mix it into the other ingredients.
Add the white whole wheat flour. Use a rubber spatula to mix until just combined. Be careful to not overmix.
Add the blueberries and gently fold them in with the rubber spatula until just combined.
Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 wells. Bake muffins for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool in the pan for 5-10 minutes and then transfer to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

For a different flavor, substitute 1/2 teaspoon ground cinnamon for the lemon zest.
Regular whole wheat flour or all-purpose flour may be substituted. The muffins will have a heartier texture and flavor if made with regular whole wheat flour.
Muffins may be stored in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.