Description
Blueberry Oatmeal Muffins are soft, flavorful treats packed with juicy blueberries and wholesome oats, perfect for breakfast or a quick snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup fresh blueberries
- ½ cup Greek yogurt
- ⅓ cup maple syrup
- 2 large eggs
- ¾ cup vegetable oil or melted butter
- Baking powder and baking soda
- Cinnamon
- Salt
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix Greek yogurt, maple syrup, oil (or butter), eggs, and vanilla until smooth.
- Gently combine wet and dry mixtures; do not overmix. Fold in blueberries.
- Fill muffin cups two-thirds full and bake for 18-20 minutes until golden brown.
- Cool in the tin for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use frozen blueberries if needed; thaw and drain them first. Substitute almond or oat flour for gluten-free muffins. Add nuts or other fruits like raspberries for extra flavor.