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Blueberry Oat Muffins for Healthy Mornings

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Blueberry Oat Muffins: a hearty grab-and-go healthy breakfast that is incredibly delicious and energizing. Slightly sweet, easy to make, and freezes well for quick and healthy breakfasts, sack lunches, or snacks.

Top view of Blueberry Oat Muffins on a marble background

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These muffins are packed with whole grains and nutrients and are a delicious start to the day.

Whole Grain Health Benefits

While we know the benefits of whole grains and a heart-healthy lifestyle, a study published in the Archives of Internal Medicine brings a bit more incentive to kick-start a healthier diet.

Their findings show that filling up on fiber, particularly whole grain fiber, may not only give you a higher quality of life but may reduce your risk of dying from heart disease.

In fact, in this study, those who had the highest fiber intake were 22% less likely to die from any cause when compared to participants who ate the least amount of fiber.

The highest protection in the study came from fiber-rich foods primarily from cereal fiber in grains as opposed to other fiber sources such as fruits and vegetables.

Blueberry Health Benefits

We all know that blueberries are a superfood. But did you know that Native Americans gathered these delicious fruits to treat coughs?

And did you know that North America continues to lead the world in producing blueberries, accounting for more than 90% of the world’s supply?

Fun facts to know about the beloved, tasty blueberry!

Nutritionists rank blueberries the highest of any fruit for antioxidants and that one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.

Vertical view of Blueberry Oat Muffins in a basket with a single serving on a plate.

Blueberry Oat Muffins

This blueberry oat muffin recipe is one I make often and freeze.

It’s a go-to blueberry muffin recipe I always gravitate to.

I love the healthy fiber it contains with whole wheat flour and oats. The blueberries lend a slight sweetness to the muffins with the addition of brown sugar. Which satisfies my sweet-loving family.

Plus, it’s incredibly satisfying to send them out the door in the morning armored with nutrient-rich protection from both whole grains and blueberries!

Healthy Blueberry Oat Muffins in a woven basket

Blueberry Oat Muffin Ingredients

These easy-to-make muffins contain equally simple ingredients. The exact measurements are in the recipe card at the bottom of this post. Here’s what you need:

  • Unbleached all-purpose flour
  • Whole wheat flour
  • Old fashioned oats
  • Brown sugar
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Large eggs
  • Milk
  • Butter
  • Fresh or frozen blueberries
Top view of Blueberry Oat Muffins topped with oatmeal on a marble background

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Blueberry Oat Muffin on a plate with melting butter
Top view of Blueberry Oat Muffins on a marble background

Blueberry Oat Muffins for Healthy Mornings

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Healthy Morning Blueberry Oat Muffins: a delicious grab-and-go breakfast that is incredibly healthy and energizing. Slightly sweet, easy to make, and freezes well for quick and healthy breakfasts, sack lunches, or snacks.

Ingredients

  • 1 cup milk (dairy, almond, milk of choice)
  • 1 cup old fashioned oats
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled slightly
  • 2 large eggs
  • 1 1/2 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 425°F. Prepare a 12-muffin baking tin with non-stick spray or line with paper baking cups, and set aside.
  2. Combine the milk and oats and set aside to soak for 15 minutes, or until the oats are slightly puffed and have absorbed some of the moisture from the milk. Don't oversoak because they will be mushy.
  3. In a separate bowl, whisk together the flours, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the mixture and set it aside.
  4. Once the oats have soaked in the milk, stir in the slightly cooled melted butter, and eggs. Add to the flour mixture and stir until just moistened but without any dry flour streaks. Fold in the blueberries.
  5. Spoon the batter into prepared muffin cups. If you want the muffins a bit sweater, as they are mildly sweet, sprinkle additional brown sugar on top of each muffin followed by a sprinkling of dry old fashioned oats.
  6. Bake for 5 minutes at 425 degrees F. Without opening the oven, reduce the oven temperature to 350 degrees F and bake for an additional 13 to 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out mostly clean.

Notes

These muffins freeze exceptionally well. I often make a double batch and freeze in an air tight container.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 307mgCarbohydrates: 26gFiber: 2gSugar: 10gProtein: 4g

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