Description
Delicious and nutritious blueberry oatmeal muffins perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (or almond milk)
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine rolled oats and milk, and let it sit for about 10 minutes.
- In another bowl, whisk together honey, vegetable oil, egg, and vanilla extract.
- Add the oat mixture to the wet ingredients and mix well.
- In a separate bowl, mix whole wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For a vegan option, substitute the egg with a flax egg.
- These muffins can be stored in an airtight container for up to a week.
- Feel free to add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg