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Healthy Blueberry Oatmeal Muffins

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You’re going to love these moist and delicious blueberry oatmeal muffins made with whole grains and protein-rich plain yogurt. Ideal for a quick breakfast or on-the-go snack!

Healthy Blueberry Oatmeal Muffins - The Lemon Bowl

One of the many reasons I love fall is that the cooler temps inspire me to get in the kitchen and bake with my boys. Of course, Rich is the true baker in the family with his fancy breads and sourdough starters but I can hold my own. 

Blueberry Oat Muffins - The Lemon Bowl

Made with chewy whole grain oats, omega-3 rich flax seed meal and lots of juicy blueberries, these hearty muffins are ideal for breakfast on-the-go or a quick afternoon snack.

With our summer supply of local blueberries winding down in my freezer, I always keep a bag of Wyman’s of Maine frozen berries on hand for pancakes, breads, smoothies and more all winter long.

Blueberry Oatmeal Yogurt Muffins - The Lemon Bowl

Take my advice, make a second batch and stash in the freezer for another day! They are great for gifting to new moms, warming up in the microwave for a quick treat or serving last minute company.

 

 

No forks required.

5 from 3 votes
Blueberry Oatmeal Muffins - The Lemon Bowl
Print
Healthy Blueberry Oatmeal Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
You're going to love these moist and delicious blueberry oatmeal muffins made with whole grains and protein-rich plain yogurt. Ideal for a quick breakfast or on-the-go snack!
Course: Baked Good
Servings: 12
Calories: 229 kcal
Author: Liz DellaCroce
Ingredients
US Measurements - Convert to Metric
Instructions
  1. Pre-heat oven to 350 degrees and line muffin tin with liners or spray with cooking spray.
  2. In a medium bowl, whisk together dry ingredients: whole wheat flour, 1 cup of the oats, flax meal, sugar, baking powder, cinnamon, salt and baking soda.
  3. Using an electric stand mixer, beat together yogurt, coconut oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
  4. Carefully fold in the blueberries then pour batter into muffin tins using a large cookie scoop. In a small bowl, mix together remaining 2 tablespoons of oats and 2 tablespoons brown sugar. Sprinkle a little over the top of each muffin before placing in the oven.
  5. Bake for 20-25 minutes or until toothpick comes out clean. Let muffins cool for 1 minute in pan then remove from pan and cool completely on a baking sheet (or serve warm!)
Nutrition Facts
Healthy Blueberry Oatmeal Muffins
Amount Per Serving
Calories 229 Calories from Fat 83
% Daily Value*
Total Fat 9.2g 14%
Saturated Fat 5.8g 29%
Polyunsaturated Fat 3.4g
Cholesterol 31mg 10%
Sodium 255mg 11%
Total Carbohydrates 31.7g 11%
Dietary Fiber 4.5g 18%
Sugars 13.1g
Protein 5.4g 11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: Wyman’s has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own. 

Ready for more Healthy Breakfast Ideas? Check out Pinterest!

Follow The Lemon Bowl | Liz Della Croce’s board Healthy Breakfast Ideas on Pinterest.
Blueberry Oatmeal Muffins - Protein-rich muffins made with whole grain, perfect for busy morning breakfasts and snacks on the go! - The Lemon Bowl

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Comments

  1. Hi love this recipe, however the metric conversion for the oats is incorrect as you would end up adding 8 cups of oats
    Just a heads up, fab muffins though

    Reply

  4. My kids are nuts about muffins, but I feel like so many of them are basically cupcakes sans frosting. I would feel GREAT about giving these ones to my kids, and they would love them too! Plus. Blueberries. Thanks Liz!

    Reply

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