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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!

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. 

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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.

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.

 

 

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Healthy Blueberry Oatmeal Muffins

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!
5 from 3 votes
Print Pin Rate
Course: Baked Goods
Cuisine: American
Keyword: muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 229kcal
Author: Liz DellaCroce

Ingredients

Instructions

  • Pre-heat oven to 350 degrees and line muffin tin with liners or spray with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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%
Trans Fat 0g
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.
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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. 

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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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