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.
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.
No forks required.
Healthy Blueberry Oatmeal Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 cup plus 2 tablespoons old fashioned oats divided
- 1/2 cup flax seed meal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 1/2 cups plain low fat yogurt
- 1/3 cup coconut oil melted
- 2 teaspoons vanilla
- 1 cup Wyman's frozen wild blueberries
- 2 tablespoons brown sugar
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 Information:
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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caroline
February 8, 2018 at 5:48 amHi 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
Liz DellaCroce
February 8, 2018 at 10:28 amYikes you’re right! I will let the developer of our recipe plugin know about the error asap. Thanks for letting me know!
caroline
February 8, 2018 at 1:12 pmSo delicious wouldn’t want anyone to have a baking disaster!
Liz DellaCroce
February 8, 2018 at 3:43 pmAgree!
Whitney
April 13, 2017 at 4:50 pmI Just made a double batch of these. They are delicious- thank you! Is it ok to store at room temperature?
Liz DellaCroce
April 15, 2017 at 2:35 pmI’m so happy! Yes it sure is!
Nutmeg Nanny
November 11, 2015 at 10:35 pmI LOVE Wymans frozen blueberries. Seriously, wild blueberries are the best. These muffins look pretty fantastic too. Hello breakfast!
Liz DellaCroce
November 12, 2015 at 12:16 pmGirl I”m so glad you’re back on snap!!
Lisa @ Wine & Glue
November 11, 2015 at 10:50 amMy 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!
Liz DellaCroce
November 11, 2015 at 3:19 pmUmm you nailed: basic cupcakes sans frosting – hahah!!
Monique @ Ambitious Kitchen
November 11, 2015 at 10:35 amI bet these absolutely melt in your mouth! Love blueberries any time of year. Wyman’s has the best tasting ones from the freezer too — they actually taste like blueberries!
Liz DellaCroce
November 11, 2015 at 3:19 pmYes I totally agree! I’ve bought some other ones and they are just tasteless!
Cecilia
November 11, 2015 at 10:31 amHow much vanilla?
Liz DellaCroce
November 11, 2015 at 3:24 pmOops sorry about that Cecilla! 2 teaspoons – I’ve updated the recipe. Good eye!! :)
Dorothy @ Crazy for Crust
November 11, 2015 at 10:25 amWhat a fabulous muffin recipe! I could eat muffins every day. And I love Wyman’s too!
Liz DellaCroce
November 11, 2015 at 3:26 pmGosh I could too girl!!! Thanks Lady!
Lauren @ Climbing Grier Mountain
November 11, 2015 at 9:49 amI wish i had a dozen of these right now! Blueberry is my fav!
Liz DellaCroce
November 11, 2015 at 3:24 pmI want to send you a dozen muffs right now!!
Veronica
November 10, 2015 at 4:10 pmlove this idea and especially love that they can be frozen for an easy breakfast!! thanks for sharing :)
Liz DellaCroce
November 11, 2015 at 3:24 pmYES!! I’ve been freezing more and more for busy mornings and it’s such a time saver! Let me know if you try them Veronica!
Shawnna
November 10, 2015 at 3:32 pmYummy!!
Liz @The Clean Eating Couple
November 10, 2015 at 1:16 pmLove how simple the ingredients in these are!! Definitely giving them a try :)
Liz DellaCroce
November 11, 2015 at 3:25 pmLet me know what you think Liz!!
[email protected] and My Pink Mixer
November 10, 2015 at 11:26 amThey look delicious Liz! I love blueberries and will be making these soon!
Liz DellaCroce
November 11, 2015 at 3:25 pmI’m so glad – I hope you like them Lynda!
Catherine
November 10, 2015 at 7:37 amDear Liz, these muffins sound wonderful. I love blueberry muffins…they are a perfect treat in the morning. xo, Catherine
Liz DellaCroce
November 11, 2015 at 3:26 pmI hope you try them Catherine!!