Healthy Blueberry Muffins with Oatmeal

These healthy blueberry muffins with oatmeal are bursting with juicy blueberries. They are the perfect hearty yet moist and fluffy breakfast muffin!

Course Breakfast, Snack, Snacks

Cuisine American

Keyword Healthy Blueberry Muffins, Healthy Blueberry Muffins with Oatmeal

Prep Time 20

Cook Time 25

Rest Time 10

Total Time 55

Servings muffins

Calories 213kcal

Author Kelli Shallal MPH RD

Mix dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon) in a large bowl.
1.5 cups whole wheat pastry flour, 1 cup oats, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
Whisk wet ingredients in a medium bowl (coconut oil, egg, honey, vanilla, almond milk).
½ cup coconut oil, 1 large egg, 1 cup unsweetened vanilla almond milk, ½ cup honey, 1 teaspoon vanilla extract
Pour wet ingredients into dry and mix until just combined. Do not overmix. Allow mixture to stand for 10 minutes—Preheat oven to 350F and line muffin tin with liners during this time.
Mix in blueberries and divide the batter evenly among the muffin tin holes. Sprinkle the tops with more oats for garnish.
1 cup fresh or frozen blueberries
Bake for 20-25 minutes, flipping the pan around at the ten-minute mark (to ensure even baking.) A toothpick inserted into the center of the muffins should come out clean without any batter on it (although it may have blueberry juice if you stick a blueberry.)
Allow muffins to cool for 10 minutes and then transfer to a cooling rack to finish cooling.