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Are you ready to bake the best healthy blueberry oatmeal muffins of your life? Then look no further. Bold claims I know, but I swear my house smelt like Main Street Bakery in Disney World.
Yesterday I woke up at 4 am which is always a disaster in itself. I was groggy and decided to do something to cheer myself up. I love buying fresh fruit, but hate how quickly produce turns bad. As there’s only two of us, often the fresh fruit goes bad before eating it all. So there I was at 4am looking in the fridge at a full pint of blueberries.
I swear Aspen has been like the hungry caterpillar recently. He is a bottomless pit. I know, I know “He’s a growing boy, he’s going through a growth spurt, let the kid eat” yada yada yada – I’ve heard it all before. But when you’re going through a box of cereal and 1/2 a gallon of milk per week you start to wonder!
Then I thought instead of buying Granola bars or Muffins, I could make them from scratch and freeze them for hungry mornings on the go, and thats how The Best Healthy Blueberry Oatmeal Muffins were invented! So let’s jump right in shall we?
Healthy Blueberry Oatmeal Muffins
Equipment
- 12 Count Muffin Tray
- Mixing Bowls
- Measurement cups/spoons
Ingredients
- 1 Cup Milk Of Choice
- 1 Cup Oats
- 1 Cup Blueberries
- 1 Egg
- 1 & 1/4 Cup All Purpose Flour
- 1 TSP Vanilla Extract
- 1 TSP Baking Soda
- 1/2 TSP Ground Cinnamon
- 1/2 TSP Salt
- 1/2 Cup Unsalted Butter (melted and cooled)
- 1/2 Cup Honey (can sub maple syrup or alternative)
Instructions
- First you want to grab a small mixing bowl and combine oats and milk. Place bowl aside and let oats absorb for 20-25 minutes
- Preheat oven to 425 degrees and spray your muffin tray with non-stick spray
- Whisk flour, baking powder, baking soda, cinnamon, and salt together well and set aside. Microwave butter until melted and let cool. Once cooled combine butter with honey, egg, and vanilla extract. Mix until combined
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (do not drain!)
- Add blueberries to mix and stir gently until combined
- Spoon the batter into liners, and top with a light sprinkle of coconut sugar if desired
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F Bake for an additional 15 minutes or so
- Allow the muffins to cool on a cooling rack and enjoy!
What is one of your favorite recipes to bake on the weekend? Recently I’m finding baking really therapeutic, which is ironic because my first apartment in NYC didn’t even have an oven! I swear. I was paying $3500 a month for a studio on Wall Street without an oven, but I was so enthusiastic about getting a little place for Aspen and I at the time and moving out from home that I didn’t even notice until my ex(boyfriend) pointed it out to me months later. Luckily a microwave can do many things these days hey!?
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Did you make this recipe? How did it turn out? I would love to see and share – Be sure to tag me on Instagram @britishnewyorker xxxx
