Go Back

Blueberry Oat Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12 Muffins
Calories 237 kcal

Equipment

  • 1 Muffin Pan
  • 1 Mixing bowl
  • 1 Handheld or stand mixer

Ingredients
  

  • 2 C Oat Flour Tip: Make your own with oats and a food processor.
  • 2 tsp. Baking Powder
  • 1/2 tsp. Sea Salt
  • 1 Stick Butter, softened (8 Tbsp.)
  • 1/2 C Granulated Sugar
  • 1/2 C Local Honey
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 1/2 C Greek Yogurt, plain, 2% or Whole
  • 1/4 C Chia Seeds
  • 1 C Frozen Blueberries

Instructions
 

  • Preheat oven to 350F. Line muffin pan with 12 liners.
  • If making oat flour, add 2 C to food processor and blend/puree until a flour consistency.
  • Add all dry ingredients to a mixing bowl and stir.
  • In the bowl of stand mixer, add softened butter, sugar, and honey - beat until creamed together (2-3 minutes). Add the 2 eggs and vanilla extract, just beat to blend in.
  • Add 1/2 C Greek yogurt and chia seeds, beat to blend.
  • Stir in 1 C of frozen blueberries.
  • Fill muffin liners evenly with batter. Bake for 25-27 minutes, until toothpick is inserted and comes out clean. Let cool for 15 minutes. Good for 3 days in airtight container.

Notes

1 Muffin provides 18g added sugar - now, half of this is from a raw honey source so there are health benefits. However, 24g or less is the daily recommendation from the AHA. 1 muffin paired with a rich protein source, like 2-3 eggs or 1 C of Greek yogurt, helps balance blood sugar levels with intake.
Reminder, infants (one and under) can not consume raw honey due to increased risk for botulism. You can simply replace 1/2 C honey in recipe with 1/2 C unsweetened applesauce - this also reduces the total added sugar amount. 

Nutrition

Calories: 237kcalCarbohydrates: 33gProtein: 4.5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.5gSodium: 190mgPotassium: 76.5mgFiber: 3gSugar: 21g
Tried this recipe?Let us know how it was!