These muffins have so many of my favorite breakfast foods all in one.
✔️ Greek yogurt
✔️ Maple Syrup
With no refined sugar nor fats but 100% whole gluten-free grains, these blueberry oat muffins are a solid staple. Add them to your wake-up routine any day of the week. Better yet, bake these on the weekend and enjoy one (or two!) over a SLOW cup of HOT coffee. Just be sure to make a double batch while you're at it, so you can freeze the extras for all those other crazy mornings when your coffee is cold and breakfast gets forgotten about. The almost excessive amount of blueberries in these will make any day better. I promise!
These are a clutch, all-in-one breakfast muffin option. Being gluten-free* and dairy-free, they are sure to please almost anyone in the AM. Make them as minis and even your youngest eaters can enjoy them too!
Blueberry Oat Muffins
Tweeked from Recipe by Running with Spoons
12 muffins or 24 mini muffins
These are all the best ingredients from breakfast, in a muffin! Recipe inspired by Running with Spoons
- 1 cup oat flour
- 1 cup old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup plain, lowfat Greek yogurt
- 1/4 cup maple syrup
- 1/8 cup coconut sugar
- 1/4 cup unsweetened light coconut milk
- 2 tsp vanilla extract
- 1.5 cups fresh blueberries
- Preheat your oven to 350F. Place parchment paper muffin tin liners in 12-count muffin tray or 24-count mini muffin tin. Set aside.
- FOR EASY, INEXPENSIVE OAT FLOUR: In food processor or Vitamix dry blender, add whole oats. Blend or pulse until oats turn into fine flour. Measure out one cup, then reserve the rest for the next time you make these!
- In a large mixing bowl, combine oat flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, add eggs, yogurt, maple syrup, sugar, coconut milk, and vanilla. Blend slightly until well combined.
- Add the wet ingredients to the dry ingredients (oats reserved). Pulse quickly until just combined.
- Toss the blueberries in 1 Tbsp of oat flour to prevent them from sinking to the bottom of the muffins, then fold them into the batter. Add whole oats to batter, stirring in.
- Divide the batter evenly among the 12 muffin cups or 24 mini cups. If available, use cookie dough scooper to help divide easily and evenly.
- Bake muffins until the tops turn light brown and toothpick inserted into the center comes out clean. This will take approximately 15-18 minutes for mini muffins and 22-25 minutes for standard muffins. Allow muffins to cool.
- Once cooled, transfer and store in an airtight container. Best when eaten immediately or stored in the refrigerator for up to 3 days. Freeze then thaw at room temperature to maintain freshness over time.
* Use gluten-free oats
Also, I have made these with lowfat, plain yogurt on the rare occurrence that we were fresh out of Greek yogurt. Still a hit, but due to the lesser amount of protein I wouldn't recommend this alternative if it can be avoided.
If you prefer more muffin than blueberries, reduce berries to one cup. Personally, my family likes them loaded with blueberries so we add an extra couple of handfuls when making these so each bite is bursting with that amazing blueberry flavor!