Healthy Blueberry Oatmeal Breakfast Muffins
Happy Monday friends! Here is to start of a brand new week. Sometimes I feel that every week is a new challenge that brings unique circumstances in the most predictable routines. With all the kids’ activities and classes that go on throughout the week, one thing that I try to keep in mind while cooking and baking over the weekend is that they have something that is light and that the kids (and grown ups) can scarf down in a hurry, for breakfast or for snack. I wanted to try something that was satisfying and scored high on real food groups (whole wheat). And at the same time, I made sure that processed ingredients were at a minimum to pack maximum nutrition punch.
These muffins are your favorite blueberry muffin with way lower sugars, calories and fat. The muffins are made with 100% whole wheat flour so no processed or “enriched” flour products, brown sugar is used instead of white sugar and are not overly sweet; just slightly sweet flavor and lots of wholesome ingredients to get your day started. You know I am sucker for a good crumble topping (remember this one?). For this recipe though, I wanted to keep it nut free so that Mr. Little V can enjoy it as much as the rest of us – so I went with oats crumb topping – another feather in the health points cap for these muffins. The crumb topping is optional, but I would completely stand behind it, just because it adds a crunch and hint of sweetness that this muffin desperately needs.
All of the ingredients of this recipe are most likely already sitting in your refrigerator and pantry. I used buttermilk in making these muffins but if you do not have buttermilk, it is completely OK. You can add lime juice or vinegar to regular milk to make homemade buttermilk.
Tip: To make 1 cup buttermilk add 1 tablespoon lime juice/white vinegar to a measuring cup and then fill it up to 1 cup measure mark with milk. Stir and let sit for five minutes. Your buttermilk is ready!
Here is a handy printable of the recipe:
Healthy Blueberry Oatmeal Breakfast Muffins
Healthy blueberry muffins made with whole wheat flour, heart healthy oats, brown sugar and sweet blueberries. Moist and fluffy, perfect for a grab and go breakfast or snack.
Ingredients
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 1 cup buttermilk
- 3/4 cup brown sugar
- 1 large egg room temperature
- 1.5 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
Crumb topping
- 1/3 cup old-fashioned rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon whole wheat flour
- 2 tablespoons unsalted butter room temperature
Instructions
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Preheat oven to 400 degrees F or 200 degrees C. Line a muffin pan with 12 muffin-cup liners.
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Whisk together 2 cups flour, baking powder, baking soda, and salt in a mixing bowl until combined and set aside.
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In the bowl of your stand mixer fitted with beater paddle (I use my Kitchenaid) or in a separate bowl, mix together butter and sugar till creamy. Add the egg and continue mixing till light and fluffy, about a minute. Then add buttermilk and vanilla extract in a bowl. Add the dry ingredients slowly and stir just until combined. Fold in blueberries. Divide batter evenly among the 12 muffin cups.
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Make crumb topping: Combine oats, sugar, cinnamon, and flour in a bowl. Cut in softened butter with a fork. Sprinkle topping evenly over muffins. Bake at 400° F for 15-18 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes before removing them to a wire rack.
Recipe Notes
The muffin mixture is sticky and thicker than most muffin batters that you might have made. This is perfectly fine.
Use two spoons to scrape and drop the batter into muffin cups. This recipe will make 12 perfect size muffins.
If making mini muffins, adjust the baking time. I would say start checking at the 12 minute mark.
These freeze beautifully, cool and store in freezer bags. Thaw and heat up in a toaster oven to enjoy.
These muffins are mildly sweet. If you want to satisfy your sweet tooth, toast a muffin in a toaster oven, drizzle with honey or maple syrup and devour!
All you need is a cup of milk or coffee. Let me know if you try theses!
Love Always – Vaishali.
Tools Used:
Oven
Muffin pan
Stand mixer (This one
Measuring Cups
Fork
Shawn @ PBS Market
July 8, 2018 at 5:32 pmI love blueberry muffins and these sound delicious. I love that they are healthy and lower in sugar. I can’t wait to try them.
Stacy
July 8, 2018 at 6:13 pmWow these are exactly what I needed this morning 😝. I will come back on and rate it after I try it. Do you think the recipe would work well with spelt flour or quinoa flour or a gluten free blend? I can’t tolerate wheat very well. 😢
Stacy Mojica
April 12, 2019 at 10:29 amI have now made these muffins at least 8 times! I’ve had to tinker with a few things like adding less baking soda because I live in Colorado where the elevation is very high! But when I made those adjustments it came out perfectly. I have also made these many times with frozen blueberries and they come out a bit wet if I don’t decrease the milk, which makes sense. I have also made these with both almond milk with lemon juice and with real buttermilk. We like them better with buttermilk. You can really taste the buttermilk. It is super rich and gives a wonderful and unique flavor. I made these for a friend after she had a baby and she said they were the best blueberry muffins she had ever had in her life! At any rate these have now earned a permanent spot in my recipe book 😉
Vaishali
April 12, 2019 at 11:06 amAww…thanks for such encouraging words Stacy. I like trying these out with buttermilk. My daughter loves baking with buttermilk so I’ll let her know about your positive experience..:)
Stacy Mojica
April 12, 2019 at 12:06 pmYou’re welcome and thank you for the winning recipe!! Lol buttermilk is addictive once you start using it 😉
Lesley (makemeupblogs)
July 8, 2018 at 8:06 pmI gotta try out this recipe! I’m not a big breakfast eater, but since I started working, I’ve been looking into healthy breakfast options, and this seems like a great one!
Jenna
July 9, 2018 at 1:09 amYummm! I love meals that I can make ahead of time and grab on the way out the door. Especially for the kids who seem to need persuading every step of the way. I’m excited to try them. Love that they freeze well to! ❤️
Nailil
July 9, 2018 at 5:01 pmThese look delicious! My little ones love a good sweet but healthy treat and would love these!
Brianna
July 9, 2018 at 10:58 pmThese look delicious. I recently started cooking with blueberries.
Nursery Rhymes Girl
April 12, 2019 at 9:56 amOMG you made me hungry girl 🙂 🙂 🙂 Good luck with blogging 🙂
Ashli Ferguson
April 12, 2019 at 12:25 pmMMM this looks amazing!! I am going to have to try these!
Laura
April 12, 2019 at 1:06 pmThese look absolutely scrumptious! Love the face they are healthy too and I am also a fan of the crumb topping. Gonna try these out for sure! I bet they smell good too!!
Shubh
April 12, 2019 at 11:03 pmI never made any blueberry item. This looks nice. I will try it out.
Matija Antonić
April 13, 2019 at 11:29 amI like muffins and maybe then I could start eating breakfast again xD I would really love to try them out 😀 thank you for sharing
Neil Alvin Nicerio
April 14, 2019 at 12:36 amI think the ingredients here are all available in our local market. I would love to try this one out. Hopefully it tastes the same.
Kelli Marie
April 14, 2019 at 8:42 amOh my gosh those look amazing! Do you think that the flour could be subbed for a non-wheat flour? I want to try these but I have a wheat allergy 🙁
Yonnah M at yonnahsays.com
April 14, 2019 at 9:06 amThese look like the perfect breakfast treat for me as I’m also so on the go and don’t usually have time for breakfast.
Blake
April 14, 2019 at 11:08 amOMG! Another thing I have to add to my to do list! These look amazing!
Janay
April 14, 2019 at 11:44 am😋 omg thisnlooks and sounds delicious! I’m so happy because I’m always looking for healthy treats for my son!
Hackytips
April 14, 2019 at 11:46 amThose look yummy! Blueberry with muffins is my favorite combo.
Thuy
April 14, 2019 at 12:28 pmMuffins are my weakness, I especially love the crispy tops and blueberry ones are my fave, love this healthy version
Aman Saxena
April 14, 2019 at 1:01 pmI just love blueberry muffin. Never tried to make it but next week i have decided this is going to be my breakfast. I’ll be happy to share the pics with you
Danielle
April 14, 2019 at 2:21 pmOh my gosh these muffins look so yummy! I can’t wait to make these.
Lore
April 14, 2019 at 4:07 pmI love oatmeal but haven’t try it as a muffin.
Akriti
April 14, 2019 at 10:32 pmOMG!! I love reading your recipes. Being a baker myself, I absolutely love trying new baked goods, especially for breakfast. I’d made some banana-oat-walnut muffins once, and they turned out great!
my10kday
April 15, 2019 at 12:33 amwill try these for sure
Priyanka
April 15, 2019 at 2:09 amOMG! Yummy Healthy Food 🙂 I will try it. Thanks for sharing
Ellen
April 15, 2019 at 5:15 amThese muffins look mouthwatering! Can’t wait to try this recipe out.
Glorious Heights
April 15, 2019 at 6:43 amOh Yummay Yummay Yummay and so healthy.. I love your family recipes 🤗
Elena
April 15, 2019 at 7:02 amSweets for breakfast? Yes please. Healthy sweets for breakfast? Double yes please!
Chantelle Hadden
April 15, 2019 at 9:29 amThese look amazing, I definitely want to try them. Thanks.
Elizabeth O
April 16, 2019 at 8:19 amJut looking at the photos made me want to run into the kitchen and make batch for myself. I love muffins as they are so satisfying. These are healthy too.
Everything on a plate
April 17, 2019 at 12:32 amLately we have been obsessed with oatmeal cookies!
Willamina
March 5, 2021 at 12:35 pmYou are a great writer!