Whenever I smell fresh from the oven baked muffins it makes me smile, and these Blueberry Oat Muffins are no exception. Loaded with fresh blueberries, oats, yogurt and chopped walnuts, these help start any day!
I am somewhat of a creature of habit and breakfast around here is typically a quad espresso and a Shakeology drink. Every now and then, especially or on the weekend it’s something to shake it up a bit. Like these blueberry oat muffins. These oat muffins are good, but when loaded with fresh blueberries, wow! I love them warm and with a little butter to melt in and a cup of coffee, I’m good to go.
Just last week I had my college friend Kenny stay with us while he was getting some paperwork taken care of at the Mexican Embassy here in San Diego. He recently moved down to Santiago de Querétaro from San Francisco to live and teach. He texted me a photo of one of the blueberry oat muffins he made from my recipe when he first moved into his new kitchen. Made me smile! 🙂
Funny thing is we never got around to making a batch of these when he was actually here either! 🙂
Needless to say it reminded me of these, and when I looked up the recipe, the photos needed a little TLC. So, I remade these and am sharing them with you today. It was actually one of the first recipes I shared when I started this site!
Now, if you like, you could substitute the butter in the batter with apple sauce for a healthier approach. A reader commented she did that and they came out just fine. I have not tried that myself, but thought I’d share that with you.
I also use low-fat, plain Greek yogurt, but if you like another yogurt feel free, too.
I love to eat a fresh, warm muffin with melted butter and some chopped fruit and yogurt for breakfast.
These hearty muffins are a healthy way to start the day. You can also freeze these for later use. Enjoy!
This recipe post first appeared on Kevin Is Cooking January 2013 and has been updated with new photos and copy.
Blueberry Oat Muffins
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup plain non-fat Greek yogurt
- 1 tbsp lemon zest
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 2 cups rolled oats
- 1 cup fresh blueberries
Topping (optional)
- 1/2 cup walnuts, chopped
- 2 tbsp oats
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 350ËšF. In a small bowl mix together the topping ingredients and set aside.
- In a mixer bowl add the butter and sugar and beat until creamed together well. Next add the egg, lemon zest and yogurt and mix to incorporate thoroughly - turn the mixer off.
- Add the sifted flour, baking powder, baking soda, cinnamon. Mix on low speed and after incorporated, add the oats.
- Carefully add the blueberries, mix lightly by hand to distribute evenly throughout batter.
- Fill 12 muffin cups with batter and top with divided topping mixture. Bake for 25 minutes or until toothpick comes out clean. Let cool or eat warm, right out of the oven.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Will this work with frozen blueberries??
Certainly Morgan, enjoy!
What a way to start the day! Love all of the fruit and oats in these, Kevin!!
Great with fruit yogurt and when heated spread with butter. Just sayin’ 🙂
Love how hearty these look, Kevin! I just happen to have lots of blueberries on hand so perfect timing 🙂
I usually freeze half for later so they are always on hand. Thanks Dawn!
I made this and changed out the flour with white whole wheat flour. Trying to make my indulgencs a bit healthier. Or so I tell myself. Next time I might try Kara’s apple sauce idea. That is LOT of butter. I guess I’ve been eating it unaware all this time. Now what to do about all that sugar? Eh, I’ll worry about that another day. Great recipe, tastes delicious!
Thanks for trying these muffins Kenny. I find this recipe rather tame myself, but you are too healthy for me. Maybe one day I’ll get there. 🙂
Haha…no complaint! I’m sure the ones I’ve been eating almost every day from Peet’s and Starbucks are way over the top. I mean the scone I usually have every day literally has gobs of brown sugar in it. It’s delicious, but probably not the best thing for me. Out the gate this recipe is way healthier, and since I baked them I know exactly what I’m eating. I’ll be making these again for sure!
Thanks Kenny! 🙂
I luv this recipe! I tweeked it just a bit though. I ditched the Lemon peel, I tried once and wasn’t a fan. Used applesauce instead of butter, and used nonfat vanilla Greek yogurt and frozen blueberries. It sounds like I conpletely changed it but really it’s not that much different. Thank you for posting your recipe, it’s going to become a staple for me!
Thanks Kara for the update, love hearing visitors to this blog’s experience and feedback. I know this recommendation isn’t a muffin, but have you tried my Super Moist Gingerbread Cake? I think you would like that one, too. Thanks for visiting and letting me know! 🙂