We go through muffins at a rather alarming rate here.
I have three kids, and I don’t think they’re ever not hungry. This is probably fairly common.
Growing children and all. I suppose it makes sense that they’re always hungry.
But it does seem like the snack food disappears as fast as I can make it.
I think muffins actually disappear even faster then any other snack food. That’s likely because my husband and I also really enjoy muffins.
So when you have five people that all happily grab a muffin for breakfast or a snack – the batch of 12 does not last long.
We have been making (and loving) these blueberry oatmeal muffins for years now. They’re light and fluffy and filled with blueberries, and they’re healthier then your typical blueberry muffin.
Are blueberry muffins healthy?
Well, your typical jumbo, bakery style blueberry muffin probably isn’t. Those tasty bakery style muffins usually have quite a lot of sugar in them, they only use white flour, and they probably have a fair bit of oil or butter in them as well.
They’re delicious, but not healthy.
These blueberry oatmeal muffins use oat flour for some of the flour to make them a little heartier.
Plus you can replace the all purpose flour in them with whole wheat flour to make them even healthier. They also use less sugar then most muffins do, and hardly any oil.
Greek yogurt is added for more moisture without increasing the oil. You can also skip the brown sugar topping to make them healthier – they’re still delicious without it.
Can you make blueberry muffins with frozen blueberries?
Yes! I almost always use frozen blueberries in my blueberry muffins. I usually have them on hand, and truthfully – fresh blueberries cost more and disappear in minutes here, so I rarely bake with them.
Don’t thaw your blueberries before using them, fold them into the batter frozen. Tossing the blueberries with a bit of flour before folding them into the muffin batter helps them not to sink to the bottom of your muffins.
Is it better to use fresh or frozen blueberries for muffins?
It really doesn’t matter. I usually use frozen, but if you prefer fresh blueberries, go for it!With frozen blueberries you will have a little bit of colour bleeding into the batter.
Even if you fold them in gently while still frozen and don’t over-mix, there will still be some purple swirls in your batter. If that bothers you, then you will want to use fresh blueberries to avoid this.
Blueberry Oatmeal Muffins Recipe
- 2 Brown Sugar
- 2 Rolled Oats
- 0.5 Cinnamon
- 0.25 Oil
- 0.25 Granulated Sugar
- 0.25 Brown Sugar lightly packed
- 2 Egg
- 0.25 Plain Greek Yogurt
- 0.5 Buttermilk
- 2 Pure Vanilla Extract
- 1 All-Purpose Flour
- 0.75 Oat Flour
- 0.5 Baking Soda
- 1 Baking Powder
- 0.5 Salt
- 1.5 Blueberries (fresh or frozen)
- Preheat the oven to 425°F. Lightly spray a muffin tin with non-stick spray, or line with paper liners. Set aside.
- In a small bowl, prepare the topping. Stir together the brown sugar, rolled oats and cinnamon. Set aside.
- In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined.
- In a large bowl, whisk together the flour, oat flour, baking soda, baking powder and salt.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, do not over-mix.
- Toss the blueberries with 1 tablespoon of flour to coat them and gently fold them into the muffin batter.
- Divide the batter between the 12 muffin cups, filling until almost full.
- Sprinkle the topping onto the muffins. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F, and continue to bake for another 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool in the muffin tin for at least ten minutes before removing the muffins.