Humble, hearty, and nourishing, these Blueberry Oatmeal Muffins are more than just a sweet way to start your day–they’re an offering of love.
I generally believe any kind of baked good can be a messenger of love, but I find these Blueberry Oatmeal Muffins work particularly well for this purpose. These are simple, hearty muffins, and they’re easily adaptable based on your mood or what you have on hand. Sometimes the need to bake happens at 10pm at night, and when it does, I need a muffin recipe I can make with pantry staples. This is the one.
These muffins fall somewhere between extra healthy and extra decadent. I make them with oats and Greek yogurt, coconut oil and maple syrup, but you can always substitute with milk and butter and brown sugar if you like. The same goes for the flour. Use all purpose, or replace half with white whole wheat flour. I’ve had both, and they’re both delicious. I like my muffins to be positively bursting with blueberries, but if you don’t have any on hand feel free to use chocolate chips or dried cranberries or nuts or whatever else your heart desires.
The muffins themselves are simple, moist, and subtly sweet. They’re satisfying in a coming home kind of way. They feel familiar and cozy, like your favorite sweatshirt. They might not dazzle like giant bakery blueberry muffins, but they’re true and good and honest–a muffin you can count on when the going gets tough. Make these for the ones in your life who need to know they’re not alone. They’ll appreciate the muffin, but they’ll appreciate the love you poured into it even more.
- 2 cups quick oats
- 1 cup milk
- 1 cup whole milk plain Greek yogurt
- ½ cup coconut oil
- 2 eggs
- ½ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour (or sub white whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons cinnamon
- 1½ cups blueberries (tossed with a spoonful of flour), chocolate chips, or other mix ins
- Preheat the oven to 400 degrees. Line 2 muffin pans with 18 cupcake liners.
- In a bowl, stir together the milk, yogurt, and oats and allow to soak for 15 minutes.
- In another bowl, whisk together the flour, baking powder, soda, salt, and cinnamon.
- Whisk the coconut oil, eggs, maple syrup, brown sugar, and vanilla into the oat mixture until well combined. Add the dry ingredients to the wet ingredients and stir gently until just combined. Gently fold in the blueberries or other mix ins.
- Scoop the batter into the prepared pans, filling each cup nearly to the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before removing. These freeze great! Simply cool completely then place in a ziploc freezer bag. Reheat in the microwave before enjoying!