Description
Hearty and healthy, these muffins are perfect for breakfast or a snack. A delicious blend of oats, blueberries, and warming spices.
Ingredients
Units
Scale
- 2 cups (473 ml) quick oats
- 1 cup (240 ml) milk
- 1 cup (240 g) plain Greek yogurt
- 1/2 cup (120 ml) coconut oil, melted
- 2 large eggs
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (57 g) brown sugar
- 1 teaspoon vanilla extract
- 2 cups (473 ml) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups (227 g) fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (204°C). Line two muffin pans with 18 cupcake liners or grease the cups lightly with cooking spray.
- In a medium bowl, stir together 1 cup milk, 1 cup Greek yogurt, and 2 cups quick oats. Let this mixture sit and soak for 15 minutes to soften the oats.
- In a large mixing bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1½ teaspoons cinnamon. Set aside.
- In the bowl with the soaked oats, add ½ cup coconut oil, 2 eggs, ½ cup maple syrup, ¼ cup brown sugar, and 1 teaspoon vanilla extract. Whisk until well combined.
- Slowly add the wet mixture into the dry mixture. Gently stir with a spatula until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
- Toss 1½ cups blueberries with a spoonful of flour to prevent them from sinking in the batter. Gently fold them into the batter.
- Using a large spoon or ice cream scoop, fill each muffin cup nearly to the top with the batter.
- Place the muffin pans in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Serve immediately or freeze for later. To freeze, let the muffins cool completely and then place them in a freezer-safe bag. Reheat in the microwave when ready to enjoy.
Notes
- For a richer flavor, use whole milk instead of regular milk.
- If you don’t have Greek yogurt, substitute with plain yogurt or sour cream.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 50