Description
Mini Blueberry Oatmeal Muffins are soft, hearty, and bursting with juicy blueberries in every bite. Made with rolled oats and naturally sweetened, these wholesome little muffins make a perfect healthy brunch bite or on-the-go breakfast treat.
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1 large egg
3/4 cup milk
1/3 cup Greek yogurt
3 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F and grease a 24-cup mini muffin pan with cooking spray.
2. In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together egg, milk, Greek yogurt, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the blueberries gently.
6. Fill each mini muffin cup about three quarters full.
7. Bake for 12 to 14 minutes until a toothpick comes out clean.
8. Let cool for 5 minutes before removing from the pan.
Notes
Do not overmix the batter or the muffins will be dense.
If using frozen blueberries, do not thaw before folding in to prevent the batter from turning blue.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.