These Blueberry Oatmeal Muffins are a healthier and lighter version of a basic, traditional Blueberry Muffin Recipe. Still moist and delicious.
I like to make a big batch and freeze some so I’ll have a quick and healthy breakfast on hand whenever I’m feeling too tired (or lazy) to cook. They are also great to give to my toddler for a tasty and healthy breakfast on the go.
I’ve seen a lot of variations of these blueberry muffins with nuts or icing added, but in order to keep it diet friendly, I stuck to the basics. Plus, I often enjoy a simple muffin without too many ingredients. Occasionally, I’ll add a tablespoon of flaxseed Powder for some added health benefits.
This is really a deliciously healthy and easy muffin recipe to add to your collection, and it’ll satisfy your blueberry muffin craving.
P.S. They go great with a bit of Brummel & Brown Yogurt Spread! Yum!
Blueberry Oatmeal Muffins Recipe
- 1 Oven
- 1 ½ cups quick-cooking oats
- ⅔ cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ teaspoon salt
- 1 cup fat free buttermilk
- ¼ cup canola oil
- 1 tsp vanilla
- 2 tsp lemon zest
- ½ cup liquid egg substitute - like EggBeaters
- 2 cups fresh blueberries
- Preheat oven to 400°.
- Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well.
- In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist.
- Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove from pans immediately; place on a wire rack.