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Blueberry Oat Muffins! No added sugar and only sweetened with honey, vanilla and blueberries! These are great for breakfast!
Print Recipe
5 from 1 vote

Blueberry Oat Muffins

Recipe makes 12 muffins
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast or sweet treat
Cuisine: American
Keyword: blueberry muffins, blueberry oat muffins

Equipment

  • muffin tin

Ingredients

  • 2 1/4 cups old fashioned rolled oats
  • 1/2 cup + 1 tablespoon oat flour or any flour
  • 1 tablespoon milled flax and chia seeds blend
  • 1/2 cup sliced almonds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 3/4 cups unsweetened almond milk
  • 2 to 4 tablespoons honey depending on how sweet you want the muffins
  • 2 large eggs
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups blueberries*

Instructions

  • Preheat your oven to 375 F and spray a muffin tin with non-stick baking spray. Using a large mixing bowl, mix together the oats, oat flour, milled flax and chia seeds blend (if using), almonds, cinnamon, nutmeg, baking powder, salt, almond milk, honey, eggs, melted butter and vanilla until combined. Add in 2 cups of the blueberries and mix together one last time.
  • Fill the muffin tin with the batter and sprinkle on the remaining blueberries over the top of each muffin. Bake in the oven for about 30 minutes**, or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-10 minutes and enjoy!

Notes

*if using frozen blueberries, simply defrost, drain and pat dry with a paper towel before using 
**30 minutes should be long enough; do not over bake
STORAGE AND FREEZING
You can store the baked muffins in a freezer safe container or storage bag and freeze the baked muffins and simply reheat in the toaster oven.