These Blueberry Oatmeal Muffins may be the best breakfast food EVER!   What makes these muffins so perfect for breakfast is what’s inside.  You get 4 smart food ingredients from my Boost your Brainpower list.  

If you are looking for a morning boost, this recipe is perfect. It includes oatmeal, cinnamon, greek yogurt, and blueberries…all brain foods to help your focus and attention.

I first mixed together all of the dry ingredients. Then I mixed together all of the wet ingredients separately. Once the two are mixed, I added the wet to the dry.

Before adding the fresh blueberries, I coated them with a little flour. This helps keep the blueberries from running or bleeding inside the muffins. You can also use frozen blueberries in this recipe, just thaw it out before baking.

These muffins will bake at 350° for 20 or so minutes depending on your oven.

Your muffins will brown a little bit on top. I really like the added crunch on top.

Blueberry Oatmeal Muffins

Start your morning off with the ultimate smart muffins!  These Blueberry Oatmeal Muffins give you tons of ingredients good for the brain.  

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Chris

Ingredients

Dry Ingredients

  • 1 cup All Purpose Flour
  • 1 cup Traditional Oats
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 Egg
  • 1 cup Greek Yogurt Plain
  • 1/4 cup Honey
  • 2 tablespoons Coconut Palm Sugar
  • 1/4 cup Unsweetened Almond Milk
  • 2 teaspoons Vanilla Extract
  • 1 cup Blueberries Fresh or Frozen

Instructions

  1. Preheat oven to 350°.  Spray muffin tins with non-stick spray or use silicone muffin liners

  2. In a mixing bowl, combine all of the dry ingredients (flour, oats, baking powder, baking soda, cinnamon, and salt)

  3. In another mixing bowl, combine all of the wet ingredients (egg, greek yogurt, honey, coconut palm sugar, almond milk and vanilla extract)

  4. Add the wet ingredients to the dry ingredients and mix until combined

  5. Before adding the blueberries, dust them with about a tablespoon of flour.  This will help the blueberries fold into the batter easier and keep from running inside the muffin

  6. Bake for 20 minutes or until the toothpick comes out clean.  

  7. Let the muffins sit for about 5 minutes before moving to a cooling rack

Recipe Notes

This recipe comes from Amanda at Running with Spoons.  It's a genius recipe for anyone looking for smart food ingredients.

*Do not use regular cupcake liners.  I made the mistake and it was hard to remove the muffins from the liners.  Silicone liners work perfectly!

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