Honey Blueberry Oat Muffins

by Julie Cohn
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My son was craving blueberry muffins, but with our new Mediterranean diet way of eating, I am trying to limit sugar in my family’s diet. Still, blueberries are healthy and sweet and make a great addition to muffins and quick bread, so I decided to play around with my family blueberry muffin recipe to make it healthier.  This Honey Blueberry Oat Muffins recipe is the result of my experimentation, it is absolutely scrumptious!  

Honey Blueberry Oat Muffins

Blueberry muffins make a delicious breakfast treat or afternoon snack, but traditional muffins are loaded with refined sugar.  These honey blueberry oat made from scratch muffins are a delicious and wholesome alternative, made with hearty natural oats, fresh blueberries, whole wheat flour, vanilla, honey, and a touch of spice.  The flavor is heavenly! 

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Health Benefits of Blueberries 

Blueberries are not only delicious, they are also nutritious.  One cup of blueberries contains 24% of the daily allowance of Vitamin C and 14% allowance of dietary fiber, as well as potassium, calcium, magnesium, potassium, and Vitamin K.  Blueberries are chock full of antioxidants, phytonutrients, and are cholesterol-free, making them a heart-healthy option.  

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The Substitutes

There are several substitutes in this honey blueberry oat muffins recipe you should be aware of that make this healthier than the typical blueberry muffin recipe.  You can mix and match the ingredients to conform with your own dietary restrictions.  

Whole Wheat Flour – I use a mix of oats, white wheat, and almond flour in this recipe.  Whole wheat flour has more B vitamins, fiber, riboflavin, protein, calcium, and iron than regular flour.  You could substitute regular unbleached flour if you would like, but whole wheat flour is a healthier option and has a more pronounced “nutty” flour that adds a subtle sweetness to the muffins.  

Almond Flour – Almond flour has more nutrients, including manganese and protein, is low in carbohydrates, and has more fiber.  

Almond Milk – I use almond milk instead of regular cows milk.  Almond milk has fewer calories, sugar, and less saturated fats than dairy.  For this recipe, I use unsweetened vanilla almond milk.    

Grass-fed Butter– Although butter has more saturated fats, grass-fed butter is a healthier option when you need butter in your cooking.  Grass-fed butter has more nutrients and more unsaturated fats.  If you want to make this recipe even healthier, use light refined olive oil instead of butter.  

Honey – Honey is a natural sugar, not refined, so it is a healthier option for those watching their weight or sugar consumption.  Raw honey has more nutrients, less fructose, more probiotics, and is digested slower. 

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Other Ingredients

Eggs – I use grass-fed organic eggs in the batter, but if you want to make this vegan-friendly, use flax eggs or silken tofu.  

Vanilla Extract – Use real vanilla extract, not the fake stuff.  

Baking Powder – Use aluminum-free baking powder or substitute with 1 cup of unsweetened Greek yogurt and 1/2 teaspoon of baking soda.  

Honey Blueberry Oat Muffins

Honey Blueberry Oat Muffins

Yield: 16 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Delicious homemade muffins made with honey, blueberries, and oats, a healthier blueberry muffin recipe!

Ingredients

  • 1 c. Almond Milk (I use unsweetened vanilla)
  • 2 c. Old Fashioned Oats
  • 1/2 c. Whole Wheat Flour (I used white wheat)
  • 1/2 c. Almond Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 Egg
  • 1/2 c. Grass-fed Butter
  • 1/2 c. Raw Honey
  • 1 tsp. Vanilla Extract
  • 1 1/2 c. Fresh Blueberries, cleaned and destemmed

Instructions

  1. Preheat the oven to 375 degrees.
  2. Pour the oats into a large bowl. Add the almond milk and let sit for about 30 minutes. The liquid will absorb and plump up the oatmeal kernels so you will have a fluffier muffin.
  3. Melt the butter and set aside to cool.
  4. Mix the almond and whole wheat flour into the oats. Add the rest of the dry ingredients and stir to coat.
  5. Whisk the wet ingredients (egg, butter, honey, vanilla) together in a bowl then gently fold into the oat/flour mixture.
  6. Slowly mix in the blueberries to coat; do not overmix the batter or it will fall flat while cooking.
  7. Spoon the oat-blueberry mixture into a greased cupcake liners (I use the wrapper from the grass-fed butter to coat the liners). Fill each cup 3/4 full and place each liner in a muffin pan.
  8. Place the muffin pan in the oven and bake for 22-25 minutes, until golden brown on top. You can test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean or with dry crumbs, the muffins are done.

Notes

  • If you do not have fresh blueberries, use frozen, but make sure they are thawed and drained so you do not add extra liquid into the muffins.
  • If you like nuts, add 1/2 c. chopped pecans for an extra crunch.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 172Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 267mgCarbohydrates 22gFiber 2gSugar 11gProtein 3g

All nutrition information is approximate.

Other Quick Bread Ideas:

Homemade Honey Blueberry Oat Muffins

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