Healthy Blueberry Oatmeal Breakfast Muffins

Healthy Blueberry Oatmeal Breakfast Muffins

from kitchendocs.com
30 min

Healthy blueberry muffins made with whole wheat flour, heart healthy oats, brown sugar and sweet blueberries. Moist and fluffy, perfect for a grab and go breakfast or snack.

Ingredients

  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (room temperature)
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1 large egg (room temperature)
  • 1.5 teaspoon pure vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole wheat flour
  • 2 tablespoons unsalted butter (room temperature)

Directions

  1. 1

    Preheat oven to 400 degrees F or 200 degrees C. Line a muffin pan with 12 muffin-cup liners.

  2. 2

    Whisk together 2 cups flour, baking powder, baking soda, and salt in a mixing bowl until combined and set aside.

  3. 3

    In the bowl of your stand mixer fitted with beater paddle (I use my Kitchenaid) or in a separate bowl, mix together butter and sugar till creamy. Add the egg and continue mixing till light and fluffy, about a minute. Then add buttermilk and vanilla extract in a bowl. Add the dry ingredients slowly and stir just until combined. Fold in blueberries. Divide batter evenly among the 12 muffin cups.

  4. 4

    Make crumb topping: Combine oats, sugar, cinnamon, and flour in a bowl. Cut in softened butter with a fork. Sprinkle topping evenly over muffins. Bake at 400° F for 15-18 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes before removing them to a wire rack.