Blueberry Oat Muffins

I have never been a fan of blueberry, ever, but Jacob decided to buy some at Costco a few weeks back and start putting them in our protein shakes.  I was surprised the shake was actually delicious.  I’d just eaten a blueberry and enjoyed it!

Mmmmm delicious blueberry muffins
Mmmmm delicious blueberry muffins

So then I thought “what if I made blueberry muffins?”  Since we’re trying to eat pretty healthy and lose weight, I first tried these protein blueberry muffins.  They were….interesting.  I think that would be the best word for it.  After that, weirdly tasting food flop, I decided I was just going to make regular, super unhealthy, butter and sugar laden, blueberry muffins.  They were good, but I would be hungry about 10 minutes later.

Blueberry muffins!
Blueberry muffins!

So I took to Pinterest and tried to figure out some alternatives.  Luckily, Jacob is used to being my food guinea pig and he’s vocal about what he thinks about the things I make.  I stumbled across these Blueberry Oatmeal Muffins and decided to give them a try.  I’ve now made them 3 different times and I’ve tweaked the original recipe a bit to make them more delicious…and they’re relatively healthy!  I prefer to use fresh blueberries instead of frozen, but you can use either.

Who doesn't love blueberries?!?!?!
Who doesn’t love blueberries?!?!?!

Blueberry season in Texas peaks in June and July, but it’s been super warm through the entire month of October and we’re still able to get them on the cheap.  However, if it is not blueberry season, you can use frozen ones and they’ll still be delicious!

Blueberry muffins
Blueberry muffins

Now on to the recipe, right?

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
1 C rolled oats (regular or quick)
1 C buttermilk (low fat for healthier options)
1 C whole wheat flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 egg
3/4 C light brown sugar
1/4 C melted coconut oil
1 C blueberries, fresh or frozen
  1. Heat oven to 400*F.  Coat a muffin tin with cooking spray or line with paper liners.  Makes 12 muffins.
  2. In a small bowl, combine buttermilk and oats.  Let soak for 5 minutes.
  3. Meanwhile, stir together flour, baking powder, baking soda and salt in a medium mixing bowl.
  4. In a large mixing bowl, whisk the egg with a fork.  Add brown sugar, milk & oat mixture and melted coconut oil to the egg.
  5. Gently fold flour mixture into the wet ingredients until just combined.  Don’t over mix!  Fold in blueberries.
  6. Fill muffin tins 2/3 full.  Bake for 18-20 minutes.
  7. ENJOY!

Nutritional information: calories 147; fat 5.7g, carbs 21.8g, protein 2.3g

I do hope you enjoy your muffins.  I’ve got another blueberry muffin recipe that is also delicious that I will post and I just discovered a cherry muffin recipe last night!  Stay tuned. 🙂

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