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Blueberry-Oatmeal Muffins

Blueberry-Oatmeal Muffins

I decided to surprise my kids with a tasty and healthy after-school snack. I found a Betty Crocker recipe for these muffins and gave it a try. I adapted the recipe by using Greek coconut yogurt instead of plain and I used coconut oil instead of canola. After getting the batter together it seemed way too thick (probably because I used Greek yogurt) so I added an extra egg. The muffins smelled delicious while they baked and turned out to be really pretty. My kids had huge smiles on their faces when they were greeted with a plateful of these muffins when they got home from school. They both said they were moist and “super tasty”. They asked if they could have them for breakfast in the morning – I guess that means they were a hit.

Blueberry-Oatmeal Muffins

How to Make Blueberry-Oatmeal Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently.  Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Blueberry-Oatmeal Muffins

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

Blueberry-Oatmeal Muffins

 

 

Blueberry-Oatmeal Muffins

Blueberry-Oatmeal Muffins

Prep Time: 10 minutes
Servings: 12

Ingredients

  • cup whole wheat flour
  • cup flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup of Greek coconut yogurt
  • 1 cup of oats
  • 2 eggs
  • ½ cup of brown sugar packed
  • ¼ cup of coconut oil melted
  • 1 cup of fresh blueberries if you use frozen, do not thaw

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).
  • Combine the flours with baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently.
  • Evenly scoop spoonfuls into the prepared muffin tin - it will be thick.
  • Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean.
  • Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.
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18 Comments

  1. Those look delicious! I made a blueberry cake today. I love blueberries!
    Thank you so much Pam, for your comment regarding my Mom. We are staying positive, and hopeful!
    xo Kris

  2. Blueberry muffins have always ranked high on my list! And these do look lovely. I think the substitutions you made would make them even more delicious!!

  3. I decided I wanted to make blueberry muffins this morning, and this recipe was just what I needed as I already had everything on hand. Hubby and I ate them fresh out of the oven. Yummy. ๐Ÿ™‚

  4. I just found this website, but I am already in love. I made these muffins last night and brought them into work. Everyone loved them. They are amazing. I use blueberry Greek yogurt instead of coconut to make it extra blueberry tasting. Can’t wait to try the other recipes on this site.