Healthy blueberry oatmeal muffins with an oatmeal streusel topping. Made with whole wheat flour, coconut oil and sweetened with honey. Moist and delicious. My favorite blueberry muffins!
There needs to be a universal rule that when someone shows you a picture on their phone, you DO NOT swipe to look at other pictures.
Just look at the picture on the screen. Because you may see some…interesting pictures…
Everyone always wants to see pictures of the baby when I’m out and he’s not with me. I’ll bring the cute picture up on my phone and show them.
Occasionally they’ll grab the phone to look. And to my horror, sometimes they’ll start swiping through the pictures! No!
A majority of the pictures are more cute pictures of Josh. But if you’re the unlucky family friend I saw at the grocery store, who started swiping her way through the pictures on my phone, you get to see the picture of Josh’s very impressive full diaper that I sent to Shawn as a joke when he was at work.
I told her, “Oh sorry! That’s not a picture you want to see!” But in my head I was thinking, “Welp, that’s what you get for swiping…”
So new rule, NO SWIPING!
My other new rule is to add oatmeal to muffins. It gives them the greatest chew and texture. It is my new favorite! I like them even better than my previous go to blueberry muffin recipe.
Which is why I have made these healthy blueberry oatmeal muffins twice a week this whole month. Shawn and I can’t get enough of them and their oatmeal streusel topping. It has been a great grab and go breakfast in the morning.
Normally I don’t like getting muffins for breakfast, they’re packed with so much sugar they’re practically cupcakes. But these blueberry oatmeal muffins are so healthy! They’re made with rolled oats and whole wheat flour, use coconut oil and are sweetened with honey.
I like to use organic fresh blueberries when they’re in season, but frozen works as well! See the recipe notes if you want to use frozen.
- 1-2/3 cup old fashioned rolled oats
- ⅔ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1-1/2 cups unsweetened vanilla almond milk
- ½ cup honey
- ¼ cup coconut oil, melted and room temperature
- 2 eggs
- 1-1/2 cups fresh blueberries (see notes for using frozen)
- 1-1/3 cup old fashioned rolled oats
- 4 tablespoons coconut oil, solid and room temperature
- 2 tablespoons all purpose flour
- 2 tablespoon granulated sugar
- Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.
- In your food processor, combine the oats, all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse about 10 times until combined and the oats are partially chopped.
- In a large mixing bowl, combine the almond milk, honey, coconut oil and eggs. Whisk to combine.
- Pour the dry ingredients into the wet ingredients, and stir to combine with a rubber spatula. Add in the blueberries, and gently fold them in.
- Fill the muffin cups up to the top with the muffin batter, about a heaping ¼ cup. If you fill them up to the top, they get really big muffin tops!
- In the same food processor, combine the oats, coconut oil, flour and sugar and pulse about 10 times until combined and in big chunks.
- Top the muffin batter with the streusel topping, a heaping tablespoon.
- Bake the muffins for 20 minutes, or until a wooden skewer inserted in the center comes out with fine crumbs (not batter).
- Allow to cool for 10 minutes in the muffin pan before serving.
- Leftovers will keep for 5 days in an airtight container.
More Muffins and Sweet Breads