Healthy Blueberry Oatmeal Muffins
These are Healthy blueberry oatmeal muffins with an oatmeal streusel topping. Made with whole wheat flour, coconut oil and sweetened with honey. Moist and delicious, they are my favorite blueberry muffins!
Servings: 12 muffins
Calories: 285
Ingredients
Blueberry Oatmeal Muffins
- 1-2/3 cup old fashioned rolled oats
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups unsweetened vanilla almond milk
- 1/2 cup honey
- 1/4 cup coconut oil melted and room temperature
- 2 eggs
- 1-1/2 cups fresh blueberries see notes for using frozen
Oatmeal Streusel Topping
- 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
Instructions
- 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.
Blueberry Oatmeal Muffins
- 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 1/4 cup. If you fill them up to the top, they get really big muffin tops!
Oatmeal Streusel Topping
- 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.
Baking
- 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.
Notes
I prefer using fresh berries when they're in season, but frozen work too! If using frozen, allow them to thaw, drain off excess liquid, and toss them in 2 tablespoons of flour before adding them to the batter.
Nutrition
Calories: 285 | Total Carbs: 42.4g | Protein: 5g | Fat: 10.3g | Fiber: 3g | Net Carbs: 39g