Whenever I smell fresh from the oven baked muffins it makes me smile, and these Blueberry Oat Muffins are no exception. Loaded with fresh blueberries, oats, yogurt and chopped walnuts, these help start any day!
I am somewhat of a creature of habit and breakfast around here is typically a quad espresso and a Shakeology drink. Every now and then, especially or on the weekend it’s something to shake it up a bit. Like these blueberry oat muffins. These oat muffins are good, but when loaded with fresh blueberries, wow! I love them warm and with a little butter to melt in and a cup of coffee, I’m good to go.
Just last week I had my college friend Kenny stay with us while he was getting some paperwork taken care of at the Mexican Embassy here in San Diego. He recently moved down to Santiago de Querétaro from San Francisco to live and teach. He texted me a photo of one of the blueberry oat muffins he made from my recipe when he first moved into his new kitchen. Made me smile! 🙂
Funny thing is we never got around to making a batch of these when he was actually here either! 🙂
Needless to say it reminded me of these, and when I looked up the recipe, the photos needed a little TLC. So, I remade these and am sharing them with you today. It was actually one of the first recipes I shared when I started this site!
Now, if you like, you could substitute the butter in the batter with apple sauce for a healthier approach. A reader commented she did that and they came out just fine. I have not tried that myself, but thought I’d share that with you.
I also use low-fat, plain Greek yogurt, but if you like another yogurt feel free, too.
I love to eat a fresh, warm muffin with melted butter and some chopped fruit and yogurt for breakfast.
Other Breakfast Muffins You Might Enjoy
These hearty muffins are a healthy way to start the day. You can also freeze these for later use. Enjoy!
This recipe post first appeared on Kevin Is Cooking January 2013 and has been updated with new photos and copy.
Topping (optional)
- 1/2 cup walnuts, chopped
- 2 tbsp oats
- 2 tbsp turbinado sugar
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Preheat oven to 350˚F. In a small bowl mix together the topping ingredients and set aside.
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In a mixer bowl add the butter and sugar and beat until creamed together well. Next add the egg, lemon zest and yogurt and mix to incorporate thoroughly – turn the mixer off.
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Add the sifted flour, baking powder, baking soda, cinnamon. Mix on low speed and after incorporated, add the oats.
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Carefully add the blueberries, mix lightly by hand to distribute evenly throughout batter.
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Fill 12 muffin cups with batter and top with divided topping mixture. Bake for 25 minutes or until toothpick comes out clean. Let cool or eat warm, right out of the oven.
Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 153mg | Fiber: 2g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 1.8mg | Calcium: 54mg | Iron: 1.4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin
Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!
