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.

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.

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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Blueberry-Oatmeal Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 18-20 min.

Ingredients:

2/3 cup whole wheat flour
2/3 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup of Greek coconut yogurt
1 cup of oats
2 eggs
1/2 cup of brown sugar, packed
1/4 cup of coconut oil, melted
1 cup of fresh blueberries (if you use frozen, do not thaw)

Directions:

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.

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Betty Crocker

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17 Responses to “Blueberry-Oatmeal Muffins”

  1. 1

    Victoria Bakes — February 27, 2014 @ 9:20 pm

    this is a very healthy muffin… i love your use of coconut yogurt and coconut oil… it must be very flavourful

    [Reply]

  2. 2

    Kris — February 27, 2014 @ 9:44 pm

    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

    [Reply]

  3. 3

    Jenn — February 28, 2014 @ 4:15 am

    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!!

    [Reply]

  4. 4

    Marjie — February 28, 2014 @ 8:32 am

    Usually, “we want this for breakfast” means “we like this.” They are beautiful!

    [Reply]

  5. 5

    Jovina Coughlin — February 28, 2014 @ 3:11 pm

    What a great treat you made for your children.

    [Reply]

  6. 6

    Blond Duck — February 28, 2014 @ 8:33 pm

    Look at those big berries!

    [Reply]

  7. 7

    ela@GrayApron — February 28, 2014 @ 10:30 pm

    Nice, very nice…I would love one or two for breakfast this morning! :) ela

    [Reply]

  8. 8

    Angie@Angie's Recipes — March 1, 2014 @ 1:00 am

    These muffins look wholesome! Oatmeal and blueberry…a perfect combination for a healthy treat.

    [Reply]

  9. 9

    Sarah — March 1, 2014 @ 4:38 am

    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. :)

    [Reply]

  10. 10

    gloria — March 1, 2014 @ 7:14 am

    I love these muffins Pam!!xx

    [Reply]

  11. 11

    rosita vargas — March 1, 2014 @ 12:17 pm

    Muy delicioso me encanta sus muffins soy fan de los arànadanos,abrazos

    [Reply]

  12. 12

    pam (Sidewalk Shoes) — March 1, 2014 @ 5:55 pm

    I like all the healthy ingredients in these!

    [Reply]

  13. 13

    Catherine — March 1, 2014 @ 8:42 pm

    Dear Pam, How beautiful. I bet your kids loved having these muffins greet them after a long day at school. Blessings dear. Catherine xo

    [Reply]

  14. 14

    grace — March 2, 2014 @ 6:00 am

    your blueberries are so big and beautiful! i do love a blueberry muffin.

    [Reply]

  15. 15

    Joanne — March 2, 2014 @ 6:48 am

    What a fun fruity breakfast or after school snack!

    [Reply]

  16. 16

    vanillasugarblog — March 3, 2014 @ 1:54 pm

    I have to start baking with coconut oil.
    So many people/bloggers swear by it’s taste and reliability for baking.
    I should give it go with muffins.

    [Reply]

  17. 17

    the newlywed baker — June 18, 2014 @ 7:31 am

    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.

    [Reply]

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