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Homemade Blueberry Honey Oatmeal Muffins
Seriously who doesn’t love a good muffin? A delicious portable snack or quick breakfast – muffins have a lot to offer. This recipe for blueberry honey oatmeal muffins has all the yummy goodness you could want. Using whole ingredients such as oatmeal, blueberries and raw honey, this is a great way to start the day.
Muffins are traditionally more robust or heartier than cup cakes. They can be made using many different combinations of ingredients.
Bananas, apples and oatmeal are some of the top muffin choices and don’t forget a combination of nuts and spices.
In this recipe, I used raw honey. Raw honey is one of my favorite ingredients in recipes that need a bit of a sweet touch.
It blends well in most recipes and adds sweetness using a smaller amount that you would need to of regular white sugar.
Of course you are free to use any honey with the knowledge that it will work well. Pasteurized honey will perform the same but you may miss some of the nutritional benefits of raw honey.
Honey is a natural sweetener made by honeybees. Yes, it is good for you but it is still sugar so don’t forget to use it in moderation if you are concerned about calories.
Why Blueberries are Good in Muffins?
We have several blueberry bushes here on our little homestead. They are wonderful producers. Having several beehives on the property is sure to boost production due to excellent bee pollination.
As a true Southern girl, I love a good blueberry cobbler. But, I am always looking for healthier ways to enjoy my blueberries.
After making a few pies, the excess crop of berries is frozen for later use. Sometimes I end up throwing some out due to frost bite – what a waste.
Making these blueberry oatmeal muffins has been a great way to add healthy blueberries to our diet – without the cobbler.
Blueberries are a healthy food option containing antioxidants and fiber and vitamin C – a veritable superfood. This makes them a good addition to our muffin recipe.
The following items will make your muffin creation easier.
- small mixing bowl
- large mixing bowl
- measuring cups
- muffin liners
- regular muffin pan (or 2)
This recipe makes approximately 24-36 muffins. If you are using a regular 12 count muffin pan, plan to bake in 2 batches. Of course, if you have 2 pans – that makes the job even easier.
- 2 cups of oats (regular or quick cook)
- 2/3 cup of honey
- 2 cups of Greek Yogurt (vanilla or unflavored)
- 4 tablespoons of vegetable oil
- 3 tablespoons of milk
- 1 tablespoon of vanilla extract
- 2 large eggs
- 2 cups while whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups of frozen blueberries
- 2 tablespoons of flour
- Mix oats with the honey, yogurt, oil, milk, vanilla extract and eggs.
- Stir well until ingredients are well mixed then set aside. Leave sitting for 12 minutes if you are using old fashioned oats (my favorite – but quick oats will work too).
- Line your muffin pan with liners. This recipe makes about 24 medium sized muffins. Use 1 pans or plan on baking in two batches. Prepare your pan(s) while the oven if preheating to 400° F.
- Combine the flour, baking powder, baking soda and salt in a large bowl and mix well.
- Add a small amount of flour ( a couple of table spoons) to a plastic bag and add the frozen blueberries. Gently toss to coat the berries – don’t overdo it.
- Gently mix the wet ingredients with the flour mixture. Use a spatula or similar to fold ingredients together until just mixed.
- Add the frozen berries coated with flour and gently fold into the other ingredients. Just a few quicks turns.
- Fill the muffin cups approximately 3/4 full.
- Bake at 400 degrees for 20 minutes. Use the toothpick test (when inserted into muffin it comes out clean) to test for doneness. Remove from oven and let sit for 10 minutes. Then remove from pan and allow to cool on cookie rack.
*Muffins will not be very sweet but are delicious (spread on a bit of butter)
*These do not rise very much so fill your liner up about 2/3 - 3/4
*I only had regular paper muffin liners at home - they do stick a bit especially when warm
Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 156mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 5g
How to Store Muffins
Now you have a bounty of delicious homemade muffins. Once cool, seal them in an air tight bag or container if you plan to consume them within a day or two.
Store in the refrigerator for storage up to a week. If you want to make a batch ahead for thaw as needed – the freezer is a great option.
There are 2 storage options for the freezer. Some people prefer to wrap each muffin individually (plastic wrap or foil) and freeze. When needed, remove from freezer and allow muffin to thaw on a cooling rack to avoid the mushies.
Other folks just place the muffins in a plastic freezer bag with a paper towel to absorb any extra moisture.
When you are considering a good cookie to freeze for later use, my Crispy Honey Cookies are a good bet.
And if you really need a yummy candy fix – these Honey Caramel Turtles can brighten the gloomiest day.
Final Thoughts on Making Blueberry Honey Oatmeal Muffins
This is just one more easy recipe that can be make using honey. A bounty from the hive that the bees share with us.
The addition of raw honey and healthy blueberries makes this muffin a true contender in both taste and nutritional value.