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Baked honey blueberry muffins with oatmeal snacks image.

Healthy Honey Blueberry Muffins

Charlotte Anderson @ Carolina Honeybees, LLC
Need a healthy snack or a quick "on the go" breakfast? These blueberry& honey muffins are just the ticket. Made using healthy ingredients like blueberries, raw honey, oatmeal and greek yogurt, they will pick you up without weighing you down.
If you don't have blueberries - chunks of apples work too. Stir up a batch and freeze the extras for future use.
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes
Course Snacks
Cuisine American
Servings 30
Calories 108 kcal

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Equipment

Ingredients
  

  • 2 cups oats regular or quick cook
  • 2/3 cup honey
  • 2 cups Greek Yogurt vanilla or unflavored
  • 4 tablespoons vegetable oil
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups frozen blueberries
  • 2 tablespoons flour

Instructions
 

  • 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.

Notes

*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

Nutrition

Serving: 1gCalories: 108kcalCarbohydrates: 18gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 114mgPotassium: 66mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword blueberry muffins, honey recipes, muffins, oatmeal muffins
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