Course
Breaky
Servings
12
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🔪 This entire recipe can be made ahead. Store muffins in a cool place in an airtight container for a few days. Transfer to the fridge for up to a week after that.
- 🫐 The blueberry muffins are not your usual sweet dessert type muffin. The main sweetener is honey, making for a lightly sweet muffin. So feel free to add a good sprinkle of sugar or brown sugar on the top before baking.
- 🫐 The blueberry muffins are best using large frozen berries to help keep the muffin moist and juicy.
- 🍯 Lightly spray or brush oil on your measuring cup before filling it with honey. This helps the honey pour out smoothly once measured.
- 🥚 If you forget to bring your egg to room temperature before you’re ready to bake, just put the egg in a lukewarm water bath while you gather your ingredients.
- 💃 Check out my TikTok where I make these perfectly not-so-sweet blueberry breakfast muffins!
Ingredients:
- 3/4 cup (180ml) whole milk
- 1 cup (80g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (120ml) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (190g) frozen blueberries
Directions:
- 🔪 Oats and Butter
- Combine milk and oats, so all oats are covered in milk. Set aside for 20-ish minutes so the oats puff up and soak up some moisture. In the mean time, do the below steps.
- Melt butter in the microwave or on the stove top. Don't leave the butter in the microwave or on the stove for longer than just melted.
- Set aside to cool.
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or use cupcake liners.
- 🔪 Muffin Batter
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
- Whisk the (cooled) melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries.
- Fold everything together gently just until combined.
- 🔪 Time to Bake
- Spoon the batter into liners or greased muffin tin, filling them all the way to the top. Top with oats and a light sprinkle of sugar, if desired.
- Bake in the oven for about 15-20 mins until golden on top and springy to the touch, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Store muffins in a cool place in an airtight container for a few days. Transfer to the fridge for up to a week after that.
Reheat Options
- Enjoy at room temperature, or warm up in the microwave for about 30 seconds to 1 minute.