Ingredients
- 1½ cups oats (blended into oat flour or used whole)
- 1 cup fresh or frozen blueberries
- 2 large eggs
- ½ cup milk (any variety)
- ⅓ cup honey or maple syrup (optional)
- ¼ cup melted butter or oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Line or lightly grease a 12-cup muffin tin.
- Blend oats into a flour if desired.
- In a large bowl, whisk eggs, milk, honey/maple syrup, butter/oil, and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Fold in blueberries gently.
- Divide batter evenly among muffin cups.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Approximate Nutrition (Per Muffin, based on 12 muffins)
- Calories: 110–130
- Protein: 3–4g
- Carbohydrates: 16–18g
- Fiber: 2g
- Fat: 4–5g
- Sugar: 5–7g
How to Make Them Higher Protein
To reach protein-breakfast goals:
- Add 1 scoop vanilla protein powder to the batter.
- Replace part of the milk with Greek yogurt.
- Serve with Greek yogurt, cottage cheese, or a protein shake.
Q&A
Can I use frozen blueberries?
Yes! Add them straight from the freezer—don’t thaw first.
Can I make these gluten-free?
Yes, use certified gluten-free oats.
Can I make them dairy-free?
Absolutely. Use almond, soy, oat, or coconut milk and replace butter with oil.
Can I freeze them?
Yes. Store in an airtight container and freeze for up to 3 months.
How long do they stay fresh?
3 days at room temperature or up to 1 week in the refrigerator.
Can I reduce the sweetener?
Yes. The blueberries provide natural sweetness, so you can reduce or omit the honey/maple syrup.