Blueberry Oatmeal Muffins that are easy to make, my kid will actually eat, and aren’t full of crap? Yes, please! With school mornings being the stuff of nightmares around here, I love making these on the weekends so we can have something quick and easy in the mornings to stuff down the child before we move on to wrestling with the clothes for school.
They aren’t just for kids, though, oh no! I love these things so much. They’re super moist, filling and when you bite into a fresh blueberry and get that hit of yummy blueberry juice, oh my… It makes dealing with backpacks and finding last night’s homework, crazy hair, and trying to find that pesky missing shoe just a little less stressful.
1 1/2 cup Plain Yogurt
1 cup old-fashioned oats
1 large egg
1/4 cup canola or vegetable oil
1/2 cup packed brown sugar
1/3 cup white granulated sugar
1 1/3 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla
1 1/2 – 2 cups fresh blueberries
Preheat oven to 375 degrees. Place 12 baking cups in a muffin tin.
Mix all ingredients together gently except the blueberries. Add the blueberries in and stir gently. You won’t need to do the coat the blueberries in flour trick with this recipe, the batter is thick and holds the blueberries up pretty well.
Use an ice cream scoop to fill the muffin cups evenly.
Bake 18-20 minutes or until they are golden brown. Let cool before enjoying!
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