This is the best Clean Eating blueberry oatmeal muffins recipe because they are soft and fluffy. I put an extra lot of baking powder in them and that does the trick.
I’ve been on a blueberry muffin kick and have been making and experimenting with whole wheat oatmeal blueberry muffins this week for my family. This recipe is anything but dry. They are SO soft and pillowy. And yes, it really does call for 4 teaspoons of baking powder. This makes the muffins puff up sky high and keeps them from being dense and heavy.
These muffins are so good! The kids eat them up like crazy and it will be hard for you to keep any for later. The second they come out of the oven plan on them being gone and leave you wanting more of them! These muffins are great for breakfast but they are also a great afternoon snack.
These can be a perfect treat to have ready for your children when they get home from school and want a break before jumping into their homework. I think it is important for children to have a break and be able to refresh. Plus, they will think you are the best mom ever if they walk in the door and smell these baking.
The main reason I spent so much effort in developing this recipe is for school lunches. I wanted something I could put in their lunches boxes they would like that had healthy carbs and fruit and no sugar. In their lunch boxes, I just put these whole wheat clean eating blueberry oatmeal muffins, some cooked uncured bacon, and their favorite vegetable. That gets a carb, protein, fruit, and vegetable and they love this lunch.
I usually make them at night after they have gone to bed so they don’t eat them before I can pack them for lunch and then I make sure to save some for a quick breakfast the next morning.
The original idea was for them to have these muffins for breakfast one day and lunch the next day, but that never seems to work out because that would require planning ahead and kid’s not sneaking these before lunch the next day. Oh well; they don’t seem to care that they get them two meals in a row.
Please let me know if you try these muffins and what you think of them.
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PrintThe Best Clean Eating Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are made with whole wheat flour, oat flour and honey – so you can feel good eating them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: Clean Eating
Ingredients
- 1/3 Cup Honey *
- 2 Eggs
- 1 Cup Coconut Milk * (or favorite milk, such as almond or cow’s milk)
- 1 tsp Lemon Juice
- 1/2 Cup Coconut Oil * (melted)
- 1 1/2 Cups Whole Wheat Flour *
- 1 1/2 Cup Oat Flour *
- 4 tsp Baking Powder
- 1/2 tsp Cinnamon *
- 1/2 tsp Real Salt
- 1 1/4 Cups blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
- In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
- Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
- In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined – do not over-mix.
- Fold the blueberries into the batter.
- Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
- Bake in the preheated oven for 18-20 minutes or until tops are set.
- Let cool for 5 minutes and remove from pan. Store in an airtight container.
Notes
For maximum freshness, I like to store these in an airtight container on the counter with a paper towel on both top and bottom. Anything you don’t eat in two days, it’s best to freeze. Storing them in the fridge does make them last longer, but the texture isn’t nearly as good.
Keywords: Soft, Fluffy
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Cheryl
Thank you so very much for this recipe. The muffins are delicious. My daughter and my two year old granddaughter are dairy intolerant and it is so nice to be able to make them such a delicious treat. Thank you.
Rebecca
I’m so glad you like the recipe! Thanks for reading my blog and commenting.
Meredith
Made these today, super delicious!! I also made my own oat flour by blending rolled oats. Turned out great. Should these be stored in the refrigerator in the air right container or left out?
★★★★★
Rebecca
For maximum freshness, I like to store these in an airtight container on the counter with a paper towel on both top and bottom. Anything you don’t eat in two days, it’s best to freeze. Storing them in the fridge does make them last longer, but the texture isn’t nearly as good.
Kelli
Is there a substitute that can be used for the Oat flour?
Rebecca
I haven’t tried it myself, but I’ve heard that rice flour can be a good substitute for rice flour. I’ve only tested the recipe with oat flour, unfortunately.
Brittany
Baked these today! They are great. Good texture and not dry at all. I used almond milk and made my own oat flour by blending rolled oats and it worked great. Would recommend 🙂
★★★★★
Rebecca
So good to hear! I’m glad you liked them and glad you made your own oat flour. I love how easy it is to make.
Jennifer
Is there a substitute for the coconut. We are allergic
Rebecca
Whatever milk you normally use, such as almond or cow’s milk should work fine.
Kassie
These look delicious! I’m on a low carb diet and wondering… when you make these roughly how many carbs are in them? Hoping it can be a quick breakfast to grab on our busy mornings!!
Rebecca
Well, it took a while, but now I finally have the nutrition information on the post so you can check it.
Pamela
Can you use almond milk?
Rebecca
I haven’t tried it, but it should work fine. Please let me know if you try so others will know if it works.
Gabriella N Ocanas
How long will they stay good for?
Rebecca
Not sure. They never last more than a day or two at my house. Maybe someone else who has made them will comment and let you know.
Paula
Can lime juice be used instead of lemon?
Rebecca
Sort of. Not really the same at all, but it’s a small enough amount, it may not be too bad. It’s certainly not something I’ve tried, so I would love to know if it works for you.
AB
Can you use canned coconut milk or the stuff in the carton?
Rebecca
I always use canned because that’s what I have on hand, but the cartoon stuff should work fine too.
Julie
Could you use almond flour or coconut flour in place of the whole wheat flour? Would it cause problems?
Rebecca
I would not use either of those flours because they are very different. However, a whole wheat spelt flour should be able to be substituted.
Blair @ The Seasoned Mom
I can’t wait to try these! Blueberry muffins are my family’s favorite, but I always struggle to keep them moist and high when making them healthy. I’m printing your recipe and will give them a try soon! Pinned. 🙂
★★★★★