Honey Blueberry Oat Muffins. Is there anything more comfort food than this? My son was craving blueberry muffins, but with our new Mediterranean diet way of eating, I am trying to limit sugar in my family’s diet. With a few substitutions, I created this honey Blueberry Oat Muffin recipe as a deliciously indulgent alternative to baked goods filled with refined sugar and few nutrients.
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Fresh blueberries are healthy and naturally sweet and make a great addition to muffins and quick bread. For the base, I decided to tweak my mom’s blueberry muffin recipe. These Honey Blueberry Oat Muffins are the result of my experimentation, they are absolutely scrumptious! Fluffy and flavorful, my son said they are like Disneyland in his mouth, they make him very happy when he’s munching on one. I hope they make your family happy too!
Honey Blueberry Oat Muffins
Blueberry muffins make a delicious breakfast treat or afternoon snack, but traditional muffins are loaded with refined sugar. These made from scratch honey blueberry oat muffins are a delicious and wholesome alternative, made with hearty natural oats, fresh blueberries, whole wheat flour, vanilla, honey, with a touch of spice. The flavor is heavenly!
Health Benefits of Blueberries
Blueberries are not only delicious, but they are also nutritious. One cup of blueberries contains 24% of the daily allowance of Vitamin C and 14% allowance of dietary fiber, as well as potassium, calcium, magnesium, potassium, and Vitamin K. Blueberries are chock full of antioxidants, phytonutrients, and are cholesterol-free, making them a heart-healthy option.
There are several substitutes in this honey blueberry oat muffins recipe you should be aware of that make this healthier than the typical blueberry muffin recipe. You can mix and match the ingredients to conform with your own dietary restrictions.
Whole Wheat Flour – I use a mix of oats, white wheat, and almond flour in this recipe. Whole wheat flour has more B vitamins, fiber, riboflavin, protein, calcium, and iron than regular flour. You could substitute regular unbleached flour if you would like, but whole wheat flour is a healthier option and adds a more pronounced “nutty” flour that adds a subtle sweetness to the muffins. You could also use oat flour but add an extra tablespoon of greek yogurt if you do.
Almond Flour – Almond flour has more nutrients, including manganese and protein, is low in carbohydrates, and has more fiber. It also adds sweetness to the muffin.
Almond Milk – I use almond milk instead of regular cows milk. Almond milk has fewer calories, sugar, and less saturated fats than dairy. For this recipe, I use unsweetened vanilla almond milk.
Grass-fed Butter– Although butter has more saturated fats, grass-fed butter is a healthier option when you need butter in your cooking. Butter adds moistness to baked goods. Grass-fed butter has more nutrients and more unsaturated fats than traditional butter, so try to get grass-fed if you can. If you want to make this recipe even healthier, use light refined olive oil instead of butter.
Honey – Honey is a natural sugar, not refined, so it is a healthier option for those watching their weight or sugar consumption. Raw honey has more nutrients, less fructose, more probiotics, and is digested slower.
Eggs – I use grass-fed organic eggs in the batter, but if you want to make this vegan-friendly, use flax eggs or silken tofu.
Greek Yogurt – The yogurt adds a little more lift to the muffins to make them extra fluffy.
Vanilla Extract – Use real vanilla extract, not the fake stuff.
Baking Powder – Use aluminum-free baking powder or substitute with 1 cup of unsweetened Greek yogurt and 1/2 teaspoon of baking soda.
Chocolate Chips – I sometimes make these with blueberries and chocolate chips and my son loved them. I usually make 2/3 with just blueberries and 1/3 with chocolate chips and blueberries.