Healthy blueberry oatmeal muffins are refined sugar-free, gluten-free, and packed with healthy fats so they will keep you going all morning. They’re so easy to make and they keep really well in the freezer. Perfect for a make-ahead breakfast!
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Tips to Make Blueberry Oatmeal Muffins
- Process 1¾ cups of old-fashioned oats for 30 seconds on high to make oat flour.
- Make sure you coat the blueberries in flour before you add the wet ingredients. If you don’t, they will sink to the bottom of the muffins. This creates a soggy base and makes the muffins more difficult to eat.
- Grease a nonstick muffin pan instead of using liners to save money.
How to Defrost Muffins
Remove the desired number of muffins from the freezer. Place on a plate and microwave on high for 30 seconds. The exact timing will depend on the strength of your microwave, so check if it’s warm through and add another 10 seconds until it’s heated through. Allow them to stand for one minute.
Frequently Asked Questions
Process an equal amount of old-fashioned oats on high for 30 seconds until it forms a fine flour.
Yes, but the flour won’t stick to them as well so they might sink.
These muffins will keep for a week in an airtight container in the fridge or for 3 months in the freezer.
What Makes Blueberry Oatmeal Muffins Healthy?
Blueberries have a huge amount of proven health benefits. They are extremely high in nutrients such as vitamin C and D, they contain antioxidants which means they target free radicals in the body. They help maintain brain memory and function. Blueberries may also help protect against heart disease and to top all that, they are naturally sweet and low in calories making them a perfect addition to a healthy diet. Blueberries freeze extremely well so they are available all year round.
Oatmeal, particularly old-fashioned (a.k.a rolled oats), can help aid weight loss, lower blood sugar levels, and reduce the risk of heart disease. Oats can help weight loss because they are high in beta-glucan fiber. This particular type of fiber promotes the feeling of fullness so you can feel satisfied and full while consuming fewer calories.
Many women with PCOS have insulin resistance which means that the body does not properly utilize the insulin available to it. The result of this is that sugar is not properly digested and is stored as fat. Oatmeal can lower blood sugar levels and help improve insulin sensitivity.
In a study done on women with PCOS, women who ate almonds daily for six weeks had lower androgen and testosterone levels. Symptoms such as male pattern baldness and weight gain are often caused by high androgen levels, so almond butter may help control hormone levels.
Almond butter is high in healthy fats (monounsaturated) which can aid hormone balance. This is because this type of fat can regulate appetite and may work to regulate the cells responsible for the body’s response to insulin. By eating healthy fats in the morning, it can help keep you full until lunch.
Blueberry oatmeal muffins are delicious served warm, split open with a little butter and a cup of tea. These muffins are not overly sweet. If you find that you would like them to be a bit sweeter you could spread some raw honey on them before serving.
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Healthy Blueberry Oatmeal Muffins
- 1¾ cup oatmeal flour (see notes)
- 1¼ cup almond meal
- 1 tsp baking powder
- ⅓ tsp sea salt
- 1 cup frozen blueberries
- ⅓ cup honey
- 3 tbsp butter melted and cooled
- 3 eggs
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Grease a muffin pan or line it with muffin cases.
- In a medium mixing bowl, mix together the oat flour, almond meal, baking powder, and salt. Add the blueberries and evenly coat. Set aside the bowl.1¾ cup oatmeal flour, 1¼ cup almond meal, 1 tsp baking powder, ⅓ tsp sea salt, 1 cup frozen blueberries
- In a separate bowl, add the honey, melted butter, 3 eggs, and vanilla extract. Stir until they are evenly combined.⅓ cup honey, 3 tbsp butter, 3 eggs, 1 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and mix them together. Place a large spoonful of the batter into each muffin.
- Bake for 18-22 minutes. The muffins are done when they're golden brown and are firm to touch.
- Allow them to cool in the pan for at least 10 minutes before moving them to a wire cooling rack.