Ingredients (makes 12 muffins)
🌾 2 cups rolled oats
🥄 1 tsp baking powder
🌿 ½ tsp cinnamon
🧂 ¼ tsp salt
🥛 1 cup milk (dairy or non-dairy)
🥣 ½ cup Greek yogurt (or applesauce for dairy-free)
🍯 ¼ cup honey or maple syrup
🥚 2 large eggs
🌸 1 tsp vanilla extract
🫐 1 cup fresh or frozen blueberries
🥜 ¼ cup chopped nuts (almonds or walnuts, optional)
How to Make It (Step-by-step) Step 1: Prepare the oven and tin
Preheat oven to 175°C (350°F) and grease or line a 12-cup muffin tin.
Step 2: Mix the dry ingredients
Combine oats, baking powder, cinnamon, and salt in a bowl.
Step 3: Blend the wet ingredients
In another bowl, whisk milk, yogurt, honey, eggs, and vanilla.
Step 4: Combine wet and dry
Pour wet mixture into dry and stir gently until coated.
Step 5: Add blueberries and nuts
Fold in blueberries and optional chopped nuts.
Step 6: Fill the muffin cups
Spoon batter into muffin tin, filling each ¾ full.
Step 7: Bake the muffins
Bake for 25–30 minutes until golden and set.
Step 8: Cool the muffins
Let them rest for 5 minutes before transferring to a rack.
Step 9: Serve and enjoy
Serve warm, at room temperature, or chilled from the fridge.
Step 10: Store or freeze
Store in airtight container for up to 5 days or freeze longer.
Nutrition Per Serving (entire recipe makes 12 muffins)
Calories: 165
Protein: 5g
Fat: 4.5g
Carbohydrates: 28g
Fibre: 3g
Sugars: 11g
Calcium: 60mg
Iron: 1mg
Potassium: 140mg
Vitamin C: 3% DV