One of the biggest issues I didn’t foresee about being an adult was the constant struggle of trying to think of a healthy filling breakfast. I wake up before work with an overwhelming sense that nothing is going in a pan. In fact, nothing is even going in the toaster most days. This usually leaves me eating another artificially sweetened granola bar on my way out the door and getting hungry again shortly thereafter.
When I was a kid, my favorite thing was when my grandmother made blueberry muffins for dessert after a family meal on Sunday. What made that even better was having them the next morning for breakfast. This recipe takes that idea and turns it into the adult version; a blueberry muffin that is wholesome and filling to get you all the way to your lunch break. Additions like greek yogurt, chia seeds, and oat flour beef up the fiber and protein content, while keeping the muffins moist and tender. This is a new take on dessert for breakfast and is definitely worth a try.
Blueberry Muffins Recipe
Prep Time
15 mins
Cook Time
22 mins
Serves
12 muffins
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ¾ cup (75 g) oat flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp salt
Wet Ingredients
- ½ cup (100 g) sugar (granulated or light brown)
- 2 large eggs
- ½ cup (120 g) plain Greek yogurt
- ½ cup (120 g) unsweetened applesauce
- ¼ cup (60 ml) neutral oil or melted butter
- 1 tsp vanilla extract
Add-Ins
- 1½ cups (225 g) blueberries (fresh or frozen)
- 1 tbsp chia seeds or ground flaxseed (optional, for extra staying power)
Steps
1
Prep
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2
Mix dry ingredients
In a large bowl, whisk all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.
3
Mix wet ingredients
In another bowl, whisk sugar and eggs until smooth.
Add yogurt, applesauce, oil, and vanilla. Mix well.
4
Combine
Add wet ingredients to dry and stir just until combined.
Fold in blueberries and seeds gently.
5
Bake
Divide batter evenly among muffin cups.
Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
6
Cool
Let cool 5 minutes in the pan, then transfer to a rack.
Tips for Success
- Toss blueberries with 1 tsp flour to prevent sinking
- If using frozen blueberries, add straight from frozen
- Do not overmix — oat flour stays tender when gently mixed
