While I’m not a lover of breakfast per se, I am a lover of breakfast baked goods. Muffins, scones, doughnuts, cinnamon rolls, and quick breads are my love language. I mean is there anything more satisfying than a warm muffin and a cup of strong coffee in the morning?
But out of all the baked goods, I love blueberry muffins the best. It probably stems from growing up in Michigan. I have very fond memories of blueberry picking with my mother. We’d come home with buckets and buckets of fresh blueberries, my fingers stained blue from all the blueberries picked.
Most would get frozen to last through the year, but a few quarts would go into making her homemade blueberry pies and blueberry muffins. Two staples I would live on through the summer months.
However, as I’ve gotten older Mother Nature has played her cruel tricks and I’ve found I can’t eat my beloved pies and muffins with abandon like I used to. My cravings for both of these, of course, has not stopped which has sent me on a mission to find a healthier version of my two favorites.
For the pie, I’ve found the best thing to do is re-imagine my mother’s pie into a blueberry handpie. The smaller hand-pie size, which are easily freezable, prevents me from being found sitting on the sofa pie dish in-lap. Portion control is the key.
As far as the muffins are concerned, I’ve tested a few recipes throughout the years, but today’s recipe for Dairy Free Blueberry Oatmeal Muffins is by far the best.
Made with quick oats, chia seed, wheat flour, cinnamon, almond milk and plenty of fresh blueberries today’s Dairy Free Blueberry Oatmeal Muffins recipe is one you’ll definitely want to bookmark. Plus, it’s only 135 calories! Considering that the average blueberry muffin contains 425 calories I would say these muffins are already a winner!
And bonus, because they’re made with quick-oats they’re much denser and more filling than your standard muffin. So I can have one for breakfast and feel full. I even tried to eat two for breakfast the other day and I couldn’t finish the second one.
What I also love about these Dairy Free Blueberry Oatmeal Muffins is that you can double up the recipe and freeze the second batch. That way when you haven’t properly prepared breakfast you can just grab a muffin and go!
I can honestly say these muffins were incredibly easy to make and completely satisfying. I mean anytime you nail a from-scratch baking recipe on the first try they get classified as easy. And as far as the statement of them being completely satisfying let me clarify.
Will any healthy-ish muffin ever taste as good as a true butter, sugar, flour, no-counting-calories muffin…no. Just no. But, these Dairy Free Oatmeal Blueberry Muffins are delicious, and completely quell my craving for that no-abandon bakery muffin.
So trust me on this, pour yourself a cup of coffee and whip up a batch or two of these easy, and healthy-ish Dairy Free Blueberry Oatmeal Muffins this weekend. If you’re following on Bloglovin, click into the post to find the recipe and enjoy! Truly, MKR
- 1 cup whole wheat flour
- 1 1/2 cups quick oats
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon Himalayan pink salt
- 1 tablespoon baking powder
- 1 tablespoon ground chia seeds
- 1/2 tablespoon ground cinnamon
- 1 cup unsweetened Almond Milk
- 1 egg
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 1/2 cup of blueberries fresh or frozen
- 2 tablespoons coarse sugar for toping (optional)
- cooking/non-stick spray
- Preheat oven to 400 degrees.
- Spray muffin tin with non-stick spray.
- Combine all dry ingredients (flour, oats, sugars, chia, cinnamon, salt) in a large mixing bowl.
- In a separate bowl whisk together the almond milk, egg, oil and vanilla.
- Add the wet ingredients to the dry ingredients. Mix just until all ingredients are combined.
- Gently fold in the blueberries, trying hard not to break them.
- Divide the batter evenly between the 12 muffin cups. You'll be able to fill each muffin cup to the top.
- Sprinkle the tops of the muffins with the coarse sugar if desired.
- Bake for 15-20 minutes until muffins are lightly browned and a toothpick comes out clean.
- Let cool for 5-10 minutes, serve and enjoy!
- Nutrition Facts: Calories 135 Total Fat 4g Total Carbs 22g Fiber 3g Sugars 10g Protein 4g
