The Story
I’ve always had a bit of a competitive streak—not just with other people, but with myself. I’m the type who loves setting small challenges throughout the day, like “How fast can I finish this homework?” or “Can I carry all the grocery bags in one trip?” Spoiler alert: I usually can’t, but it doesn’t stop me from trying.
One of my biggest personal challenges, though, has been my seemingly endless quest to beat the snooze button. No matter how much I try to be a morning person, I can never seem to get it right. I set my alarm with the best of intentions, telling myself I’ll jump right out of bed. But when that alarm goes off? Snooze. Five minutes later? Snooze again. It’s a vicious cycle, and before I know it, I’m rushing through the morning in a full-on panic to make it to school on time.
One morning, after my fifth snooze, I realized something had to give. I needed something to look forward to—something worth getting up for. And that’s when I started making these blueberry oatmeal muffins. They’re quick, hearty, and just the right amount of sweet to brighten up even the sleepiest morning. Plus, they’re super easy to make the night before, so all I have to do is grab one and go.
I still haven’t fully conquered my snooze button addiction, but these muffins make the mornings a little less rushed and a lot more delicious.
Ingredients:
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/4 cup plain Greek yogurt
- 1/4 cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
2. Combine Dry Ingredients:
In a large bowl, whisk together the oats, flour, sugar, baking soda, baking powder, salt, and cinnamon.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the milk, Greek yogurt, melted coconut oil, egg, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Blueberries:
Gently fold the blueberries into the batter. If you’re using frozen blueberries, no need to thaw them—just toss them in!
6. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips:
- For an extra flavor boost, sprinkle a little cinnamon sugar on top of the muffins before baking.
- If you prefer a nuttier flavor, try adding a handful of chopped walnuts or almonds to the batter.
- These muffins freeze well, so you can bake a batch and keep them on hand for those busy mornings!
Enjoy,
Lauren