I have a real weakness for blueberries in general, and for blueberry muffins, specifically! I mean who doesn’t love plump and juicy
purple blueberries?!? I enjoy them in smoothies, on granola, in salads, and out of hand, but nothing satisfies my blueberry craving like a muffin! I think it’s the combination of the sweet batter baked up all warm and fresh, with the burst of juicy flavor from the blueberries that hit all the right notes for me!
When my husband and I were first married and we’d come to my hometown for a visit, my dad always took us to breakfast at Perkins the last morning we were I town. While Perkins is far from my favorite restaurant, I do have to say they serve some pretty darn delicious muffins. And of all the variety of flavors they offer, the blueberry are by far the best! My husband always asked the waitress what kinds they served and she’d name off several, and then he’d order blueberry anyway…..every.single.time! 🙃 There’s something so wonderful about the juicy plumpness of blueberries in a tender cakey muffin that always takes me back to those breakfasts with my dad.
Dad’s been gone over 16 years, but if he were still alive I’m sure we’d still be enjoying muffins together, only from my kitchen these days rather than from a restaurant! I love how certain foods, or even the scent of a food can evoke memories of a person or event. ❤️ So today’s recipe is a nod to my dad and those breakfasts we shared with him so many years ago!
Now you might be wondering how blueberry muffins can possibly be a part of my Cook Eat Be Healthy lifestyle. They work for me because I’ve turned the traditional muffin recipe loaded with sugar, flour, and butter on it’s ear and come up with a much healthier version that still tastes just as decadent, but doesn’t compromise my healthfulness standards! I’ve substituted old-fashioned oats for flour, banana and honey for sugar, and coconut oil for the butter. I’ve even topped them with a oat and walnut crumble sweetened with maple syrup! These are some seriously delicious muffins, and unless you tell your friends and family they will never even suspect they are a “healthified” version!
The ingredient list for these muffins is pretty basic – in fact you probably already have everything in your pantry and fridge with the possible exception of the blueberries and the disgustingly ripe bananas! Typically I wouldn’t come near those bananas with a 10 foot pole, but for this recipe I want not only the sweetness, but also the texture of over ripe bananas. You’ll need old-fashioned oats, eggs, 2 bananas, blueberries, coconut oil, baking powder, baking soda, vanilla, honey, cinnamon, walnuts, and maple syrup.
Tip: You can easily substitute frozen blueberries for fresh in this recipe, just be sure to use them directly from the freezer. DO NOT thaw them first!
The first thing you’ll want to do is stir up the oat and walnut crumble and set it aside while you mix up the muffins. The muffins come together in no time thanks to the fact that they’re mixed in the blender which does all the work for us! Start by whizzing the oats until they’re pretty finely ground. Then it’s just a simple matter of adding everything else EXCEPT the berries and blending until well combined. You may have to stop and scrape the sides a time or two.
Bonus Tip: After blending the oats, but before adding the other ingredients remove a couple tablespoons of ground oats and coat your berries. This will help to prevent them from settling at the bottom of the muffins.
Pour the muffin batter over the berries in a large mixing bowl, gently fold together, then distribute evenly among paper lined muffin tins. I used a regular ice cream scoop to get uniform sized muffins and this recipe yielded 15 muffins. Top the muffins with the oat and walnut crumble, pop into a 350 degree oven for 28-32 minutes, remove from the oven, and enjoy!
The plain ones are for my walnut hating friend and business partner…we’ve all got people like that in our lives, right? 😉 No worries though – they’re delicious naked too!!!
See how beautiful and delicious they are when they’re fresh from the oven??? YUM!!! Bake some today – and let the memory making begin for you and your family!
- 2 1/4 cups old fashioned oats
- 2 cups fresh (or frozen) blueberries
- 2 very ripe bananas
- 2 eggs
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
- 1/2 cup old fashioned oats
- 1 tbsp coconut oil
- 1/4 cup real maple syrup
- 1/4 tsp cinnamon
- Pinch of salt
- In a small bowl, stir the walnuts, 1/2 cup oats, 1 tbsp coconut oil, maple syrup, 1/4 tsp cinnamon, and pinch of salt with a fork until well combined. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Place 2 1/4 cup oats in blender pitcher and pulse a few times until the oats resemble coarse flour.
- Remove 2 tbsp of ground oats and toss with blueberries in large mixing bowl to coat.
- To the rest of the ground oats add all the remaining muffin ingredients, except the blueberries.
- Blend on low until well combined, stopping and scraping sides of pitcher a few times as needed.
- Pour muffin batter over berries in mixing bowl and fold together gently until the berries are evenly distributed in the muffin batter.
- Line a muffin tin with paper liners and fill each liner about 2/3 full. I find an ice cream scoop is the perfect amount.
- Sprinkle Oat & Walnut Crumble over the unbaked muffins, pressing it in just slightly to ensure it adheres to the muffins while baking.
- Place muffin tins in preheated oven and bake 28-32 minutes until golden, and toothpick inserted in center comes out clean.
- Remove from oven and cool in pans 3-5 minutes, then remove from baking pans and continue to cool on wire rack.
- Store in a covered container.
- These are best enjoyed within a few days, or frozen to enjoy another time!