PERFECT Blueberry Oat Muffins
  • Alaina Hinkle

PERFECT Blueberry Oat Muffins

These babies are YUM YUM YUM.... did I mention YUM? My daughter Ainsley loves blueberries or bluuuubeeeess like she has called them since she was about 10 months. She not only loves fruit, but to talk! So she always is asking me for bluuuubeeee muffins or bluuuubee cheesecakes ((which are a very big hit-- search those on sweet treats on my blog)) SO I have made my fair share of blueberry muffins--- which she inhales hahah, however I have been trying to find the BEST ones to share with you all and HERE THEY ARE! I wish I would have taken a picture of her face when she ate these... she goes "oooohhh ya... sooo good!" So here they are low and behold, Try them and your family and/or you will love you :)


1 cup whole wheat flour (sifted is recommended//not necessary)

1/2 cup Old Fashioned rolled oats

1 tsp baking powder

1/2 tsp baking soda

1/4 cup coconut sugar

1/2 tsp salt

1 tsp ground cinamon

3/4 cup Banana Nut Rebbel Herb Elixer (( you may sub your milk of choice however I HIGHLY RECOMMEND PURCHASING THIS TO MAKE THESE... putting link here so you can see it! I get it from Whole Foods)

1 egg

1/4 cup maple syrup

4 tbsp coconut oil melted

1 tsp vanilla extract

3/4 cup fresh blueberries (( have not tried with frozen))

Frosting Ingredients:

11/2 tbsp coconut oil melted

3 heaping tbsp of powdered sugar

- Mix both until smooth-- a spoon works very well


Preheat oven to 375 & grease a 12 cup muffin tin ((I use coconut oil to grease))

1. Sift the whole wheat flour and pour into a large mixing bowl or do not sift if you do not have a sifter-- I do recommend sifting it though it makes it easier to mix into other ingredients.

2. In the same large mixing bowl add the oats, baking powder, baking soda, coconut sugar, salt & cinnamon-- whisk together throughly

3. In a medium sized bowl add melted coconut oil, egg, Banana Nut Rebbel OR milk of choice, maple syrup, vanilla extract & whisk together throughly & then add the wet ingredients mixing until full incorporated. Then fold in the fresh blueberries-- portion out the dough into the 12 greased cups and place in oven that was preheated to 375 degrees for 18 minutes. At minute 2 I put a sheet of aluminum foil to prevent any burning. Then once they have cooled for about 10 minutes. Take a tsp of frosting and pour over the muffin & DIVE IN :)

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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