What? Two healthy recipes in a row? The end is near! Just kidding. I’ve had this one in the backlog awhile but never got around to writing the post. I promise to bring you a proper amount of sugar next week. (Possibly too much, but that’s up to you.)

These muffins make an amazing breakfast or snack, and are awesome for pre- or post-run energy. Nice and filling but very flavorful, these are a slightly  healthier alternative to a prepackaged granola bar. They are dense, packed with blueberries, and stick with you. A subtle oatmeal flavor steps them up a notch from your usual blueberry muffin recipe and Greek yogurt adds a little extra protein.

My new go-to recipe for blueberry muffins has been changed to this one for their amazing flavor, texture, and fillingness. (That’s a technical term.) Warmed and spread with butter, these are delicious all week long (if you haven’t eaten them all before then) any time of the day. Round them out with some scrambled eggs and a cup of coffee and you have an easy breakfast for any day of the week.

Oatmeal Blueberry Muffins

Adapted from Finger Prickin’ Good
Makes about 15 muffins

Ingredients

2 cups all-purpose (can substitute up to 1/2 cup with whole wheat flour)
1 cup oats
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 large eggs
1 1/2 cups honey nonfat Greek yogurt (I like Greek Gods)
4 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

1 cup fresh or frozen blueberries (if frozen, run under hot water to thaw)
1 Tbsp flour

Directions

1. Preheat over to 350 degrees Fahrenheit and lightly grease a muffin tin.
2. If desired, use a blender or food processor to reduce the size of the oats.
3. Whisk together flour(s), oats, sugar, baking powder, baking soda, and salt in a large bowl until completely combined.
4. In another bowl, lightly beat eggs, yogurt, butter, and vanilla.
5. Add wet mixture to the dry mixture and stir until just combined.
6. Toss blueberries with remaining flour, then gently fold into the muffin batter.
7. Fill each muffin well with 4-5 Tbsp batter, and bake 20-25 minutes. Tops should be lightly browned and a toothpick should come out clean.
8. Cool in the pan for a few minutes, then remove to a wire rack to cool completely (or serve them still warm!)