These Healthy Blueberry Oatmeal White Chocolate Muffins are the perfect grab-n-go breakfast or snack for the entire family. Packed with delicious white chocolate flavor, these muffins also offer bursts of blueberry bits and offers a good dose of protein, superfoods, antioxidants, and are naturally sweetened. Gluten-free option available.
Preheat your oven to 400 degrees Fahrenheit and line a 12-cavity muffin pan with parchment liners (or grease it using butter).
In a large bowl, combine the oats, greek yogurt, egg, agave, oil, and vanilla, whisking until well combined. Set aside for 5 minutes or so.
In a separate bowl, combine the flour, baking powder, baking soda, and salt, whisking them together.
Combine the wet ingredients into the dry ingredients and using a spatula, stir everything together until well combined. **NOTE: Batter will be THICK. It's OK!**
Add in the blueberries and white chocolate and fold them in until well incorporated.
If needed, add 1-2 Tbsps of water to soften batter a bit.
Scoop batter into the prepared muffin pan (about 1- 1 1/2 Tbsps each) until everything is filled.
Bake for 18-20 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
Once done, remove muffins from oven and let them cool for a bit (about 5 minutes) before removing them from the muffin pan.
Serve with your favorite juice, tea, or coffee.
GLUTEN FREE: To make these muffins GF, simply substitute all-purpose flour with 1 cup Almond flour + 1/2 cup Oat flour. Just be sure to see whether more flour is needed due to the amount of liquids.
STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. When ready to serve, slightly warmed before eating.
OIL: Instead of vegetable oil, you can also use Coconut oil or melted butter, if preferred.
OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
SWEETENER: If you choose to opt out of agave syrup, you can substitute with maple syrup, or date syrup.
BLUEBERRIES: If using frozen blueberries, be sure to lightly toss them in 1 Tbsp or so in arrowroot starch or flour before folding them into the batter. This controls the moisture while cooking and ensures that muffins bake thoroughly through.