It’s Summer and berry season so I am on my farmer’s market kick!! I love shopping at my local farmers market in town called Dreyer’s Farm. If you are ever in the Cranford, NJ area definitely check them out! They have so many goodies ranging from farm fresh eggs, milk, pies, sauce, fruit, donuts and even wine!
My latest visit had me grabbing a big ol’ batch of fresh picked blueberries! I love me some bloobs and I eat them all year round. Some of the benefits of them include high in antioxidants, help fight cancer, amp up weight loss, promote heart health and lower in sugar than most fruit. Those are some great reasons to add them to muffins! LOL!
This is a remake of an older recipe that I had. The only difference is that I added in farm fresh blueberries along with hemp and flax seeds for added superfood power! I kept it gluten-free with GF oats and refined sugar-free sweetened with bananas & honey. Oh and plain greek yogurt that made it super moist! Yum!
The blueberries gravitated towards the bottom as they were big and juicy! You can see here all the pretty purpleness going on at the bottom! Right before they went in the oven I sprinkled them with cinnamon and oh boy did the house smell AH-mazing!
Made 12 muffins and kept them in the fridge for a few days as great grab and go snacks or to pair with breakfast. They can be individually frozen too for later consumption. Another tasty healthy treat! Be sure to tag me on Instagram if you give them a try! I love to see your creations!
Fresh Blueberry Oatmeal Muffins
- 2 cups old-fashioned rolled oats
- 2 large ripe bananas - cut into chunks 2 large eggs
- 1 cup plain greek yogurt
- 3 Tbsp honey
- ½ tsp pure vanilla extract
- 1.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 cups fresh or frozen blueberries or any berry
- ½ tsp hemp seeds optional
- ½ tsp flax or chia seeds optional
Preheat oven to 325 degrees F
Lightly spray or add muffin liners to 12 cup muffin tin
Add oats, yogurt, bananas, eggs, honey, extract, hemp/flax/chia seeds, baking powder and soda, salt to a blender and blend until smooth
Fold in blueberries
Divide batter into prepared muffin tin
Bake 20-25 minutes (check with toothpick)
Set out to cool
Refrigerate for a few days or freeze individually.