These Blueberry Walnut Oatmeal Muffin Tops are soft, chewy, and bursting with wholesome goodness! They combine the heartiness of oats, the crunch of walnuts, and the sweet juiciness of blueberries for a breakfast or snack you’ll love any time of day.
Ingredients
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup brown sugar (packed)
⅓ cup melted butter or coconut oil
1 large egg
1 teaspoon vanilla extract
½ cup plain Greek yogurt (or sour cream)
½ cup fresh or frozen blueberries
⅓ cup chopped walnuts
2 tablespoons honey or maple syrup
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the oats, flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together brown sugar, melted butter, egg, vanilla, yogurt, and honey until smooth.
- Combine the wet and dry ingredients, stirring just until blended.
- Gently fold in the blueberries and chopped walnuts.
- Scoop spoonfuls of the batter onto the prepared baking sheet, shaping them like cookie tops.
- Bake for 12–15 minutes, or until golden brown and set in the center.
- Cool on a wire rack and enjoy warm or at room temperature! Tips
For extra flavor, sprinkle a few oats or walnuts on top before baking.
Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.
Enjoy