Run Oregon Test Kitchen: Blueberry Muffins (guilt free)

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Blueberries are in season and I love them. I also love muffins for breakfast and that can be my downfall. My recipe (slightly different from the norm) is something I’ve come up with so I can eat a muffin with fresh blueberries every summer without the guilt. I make them on the weekend, store in my fridge, and eat daily before heading off to work.

It’s my non-guilty pleasure! ENJOY 🤩

“Julie’s guilt free blueberry Muffins”

  • 1 cup ground up oatmeal (I just blend in my ninja)
  • 1/8 teaspoon baking soda
  • Pinch of salt 2 tablespoons of honey
  • 1/2 cup almond milk
  • 1 egg
  • Scoop of coconut oil power or 1 tablespoon coconut oil
  • 1/4 cup Walnut and or almonds
  • Handful or two of oats (it doesn’t’ matter if they are instant or not)
  • Cup of fresh blueberries (stir in by hand, gently at the very end)

Bake at 350 for 20-25 minutes

Extra notes: These store in the refrigerator for a week. They also freeze well and are a perfect fix for meal prep!


About Julie Mullins (104 Articles)
I am a 41 year-old runner from Dallas, OR. I am married to Jerry (also a runner) and we have three kids (one who will run with us on occasion). I work full time at West Valley Hospital/Salem Health and run as often as I can. I ran in High school but as an adult, started running in 2008. Since then, I have completed 13 full marathons, numerous 5k, 10ks and 15k. I've run two Ultras and just completed my 31st half marathon. My goal is the get my BQ in 2018 at Eugene Marathon! (Pinch me, I DID IT!!!) I also organize a local running group called ZaoFit (on facebook). I LOVE running with others - it is what keeps me motivated to stay consistent, and to keep dreaming big.
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