These muffins are soft, fluffy, and just a little bit crumbly — everything you want in a muffin. I added two cups of blueberries and blended half of the oats in the food processor. I replaced the egg with a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water) and used oil in place of the butter. The honey imparts the perfect amount of sweetness and the extra blueberries add moisture and a pop of flavor to every bite. A delicious, nutritious morning bite or afternoon snack!

Get the Recipe: Blueberry Oat Muffins