Healthy Blueberry Oatmeal Muffins
These Healthy Blueberry Oatmeal Muffins are loaded with rolled oats and whole-grain flour for a muffin that is super healthy and delicious! They are a great snack to pack for travelling and work well as a breakfast on the go. Easy to make ahead freeze well too!
Easy one-bowl blueberry muffins
Can we all agree that Blueberries and Oats are a perfect match? Seriously, you can always catch me adding blueberries to my baked oatmeal, breakfast oats or any other oaty recipe.
This recipe for Healthy Blueberry Oatmeal Muffins is a seriously perfect combo. The combination of rolled oats, whole-grain flour and coconut sugar for muffins that are filled with fibre and have an incredible flavour and texture!
These muffins are also dairy-free and can easily be made gluten-free using a 1-1 gluten-free flour blend. I do my best to make most of my recipes dairy-free and gluten-free, especially when baking. See my Lemon Poppyseed Muffins and Chocolate Chip Zucchini Bread recipes for proof!
Why you’ll love this recipe
- Made with whole grains-these muffins are made with whole-grain flour and whole rolled oats
- Refined sugar-free-this recipe uses coconut sugar instead of refined sugars
- One bowl-because who wants to wash a mountain of dishes or have to pull out the stand mixer?
- Nutrient-dense-each muffin has 4 grams of fibre and 5 grams of protein!
Is it better to use fresh or frozen blueberries for muffins?
Fresh blueberries are best, but both will work for this recipe.
Since fresh blueberries tend to have a stronger flavour more *blueberry* flavour, they will give you a better tasting muffin with more of that rich blueberry taste. But, if blueberries aren’t in season – go for frozen!
If using frozen blueberries, make sure to add them into the muffins frozen, no need to defrost them! If you do, the blueberries will be too watery and won’t hold together well in the muffins.
How to make healthy blueberry oatmeal muffins
Mix the dry ingredients together in a bowl, then add the blueberries and toss in the dry mixture. Then Mix the wet ingredients together in a bowl, then add the wet ingredients to the dry ingredients and mix until combined.
Spoon the batter into your muffin pan lined with muffin liners so each mould is 3/4 of the way full and bake at 400 degrees F for 18-20 minutes.
Let the muffins cool for at least 30 minutes before diving in. This will give them a chance to firm back up and will make it easier to remove the muffin liner.
Here are some types of flours you can equally substitute in this recipe for spelt flour:
Don’t substitute all almond flour or coconut flour in this recipe. If you want to add these flours, you can replace up to 1/4 of the amount of total flour. (i.e. You can replace 1/3 cup of spelt flour in the recipe with 1/3 cup of almond flour.)
- Use blueberries that are slightly firm. If your blueberries are mushy, they will fall apart in the batter and you’ll end up with blue muffins.
- Make sure to toss the blueberries in with the dry ingredients before adding the wet ingredients! This will coat the blueberries in the flour mixture, and it will help prevent the blueberries from sinking to the bottom.
- If using frozen blueberries, don’t defrost them. Add them right in frozen!
- Rolled oats will give these muffins a delicious texture. You can use quick oats too, but you won’t get the same chewy and rich texture.
How to store: Store these muffins in an air-tight container or bag on the countertop for up to 2 days. After that, transfer to the fridge to keep them fresh. These muffins will stay fresh in the fridge for up to 6 days.
How to freeze: Let the muffins cool completely, then transfer to a freezer bag and place in the freezer for up to 2 months. Thaw at room temperature.
More blueberry recipes to try
If you tried these Healthy Blueberry Oatmeal Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
These Healthy Blueberry Oatmeal Muffins are packed with fibre and protein and perfect for a healthy breakfast or snack!
- 2 cups rolled oats (gluten-free if needed)
- 1 1/2 cups whole-grain spelt flour (can sub 1-1 gluten-free flour)
- 2/3 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup blueberries, rinsed and dried
- 1 cup oat milk (can sub any plant-based milk)
- 1/3 cup coconut oil, melted and cooled. (can sub any neutral tasting oil)
- 2 eggs
- Preheat the oven to 400 degrees F and line a muffin pan with muffin liners.
- Mix all the dry ingredients together in a large bowl.
- Mix in the blueberries, coating them with the flour mixture. (This will help prevent them from bursting in the oven and sinking in the muffins.)
- Whisk all the wet ingredients together in a bowl until combined.
- Fold the wet ingredients into the dry just until combined.
- Fill each muffin mold 3/4 of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Use blueberries that are slightly firm for best results. Mushy blueberries will fall apart in the batter.
Make sure to mix the blueberries in with the dry ingredients before adding the wet ingredients. This will help prevent the blueberries from sinking to the bottom.
If using frozen blueberries, don’t defrost them. Add them in frozen.
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 110mg
- Fat: 7.5g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
Keywords: healthy blueberry muffins, oatmeal blueberry muffins, whole-grain muffins