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!

A blueberry muffin with a sprinkle of raw cane sugar on top

One-bowl blueberry oat 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, overnight 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 blueberry oat muffins are made with whole-grain flour and whole rolled oats for a healthy muffin that is packed with fibre.
  • Refined sugar-free: this recipe uses coconut sugar instead of refined sugars for a healthier alternative to a sugar-packed muffin recipe.
  • One bowl recipe: 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,5 grams of protein and 210 calories!

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 to 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.

Whole-wheat blueberry muffin ingredients

  • Oats: I like to use rolled oats in this recipe for a chewier texture. If you prefer a softer texture to your blueberry muffins, you can also use quick oats.
  • Whole-grain flour: this recipe uses whole-grain spelt flour, but you can also just use whole-wheat flour, or a 1-1 gluten-free flour if you prefer.
  • Coconut sugar: this is used to sweeten the muffins. If you can’t find coconut sugar you can substitute this with brown sugar or cane sugar.
  • Baking powder & soda: both baking powder and baking soda are used in these muffins to help them rise and make them light and fluffy.
  • Salt: just a pinch to balance out the flavours in the muffins
  • Cinnamon: if you ask me, cinnamon and oats are one of the best flavour combos! This is an optional ingredient, but definitely makes the muffins extra tasty!
  • Oat milk: you can substitute oat milk with any other plant-based milk or cow’s milk. I’ve tested these with almond milk which works great.
  • Coconut oil: I recommend refined coconut oil, which doesn’t have any coconut taste in it. You can also use any other neutral-tasting oil like avocado oil.
  • Eggs: these are used to help bind everything together.
  • Blueberries: the star ingredient! Wild blueberries are great if you can get your hands on them, but any blueberries will work.

How to make healthy blueberry oatmeal muffins

Step 1

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.

  • A mixing bowl of flour and oats
  • A mixing bowl with blueberry muffin batter in it

Step 2

Spoon the batter into a 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.

  • blueberry muffin batter in a muffin pan
  • blueberry muffins n a muffin pan

Step 3

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.

  • 6 blueberry muffins on a cooling rack
  • A blueberry muffin with a bite taken out of it

Flour substitutions

This recipe calls for whole-grain spelt flour, which is a type of wheat. If you don’t have spelt flour on hand there are many different types of flours you can use instead. Here are some types of flours you can equally substitute in this recipe for spelt flour:

Storage tips

How to store: Store these muffins in an air-tight container or bag on the countertop for up to 2 days. After that, transfer them 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.

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.)

Expert tips for making blueberry oatmeal muffins

  • 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.
Blueberry muffins on a grey napkin

Frequently Asked Questions

Are blueberry muffins healthy?

While some store-bought blueberry muffins can be loaded with sugar and high in calories, this homemade blueberry muffin recipe is very healthy! It’s made with whole-grain flour, oats and coconut sugar for a healthier alternative to traditional blueberry muffins.

Why are my blueberry muffins crumby?

If your muffins come out crumbly, it’s likely because you didn’t measure the ingredients correctly. Make sure when measuring that the measuring cups are level.

How do you keep blueberries from bleeding in muffins?

The best way to do this is to mix the blueberries with the dry ingredients first so they have a coating of flour around them. It’s also important not to overmix the batter, otherwise, the batter can start to turn blue.

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!

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A blueberry muffin with a sprinkle of raw cane sugar on top

Healthy Blueberry Oatmeal Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Healthy Blueberry Oatmeal Muffins are packed with fibre and protein and perfect for a healthy breakfast or snack!

Ingredients

Units Scale
  • 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

Instructions

  1. Preheat the oven to 400 degrees F and line a muffin pan with muffin liners.
  2. Mix all the dry ingredients together in a large bowl.
  3. 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.)
  4. Whisk all the wet ingredients together in a bowl until combined.
  5. Fold the wet ingredients into the dry just until combined.
  6. Fill each muffin mold 3/4 of the way full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes

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. 

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 10g
  • Sodium: 110mg
  • Fat: 7.5g
  • Saturated Fat: 4g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 5g