Blueberry Oatmeal Muffins make the best snack! This healthy muffin recipe is made with whole grain flour, oats, maple syrup and blueberries. Dairy free and gluten free friendly.
This post is sponsored in partnership with California Giant Berry Farms. I am honored to be a CalGiant Berry Ambassador for the fourth year, and I thank you for continuing to support the brands that help Fit Mitten Kitchen bring you new recipes!
One can never have too many muffin recipes!
These healthy blueberry oatmeal muffins are like your favorite classic muffin flavor but made with whole grain flour, quick oats, sweetened with maple syrup and dairy free.
Muffins bursting with juicy blueberries is one of my favorite things.
Here are some tips on what to look for at the store when buying blueberries…
Tips for Buying & Using Blueberries
- Berries should be a dark blue color, with a slight powdery look to them.
- Look for firm berries – berries don’t ripen once they’ve been picked. So keep an eye out for shriveled or soft looking berries
- Don’t wash berries until ready to use.
- Berries will often last in the refrigerator up to over one week, if stored dry.
I remember on my trip last summer with California Giant we learned about the different blueberry varieties, with each variety having its own unique flavor profile. So if you’ve ever wondered why one of your blueberries taste a little different than the ones you purchased previously, that’s why!
But no matter what variety of blueberries you pick up, they’ll taste amazing in these homemade blueberry muffins!
Oat Muffin Ingredients
- whole grain flour – I used whole wheat pastry flour but you can also use whole wheat white flour. Or half all-purpose, half whole-wheat. This recipe was also tested using oat flour; more on that below.
- quick oats – adding quick oats to the batter gives these blueberry muffins a delicious texture and some additional fiber.
- baking powder and baking soda – you’ll need both leavening agents to get the correct rise.
- salt – balances/enhances flavor
- cinnamon – just a hint adds a touch of flavor in these muffins.
- maple syrup – I like to use maple syrup in muffin recipes because it not only adds flavor but is a good option for those avoiding refined sugars. You can also use honey, though the muffins will get darker in color quicker.
- oil – You can use avocado, light olive oil, or melted/cooled coconut oil. Oil provides moisture and keeps the muffins soft.
- non-dairy milk – Use hemp, oat or soy if you need to keep this recipe nut-free. Almond and cashew blends are also an option. Or use whatever milk you have on hand.
- eggs – using two large eggs will give the muffin texture the right structure.
- vanilla extract – More flavor for baked goods!
- blueberries – You can use fresh or frozen blueberries here. Frozen may require a couple extra minutes of baking time.
How to Make Blueberry Muffins
Making this blueberry muffins recipe from scratch is SO easy. As long as you follow the recipe and tips, you’ll have yourself delicious, fluffy healthy blueberry muffins in less than 30 minutes.
Mix Dry Ingredients
In a medium bowl whisk together the flour and quick oats with baking powder, soda and salt, then set aside.
TIP: I like to use two separate bowls for mixing the wet ingredients separately from the dry ingredients so everything is incorporated evenly.
Mix Wet Ingredients
In large bowl whisk together the maple syrup (or honey), oil, eggs, milk and vanilla extract.
Note: using honey will cause the muffins to brown a little more but they’re still delicious!
Slowly add in half of the flour, gently stir a couple of times, then add the rest of the flour along with the blueberries and gently stir/fold in blueberries until no bits of batter remain.
TIP: Gently stirring is going to make sure you don’t end up with tough muffins so be mindful to not over-mix or mix on high speed if you’re using an electric mixer.
NOTE: If using frozen blueberries, toss them in a bit of flour first before adding to batter. This keeps the extra moisture from turning the batter blue.
Fill 9 cups in muffin pan
This recipe makes 9 full muffins, by filling the muffin batter almost to the top. If you prefer, you can evenly distribute the batter to 12 muffin cups – just watch baking time as it won’t take as long compared to 9.
High Muffin Tops
To get a little extra height, bake the muffins at 425ºF for the first five minutes. Then drop the oven temperature to 350ºF and continue baking for another 15 minutes or so.
Using Oat Flour
This recipe was successful using oat flour (in place of whole wheat flour) but you’ll just need to make a couple of changes:
- only 1 cup of oat flour
- no milk needed
Other than that the recipe is the same! It’s a nice alternative to keep these healthy blueberry oatmeal muffins gluten free friendly. And the texture is a little heartier, but in a good way.
Be sure to stock up on California Giant Blueberries (especially when you see a sale!) and freeze them for later. Frozen blueberries are super versatile – perfect in smoothies, dessert bars and other baked goods.
More Blueberry Muffin Recipes!
- Almond Flour Blueberry Muffins
- Favorite Yogurt Banana Blueberry Muffins
- Healthy Blueberry Muffins
- Blueberry Zucchini Muffins
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 ¼ cups whole wheat pastry flour (see notes)
- 3/4 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ½ cup pure maple syrup
- ⅓ cup light olive oil (or avocado, melted/cooled coconut oil)
- 1/4 cup non-dairy milk (such as cashew, oat, soy, etc.)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup blueberries
- Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
- In medium bowl, mix together dry ingredients and set aside.
- In large bowl, whisk together wet ingredients (except blueberries) until combined.
- Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in blueberries and remaining dry ingredients.
- Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins at 15 minutes with inserted toothpick for wet batter.
- Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.
FLOUR – If using oat flour, use 1 cup and omit milk. The muffins won’t rise as much and they’ll look a little different than what’s pictured, but they’ll still taste great!
SWEETENER – Honey may also be used but muffins will brown a bit more. I do not recommend subbing a dry sweetener as it will affect liquid ratios
TO MAKE VEGAN – Replacing the two large eggs with 2 TBSP flaxseed meal + 1/3 cup of water is a good egg-free substitute.
nutrition approximate, calculated with whole wheat pastry flour, based on 1 out of 9 muffins.
- Serving Size: 1 muffin
- Calories: 147
- Sugar: 14g
- Sodium: 189mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 41mg