Blueberry Oatmeal Muffins make the best healthy snack! This simple muffin recipe is made with whole grain flour, oats, maple syrup and blueberries. Dairy free and gluten free friendly alternatives.
This post was originally published and sponsored by California Giant Berry Farms in 2020. Updated with more tips and notes 2023.
One can never have too many muffin recipes!
These healthy blueberry oatmeal muffins are like your favorite classic muffin flavor but made with whole grains, quick oats, sweetened with maple syrup and dairy free.
Muffins bursting with juicy blueberries is one of my favorite things.
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 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 this healthy blueberry muffin recipe!
Oat Muffin Ingredients
- whole grain flour – I used whole wheat pastry flour but you can also use white whole wheat flour. Or half all-purpose with half whole-wheat flour. 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. (I do not recommend subbing in rolled oats here.)
- baking powder and baking soda – you’ll need both leavening agents to get the correct rise.
- fine sea salt – using salt in baked goods balances and enhances flavor
- cinnamon – just a hint adds a touch of warm spice to these muffins.
- pure 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 oil, light olive oil, or melted/cooled coconut oil. Oil provides moisture and keeps the muffins soft. If using coconut oil, make sure the rest of your ingredients are room temperature so the oil doesn’t solidify when mixing in.
- milk – You can use a plant-based milk of your choice or traditional milk. Use hemp milk, oat milk or soy milk if you need to keep this recipe nut-free. Almond and cashew blends are also an option.
- eggs – using two large eggs will give the muffin texture the right structure. Using flax eggs with this recipe will also likely work – let me know if you try!
- vanilla extract – More flavor for baked goods!
- blueberries – You can use fresh blueberries or frozen blueberries. Frozen may require a couple extra minutes of baking time.
Homemade muffins are 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.
Keep scrolling below for the full recipe card with ingredient amounts and directions.
Mix Dry Ingredients
In a medium bowl whisk together the flour and quick oats with baking powder, baking soda and salt; set aside while you work on the wet ingredients.
Mix Wet Ingredients
Slowly add in half of the flour mixture, 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.
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.
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.
Muffin Baking Tips
- Dont over-mix the batter – over-mixing the batter will result in tough muffins. We want light and fluffy for the best texture!
- Use a medium or large cookie scoop for easy distribution – Using a cookie scoop allows you to easily pour the muffin batter into each cavity of the muffin tin.
- For full muffins, fill almost all the way to the top.
- For a sweeter muffin, feel free to add in 1/4 cup granulated sugar, such as coconut sugar, cane sugar or even brown sugar.
- Bake until inserted toothpick comes out clean (crumbs are okay, wet batter means you need more baking time.)
- 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.
- Line your muffin pan with paper liners for easy clean up. I swear by these ones.
This recipe was successful using all oat flour (just 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
You can find my tutorial for oat flour, here.
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.
These oatmeal blueberry muffins will keep in an airtight container at room temperature, for about 2-3 days. Or store in the fridge for about 4-5 days.
If freezing, store in freezer-safe container and label to use within 3 months. Thaw at room temperature.
More Healthy Muffins to Try!
Let me know if you make these blueberry oat muffins by leaving a comment and star rating below. It helps others learn more about the recipe and I appreciate your feedback too! XX, AshleyPrint
Blueberry Oatmeal Muffins
These Healthy Blueberry Oatmeal Muffins make for the best snack! Made with simple ingredients, like whole grain flour, oats, maple syrup and blueberries. Dairy free recipe and gluten free friendly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9 muffins 1x
- Category: snacks
- Method: oven
- Cuisine: American
- Diet: Vegetarian
- 1 1/4 cups whole wheat pastry flour (see notes)
- 3/4 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup
- 1/3 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 teaspoons vanilla extract
- 1 cup blueberries
- Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
- Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
- Mix wet ingredients: In large bowl, whisk together wet ingredients (except blueberries) until combined.
- Combine: 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.
- Bake: 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.
- Cool: 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
Keywords: blueberry muffin recipe, healthy muffins, oatmeal muffins