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Home Recipes Course Snacks Muffins & Breads Blueberry Oatmeal Muffins
GF Gluten-Free DF Dairy Free VG Vegetarian NF Nut-Free

Blueberry Oatmeal Muffins

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Posted:6/8/23
Updated:7/7/23

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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.

blueberry oatmeal muffins on parchment paper

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.
overhead ingredients measured out for blueberry oatmeal muffins

Step-by-Step Instructions

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

In a large bowl whisk together the maple syrup, oil, eggs, milk and vanilla extract.

eggs and maple syrup mixing into glass bowl next to blueberries and flour for blueberry oatmeal muffins

Slowly Combine

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.

blueberries mixing into bowl of flour and wet ingredients for blueberry oatmeal muffins recipe

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.

Bake

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. 

overhead view of oatmeal blueberry muffins in muffin tin

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. 

Gluten-Free Alternative

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.

blueberry muffins with oat crumble on an opened muffin liner

Storing

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!

  • Almond Flour Blueberry Muffins
  • Healthy Banana Muffins
  • Chocolate Chip Muffins
  • Strawberry Oat Muffins

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, Ashley

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Blueberry Oatmeal Muffins

blueberry oatmeal muffins on parchment paper
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★★★★★

5 from 9 reviews

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.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 9 muffins 1x
  • Category: snacks
  • Method: oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Instructions

  1. Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
  2. Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
  3. Mix wet ingredients: In large bowl, whisk together wet ingredients (except blueberries) until combined.
  4. 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. 
  5. 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.
  6. Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.

Equipment

Image of Muffin Liners

Muffin Liners

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Bob's Red Mill Quick Cooking Rolled Oats

quick oats

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maple syrup

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whole wheat pastry flour

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glass mixing bowl

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muffin pan

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Notes

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.

Nutrition

  • 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

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Katie says

    6/29/2022 at 10:40 am

    This was a great and healthy recipe. My 3 kids ate all of them!!
    Thank you.!

    ★★★★★

    Reply
    • Ashley says

      6/29/2022 at 11:54 am

      So glad you all liked them! Thanks for your comment and review!

      Reply
  2. Lindsay says

    8/7/2022 at 4:49 am

    Delicious! I used 1/4 cup maple syrup and 1/4 cup honey, otherwise followed recipe. So wholesome and delicious … a perfect summer recipe 🙂

    ★★★★★

    Reply
  3. Kayla says

    1/6/2023 at 5:49 pm

    This recipe was so simple and tasted delicious! My 14 month old even loved them!

    ★★★★★

    Reply
    • Ashley says

      1/12/2023 at 9:48 am

      So happy to hear! Thanks for sharing 🙂

      Reply
  4. joryn says

    2/20/2023 at 12:26 pm

    Can’t wait to try this, any recommendations about how to go about adding almond butter in for extra protein? maybe subbing it for the oil?

    Reply
    • Ashley says

      2/20/2023 at 12:36 pm

      Hi there, because I haven’t tried this recipe with almond butter, I can’t say for sure how it’ll turn out. You could try adding 1/4 cup creamy almond butter and keep at least 3 tablespoons of oil, but you may find that the batter is pretty thick. If you want extra protein in this particular recipe, your best bet would be to add in collagen peptides (no other adjustments necessary) or try subbing 1/4 cup of the flour for plant based protein. Hope that helps!

      Reply
  5. Carla Guerra says

    3/2/2023 at 9:47 pm

    These are the best blueberry muffins we’ve had. I used oat flour and coconut oil and they came out perfect! Thank you.

    Reply
    • Ashley says

      3/3/2023 at 8:00 am

      So happy to hear you love them! I enjoy The oat flour version as well 🙂 thanks for taking the time to leave a review here!

      Reply
  6. Brenda Birdcreek says

    7/30/2023 at 11:11 am

    Can I substitute gf flour for the regular flour

    Reply
    • Ashley says

      7/30/2023 at 11:43 am

      As long as it is GF 1:1 baking flour, that is the best substitute.

      Reply
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