Blueberry Oatmeal Muffins make the best healthy snack! This simple muffin recipe is made with whole grain flour and oats plus sweetened with maple syrup and blueberries. Dairy free and gluten free friendly alternatives.
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One can never have too many muffin recipes! These oatmeal blueberry muffins have been a reader favorite for years. They’re quick to make, utilize a handful of simple ingredients and have a lovely oat-y texture!
If you love oats in your muffins, definitely check out my strawberry oat muffins and my cottage cheese muffins, too.
Recipe Highlights
- Nutrient-dense ingredients: think whole grains and sweetened with maple syrup.
- Makes 9 muffins (but you can also make 12!)
- Relatively simple recipe with mostly pantry staples.
- A naturally dairy-free recipe and with a gluten-free friendly alternative.
The Main Ingredients
- whole grain flour – White whole wheat flour can be used here, 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.)
- 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!
- blueberries – You can use fresh blueberries or frozen blueberries. Frozen may require a couple extra minutes of baking time.
Tips for Buying 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.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Making oatmeal muffins at home couldn’t be easier. They are one of my favorite healthy snacks to make and the kids love them too.
1. 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.
2. Mix wet ingredients: In a separate large bowl, whisk together the maple syrup, oil, eggs, milk and vanilla extract.
3. Combine bowls: 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.
4. Fill 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.
5. 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.
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.
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How to Store & Reheat
Room temperature: Store oatmeal blueberry muffins in an airtight container at room temperature, about 2-3 days.
Fridge: Store in an airtight container in the fridge for about 4-5 days.
Freezer: Store in freezer-safe container and label to use within 3 months. Thaw in the fridge and store in fridge.
Recipe FAQs
Can I use frozen blueberries?
Yes, but do not thaw the frozen berries to prevent them from bleeding into the batter. You may also need to add a few minutes to the baking time since frozen berries release more moisture.
Why the initial high oven temperature?
The hot burst of air will spring up the muffin tops so they rise nice and high (just like your favorite bakery!). Then the muffin batter cooks during the remaining baking time.
How many calories in an oatmeal blueberry muffin?
One oat blueberry muffin has 147 calories.
How much sugar is in oatmeal blueberry muffins?
One muffin has 14g of sugar, but keep in mind the sugar is coming from pure maple syrup (not refined sugar) and natural sugar from blueberries.
Do I have to soak the oats for this recipe?
No. I did not soak the oats for this recipe so you do not have to.
Can I make these muffins gluten-free?
Yes, you can either use a 1:1 gluten-free baking flour (one with xanthan gum) or use my oat flour alternative as mentioned in the recipe card.
Blueberry Oatmeal Muffins
Ingredients
Dry Ingredients
- 1 ¼ cups white whole wheat flour, see notes
- 3/4 cup quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet Ingredients
- 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 teaspoons vanilla extract
- 1 cup blueberries
Instructions
- 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.
Video
Recipe Notes:
Nutrition Information
More Healthy Muffins to Try!
If you make this Blueberry Oatmeal Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
This post was originally published and sponsored by California Giant Berry Farms in 2020. Updated with more tips and notes 2023.
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