blueberry oatmeal muffins on parchment paper
How to Make...

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
  • Scale:


Dry Ingredients

  • 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

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 tsp vanilla extract
  • 1 cup blueberries


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

Recipes 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 Information:

  • 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