Blueberry Oatmeal Muffins

Course: Snacks

Cuisine: American

Keyword: blueberry muffin recipe, blueberry oatmeal muffins, oatmeal muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: muffins

Calories: 147kcal

Author: Ashley

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.

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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

Notes

OAT 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!

FLOUR - You can also use whole wheat pastry flour, or half all-purpose with half whole wheat flour.

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.

TO MAKE 12 MUFFINS – Evenly distribute batter into 12-cup muffin pan and reduce baking time. Watch closely after 10 minutes at 350ºF.

Nutrition approximate, calculated with whole wheat pastry flour, based on 1 out of 9 muffins.

Nutrition