Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are super fluffy and made with a short list of nutritious ingredients. Plus, they pack 3g of protein per muffin.

What Makes These Muffins Great

Who doesn’t love a classic blueberry muffin?! We love that these blueberry oatmeal muffins are packed with healthy, accessible ingredients while still being oh-so-fluffy.

PS: our classic oatmeal muffins are another version of this recipe and are highly liked!

More of our Favorite…

Recipes with Blueberries

• Blueberry Cobbler
• Blueberry Cheesecake Bars
• Triple Berry Protein Smoothie
• Blueberry Crisp
• Blueberry Scones

We’ve made a few easy but effective healthy swaps with these blueberry oatmeal muffins! And don’t you worry, you’re not compromising flavor or fluffy-ness by making these swaps:

Milk: Instead of dairy milk, we used unsweetened almond milk for this recipe. But if you prefer another milk variety, go for it! Any milk will do.

CHeck it out!

6 Healthy Muffin Recipes – 1 Base Batter

Are you a muffin queen just like us? Here’s our favorite base recipe for healthy muffins + 6 different healthy muffin recipes you can make with it! Get all 6 healthy muffin recipes HERE!

1. Healthy Banana Nut Muffins
2. Healthy Chocolate Muffins
3. Cranberry Orange Muffins
4. Apple Cinnamon Muffins
5. Chocolate Pumpkin Zucchini Muffins
6. Chocolate Chip Pumpkin Muffins

The ingredient line-up for these blueberry oatmeal muffins is simple, healthy, and uses items you probably already have:

• White whole wheat flour
• Ground oat flour
• Rolled oats
• Coconut sugar or light brown sugar
• Baking soda and salt
• Fresh or frozen blueberries
• Eggs
• Maple syrup
• Unsweetened almond milk
• Mashed banana (or unsweetened applesauce for less sugar!)
• Almond extract
• Melted coconut oil

Make These Your Own with Flavor Variations

Use this blueberry oatmeal muffin as a base healthy muffin recipe to really make them your own. Here are some variation ideas that we love:

Yes! If you’re looking to make a large batch of these muffins to either serve a larger group or freeze for later, simply use the 2x and 3x instructions in the recipe card below.

These muffins will keep for 2-3 days in an air-tight container on the counter. Or, to extend their freshness, store in the fridge in an air-tight container for up to 5 days.

If you’re hoping to freeze these muffins, you’re in luck! They freeze really well, and we walk you through how to best freeze them below.

If you love to have healthy muffins on hand, but don’t want them to go bad, this is a great recipe to make a double or triple batch and then freeze for later enjoyment. It’s super easy:

1. First, let your oatmeal blueberry muffins cool completely.
2. Then, place the muffins on a baking sheet and place the baking sheet into the freezer.
3. Freeze for at least 2 hours.
4. Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
5. Write “Oatmeal Blueberry Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.

More of our Favorite…

Healthy Muffin Recipes

• The Best Healthy Muffin Recipes on the Internet
• Almond Flour Blueberry Muffins
• Gluten Free Pumpkin Muffins
• Apple Cinnamon Muffins
• Almond Flour Lemon Poppyseed Muffins
• Healthy Chocolate Muffins
• ALL Healthy Muffin Recipes

Print

Dry

• 1 cup white whole wheat flour
• 1/2 cup ground oat flour
• 1/3 cup rolled oats + more for topping
• ½ cup coconut sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup fresh blueberries or frozen, + more for topping

Wet

• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1/2 cup mashed banana or unsweetened applesauce for less sugar
• 1/2 teaspoon almond extract
• 2 tablespoons melted coconut oil

• First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
• Place dry ingredients into a large bowl and whisk to combine.
• Then, whisk eggs in a medium bowl and add maple syrup, almond milk, mashed banana, and almond extract and mix until combined.
• Add wet ingredients to dry and mix until combined.
• Then, add in melted coconut oil and mix again.
• Transfer batter into muffin tin, filling each one around 3/4 of the way full. Then, sprinkle on more fresh blueberries, if desired, and sprinkle on some additional rolled oats.
• Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.

Calories: 162kcal Carbohydrates: 28g Protein: 3g Fat: 4g Fiber: 2g Sugar: 15gOriginal Article