These Blueberry Oatmeal Muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin!
Blueberry Oatmeal Muffins
These whole wheat blueberry oat muffins have the best texture and flavor, every time I make them they are always a hit! They are so moist and they are just as good the next day. I love keeping them in my fridge for after school snacks or easy breakfast on the go. Also great to bring to a potluck. If you want to make these with gluten-free flour, I also have a Gluten-free, Dairy-free Muffin version here. Other Muffins I also love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.
Many years back, someone shared their oatmeal muffin recipe with me which became the base for this recipe. I played around with the ingredients and made some modifications to make it over-the-top good! My husband said they were the BEST blueberry muffins he ever tasted, and my daughter who was two at the time, thought they were cupcakes. This is now my go-to blueberry muffin recipe.
- Oats: The base of this recipe uses quick oats or rolled oats soaked in milk of your choice such as dairy milk, buttermilk or plant-based milk.
- Sweetener: brown sugar and honey.
- Wet Ingredients: unsweetened applesauce, egg whites, oil, such as coconut oil or canola and vanilla extract.
- Dry ingredients: white whole wheat flour (you can also use all purpose flour), baking powder, baking soda and salt.
- Fresh Fruit: 1 cup fresh blueberries. Frozen blueberries would also work.
How To Make Blueberry Oatmeal Muffins:
- Preheat oven to 400F. Line a muffin pan with paper liners and lightly spray with cooking spray so they don’t stick.
- Soak the oats: Place the oats in a food processor or chopper and pulse a few times. Soak oats in milk of choice in a large bowl for about 30 minutes.
- Wet Ingredients: In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
- Dry Ingredients: In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
- Combine soaked oats and milk with sugar, applesauce mixture and mix well.
- Slowly add in the dry ingredients and stir until just incorporated. Fold in blueberries.
- Spoon the batter into the muffin cups and bake for 22-24 minutes.
Blueberry Oat Muffin Tips and Variations:
- To store muffins, allow them to cool completely and place in an airtight container or Ziploc bag at room temperature.
- Refrigerate for up to 5 days or wrap tight and freeze for up to 1 month.
- To get that fresh-out-of-the-oven taste, warm muffins in the microwave.
- Variations try replacing the blueberries with strawberries, raisins, apples or even chocolate chips!
- If you don’t have apple sauce, you can swap it for mashed banana.
- Add some ground cinnamon for flavor.
More Healthy Muffin Recipes:
Yield: 12 servings
Serving Size: 1 muffin
Preheat oven to 400F. Line a muffin tin with liners and lightly spray with oil so they don’t stick.
Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
Wet Ingredients: In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
Dry Ingredients: In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well.
Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!
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Refrigerate up to 5 days.
Serving: 1 muffin, Calories: 127 kcal, Carbohydrates: 28.5 g, Protein: 3 g, Fat: 2.5 g, Sodium: 222.5 mg, Fiber: 2.5 g, Sugar: 17.5 g