Blueberry Oatmeal Muffins
These Blueberry Oatmeal Muffins are soft, fluffy and bursting with juicy blueberries in every bite. Made with wholesome rolled oats, oat flour and naturally sweetened with maple syrup, these gluten-free muffins make a satisfying and easy make-ahead breakfast or snack!
I’m a firm believer that one can never have enough muffin recipes, especially when blueberries are involved.
I’ve thoroughly enjoyed testing the recipe for these Blueberry Oatmeal Muffins. I’ve baked at least (5) batches in the last month or so and they keep getting better and better.
Like my raspberry muffins, they include both oat flour and almond flour for a light, fluffy texture. What sets these muffins apart is rolled oats. The oats are softened in milk before baking, creating a hearty texture without making them dense.
They’re packed with juicy blueberries, naturally sweetened with maple syrup, and are dairy and gluten-free. They make the perfect wholesome make ahead breakfast or snack!
If you love baking with oat flour, be sure to check out my Blueberry Oat Flour Muffins as well. They’re made with Greek yogurt for an ultra-soft texture and are another reader favorite.
Why you’ll love this recipe
- Soft, fluffy texture. The combination of oat and almond flour create a soft, fluffy texture, while softened oats add a wholesome texture without making the muffins dense.
- Real food ingredients. They’re lightly sweetened with maple syrup and made with wholesome ingredients like oats and almond flour.
- Quick and easy! The batter comes together in about 15 minutes and they bake up in just 20 minutes.
- Meal prep friendly. They keep for up to 2 days at room temperature, for up to one week in the refrigerator, and they freeze for up to 3 months.
Recipe ingredients
Unlike many oatmeal muffin recipes that rely heavily on all-purpose flour, these muffins get their hearty texture from rolled oats and oat flour. The oats are softened in milk before mixing the batter, which helps create a tender crumb while adding extra whole-grain goodness.
- Oats. Old fashioned rolled oats are softened in milk to provide a hearty yet light texture. Quick oats may be substituted but for best results do not use steel cut oats.
- Flours. The combination of oat flour and almond flour results in a wholesome yet surprisingly light and fluffy texture. The flours combine whole grains and nutrient-dense almonds to create soft, fluffy gluten-free muffins.
- Milk. I’ve used unsweetened almond milk in this recipe, but it may be substituted with your favorite dairy or non-dairy milk.
- Maple syrup. The maple syrup may be substituted with honey, maple sugar or coconut sugar. If coconut sugar is used, the muffins will not be as sweet.
- Oil (not pictured). I love using olive oil, but you may use whatever you have on hand.
- Blueberries. Use fresh or frozen blueberries.
See the recipe card below for the full list of ingredients and quantities.
How to make blueberry oat muffins
These blueberry oatmeal muffins come together in minutes. The rolled oats are softened in milk for 20-30 minutes before adding them to the batter for a hearty yet surprisingly light texture.
Pro tip: Soak the oats for 20 minutes for a soft yet hearty texture. If the oats haven’t softened completely, soak for an additional 10 minutes. Do not soak them overnight or they will be much too soft.
See the recipe card below for full instructions.
- Combine the rolled oats and milk in a large bowl and allow to soften for 20-30 minutes.
- Add the eggs, maple syrup, oil and vanilla and whisk well to combine.
- Add the almond flour, oat flour, baking powder, baking soda and salt and whisk until no lumps remain.
- Gently fold in the blueberries.
- Divide the batter between (12) muffin cups.
- Bake for 17-20 minutes or until set, then cool completely on a wire rack.
Tips for Success
- Allow the oats to soak until softened before mixing the batter. This helps create a softer texture and prevents the muffins from becoming chewy.
- Toss blueberries with a small amount of oat flour before folding them into the batter to help prevent sinking.
- Bake just until the centers spring back lightly when touched. Overbaking can dry out oat-based muffins.
- Let the muffins cool for 5–10 minutes in the pan before transferring to a wire rack, then cool completely on a wire rack before serving.
Storage
- Store blueberry oatmeal muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- For longer storage, freeze in a zip-top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 15–20 seconds before serving.
More muffin recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Blueberry Oatmeal Muffins
Ingredients
- 1/2 cup unsweetened almond milk or your favorite dairy or non-dairy milk
- 1/2 cup rolled oats plus more for topping (optional); may be substituted with quick oats
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup oil your favorite
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 3/4 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries fresh or frozen; see note 2
Instructions
- Place the 1/2 cup rolled oats and almond milk in a large bowl and stir to combine. Let stand 10-15 minutes until softened.1/2 cup unsweetened almond milk, 1/2 cup rolled oats
- Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
- Add the eggs, maple syrup, oil and vanilla to the softened oat mixture and whisk well to combine.2 large eggs, 1/3 cup maple syrup, 1/4 cup oil, 1 teaspoon vanilla extract
- Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Toss the blueberries with 1 tablespoon of oat flour (this keeps them from sinking), then gently fold them into the batter.1 cup almond flour, 3/4 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup blueberries
- Divide the batter evenly between the (12) muffin cups and sprinkle with additional rolled oats if desired. Bake for 17-20 minutes or until set and the top of the muffins spring back when pressed gently with your finger.
- Remove from heat and place on a wire rack. Cool the muffins in the pan for 10 minutes, then remove from the pan and cool completely. Enjoy!
Notes
- Pro tip: Soak the oats for 20-30 minutes in the oats for a soft yet hearty texture. Do not soak the oats overnight or they will be too mushy.
- If using frozen blueberries, do not thaw them first as they can turn the batter purple.
- Change things up by adding a teaspoon of ground cinnamon, the zest of 1/2 a lemon or top with sliced almonds.
- Blueberry oatmeal muffins will keep in an air tight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
