Blueberry Oatmeal Muffins

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.

They include a combination of almond and oat flours like my healthy raspberry muffins and healthy blueberry banana bread, but they also include a secret ingredient….rolled oats.

The oats are softened in milk, which provides great texture without making the muffins dense.

They’re packed with juicy blueberries and make a healthy breakfast or brunch option.

Why you’ll love this recipe:

• Blueberry Oatmeal Muffins are wholesome, fluffy and studded with juicy blueberries.
• Muffins are whole grain and nutrient dense with no refined sugar, dairy or gluten.
• They come together in one bowl in about 10 minutes.
• They’re freezer friendly and are great for meal prep breakfast and brunch.

Recipe ingredients

• 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 gluten-free muffins that are a good source of fiber and are lower in carbohydrates as well.
• 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.

How to make blueberry oat muffins

These healthy blueberry oatmeal muffins include both oat flour and rolled oats. They’re combined with almond flour for a hearty yet surprisingly light texture.

The rolled oats are softened in milk prior to adding the remaining ingredients, which results in a nice soft texture.

Pro tip:  The longer the rolled oats soften in the milk, the less texture they will have.  If the oats don’t seem soft enough after 10-15 minutes, let them soak 5-10 minutes longer.

See the recipe card below for full instructions.

1. Combine the rolled oats and milk in a large bowl and allow to soften 10-15 minutes.
2. Add the eggs, maple syrup, oil and vanilla and whisk well to combine.
3. Add the almond flour, oat flour, baking powder, baking soda and salt and whisk until no lumps remain.
4. Gently fold in the blueberries.
5. Divide the batter between (12) muffin cups.
6. Bake for 17-20 minutes or until set, then cool completely on a wire rack.

Recipe FAQs

Recipe notes

• Pro tip:  The longer the rolled oats soften in the milk, the less texture they will have.  If the oats don’t seem soft enough after 10-15 minutes, let them soak 5-10 minutes longer.
• The blueberries may be substituted with raspberries or your favorite chopped fruit.
• 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 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

More muffin recipes you’ll love:

• Almond flour blueberry banana muffins
• Apple oatmeal muffins
• Chocolate zucchini muffins
• Cranberry orange muffins
• Healthy bran muffins by Ambitious Kitchen
• Healthy banana muffins
• Healthy carrot muffins
• Healthy pumpkin muffins
• Healthy zucchini muffins
• Healthy morning glory muffins
• Lemon blueberry muffins