Blueberry Oatmeal Muffins

No ratings yet

These blueberry oatmeal muffins are soft, fluffy and packed with juicy blueberries. Made with rolled oats and oat flour, they're perfect for meal prep breakfasts and snacks!

Prep Time15

Cook Time20

Total Time35

Course: Breads

Cuisine: American

Servings: muffins

Calories: 183kcal

Author: Marcie

Equipment

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