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5.0 from 66 votes

Blueberry Oatmeal Muffins

These Healthy Blueberry Oatmeal Muffins make for the best snack! Made with simple ingredients, like whole grain flour, oats, maple syrup and blueberries. Dairy free recipe and gluten free friendly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 9 muffins
Calories: 147 kcal
Course: Snacks
Cuisine: American

Ingredients

Dry Ingredients
  • 1 ¼ cups whole wheat pastry flour see notes
  • 3/4 cup quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
Wet Ingredients
  • ½ cup pure maple syrup
  • ⅓ cup light olive oil or avocado, melted/cooled coconut oil
  • 1/4 cup non-dairy milk such as cashew, oat, soy, etc.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup blueberries

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF and line 9 muffin cups with liners; set aside.
  2. Mix dry ingredients: In medium bowl, mix together dry ingredients and set aside.
  3. Mix wet ingredients: In large bowl, whisk together wet ingredients (except blueberries) until combined.
  4. Combine: Add about half of the dry ingredients to bowl of wet, stir a couple of times, then gently fold in blueberries and remaining dry ingredients. 
  5. Bake: Evenly distribute muffin batter into the 9 lined muffin cups, filling almost to the top. Bake for 5 minutes at 425ºF, then drop to 350ºF and bake another 12-18-ish minutes. Check muffins at 15 minutes with inserted toothpick for wet batter.
  6. Cool: Allow muffins to cool in pan for 5 minutes before removing and placing on wire rack to cool completely.

Notes

  • FLOUR – If using oat flour, use 1 cup and omit milk. The muffins won't rise as much and they'll look a little different than what's pictured, but they'll still taste great! 
  • SWEETENER – Honey may also be used but muffins will brown a bit more. I do not recommend subbing a dry sweetener as it will affect liquid ratios
  • TO MAKE VEGAN – Replacing the two large eggs with 2 TBSP flaxseed meal + 1/3 cup of water is a good egg-free substitute.
  • nutrition approximate, calculated with whole wheat pastry flour, based on 1 out of 9 muffins.

Nutrition Information

Serving 1muffin Calories 147kcal (7%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 41mg (14%) Sodium 189mg (8%) Fiber 3g (12%) Sugar 14g (28%)

Nutrition Facts

Serving: 9muffins

Amount Per Serving

Calories 147

% Daily Value*

Serving 1muffin
Calories 147kcal 7%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 41mg 14%
Sodium 189mg 8%
Fiber 3g 12%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.