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These Healthy blueberry muffins are so moist, fluffy, and bursting with flavor. A delicious healthy breakfast or dessert option that everyone can enjoy. Simple, easy to make, and ready in 30 minutes.
These blueberry oatmeal muffins are packed with flavor, loaded with fresh blueberries, and made with oat flour, maple syrup, and no butter. They come out fluffy and so tasty. Hard to believe that they are made with no refined sugar, no butter, and no flour. Also, the flour used is simply oat flour which you can make on your own using rolled oats! You will love these healthy blueberry oatmeal muffins which can be enjoyed as a quick on-the-go breakfast, a snack, or a healthy dessert option. If you are looking to make some blueberry muffins without any oats or oat flour, check out this Gluten-free lemon Blueberry muffins recipe instead.
Not convinced yet? here is why you will love these oatmeal muffins
- Healthy: Yes, these are a much better and healthier muffin option for you than storebought muffins. Also, they are made with oat flour, just 2 tablespoons of coconut oil, and no refined sugar!
- Easy and simple: With only 10 minutes of prep time and 18 minutes of baking, these homemade bluerry muffins will be ready in just under 30 minutes.
- Flavorful!: These healthy and easy blueberry muffins are super tasty. You will love them.
Ingredients you will need
These are the ingredients you are going to need to make these homemade blueberry muffins. The full measurements are listed further down below.
oat flour
old-fashioned rolled oats, or quick oats
baking powder
ground cinnamon
salt
two eggs
milk: any milk would work
Maple syrup or honey
coconut oil or any other neutral-tasting oil- you don’t need much, just 2 tablespoons
vanilla extract
fresh blueberries
How to make these easy and healthy blueberry muffins
- First, preheat the oven to 375 F and line a muffin tin with 12 cup liners.
- Mix the dry ingredients: To a large bowl, add the flour, rolled oats, baking powder, ground cinnamon, and salt. Mix well to combine.
- Combine the wet ingredients: Next, whisk in the eggs, milk, maple syrup, coconut oil, and vanilla extract.
- Add blueberries: Fold in the fresh blueberries and divide the batter among your prepared muffin cups.
- Bake the muffins: Bake for 15-18 minutes, or until a toothpick comes out clean.
- Cool down and enjoy: Finally, let the muffins cool for at least 5 minutes before serving.
Frequently asked Questions
adding an extra egg to your muffins won’t really hurt. They will simply make your muffins firmer and prevent them from becoming crumbly and fall apart. The additional egg will retain an extra liquid and sugar and thus resulting in a more moist and tasty muffin.
We have found that the safest temperature for any kind of baking is at 350 F. This will definitely get the job done without worrying that the muffins or whatever you are baking won’t burn before it is cooked through. Also, just make sure the oven is preheated before adding the muffins to the oven.
Muffins, depending on the size will need between 15-22 minutes to bake through. The rule of thumb is to use a toothpick. Place a toothpick in the middle of the muffin to check for doneness. If the toothpick comes out clean it is cooked through and ready.
Other healthy muffin recipe you may like to try
- Flourless Peanut Butter Banana Muffins
- Chocolate Peanut Butter Banana Muffins
- Apple Cinnamon Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Baked Oatmeal Protein Muffins
- Healthy Pumpkin Muffins
- Healthy Zucchini Muffins
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Healthy Blueberry Muffins
Ingredients
- 1 1/2 cups oat flour
- 1/4 cup old-fashioned rolled oats
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 large eggs , at room temperature
- ¾ cup milk of choice
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
- 2 tsp pure vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375 F and line a muffin tin with 12 cup liners.
- To a large bowl, add the flour, rolled oats, baking powder, ground cinnamon, and salt. Mix well to combine.
- In a separate bowl, whisk in the eggs, milk, maple syrup, coconut oil, and vanilla extract.
- Next, add the egg and milk mixture to the oat flour mixture. Whisk to combine.
- Fold in the fresh blueberries and divide the batter among your prepared muffin cups.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Let the muffins cool for at least 5 minutes before serving.
Notes
- Oats/oat flour: you may use oat flour for the whole recipe.
- Replace the oat flour with 1.5 cups of all-purpose or gluten-free flour
- Make your own oat flour at home. Simply use a blender and blend until you get a powder texture. 1 cup rolled oats will get you about 1 cup oat flour.
- Use gluten-free oats and oat flour for a gluten-free blueberry oatmeal muffin option.
- you may use honey or agave in place of maple syrup.
- any milk of choice can be used. you can use almond or any nut-free milk.
- if you don’t have any coconut oil, use any neutral-tasting oil. For a nut-free option muffin, use vegetable or olive oil.
- for a flavor boost, add one tablespoon of lemon zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these twice and love them. I used Smuckers sugar free maple syrup and buttermilk. The batter is thin but they cook up perfect. 22 minutes for large muffins in paper cups. Makes 6.
I’m making this recipe for the first time. It looks very soupy. I’ve never seen muffin batter this consistency. Concerned but maybe this will turn out OK.
Recipe looks great! Can I substitute raspberries for blueberries?
Yes you can
Can give ingredients in grammes rather than cups please