blueberry oatmeal muffins

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.

Insanely Good Blueberry Oatmeal Muffins

quick oats

almond milk (or skim milk)

brown sugar (packed)

tbsp honey

applesauce

tbsp oil

tsp vanilla extract

white whole wheat flour

tsp baking powder

tsp baking soda

tsp salt

blueberries

baking spray

Preheat oven to 400°.

Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.

In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well.

Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

The best healthy blueberry muffins you&#039;ll ever make! These blueberry oatmeal muffins are naturally sweetened, dairy free and made with a mix of almond flour and oat flour to keep them gluten free. A nutritious, kid-friendly breakfast or snack!

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

+ 2 tablespoons gluten free oat flour

almond flour

salt

baking soda

eggs, slightly beaten

maple syrup

vanilla extract

almond milk (or any dairy free milk of choice)

olive oil (any neutral oil will work)

apple cider vinegar (or fresh lemon juice)

Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).

In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, salt and baking soda.

In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.

In a small bowl toss blueberries and oat flour together, then gently fold them into the batter.&nbsp;

Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached. 

Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9 medium muffins (or 12 small muffins).

Simple, wholesome oat muffins...bursting with blueberries.

Blueberry Oat Muffins

oats

buttermilk (or sour milk)

all-purpose flour

baking powder

brown sugar (lightly packed)

egg (beaten)

vegetable oil

lemon

blueberries (heaping)

Preheat the oven to 400℉/200℃. Position rack to middle.

Paper line 12 muffin cups.

Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.

In a large mixing bowl, combine flour, baking powder, baking soda,salt and brown sugar. Whisk together. Set aside.

Add beaten egg, oil and lemon zest to oat mixture. Mix well.

Add oat mixture all at once to the dry ingredients. Stir just until moistened.

Gently fold in the blueberries.

Fill muffin liners 3/4 full.

Bake for 15-22 minutes or until top bounces back when lightly touched.

Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

https://embed.mediavine.com/videos/hj9f6ssmnfalof0zqugt

Every flavourful bite is bursting with blueberries in this recipe for healthy blueberry oat muffins. Absolute goodness in every bite.

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Blueberry Oatmeal Muffins

(240 milliliters) milk

(80 grams) old-fashioned whole rolled oats

cinnamon

(115 grams) unsalted butter, melted and slightly cooled

(120 milliliters) honey

egg,

(190 grams) fresh

Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don&#8217;t do this the night before as that&#8217;s too long for soaking. If you find the oats haven&#8217;t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.

Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

LOVE THESE MUFFINS
I used whole wheat flour, brown sugar and fresh blueberries.  I was looking for a hearty blueberry muffin.  I found it!!!

A dozen??  Ah, no...I had enough batter for eight regular-sized muffins.  I might have skimped on the size and squeezed out one more but beyond that they may as well have been mini-muffins.  Otherwise they were very good...I also used whole-grain flour (half hard white, half soft white) and added 1T of sour cream to improve the rise and texture.  My muffin pan was stoneware so I preheated it to help them not stick and get a jump on the rise, and the bake times were just right.  I had to pull out a couple right away so we could hurry and eat and so they fell apart a little but were moist, hearty and not too sweet.  I'll be increasing the recipe by half or maybe doubling it next time.

Very good thank you
As per recipe with Maple Sugar on top

Being diabetic, I needed to modify the recipe just a bit. I used whole wheat pastry flour and halved the sugar. I was so happy with the results and the small effect it had on my blood glucose levels. I also weighed my ingredients as written in the recipe.

Great recipe and love that is on the healthier side.  Making my second batch now in less than a week.  My husband loved them for Father's Day and so did everyone else.  Great for breakfast or a snack.

I've made these twice so far and this will forever be my base recipe! The first time I made these I used frozen blueberries and didn't catch the note about reducing the liquid until I had everything folded in. I compensated by adding chia seeds (about 2-3 tablespoons) to soak up the extra moisture and it worked like a charm! The second time I made it I followed the recipe exactly, again using frozen blueberries and reduced the liquid and they were once again perfectly textured with slightly rounded tops and 1000% delicious! My 1yr old couldn't get enough haha! Making another batch today with raisins instead for her daycare lunches this week. Thank you for this amazing recipe!

These are great! I am about to make 12 more because they are so good. I followed the directions exactly and used brown sugar for the sweetener. I am freezing them to take to the beach, so I will let everyone know how they are after being frozen.

I'm always trying to make healthier versions on cakes and I have to say I love this recipe. They turned out better than expected. I followed the recipe however omitted the salt as used normal butter, didn't have vanilla extract and didn't substitute but flavour is amazing I didn't miss it! I used honey. The batch is almost gone. Will definitely be making them again! Thanx must try some of your other recipes 

I have always struggled with baking until I found you  I have made quite a few of your recipes and you seem to be my go-to now. Anyway, these muffins are delicious. I've them with blueberries and brown sugar (ran out of honey) and my last batch was with cranberries. Delish. Can they be made with a gluten free flour? If so, which would you recommend? Thank you again for inspiring me to bake !

I use gluten free flour and  lactose free milk and they turn out amazing - I am partial to fresh berries and maple syrup (real) for the sweetener

THIS IS A GREAT RECIPE. I USED AN  BON’S EGG REPLACER AND GLUTEN FREE BAKING MIX, AND COCONUT MILK AND THESE WERE PERFECTLY VEGAN AND DELICIOUS.

I used unsweetened almond milk and added a scoop of vanilla protein powder to the milk before I added the oats. I also doubled the blueberries and added some chopped walnuts for fun... OMG THESE ARE DELICIOUS

https://www.youtube.com/watch?v=lh8mgG9a1Q8

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar.

Get the full recipe: https://sallysbakingaddiction.com/blueberry-oatmeal-muffins/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #blueberryoatmealmuffins

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Blueberry Oatmeal Muffins| Sally's Baking Addiction

These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version!

Healthy Blueberry Muffins

cooking spray

whole wheat flour (I prefer white whole wheat flour)

all purpose flour

oatmeal (quick

sugar

milk

canola oil

blueberries (fresh

Preheat oven to 400 degrees.

Spray muffin tin with cooking spray.

Combine the whole wheat flour, all purpose flour, oatmeal, sugar, salt and baking powder in a large bowl.

In a separate bowl whisk together the milk, egg, oil and vanilla.

Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.

Divide the batter evenly between the 12 muffin cups.

Sprinkle the tops of the muffins with the coarse sugar if using.

Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

https://content.jwplatform.com/videos/RjIE4bwT.mp4

These healthy blueberry muffins are made with whole wheat flour and oatmeal for a lighter take on the classic recipe.

These Blueberry Oatmeal Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries, tangy lemon flavour, and hearty oats bursting in every bite. 

all-purpose flour (plus more for dusting)

cornstarch

white sugar

vanilla

buttermilk* (room temperature*)

eggs (room temperature)

Lemon lemon

blueberries*

Preheat the oven to 375°F/190℃. This recipe makes 15 regular-sized muffins and 8 tulip liner muffins. Line the muffin tins with your liners and set aside.

In a medium-sized bowl, add in flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.

Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.

Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and prevent from sinking. Then add into the bowl and mix in a few times.

Evenly divide the batter between your liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra blueberries on top and sprinkle some white sugar.

Bake the muffins at 375°F for 20-25 minutes. If using regular liners, the muffins will bake for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.

Top 6 blueberry oatmeal muffins recipes from across the web

The most viewed blueberry oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Insanely Good Blueberry Oatmeal Muf...

The Best Healthy Blueberry Oatmeal ...

Blueberry Oat Muffins

Blueberry Oatmeal Muffins

Healthy Blueberry Muffins

Blueberry Oatmeal Muffins

Top 6 blueberry oatmeal muffins recipes from across the web

The most viewed blueberry oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Insanely Good Blueberry Oatmeal Muf...

The Best Healthy Blueberry Oatmeal ...

Blueberry Oat Muffins

Blueberry Oatmeal Muffins

Healthy Blueberry Muffins

Blueberry Oatmeal Muffins

The most viewed blueberry oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine