Blueberry Oatmeal Muffins (super fluffy!)

These Blueberry Oatmeal Muffins are super fluffy and made with a short list of nutritious ingredients. They also contain 3g of protein per muffin.

What makes these muffins great

Who doesn’t love a classic blueberry muffin?! We love that these Blueberry Oatmeal Muffins are packed with healthy, easily accessible ingredients while still being super fluffy.

Whole ingredients: These delicious, fluffy muffins are made with a total of 13 ingredients. They’re fluffed up with white whole wheat flour and oatmeal and maple syrup, and use just 2 tablespoons of oil.

Child friendly: The kids will absolutely devour these muffins! They make a great healthy breakfast idea or even a lunchtime snack.

Freeze for later: The best part about these muffins is that they freeze well. So if you need to stock up on a healthy snack or breakfast these are for you!

PS: Our classic oatmeal muffins are another variation of this recipe and are very popular!

The swaps we made

We’ve made some simple yet effective healthy alternatives with these Blueberry Oatmeal Muffins! And don’t worry, you won’t compromise flavor or fluffiness by making this swap:

Flour: Skip the all-purpose flour and swap it out for something heartier (but still light!). For this recipe, we chose a combination of white whole wheat flour and oat flour. Pro Tip: Don’t have oatmeal on hand? You can make your own oatmeal by blending oatmeal into flour in your food processor or high-speed blender!

Sugar: Instead of white sugar, this recipe uses a combination of coconut blossom sugar and maple syrup. The maple syrup brings out the amazingly sweet and warm flavors of oatmeal muffins!

Fat: All you need for this recipe is 2 tablespoons of coconut oil and that’s it for the fat! This is because we supplement the fat with mashed bananas for a healthier, lower-fat way to make moist muffins! Pro Tip: You can also use equal parts applesauce as a substitute for mashed bananas in this recipe.

Milk: Instead of milk, we used unsweetened almond milk for this recipe. But if you prefer another type of milk, go for it! Any milk will do.

What you need for Blueberry Oatmeal Muffins

The ingredient list for these Blueberry Oatmeal Muffins is simple, healthy, and uses items you probably already have:

• White Whole Wheat Flour
• Ground Oatmeal
• oatmeal
• Coconut blossom sugar or light brown sugar
• baking powder and salt
• Fresh or frozen blueberries
• eggs
• maple syrup
• Unsweetened Almond Milk
• Mashed banana (or unsweetened applesauce for less sugar!)
• almond extract
• Melted Coconut Oil

Make these your own with flavor variations

Use this Blueberry Oatmeal Muffin as a base recipe for healthy muffins to truly make them your own. Here are some variation ideas that we love:

Lemon Blueberry: Add about a tablespoon of lemon zest to your batter.

White Blueberry Chocolate: Add a handful of white chocolate chips to the batter and sprinkle the finished muffins with a little sea salt.

Triple Berry: If you have other berries on hand, instead of ONLY blueberries, you can use 1 cup of different berries like blueberries, raspberries, and strawberries.

Easy Oatmeal Muffins: Skip the blueberries and just make a classic oatmeal muffin!

Double the recipe!

Yes! If you’re wanting to make a large batch of these muffins, either to serve to a larger group or to freeze for later, simply use the 2x and 3x directions in the recipe card below.

storage

These muffins will keep in an airtight container on the countertop for 2-3 days. You can also store them in an airtight container in the fridge for up to 5 days to prolong their freshness.

If you’re looking to freeze these muffins, you’re in luck! They freeze very well and we explain the best way to freeze them below.

How to freeze muffins

If you like having healthy muffins on hand but don’t want them to go bad, this is a great recipe for making a double or triple serving and then freezing them for later enjoyment. It’s easy:

1. Allow your oatmeal blueberry muffins to cool completely first.
2. Then place the muffins on a baking sheet and place the baking sheet in the freezer.
3. Freeze for at least 2 hours.
4. Once the muffins are frozen, transfer them to a freezer-safe, gallon-sized bag. Then remove as much air as possible and seal.
5. Write “Oatmeal Blueberry Muffins” on the front of the bag and write a use-by date that is 3 months after the muffins were made.

To defrost: Take a frozen muffin out of the bag. Then thaw on the countertop for 30 minutes OR thaw in the microwave for a few minutes and enjoy. If you’re planning on enjoying a muffin later in the day, take it out of the freezer and place it in a stasher bag or other to-go container. Then when you want to enjoy it, it’s completely defrosted!