Blueberry Oatmeal Muffins – The Wholesome Maven

These blueberry oatmeal muffins can be made gluten-free or whole grain with heart-healthy ingredients like coconut oil, applesauce, coconut sugar, and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

I’m keenly aware of the fact that it’s still pretty much the middle of winter here in Minnesota, but to be honest my thoughts have already traveled to spring. To everyone’s surprise I really enjoyed the winter here (the frozen lakes are amazing!!!) but as life is basically the same every day I look forward to the natural reset that is a change of season. Don’t get me wrong, I know spring probably won’t arrive here until late April to early May. But let me tell you, I’m ready.

These Blueberry Oat Muffins are a classic recipe here on THM, revisited with updated pictures. I’m thankful for the frozen blueberries (we always have a bag of organic Costco-sized frozen wild blueberries) that make these blueberry oatmeal muffins possible. So don’t mind me savoring this blueberry muffin flavor while staring at the frozen tundra that is my front yard!

Ingredients for Blueberry Oatmeal Muffins

• blueberries – You can use fresh or frozen blueberries.
• Gluten Free Flour – Wholemeal flour works too! You could try all purpose flour, I just haven’t tried it myself!
• oatmeal – Reach for gluten-free oats if necessary. Oats are a fantastic source of fiber.
• coconut palm sugar – brown sugar works too.
• Unsweetened Almond Milk – any non-dairy milk will work (Oat milk is great too!)
• coconut oil -melted.
• big egg
• applesauce – I add applesauce to reduce the oil while preserving the moisture these muffins need. You can substitute extra coconut oil if you don’t have applesauce.
• vanilla extract
• baking powder
• Cinammon – Just half a teaspoon of ground cinnamon, but feel free to use more if you’d like!
• sea-salt

How to make pecan crumbles

Want to know what takes these Blueberry Oatmeal Muffins to the next level? Those pecan crumbles! It gives these blueberry oat muffins a nice texture and crunch. It is optional but highly recommended. Here’s what you need:

• pecans – finely chopped
• coconut oil – Butter works too!
• coconut palm sugar – brown sugar works too

Combine the finely chopped pecans and coconut palm sugar. Add the coconut oil to the mixture and use your hands to mix in the oil. Dead easy!

How to make Blueberry Oatmeal Muffins

STEP 1: MAKE SPRINKLES

First, prepare the crumbles by following the instructions above.

STEP 2: MIX DRY INGREDIENTS

Whisk together the dry ingredients: flour, rolled oats, coconut palm sugar, baking powder, salt, and cinnamon in a large bowl.

STEP 3: MIX + COMBINE WET INGREDIENTS

In a separate medium bowl, combine the wet ingredients: coconut oil, almond milk, egg, applesauce, and vanilla extract. Add the wet mixture to the dry ingredients and stir until combined. Fold in the blueberries.

STEP 4: bake muffins

Place muffin cases in the muffin tin. Fill a prepared muffin tin 3/4 full with the batter. Top the dough with the pecan crumbles (if desired) and bake at 400ºF for 20 minutes.

STEP 5: COOL MUFFINS

Remove from the oven and let cool in the mold for 5 minutes before removing and letting cool on a wire rack.

Simple swaps & substitutions

I think these blueberry muffins taste so delicious, but there are a few swaps and substitutions you can make if needed.

swap berries – You can easily trade blackberries or raspberries instead of blueberries. Either fresh or frozen will work.

Change the milk – I like unsweetened almond milk in these blueberry oatmeal muffins, but any plant-based milk will do, too. Milk will likely work as well, but note I haven’t tested it myself.

replace flour – I have tested these with both gluten free flour and whole wheat flour. I haven’t tested them with all-purpose white flour, but they will likely work.

*Note: I have not attempted to make these muffins without the egg. You’re welcome to try replacing it with a flax egg, but I haven’t tested it so be warned!

How to store blueberry oat muffins

Allow the muffins to cool completely before placing in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to keep them longer.

Freeze: Store in a single layer in a large Ziploc bag (you may need to use more than one bag). Take out of the freezer a few hours before eating to bring it to room temperature.

More healthy muffin recipes:

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