Healthy Blueberry Oatmeal Muffins

Save this recipe on:

Warm, golden, and bursting with juicy blueberries, these Healthy Blueberry Oatmeal Muffins are like a cozy hug in muffin form. The tender crumb and moist texture come from a combination of mashed bananas, oats, and just the right amount of sweetness. They’re the kind of treat you can feel good about eating—perfectly balanced between indulgence and nourishment.

Whether you need a quick breakfast, a wholesome after-school snack, or a healthy grab-and-go food idea, these muffins are a lifesaver. Packed with fiber-rich oats, fresh blueberries, and no refined sugar, they keep you satisfied while delivering big flavor. One bite of these fluffy, fruity gems, and you’ll want to bake them on repeat.

---

Ingredients for Healthy Blueberry Oatmeal Muffins

• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup Greek yogurt (plain or vanilla)
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries
• Optional: a few extra blueberries + oats for topping

---

Step 1: Prepare Your Tools and Ingredients

Start by preheating your oven to 375°F (190°C) and lining a muffin pan with paper liners or lightly greasing it. This ensures your muffins release easily and bake evenly. Gather all your ingredients to streamline the process—mise en place makes baking so much more enjoyable.

---

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

These dry ingredients provide the hearty texture and structure that make these muffins both satisfying and wholesome.

---

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk:

• 2 eggs
• ⅓ cup maple syrup or honey
• ½ cup plain Greek yogurt
• ⅓ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup milk (dairy or plant-based)

This mixture adds moisture, protein, and a natural sweetness, keeping the muffins tender without extra fat.

---

Step 4: Bring It All Together

Pour the wet ingredients into the dry ingredients. Stir gently just until combined—overmixing can lead to dense muffins. The batter will be thick, which is perfect.

---

Step 5: Fold in the Blueberries

Add 1 cup of fresh or frozen blueberries. Gently fold them in with a spatula. If you’re using frozen berries, toss them in a teaspoon of flour first to prevent bleeding into the batter.

---

Step 6: Fill and Bake

Spoon the batter evenly into the muffin cups, filling each about ¾ full. Optional: sprinkle a few oats or raw sugar on top for a bakery-style finish. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

---

Step 7: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. They’re delicious warm and even better the next day!

---

Storage Instructions

These Healthy Blueberry Oatmeal Muffins store beautifully, making them perfect for meal prep or snacking throughout the week.

• Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel underneath to absorb excess moisture.
• Refrigerator: Keep in a sealed container for up to 5–6 days. Let come to room temp or microwave for 10–15 seconds before eating.
• Freezer: Freeze muffins in a single layer, then transfer to a zip-top bag or container for up to 3 months. Thaw overnight in the fridge or warm in the microwave straight from frozen.

---

Estimated Nutrition

(Per muffin – based on 12 muffins)

• Calories: ~150
• Carbohydrates: 24g
• Protein: 4g
• Fat: 4g
• Fiber: 3g
• Sugar: 8g
• Sodium: 130mg

Note: Nutrition may vary based on specific ingredients used.

---

Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?

Yes! Just toss them in a tablespoon of flour before adding to the batter to prevent color bleeding.

2. Can I make these muffins gluten-free?

Absolutely—use certified gluten-free oats and swap the whole wheat flour for almond flour or a gluten-free blend.

3. What can I use instead of banana?

Unsweetened applesauce or mashed sweet potato works as a great substitute.

4. Can I use regular flour instead of whole wheat?

Yes, all-purpose flour will work fine, though whole wheat adds a bit more fiber and heartiness.

5. How can I make them dairy-free?

Use a dairy-free yogurt (like coconut or almond-based) and plant-based milk.

6. Are these muffins suitable for kids?

Definitely! They’re naturally sweetened and made with wholesome ingredients perfect for little hands.

7. Can I add nuts or seeds?

Sure! Chopped walnuts, almonds, or chia seeds are a great way to boost texture and nutrition.

8. Why are my muffins dense?

Overmixing the batter can make muffins tough. Mix until just combined and avoid compacting the oats.

---

Print

Save this recipe on: