These healthy blueberry oatmeal muffins are easy to make, refined sugar free and bursting with blueberry flavor. They’re incredibly delicious and a family favorite for breakfast!
If you’re looking for make-ahead breakfast options or for healthy muffin recipes for kids, these are perfect. Featuring fresh blueberries that are in season right now, these muffins are light, beautifully moist and keep quite well in the refrigerator for a week.
These muffins are healthy because they feature oats and whole wheat flour instead of refined flour. Also, they are refined sugar free. Instead, this recipe uses maple syrup for the perfect amount of sweetness. These muffins also make use of fresh blueberries that are in season.
If fresh blueberries are not in season, feel free to use frozen blueberries in the same amount. If using frozen, there is no need to thaw. Simply toss the frozen berries in the batter like the recipe suggests. Everything else in the recipe will remain exactly the same.
Like I mentioned above, you can easily use frozen blueberries instead of fresh in this recipe. The recipe calls for milk. While I’ve used whole milk in this recipe, you can substitute it with any milk of your choice. If you’d like to make this recipe vegan, feel free to use soy milk, almond milk or any other milk you prefer. You can also substitute the egg with flax egg if making this recipe vegan. This method explains how to make a flax egg in detail.
These are our go-to muffins when we want something that tastes indulgent but is still healthy. They retain their moisture even when stored in the refrigerator for up to a week.
If you try these healthy blueberry oatmeal muffins, use #thelastcookierecipes and tag me on Instagram! Also, don’t forget to leave a comment and a rating here to share your feedback.
Here are a few more healthy breakfast ideas you’ll love:
Healthy Blueberry Oatmeal Muffins
- 1 cup old fashioned rolled oats
- 1 1/4 cup whole wheat flour
- 6 oz blueberries fresh or frozen
- 1 cup milk any milk of your choice
- 1/2 cup maple syrup
- 1/2 cup oil olive, canola or sunflower oil
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Combine rolled oats and milk in a mixing bowl. Set aside for 15 minutes.
- Preheat the oven to 400 degrees F and line muffin cups with liners.
- Mix all the dry ingredients together like the flour, salt, baking powder and baking soda. In another bowl, whisk together the egg, oil, maple syrup and vanilla extract.
- Mix the dry ingredients in the wet ingredients. Add the soaked oats mixture and mix everything just until they're combined. Do not over mix. Add the blueberries and give it a final mix.
- Spoon the mixture into the 9 prepared muffin liners and fill to the top. Place in the oven.
- Reduce the oven temperature to 350 degrees F after 5 minutes while the muffins are still inside. Bake for 20 minutes more or until an inserted toothpick comes out clean. Allow to cool completely.