These blueberry oatmeal muffins are insanely delicious! Hard to believe they are light. I think it’s baked oatmeal, but it’s shaped like a muffin!
blueberry oatmeal muffin
These whole grain blueberry oat muffins have the best texture and flavor and are always a hit every time I make them! They’re so moist they’re just as good the next day. I love having it in my fridge for breakfast. Also great to bring to a potluck. Gluten-free and dairy-free muffin versions are also available here if you prefer to make these with gluten-free flour.
Years ago, someone shared a recipe for oatmeal muffins with me and that became the basis for this recipe. My husband said they were the best blueberry muffins he had ever tasted and my daughter, who was 2 at the time, thought they were cupcakes. It’s a recipe.
- Oats: The base for this recipe is quick or rolled oats soaked in your favorite milk, be it cow’s milk, buttermilk, or plant-based milk.
- sweetener: brown sugar and honey.
- Wet ingredients: Unsweetened applesauce, egg whites, oils such as coconut oil or canola, and vanilla extract.
- Dry ingredients: Whole wheat flour (all purpose flour works), baking powder, baking soda, and salt.
- Fresh fruit: 1 cup of fresh blueberries; Frozen blueberries are fine too.
How to make blueberry oatmeal muffins:
- Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with a paper liner and lightly spray with cooking spray to prevent sticking.
- Soak oats: Place the oats in a food processor or chopper and pulse a few times. Soak the oats in a large bowl in your favorite milk for about 30 minutes.
- Wet ingredients: Combine brown sugar, honey, applesauce, vanilla, egg whites and oil in a medium bowl and mix well.
- Dry ingredients: Add whole wheat flour, salt, baking powder, and baking soda to a third bowl and whisk to combine.
- Combine the soaked oats and milk with the sugar, applesauce mixture and mix well.
- Slowly add dry ingredients and stir until thoroughly mixed. Fold the blueberries.
- Spoon batter into muffin cups and bake for 22-24 minutes.
Blueberry Oat Muffin Tips and Variations:
- To store the muffins, let them cool completely before placing them in an airtight container or ziplock bag at room temperature.
- Can be refrigerated for up to 5 days or tightly wrapped and frozen for up to 1 month.
- To get that fresh-out-of-the-oven taste, heat the muffins in the microwave.
- variation Substitute strawberries, raisins, apples, or even chocolate chips for blueberries.
- If you don’t have applesauce, you can substitute mashed bananas.
- Add ground cinnamon for flavor.
A healthier muffin recipe:
yield: 12 serving
Serving size: 1 muffin
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with a liner and lightly spray with oil to prevent sticking.
Place the oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
Wet ingredients: Combine brown sugar, honey, applesauce, vanilla, egg whites and oil in a medium bowl and mix well.
Dry ingredients: Add whole wheat flour, salt, baking powder, and baking soda to a third bowl and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well.
Slowly add dry ingredients and mix until completely combined. Fold the blueberries.
Spoon into muffin tins and bake for 22-24 minutes. fun! !
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Refrigerate up to 5 days.
Serving: 1 muffin, calorie: 127 kcal, carbohydrates: 28.5 g, protein: 3 g, obesity: 2.5 g, sodium: 222.5 mg, fiber: 2.5 g, sugar: 17.5 g