These healthy blueberry muffins with oatmeal are bursting with juicy blueberries. They are the perfect hearty yet moist and fluffy breakfast muffin!
Do you know what a food blogger asks her artistic Aunt for her birthday? Photography backdrops. And how cute does this spotted one look with these blueberry muffins? You probably don’t pay much attention to backdrops, but a food blogger can never have enough of them!
Do you know what else I can not have enough of? MUFFINS! Do you know who else can’t have enough muffins? Nala. She ate 10 of these. So that happened.
These muffins are similar in flavor to my oat flour blueberry muffins but a tad different because they use a mix of whole wheat pastry flour and whole oats. Unfortunately, they aren’t gluten-free, but if you need gluten-free muffins, I highly recommend you try my oat flour blueberry muffins!
These may not be gluten-free, but they are packed with whole grains, juicy, bursting blueberries, and hearty whole oats. The texture resembles my banana oatmeal bread and chocolate chip banana oat muffins. Fluffy, light, and moist in every bite! (no bananas, though!) They are great for meal prep and freeze like champs. My oldest son only eats muffins with chocolate chips, but the little one LOVES these, and so do I, and apparently so does Nala.
How to Make Healthy Blueberry Muffins with Oatmeal
This is another very simple quick bread recipe, friends! Mix your dry, mix your wet, and combine!
The only quirky thing in this recipe is that after you combine the wet and dry ingredients, you’ll notice the batter will be pretty runny. Let the batter sit for 10 minutes. The oats will absorb the extra liquid and thicken the batter. This will create a hearty but not “rough” texture in the final product. I actually do this in just about every recipe with oats or oat flour!
After that, you’ll mix in your blueberries. I used frozen because my kids plow through fresh blueberries so fast I can’t keep them in the house. I then used an ice cream scoop to fill my muffin tin.
Then I topped them with some rolled oats for garnish; that’s totally optional, though!
Did you notice a slight color difference in the muffin photos above? If you did, it’s because I baked one batch significantly longer than the second. I actually love the deep golden brown color “overbaking” yields, but they were slightly dryer and more crumbly. The difference was 27 minutes (for the darker muffins) and 23 minutes for the lighter muffins, so not a lot of time but a different result!
Swaps and Substitutions
Whole wheat pastry flour – do not substitute with any other type of flour. You can sub regular whole wheat flour or all-purpose flour, but alternative flours are not recommended. If you are looking for a gluten-free option, I suggest my oat flour blueberry muffins!
Oats – rolled/ old fashion oats recommended. Of course, you can use quick oats, but I would skip the soaking step then!
Baking Powder, Baking Soda, and Salt – do not omit or substitute.
Cinnamon and Vanilla – optional but highly recommended.
Coconut Oil – you could substitute with butter or vegan butter
Egg – feel free to substitute a flax egg, I haven’t tried it, but I think it would work just fine.
Unsweetened Vanilla Almond Milk – use any other carton of non-dairy milk (no canned coconut) or water. Regular milk, pea milk, and soy milk will be too heavy for this recipe.
Honey – sub maple syrup or any other liquid sweetener like agave nectar
Blueberries – use fresh or frozen.
How to Store and Freeze
Storing: Store on the counter in a bowl or on a large plate covered with plastic wrap for up to two days. After that, transfer to the fridge for up to two weeks.
Freezing: After muffins are completely cool, you can freeze them in a large freezer bag for up to 3 months. Defrost under refrigeration!
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Healthy Blueberry Muffins with Oatmeal
- 1 Muffin Tin
- 12 Muffin Liners optional
- Mix dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon) in a large bowl.1.5 cups whole wheat pastry flour, 1 cup oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon
- Whisk wet ingredients in a medium bowl (coconut oil, egg, honey, vanilla, almond milk).1/2 cup coconut oil, 1 large egg, 1 cup unsweetened vanilla almond milk, 1/2 cup honey, 1 tsp vanilla extract
- Pour wet ingredients into dry and mix until just combined. Do not overmix. Allow mixture to stand for 10 minutes—Preheat oven to 350F and line muffin tin with liners during this time.
- Mix in blueberries and divide the batter evenly among the muffin tin holes. Sprinkle the tops with more oats for garnish.1 cup fresh or frozen blueberries
- Bake for 20-25 minutes, flipping the pan around at the ten-minute mark (to ensure even baking.) A toothpick inserted into the center of the muffins should come out clean without any batter on it (although it may have blueberry juice if you stick a blueberry.)
- Allow muffins to cool for 10 minutes and then transfer to a cooling rack to finish cooling.