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These Blueberry Oatmeal Muffins are insanely good! Hard to consider they’re light. Think baked oatmeal, but in the shape of a muffin!

Blueberry Oatmeal Muffins

These whole wheat blueberry oat muffins have the perfect texture and flavor, each time I make them they’re all the time a success! They’re so moist and so they are only nearly as good the following day. I like keeping them in my fridge for after school snacks or easy breakfast on the go. Also great to bring to a potluck. If you need to make these with gluten-free flour, I even have a Gluten-free, Dairy-free Muffin version here. Other Muffins I also love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

A few years back, someone shared their oatmeal muffin recipe with me which became the bottom for this recipe. I played around with the ingredients and made some modifications to make it over-the-top good! My husband said they were the BEST blueberry muffins he ever tasted, and my daughter who was two on the time, thought they were cupcakes. That is now my go-to blueberry muffin recipe.

Ingredients

• Oats: The bottom of this recipe uses quick oats or rolled oats soaked in milk of your alternative similar to dairy milk, buttermilk or plant-based milk.
• Sweetener: brown sugar and honey.
• Wet Ingredients: unsweetened applesauce, egg whites, oil, similar to coconut oil or canola and vanilla extract.
• Dry ingredients: white whole wheat flour (you may as well use all purpose flour), baking powder, baking soda and salt.
• Fresh Fruit: 1 cup fresh blueberries. Frozen blueberries would also work.

How To Make Blueberry Oatmeal Muffins:

1. Preheat oven to 400F. Line a muffin pan with paper liners and calmly spray with cooking spray so that they don’t stick.
2. Soak the oats: Place the oats in a food processor or chopper and pulse just a few times. Soak oats in milk of alternative in a big bowl for about half-hour.
3. Wet Ingredients: In a medium bowl mix brown sugar, honey, apple sauce, vanilla, egg whites, oil and blend well.
4. Dry Ingredients: In a 3rd bowl mix whole wheat flour, salt, baking powder, baking soda and whisk to mix.
5. Mix soaked oats and milk with sugar, applesauce mixture and blend well.
6. Slowly add within the dry ingredients and stir until just incorporated. Fold in blueberries.
7. Spoon the batter into the muffin cups and bake for 22-24 minutes.

Blueberry Oat Muffin Suggestions and Variations:

• To store muffins, allow them to chill completely and place in an airtight container or Ziploc bag at room temperature.
• Refrigerate for as much as 5 days or wrap tight and freeze for as much as 1 month.
• To get that fresh-out-of-the-oven taste, warm muffins within the microwave.
• Variations try replacing the blueberries with strawberries, raisins, apples and even chocolate chips!
• Should you don’t have apple sauce, you possibly can swap it for mashed banana.
• Add some ground cinnamon for flavor.

More Healthy Muffin Recipes:

Prep: 40 mins

Cook: 22 mins

Total: 1 hr 2 mins

Yield: 12 servings

Serving Size: 1 muffin

• Preheat oven to 400F. Line a muffin tin with liners and calmly spray with oil so that they don’t stick.

• Place oats in a food processor or chopper and pulse just a few times. Soak oats in milk for about half-hour.

• Wet Ingredients: In a medium bowl mix brown sugar, honey, apple sauce, vanilla, egg whites, oil and blend well.

• Dry Ingredients: In a 3rd bowl mix whole wheat flour, salt, baking powder, baking soda and whisk to mix.

• Mix oats and milk with sugar, applesauce mixture and blend well.

• Slowly add within the dry ingredients and blend until just incorporated. Fold in blueberries.

• Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

Last Step:

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Refrigerate as much as 5 days.

Serving: 1 muffin, Calories: 127 kcal, Carbohydrates: 28.5 g, Protein: 3 g, Fat: 2.5 g, Sodium: 222.5 mg, Fiber: 2.5 g, Sugar: 17.5 g