These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!
This recipe was first posted on The Recipe Critic.
As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON.
Am I alone?
January is the perfect time to reset, get back into creating and maintaining healthy habits, and quietly reconnecting as a family once the hustle and bustle dies down.
These healthy Blueberry Oatmeal Muffins are the perfect breakfast or snack for getting back to routine.
What’s so great about these Blueberry Oatmeal Muffins?
They are loaded with good things.
Oats offer so much goodness in such a small package: fiber, protein, iron, zinc (great for boosting that immune system!) and on and on and on. There’s also whole wheat flour, Greek yogurt, eggs, and blueberries which are bursting with antioxidants themselves.
I mean, don’t you feel healthier just reading that list of awesomeness?? 😉
Call me a strange, nutrition-obsessed geek (who also regularly enjoys a bowl of ice cream or slab of cheesecake…), but I love seeing how much goodness I can cram into one small package.
This is especially great because I know my kids will down muffins like there’s no tomorrow. There’s no snack or breakfast prep, they can just grab and enjoy and that I love (knowing that the bus is going to be at the end of the driveway all too soon!).
How to store and freeze Blueberry Oatmeal Muffins:
These muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the refrigerator or freezer.
- To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
- To freeze: place in an air tight container and freeze (stacking them is fine!) for up to 3 months. To thaw, simply remove a portion of them and place on a plate or in a small container, and let thaw at room temperature for 1-2 hours, or microwave on low for 1 minute.
Variations on these Blueberry Oatmeal Muffins:
- You can swap out the fruit here if blueberries aren’t around! I prefer to use frozen blueberries because they are inexpensive and great any time of year, but chopped apples or cherries, or other berries will work just as well!
- You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt or additional applesauce.
- You can use rolled oats in this recipe instead of quick cooking, but I prefer the texture of quick oats. Rolled oats will just have a more noticeable texture. Steel cut oats will not work in this recipe.
Healthy Blueberry Oatmeal Muffins
written by Ashley Fehr
Ingredients
- 1 cup quick oats (100g)
- 1 cup hot water
- 1 1/2 cups brown sugar lightly packed (240g)
- 3/4 cup 0% plain Greek yogurt (155g)
- 1/2 cup unsweetened applesauce (115g)
- 1/4 cup canola oil (50g)
- 3 eggs
- 1 tablespoon vanilla
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups whole wheat flour (260g)
- 3 cups fresh or frozen blueberries (300g)
Instructions
- Preheat oven to 350 degrees F.
- Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
- In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
- Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
- Add soaked oats and stir until evenly distributed.
- Add flour and berries and stir just until combined — don’t overmix!
- Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Nutrition Information
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Abby W says
This turned out phenomenal! I didn’t have applesauce so I divided up the portion between the yogurt and the oil (1c yogurt instead of 3/4c and 1/2 c oil instead of 1/4c)
For the oil I just used coconut oil instead and added some fresh lemon zest before folding in the berries and flour. Amazing!
Would be good with a streusel top or adding more lemon zest (I zested 1 lemon but I should have zested 2) for flavor but otherwise good as is
Also for next time I think I’ll try adding some ground flax seeds
The Recipe Rebel says
Hi Abby! So glad you enjoyed the recipe! Thank you for this review!
Jan says
When baking I sometimes use flax seed instead of eggs, they tell you on the box. do you think I could do this with recipe?
Ashley Fehr says
I think you could but I’ve never tried it so I can’t say for sure
Karen Eady says
These muffins were fabulous. I used 3/4 cup honey instead of the sugar, omitted the canola oil and added another 1/4 cup of yogurt. This recipe is definitely a keeper.
Thanks very much.
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this review and feedback on changes made.
Helen Kennedy says
Can I make these gluten free as well as dairy free. My son is celiac and we also do no dairy.
Helen
The Recipe Rebel says
Hi Helen! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!
Elsie says
Any suggestions for substituting eggs in this recipe? Thx!
Ashley Fehr says
I haven’t tried but I think flax eggs would work just fine
Peggy says
can’t wait to try:) question: can I omit soaking the oats and just put in dry? Sounds like you soaked so the kids didn’t notice, but I love oats
Ashley Fehr says
I don’t soak so the kids don’t notice, I soak because it adds moisture. I wouldn’t skip it!
Aki says
It was quite sweet even though I only used about 2/3 the amount of sugar. I think 1/2 the recommended amount of sugar would be better if you want it to be a bit healthier. Also, my muffins needed at least 25 minutes to be properly cooked. That said, my family loved them, and wanted seconds.
Ashley Fehr says
I’m glad to hear that 🙂
Patty says
Instead of using brown sugar could I substitute honey? And how much?
Ashley Fehr says
I haven’t tested the recipe with honey so I can’t say
Mrs Jasperneite says
I made this today. I half the ingredients. I don’t have yoghurt so I used milk instead then I added an egg. The result is super good! The muffins are so moist and tasty. Thank you! 😊
Love,
Mrs. Jasperneite, Germany
Ashley Fehr says
I’m glad they turned out well!
Caroline says
So tasty and filling! I subbed half a mashed ripe banana and 1/4 c maple syrup for the brown sugar. Came out great! Thanks for the recipe!
Ashley Fehr says
Thanks Caroline!
Mary says
Hi,
Can I use plain flour instead of whole wheat flour? Thanks
Ashley Fehr says
Absolutely 🙂
Jacqui says
Have made a few different kinds. These by far are the best! Will look for more recipes! Thank you
Ashley Fehr says
Thank you Jacqui!
Eun Lee says
Could you bake these in a loaf pan or a cake pan? if so, how long would you recommend the bake time?
Ashley Fehr says
Sorry, I’ve never tried baking it in a loaf pan so I can’t say!
CJ says
I’ve made a similar recipe and I substituted any oil for applesauce, if there was brown sugar I use Splenda brown sugar and they still tasted great