These Healthy Blueberry Oatmeal Muffins are tasty and simple to make! Packed with whole grain oats and juicy blueberries, they’re a great way to start your day.
Who knew being healthy could taste this good? I love grabbing one for breakfast or a snack. Plus, they make my kitchen smell amazing while they bake! 🍇
These muffins are easy to whip up, and I can freeze extras for busy mornings. Trust me, your taste buds will thank you every time you bite into one!
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are essential for texture. If you don’t have rolled oats, you can use quick oats, but keep in mind they may create a slightly different texture. I love adding extra oats on top before baking for an added crunch!
Milk: You can use any milk you prefer, like almond, soy, or oat milk, if you’re dairy-free. I often opt for almond milk; it adds a nice flavor without overpowering the muffins.
Whole Wheat Flour: This gives the muffins a hearty texture. You can substitute it with all-purpose flour if you need a lighter option. Mixing whole wheat with almonds flour is another great choice for added nuttiness.
Brown Sugar: Brown sugar adds moisture and sweetness. Coconut sugar is a great alternative if you’re looking for something less processed. I sometimes mix in a bit of maple sugar for a unique taste.
Applesauce: Unsweetened applesauce replaces oil in the recipe, keeping things healthy. You can swap it for mashed banana if you prefer that flavor. Both work well in making the muffins moist!
Blueberries: Fresh blueberries are delightful, but frozen ones work just as well! If using frozen, don’t thaw them first to prevent the batter from turning blue. I love mixing in a few chopped nuts for extra texture!
How Do I Ensure My Muffins Come Out Light and Fluffy?
The key to fluffy muffins is not overmixing the batter. When combining wet and dry ingredients, mix just until everything is incorporated. A few lumps are okay! This helps keep the muffins tender and airy.
- Let the oats soak for 10 minutes as instructed; this softens them.
- Beat eggs well before adding other wet ingredients to incorporate air.
- When folding in blueberries, be gentle to avoid crushing them. This keeps them whole!
How to Make Healthy Blueberry Oatmeal Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup milk (or a dairy-free alternative)
- 1/4 cup applesauce (unsweetened)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Other:
- 1 1/2 cups fresh blueberries (or frozen, if fresh are unavailable)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the muffins and then 20-25 minutes for baking. So in total, set aside around 40-45 minutes to enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Begin by preheating your oven to 350°F (175°C). While it’s heating, line a muffin tin with paper liners or lightly grease it with a bit of cooking spray to prevent sticking.
2. Soften the Oats:
In a medium bowl, combine the rolled oats and milk. Give it a quick stir and let it sit for about 10 minutes. This helps the oats get nice and soft for your muffins.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, and salt. This will be your dry mix for the muffins.
4. Prepare the Wet Ingredients:
In another bowl, beat the eggs and then add the applesauce, honey (or maple syrup), and vanilla extract. Mix it all together until everything is well combined.
5. Combine Wet and Dry Mixtures:
Pour the wet mixture into the oat mixture. Stir it gently until just combined; you don’t want to overmix. Then gradually add this combined mixture to your dry ingredients, being careful to mix until everything is just combined.
6. Fold in Blueberries:
Gently fold in the blueberries with a spatula, ensuring they don’t get crushed. You want to keep those lovely berries whole for a burst of flavor!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising while baking.
8. Bake the Muffins:
Place your muffin tray in the oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
After baking, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these healthy blueberry oatmeal muffins warm or at room temperature! And remember, you can store any leftovers in an airtight container for up to three days.
Can I Substitute the Eggs in This Recipe?
Yes, you can! If you want to make these muffins egg-free, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. You can also use 1/4 cup of unsweetened applesauce as a substitute for each egg.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week. For longer storage, you can freeze them! Wrap each muffin individually in plastic wrap and store them in a freezer bag for up to three months. When ready to eat, just thaw them at room temperature or warm them in the microwave.
Can I Use Different Types of Flour?
Absolutely! While whole wheat flour is a great choice for added fiber, you can substitute with all-purpose flour for a lighter texture. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work well, but you’ll need to adjust the liquid slightly as these flours can absorb more moisture.
What If I Don’t Have Fresh Blueberries?
No problem! You can use frozen blueberries instead. Just make sure to add them straight from the freezer without thawing; this will help prevent the batter from turning blue. Also, be mindful that the baking time might be slightly longer as the frozen berries can lower the batter’s temperature.
