These healthy blueberry oat muffins are perfectly fluffy and loaded with fresh bursting blueberries! No one would ever guess that these delicious muffins are naturally sweetened, gluten free and so easy to make!
These blueberry muffins are lightly golden on top, and both moist and fluffy on the inside. To make them even better, they're loaded with fresh bursting blueberries in every bite! I've been experimenting with so many muffin recipes lately and this one was so quick to become a family favourite. You wouldn't believe how easy they are to make! All you do is combine all your ingredients together, transfer your batter to a muffin tin and wait for them to bake!
What Makes these Blueberry Oat Muffins so Healthy?
Naturally sweetened - unlike most store bought blueberry muffins, this recipe is completely naturally sweetened with pure maple syrup. Feel free to substitute honey at a 1:1 ratio.
Oat flour/ Rolled oats - This recipe is made with rolled oats/ oat flour which offers extra fibre and nutrients. (To make your own oat flour simply blend rolled oats in a food processor until a flour like texture forms.)
Oil Free - this recipe is completely oil free, yet these muffins are still incredibly moist! The applesauce and mashed bananas keep these muffins nice and moist without needing any oil.
Tips to make the best Healthy Blueberry Oat Muffins
Coat your blueberries - before combining your blueberries with the rest of your ingredients, coat them in 1tbsp of oat flour. This prevents the blueberries from sinking to the bottom of your muffins when they get baked!
Use fresh blueberries - the muffins will taste the same if you use frozen blueberries but fresh blueberries stay together better and prevent them from "seizing up." The muffins also look much better when fresh blueberries are used.
Use muffin liners and/or generously cooking spray - don't forget to grease and line your muffin tin! This will make the muffins much easier to remove from your tin and prevent them from sticking.
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📖 Recipe
Healthy Blueberry Oat Muffins
Ingredients
- 1 ½ c oat flour
- ½ c rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 eggs
- 1 ripe mashed banana
- ½ c applesauce
- ⅓ c maple syrup (or honey)
- ¼ c almond milk
- 1 teaspoon vanilla extract
- 1 c fresh blueberries
- 1 tablespoon oat flour
Instructions
- Preheat oven to 375F and grease/line a muffin tin.
- In a medium sized bowl, combine dry ingredients.
- In a large bowl, combine wet ingredients.
- Fold dry ingredients into wet and stir until just combined (don't overmix!)
- Toss blueberries in 1 tablespoon of oat flour, then gently fold them into the batter.
- Divide batter evenly into muffin cups, filling each about ¾ of the way full. Bake for 18-22 minutes, until lightly golden on top and toothpick comes out clean.
- Let cool 10 minutes in pan, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge.
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