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–+ servings

Healthy Blueberry Oat Muffins

Karen Tedesco
Deliciously healthy oat and blueberry muffins bursting with fruit and whole grains. Super-easy recipe dairy-free that never fails.  
5 from 6 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts
Cuisine Baking
Servings 12 muffins
Calories 260 kcal

Equipment

Ingredients
 

  • ½ cup (60 g) whole rolled oats or quick oats
  • ½ cup (125 ml) orange juice, plant-based milk or water
  • 1½ cups (210 g) unbleached all-purpose flour or gluten-free flour blend
  • ½ cup (60 g) granulated sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (125 ml) canola oil
  • 1 egg slightly beaten
  • 1 ½ cups (250 g) fresh blueberries or frozen blueberries thawed and drained
  • 1½ tablespoons raw turbinado sugar
US Customary - Metric

Instructions
 

  • Preheat oven to 425 (220 C) degrees.
  • In a large bowl, combine oats and juice (or milk/water.) Let sit 10 minutes.
  • Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the berries.
  • Spoon into 12 paper baking cups or oiled muffin tin.  Sprinkle the sugar over the tops.
  • Bake 18-22 minutes until lightly golden. Let muffins cool in the pan 10 minutes before turning them out.

Notes

  • If you don't have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
  • Make these muffins gluten-free with your favorite store-bought gluten-free flour blend.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 1gSodium: 171mgPotassium: 106mgFiber: 2gSugar: 14gVitamin A: 50IUVitamin C: 7mgCalcium: 38mgIron: 1mg