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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
12-cup muffin pan
Ingredients
1x
2x
3x
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:
1
serving
Calories:
260
kcal
Carbohydrates:
36
g
Protein:
4
g
Fat:
11
g
Saturated Fat:
1
g
Sodium:
171
mg
Potassium:
106
mg
Fiber:
2
g
Sugar:
14
g
Vitamin A:
50
IU
Vitamin C:
7
mg
Calcium:
38
mg
Iron:
1
mg