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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
 

  • 1/ 2 cup (60 g) whole rolled oats or quick oats
  • 1/2 cup (125 ml) orange juice, plant-based milk or water
  • 1 1/2 cups (210 g) unbleached all-purpose flour or gluten-free flour blend
  • 1/2 cup (60 g) granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (125 ml) canola oil
  • 1 egg slightly beaten
  • 1 1/2 cups (250 g) fresh blueberries or frozen blueberries thawed and drained
  • 1 1/2 tablespoons raw turbinado sugar
US Customary - Metric

Instructions
 

  • Preheat oven to 425 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: 1gCalories: 260kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 14mgSodium: 171mgPotassium: 106mgFiber: 2gSugar: 14gVitamin A: 50IUVitamin C: 7mgCalcium: 38mgIron: 1mg