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Wholesome Blueberry Oat Breakfast Muffins

Blueberry oat breakfast muffins are a healthy way to start your day. Slightly sweetened with honey and packed full of protein and fibre, they’re sure to keep you satisfied right up to lunch. Gluten free too!

Blueberry Oat Breakfast Muffins in Blue Cups on Wood Board

Hello there! Earlier this week I shared a spring tour of our kitchen and mentioned I’d pass on the recipe for the delicious blueberry oat breakfast muffins. It’s been a while since I’ve baked anything from scratch, with the exception of the skillet cookies I made for Valentine’s Day. Boy, those were good!

White IKEA kitchen Island with Marble Quartz Countertop Filled with Muffin Baking Supplies

For many years, I’ve had issues with inflammation in my joints. Thankfully, I’ve seen good results by eliminating certain foods from my diet, increasing my fruit and veggie intake, as well as adding a few key supplements. With that, went most alcohol, refined sugar, processed foods and other ingredients that tend to cause flare ups.

Occasionally, I do indulge if my body is feeling up to it. Lately, however, I’ve been experiencing an increase in problems, so I’m watching everything that goes into my body rather closely.

White Kitchen Island with Baking Supplies

Sometimes, though, we crave foods that aren’t necessarily good for us. Take muffins, for instance. Usually, they’re packed full of refined sugar, vegetable oil and flour that’s been stripped of most nutrients. Sure, they may taste good, but they do very little in the way of nourishing our bodies.

Blueberry Oat Muffins on Kitchen Countertop

Instead of cutting out baked goods completely, I’m trying new recipes that are made with better ingredients that still satisfy my sweet tooth. These blueberry muffins are just that.

Blueberry Oat Muffins in Blue Baking Cups on Wood Serving Board

What Makes These Muffins Healthier?

First off, they’re made using a gluten-free whole flour combination that’s packed full of protein and fibre. The eggs are a good source of protein too. They’re also sweetened with a touch of natural honey instead of refined sugar. And, finally, the blueberries, applesauce and tiny bit of coconut oil ensure they’re moist without adding tons of calories.

Perfect? No. But they’re a far cry from what you’d normally find in a blueberry muffin.

If you want a simple way to take blueberry oatmeal on-the-go in the morning, these muffins are it. We like them warmed up a bit and paired with a cup of coffee or tea. Want one?

Homemade Gluten-free Blueberry Oat Muffins on Silver Tiered Tray

How to Make Blueberry Oat Muffins

Dry Ingredients

  • almond flour
  • brown rice flour
  • oat flour
  • baking soda
  • fine sea salt
  • ground cinnamon

Wet Ingredients

  • eggs
  • honey 
  • lemon juice
  • coconut oil 
  • unsweetened apple sauce
  • pure vanilla extract
  • fresh blueberries 
  • rolled oats 

The full list of ingredients, plus baking details are in the printable recipe card at the bottom of the post.

Muffin Instructions

Step one: Preheat oven to 325°F. Line muffin pan with cups or parchment paper.

Step two: In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.

Step three: Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.

Step four: Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.

Step five: Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.

Best GF Blueberry Oat Muffin Tips

  • Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats.
  • As an option, make oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
  • Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.
  • What can I use in place of coconut oil? I have tested avocado oil using the same amount with good success.
  • I recommend using paper or parchment liners instead of simply spraying your muffin tin.
  • These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
  • To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.

Blueberry Oat Breakfast Muffins (Gluten-free)

Gluten Free Blueberry Muffins in Blue Baking Cups on Wood Board
These gluten-free blueberry oat muffins are slightly sweetened with honey and packed full of protein and fibre. They’re sure to keep you satisfied until lunchtime!
Total Time 30 minutes
Serving Size 8 large muffins

Ingredients

  • 1 cup fine almond flour
  • ½ cup brown rice flour
  • ½ cup oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 3 eggs
  • ¼ cup honey melted
  • 1 tablespoon lemon juice
  • 2 tablespoons coconut oil melted
  • 2 tablespoons unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries lightly coated in oat flour
  • 1 tablespoon rolled oats for sprinkling on top

Instructions

  • Preheat oven to 325°F. Line muffin pan with cups or parchment paper.
  • In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
  • Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.
  • Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.
  • Bake for 20-25 minutes until golden brown and top of muffin springs back when lightly touched. Transfer to a cooling rack.
  • These muffins are best enjoyed the day they’re made but can be stored in an airtight container for up to a few days or popped into the freezer for later.

Notes

  • Gluten-free oat flour and rolled oats are labelled as such. I used Bob’s Red Mill brand. If gluten isn’t a concern, you can use any oat flour or whole grain rolled oats.
  • As an option, make oat flour by running rolled oats through a food processor, then passing through a sifter. The leftover larger pieces can be eaten as instant oats.
  • Fresh blueberries are best, but you can use frozen. You may also have to adjust the baking time to a bit longer.
  • What can I use in place of coconut oil? I have tested avocado oil using the same amount with good success.
  • I recommend using paper or parchment liners instead of simply spraying your muffin tin.
  • These muffins are best enjoyed the day they’re made. We like them warmed up a bit in the microwave or oven.
  • To keep for later, freeze in an airtight container or bag up to a few months. Thaw on counter, then warm in the microwave for about 15 seconds or in the oven at 350°F for 5 minutes.

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Have a Scrumptious Day!

Shauna at Satori Design for Living Blog - Home Decor, DIY, Vintage Finds, Recipes

15 Comments

  1. These sound delicious, and I love that they are naturally healthy, and no weird ingredients. I couldn’t agree more about finding better ways to create what we like rather than not eat any at all. Life has to be worth living after all, but there are many ways to make our favourites much much healthier. Nicely done!

    1. Yes, it’s difficult to completely give up the foods we love. I saw your banana oat cookies this morning and I’m definitely going to give those a try too :)

  2. Hi Shawna. Great job on the muffins, Nicoletta is a big fan of baking and she uses great ingredients that are natural and truly organic, and I have to say always delicious. Nicoletta and I would love your blueberry muffins. I believe in moderation which I think is key, but also Nicoletta and I truly use good ingredients to obtain a great taste and result. Hope you are feeling better soon. Have a most wonderful weekend!

  3. 5 stars
    These are very cute. I love making muffins to take with me on the go. Ps. you have a gorgeous kitchen which really adds to the clean, fresh look of the muffins.

  4. These look SO good, Shauna! Thanks for sharing them at our party!

  5. These look amazing! I’m pinning and definitely giving these a try! Please join us to share at Celebrate Your Story! We would love to have you participate! Hugs!

  6. Hi Shauna! I was happy to feature these healthy muffins at Homestyle Gathering today for this week’s party. I have been choosing healthier recipes and feel much better as a result and can’t wait to try these. Thanks for visiting HG and sharing!

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