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!
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!
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.
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.
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.
What Makes these Muffins Healthier?
First off, they’re made using a gluten-free whole grain 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?
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
- 2 TB. coconut oil melted
- 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.
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.
Other Gluten Free Muffin Recipes
Blueberry Oat Breakfast Muffins (Gluten-free)
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!
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.
Recipe 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.
Did you make these oat flour blueberry muffins? Leave a star review in the comments below. You can also share a photo on social tagging @satoridesignforliving. I’d love to see how they turned out!
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Have a Scrumptious Day!
Gabrielle @ eyecandypopper says
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!
Shauna Oberg says
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 :)
Gabrielle @ eyecandypopper says
oh very cool! I look forward to get your feedback! :)
Loreto Nardelli says
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!
Shauna Oberg says
Thanks, Loreto! You guys always make the most delicious looking food. Enjoy this sunshine we’re having :)
Dylan Cutler says
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.
Shauna Oberg says
Thank you! I need to make another batch because these disappeared rather quickly… may or may not have been me ;)
Kendra @ www.joyinourhome.com says
These look SO good, Shauna! Thanks for sharing them at our party!
Barb says
Can you use all almond flour? And what oil can be subbed for coconut oil?
Shauna Oberg says
Hi Barb, I wouldn’t suggest using only almond flour. Melted butter can be used in place of coconut oil if you prefer.
Benita says
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!
Shauna Oberg says
Much appreciated, Benita :)
Kim @Serving Up Southern says
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!
Shauna Oberg says
Thank you, Kim :)
Linda McCombs says
☆☆☆☆☆
Amazing!!