Insanely Good Blueberry Oatmeal Muffins

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Yes, these blueberry oatmeal muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin… so moist and they are just as good the next day.

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.Insanely Good Blueberry Oatmeal Muffins

These whole wheat blueberry oatmeal muffins were gone so fast so I knew they were a hit! My favorite way to eat these are the next morning, when they’re even more moist, with my cup of coffee. They also make a great snack or dessert. I also have a Gluten free, Dairy free Blueberry Oatmeal Muffin version.

Other Muffins I also love making are Maple Pecan Banana Muffins and Pumpkin Cream Cheese Muffins.

Someone shared their oatmeal muffin recipe with me which was the base for this recipe, but I played around with the ingredients and made some modifications to make it over-the-top good! My husband said they were the BEST blueberry muffins he ever tasted, and my two year old thought they were cupcakes. Sadly, they are all gone now so I guess I’ll have to whip up another batch next weekend.

Blueberry Oatmeal Muffin Tips:

  • To store muffins, allow them to cool completely and place in an air-tight container or Ziploc bag at room temperature.
  • Refrigerate for up to 5 days or wrap tight and freeze for up to 1 month.
  • To get that fresh-out-of-the-oven taste, warm muffins in the microwave.
  • Variations try replacing the blueberries with raisins, apples or even chocolate chips!

How To Make Blueberry Oatmeal Muffins:

More Muffin Recipes:

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.
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4.79 from 114 votes
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Insanely Good Blueberry Oatmeal Muffins

127 Cals 3 Protein 28.5 Carbs 2.5 Fats
Prep Time: 40 mins
Cook Time: 22 mins
Total Time: 1 hr
Yield: 12 servings
COURSE: Breakfast, Brunch
CUISINE: American
Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.


  • 1 1/2 cups quick oats
  • 1 cup unsweetened almond milk, or skim milk
  • 1/2 cup brown sugar, packed
  • 2 tbsp honey
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • baking spray


  • Preheat oven to 400°.
  • Line a muffin tin with liners and lightly spray with oil.
  • Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
  • In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  • In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
  • Combine oats and milk with sugar, applesauce mixture and mix well.
  • Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  • Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!


Refrigerate up to 5 days.


Serving: 1muffin, Calories: 127kcal, Carbohydrates: 28.5g, Protein: 3g, Fat: 2.5g, Sodium: 222.5mg, Fiber: 2.5g, Sugar: 17.5g
WW Points Plus: 4
Keywords: blueberry muffin recipe, blueberry muffins, Blueberry Oatmeal Muffins, oatmeal muffin, oatmeal muffins

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  1. These are so delicious! I’ve been making these for years and would like to try making them with bananas instead of the blueberries. What would you recommend to change in the recipe? I would imagine less sugar to start? 

  2. Wow! These were so dang good!
    I puréed my own apples since I didn’t have any sauce on hand, and took the zest of a lemon and mixed it in.
    Holy guacamole! Delicious!! Your recipes never steer me wrong. Thanks!

  3. Given the crazy inflation in food prices, I wanted to pass along that I’m now making these with nonfat powdered milk, instead of buying skim milk separately for about 4x the cost. The skim milk I buy always goes bad before I need to make a second batch of muffins, so the powdered milk is perfect. These are on my regular rotation bc they’re so good and so low calorie. Love them!

  4. I wouldn’t change a thing about this recipe. They’re quick and easy to make, flavorful and not too sweet. The oatmeal gives the muffins a great texture and they’re perfect for a light breakfast with fruit and yogurt. My family loves these, thank you!

  5. Pretty good, but not as good as our favorite recipe of blueberry muffins. Also, they got moldy faster than our favorite ones.

  6. Can you substitute almond flour in this recipe?

  7. These are delicious! 4 pp for me on WW so definitely more of a treat, and one isn’t very filling. But turned out great!

    • Hey Lori, I also love this recipe and I am on WW. I have revised the recipe to where each muffin is only one PP if you have oatmeal as a free food. Let me know if you want the revised recipe and I will be happy to share.

  8. Can you freeze these? We’re a two person household so hoping! Thanks.

  9. I made these today, and switched it up a little. I left the oats whole, used a banana instead of the applesauce, and rolled the blueberries in a little flour so they didn’t sink to the bottom of the batter. I baked a cake instead of muffins, and it was outstanding. Thanks!

  10. These are a staple in my weekly meal planning. No guilt and absolutely delicious! 

  11. What would you replace apple sauce with if you don’t have any?

  12. has anyone tried with all purpose flour? went to the store today and there was no whole wheat flour left 🙁

  13. Can you make these with frozen blueberries rather than fresh? I love these and have made these several times. 

    • Yes! I always have some frozen on hand for when I am in a pinch! And I have made this recipe with them. Delicious! I cut back on the sugar to 1/3 cup since I find the frozen berries to be sweeter than fresh. Try granny smith apples cubed into tiny pieces with a pinch of cinnamon-thats great too!

  14. Hi! Could I make these jumbo sized? And would I need to change the temperature or the baking time to do so? Thank you!

  15. I accidently used a 1/3 c measure instead of a 1/2 c measure for the oats (regular) and skim milk. They were still insanely delicious and slid right out of the sprayed non-stick muffin pans.

  16. These are delicious! I used old-fashioned oats because it’s what I had and did not process before mixing with milk. We always freeze our berries so that is what I used.

    I always use parchment paper liners to eliminate having to spray.

  17. This is my go to recipe for muffins.  I have substituted chopped apple and raisins for the blueberries as well.  The only addition was scant 1/2 teaspoon apple pie spice.  My next try will be grated carrots , raisins, and pecans.

  18. Use Granny Smith diced into tiny cubes bc I didn’t have blueberries and added cinnamon bc I used apples. OMG these were insanely good. I was standing in front of the oven watching them cook bc the smell was too delicious!! Soaked the oatmeal in milk no blender as I saw in another review. I can’t believe these are healthy! 100/10 would recommend. Can’t wait to make more to share

  19. I used Greek nonfat blueberry yogurt without the oil and honey hope that was okay.

  20. Made these this morning and they were delicious! My daughter has allergies so I made a few changes;

    1 cup of hemp milk for almond or skim 
    1 flax egg to sub for the 2 egg whites
    Sub a mix of cream tarter/baking soda for baking powder since we have a corn allergy.
    1/2 cup King Arthur GF mix for whole wheat flour
    I/2 tsp of cinnamon (just based on other recommendations)!

    Also, these were for my toddlers so I reduced the sugar a bit by using only 1 Tbsp honey and 1/4 cup brown sugar. I used 1/2 cup or enjoy life chocolate chips in first batch and blueberries in the second! Adding this recipe to our staples list!!! Thank you!

  21. These muffins are delicious.  Made as written except added 3 Tbs honey because my blueberries were tart.

  22. Very good.

    I pureed a small apple for applesauce and used 2% milk. Also, used old fashioned oatmeal after pulsing it in my NutriBullet for a short time.

    Could you add the internal temperature when completely cooked. I baked in a Breville convection countertop oven at 400 degrees, but was not sure if they were completely baked. I generally use an instant read thermometer.

    Love your recipes!!!

  23. These are super good! 
    I simplified it, didn’t blend the oats, i just put them in a mixing bowl with the milk, let them rest 20min. Added all the wet ingredients to that bowl, mixed. Measured all dry ingredients straight on top of that mixture, mixed. Folded in fruits.
    Worked amazing and used only 1 bowl! 

  24. I made these muffins last weekend and added some cinnamon and used whole eggs just because I was too lazy to separate them. These muffins are so good! I just made another batch this weekend. A must try and a keeper for sure.

  25. Just made these today. I used 1 whole egg instead of 2 egg whites, but otherwise stuck to the recipe. They turned out great! I didn’t use muffin liners and with a little non-stick spray they came right out of the pan. The taste is different than your ordinary cakey-muffin if you’ve never used oatmeal before, but I still enjoy the texture of these both straight out of the oven and cooled off. They’re not too sweet and you get the berries in every bite! Will definitely make again.

  26. I followed the recipe as written. These muffins are delicious, as well as simple to make. I have skimmed over this recipe many times. I wish I had made them sooner. 

  27. Do you need to use quick cooking oats? Can you use regular oats? If so, do you bake them longer? 

  28. These are so good. I could eat them for every meal. They keep well for a few days, but I haven’t frozen them yet. They don’t last that long at my house. Thanks for this awesome recipe.

  29. It was too sweet for my enjoyment. If I made these again, I would use less sugar.

  30. Absolutely delicious! Second time making them and I love them. Great fresh or frozen and then reheated.

  31. Terrible. These were not sweet. Stuck to muffin liners and tasted like a mouthful of lumpy oatmeal. I don’t even have any suggestions of anything to improve them….another recipe

    • Kayo, these aren’t supposed to be bakery muffins. They are a healthy alternative. The reason they stuck to the muffin paper was you may have not sprayed the muffin paper completely. I know that I didn’t spray a few, while more then a few papers completely. And the muffins stuck some only to half the paper. Lol And Yes I Love bakery muffins but a Great healthy alternative are these great tasting muffins. Also after twenty minutes I tested the muffins for doneness with a tooth pick. It came out clean but in reality the muffins needed a few more minutes. Guess it depends on the oven one is using? Kayo hope you try a different recipe on this site. The banana, chocolate muffins were very good. Best of Luck in your kitchen and life!

  32. Wow! Just made these tonite for breakfast tomorrow, and had to try one. Unbelievably delicious! And sooo easy to make. I ate 2 🤫

    They taste like blueberry maple oatmeal. 

  33. I had fresh Concord Grapes I needed to use and these turned out great! Another keeper, have not had a bad ST recipe yet!

  34. Very good. Easy to make and froze leftovers. Great to make while blueberries are in season.

  35. You aren’t kidding, these are insanely good.  My husband plowed through a batch in 2 days!

  36. Is it possible to use homemade oat flour or almond flour if I don’t have white whole wheat flour in hand?

  37. Super delicious! Just the right amount of sweetness, so that it doesnt taste like an uniced cupcake. I used silicone liners and had do issue with sticking, even without spraying.

  38. Can steel cut quick oats be used?

  39. I have to watch my sugar, can these muffins. E made with out adding the sugar 

  40. Do you think I could use fresh raspberries instead of blueberries?

  41. Can you make a jumbo muffin? These are delicious & I make them all the time, but I would love to get a better rise out them? When I try, they stop at a certain point & almost flat top on me. I am not over stirring either, I have been making muffins for a bit now.

    • I would try baking them at a higher temperature to start with to activate the raising agent. Then lower the temperature so they don’t burn.

  42. These are great!  Have made 4 batches now, they all came out perfect.  I just freeze what we don’t eat after a couple days, then heat one up in the microwave for a snack.  Especially good with a swipe of cream cheese!
    Anybody ever make these with bananas in lieu of berrys?

  43. Very good. Firs time making muffins and they were super easy. I was impressed how they taste like a normal muffin even with the healthy alternatives. 

  44. These are great – even picky eaters love them! Only change i made was 1 whole egg instead of 2 whites, and i used frozen blueberries. Will definitely make again!

  45. Recipe is delicious. However when I enter the nutritional information in the WW food app, the muffin is 6 points not 3.

    So something is wrong somewhere. 

  46. absoluetly delish!!!! the best and everyone wanted me to make them again while we still had some. Even my daughter in law had one because of the ingredients

  47. I’ve made many Skinnytaste muffin recipes and they’re always delicious but this one takes the cake!! True to their name, these are absolutely insanely delicious! They are super versatile and work with lots of different fruits. I’ve done blueberry, apples and raisins, and peach (with peach applesauce), all came out great. The oats give the muffins a bit of a chewy texture on the outside, they are soft and moist inside. Totally perfect! You have to make this recipe! 

  48. These truly are insanely good! And not a lot of calories, I am in love!

  49. I just made these and they are yummy. I didn’t have applesauce, so I left that out. I added a tsp of cinnamon. They turned out great! 

  50. Just brought them out of the oven with a little trepidation!  I would have made them exactly as Gina’s recipe stated but I had to improvise since I didn’t have all the correct ingredients.  Here’s how I had to substitute.
    –   Did not hand applesauce but I had apples.  I put a chopped up apple in my food processor and chopped     it as fine as I could – then microwaved it for 3 minutes.  Voila – applesauce.
    –  I had no quick oats, so I used regular oats and did as the recipe directed – put them in food processor and then soaked in Almond Milk for 30 minutes.  
    – Had no brown sugar so used Truvia Brown Sugar Blend. (1/4 cup = 1/2 cup of brown sugar).
    –   And used frozen blueberries.    

    Baked about 30 minutes and they came out moist and delicious!

    I will try to have the exact ingredients next time, but for my substitutions, they came out great!  Thank you, Gina, for such a great recipe!

  51. Cooked for over 24 minutes and were still not fully cooked at the bottom. Not sure if I needed to let them fully cool before serving?

  52. Can you soak the oats the night before and leave them in the fridge overnight?

  53. Made on Sunday. During this house quarantine baked Sunday am for weekday breakfasts. This is delicious. Had one as a treat after Sunday s dinner. Thank you again Skinny Taste for the best recipes

  54. Delicious muffins! I used regular Quaker Oats unchopped (just soaked in the skim milk as written), maple syrup instead of honey & they came out perfect!

  55. This is such a great recipe. So delicious. My sister made them last week for our breakfast after weighing at WW Last week! Can the egg whites be replaced to make it vegan w/ replacer? Thanks for the great recipes!

  56. Gina,
        I am maki g those muffins for a book Club and all I have is steel cut oats. Can I use them or should I just go to store and get the regular oa

  57. Just made these for the first time.  They are so delicious!!  Used homemade applesauce and used maple syrup in place of honey.  Definitely will make again!  😋

  58. So mine were a little dry. I didn’t have quick oats so I used old fashioned oats. I’m assuming this is the problem. Would you omit the wheat flour if using old fashioned oats?  I had to add in more milk before I could bake it because the batter was to dry. They taste good otherwise. 

    • I’d like to change my rating from 3 stars to 4 stars. They taste better cooled of a bit. For some reason the sweetness didn’t come out till cooled. 

  59. These are amazing…i doubled the recipe and had to threaten my kids if they ate them all. I used a mixed berry blend instead of blueberries and will use peaches next time…

  60. Omg! I can hardly believe how fabulous these muffins are definitely something I’m making again!

  61. These blueberry muffins are a real treat! Highly recommend this recipe. I did not have fresh blueberries so instead, I used frozen, and they still turned out wonderfully. I followed the rest of the recipe as written.

  62. I love these muffins, but when I entered the nutrition info into my WW tracker, the points were higher. just a word of caution!

  63. Amazing muffins! So moist and delicious. This is definitely a keeper. Thank you.

  64. I’ve made these with blueberries, but also baked a version using chocolate chips to replace the fruit. I added one of her simple glaze recipes on top, and they were the perfect “treat” for my 2yo’s birthday!

  65. I don’t have apple sauce… what can I substitute it with?

  66. Quick question – can you swap banana for applesauce? Done have applesauce!  Can’t wait to try these for a nice change for my daughters school Lunch! 

  67. I was on a quest to replace the calorie laden blueberry muffins my husband purchased from the grocery. I also went totally out of control at the u pick blueberry patch.
    These were excellent I didn’t change a thing. One tip I incorporated into my muffin baking, because the blueberries sunk to the bottom of the muffin. Put the blueberries in only half of the batter. The other half of the batter all the berries go. I have a cookie scoop that I think is about a Tablespoon. Put one scoop of no berry batter in the bottom of the muffin cup. Put another scoop with berries on top. Some of the berries migrate to the bottom and some stay at the top. I thought an almost perfect berry distribution.

    • Fantastic tip on the blueberries! I took it a small step forward by making the batter without the berries, putting a bit in each cup, then adding the blueberries to the remaining batter and filling the cups the rest of the way.

      • Another thing you can do is toss the berries in a bit of flour (1tbsp) to prevent them from falling to the bottom of the batter 🙂

  68. Just made these today. They were very good! Great for on the go and after a workout for a quick bite to eat. Another great recipe. Thank you Gina!

  69. can you use frozen blueberries?

  70. Such a great healthy version of my favorite muffin! I added some lemon zest and that put it over the top good!

  71. I’m soooo mad – what is going on here?? Wish I could send a picture!! These are terrible and didn’t turn out at all after doing everything right!! I mean everything!! I even went back through recipe again and NOTHING??!!! Is there a misprint in recipe?? How can any of these reviews and posts have made this recipe and it turn out or taste good at all!!! Terrible and going in trash!! I needed to take them to a church event. Man I don’t get it!!!

  72. These are simply delicious! My mom (picky with baked goods) loved them and my husband (likes really sweet garbagey junk food) said that they were fantastic: “I ate two of them for breakfast” he said! I will ABSOLUTELY be making these again. I might try raspberries next time!

  73. These were DELICIOUS!!!

  74. Gina – Anything I can do if I don’t have a food processor or chopper?

  75. Love it, easy to make.

  76. Am I doing something wrong? I calculated the FSP based on the nutritional information on the recipe and I’m getting 6 FSP, not 4.

    • Hi Evelyn. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

    • Okay, sorry – for some reason, by app is calculating SP – not FSP. I did it with the recipe builder and it came out correctly.

    • Moist sweet muffin.  Utilizing recipe builder ended up at 5 points each on blue if making 12 and using almond milk, 4 points if making 13 (which mind did)- possibly points for recipe need to be updated.  

  77. I’m allergic to almond. Can you use regular milk instead? 

  78. I would love to make these today… I am wondering if I can use quick cooking steel cut oats instead of quick cooking oats? It might be a silly question… but I’m not much of a baker!! Lol thanks!

    • I tried steel cut oats but reduced to 1 cup. I weighed 1 1/2 cups of quick oats and used the same weight of steel cut oats which came to close to 1 cup.

  79. Hello! Can I substitute all purpose flour instead of whole wheat flour? Would it be the same amount?

  80. Made half the recipe to create 24 “muffin bites”. 1 SP each. Delish!

  81. I’ve made this recipe several times and these muffins are delicious! Today I made a few improvisions, as I was out of some ingredients. I used fresh strawberries cut up small in place of blueberries and overripe bananas in place of applesauce. I also added mini chocolate chips. For the oil, I used coconut oil. They cooked quickly- in about 13 minutes and taste just as good as the blueberry version. Thanks for all the great recipes! 

  82. Made these for the second time today! Both times I have baked at 375 instead of 400. This time I subbed in molasses for the honey as I am trying to increase my iron intake and I think I actually like them better this way! Next time I am going to try to add in some ginger and leave out the blueberries to see if they will taste a bit like gingerbread!

  83. Why does the video show gluten free oats and flour but the recipe does not say gluten free? 

  84. These were super good! Awesome texture and flavor (not too sweet, but sweet enough!). I did make a few changes: I used 2% milk, I omitted the honey, and I threw in some ground flaxseed to the batter. Everything else I did as written, and these were really great. I made two batches within 3 days and I froze the second batch to be able to pull out of the freezer as needed. Very good recipe!

    • Thanks for sharing this! I have an 8 month old who isn’t allowed to have honey yet so I was wondering if this recipe would be okay without! I might experiment with a little less brown sugar as well. 🙂

  85. I made these yesterday, but had no blueberries! Instead I used a cup of raisins and added 1 tsp of cinnamon to the dry ingredients. Delicious!

  86. Hello there! 
    My son wants to make them for school project ( healthy snacks) but to feed bunch of friends he wants to make size of mini muffins , so how will time/ temperature change if he we use mini muffins pan?
    Thank you! 

  87. I love this recipe!  I’ve made it the last three weeks as a way to have a sweet treat without busting my goals.  The first week I made per the recipe – awesome!  Since then I’ve swapped in buttermilk and have played with different fruits – first raspberries (yum!) and yesterday I put in banana chunks and a little cinnamon – so good!  My guy said the banana version was one of the best muffins he’s ever had!  Thanks so much for the great recipe!

  88. These are OMG delicious! Thank you so much for the recipe.

  89. Just pulled these out of the oven. 395 for 22 minutes, perfect. I got thirteen so put extra in double liners, in the air fryer at 310 for 12 minutes, not bad, just came out a little lopsided. Love the texture and flavor, sweet enough made exactly to ingredient list. Will store in freezer and pull out as needed. Thank you, Gina !

  90. I used my favourite 5 grain porridge- oats-flax, rye, wheat, bran, to great effect. Terrific recipe.

  91. What brand of quick oats for you recommend? Would bob’s red mill quick cooking rolled oats whole grain work? 

  92. So amazing no one can tell that they’re good for you!!

  93. Insanely good is accurate!

  94. These are absolutely DElish. I made them exactly as written and they came out perfectly. The biggest challenge is only eating one! Thanks for another wonderful recipe.

  95. Made these tonight. Look delicious – making a cup of tea and will enjoy every bite of my treat! Thanks, Gina

  96. These were so good! Definitely will be a regular on my breakfast meal plans!

  97. A family favourite!

  98. These were great. My blueberries were a little tart so it was a perfect blend with the sweet muffins!

  99. These were amazing and a big hit my kids!

  100. These were great! I wanted to try and make them even healthier so I excluded the oil and 1 tbs of honey. Replaced it with an extra 2 tbs of applesauce. Also added 1/2 tsp of cinnamon and upped the vanilla to 1 1/2 tsp. Added 1 scoop of unflavored whey protein powder as well. You definitely can leave out the oil and honey with no issues. Still sweet, moist, and delicious! Thanks for the great recipe!

  101. Is it possible to use this as a pancake recipe? Just asking…. it was amazing as muffins though. My kids loved them. Definitely a keeper!

  102. I love these, but I’m Keto now and cant have them ???

  103. Absolutely. Delicious. Make them.

  104. Wow. I was skeptical but this is one of the best muffin recipes I’ve ever made! followed another posters suggestion because I didn’t have applesauce so I used 2 bananas. I can’t wait for my teenagers to wake up and try them!

  105. Can I use whole wheat flour instead of white whole wheat flour?

  106. Can I substitute coconut milk for almond milk??

  107. Can this be done as a bread? Just realized that I left my muffin pan elsewhere.

  108. Does anyone know if you can just use Whole Wheat Flour instead of WHITE Whole Wheat Flour? This recipe looks delicious!

  109. Delicious!  Breakfast meal prep for the week is done. Unless my husband and kids eat them all :/

  110. Hi, Quick question. It looks like the recipe says “packed” brown sugar, but your WW recipe builder break down used the value for “unpacked” brown sugar. Should it be packed or unpacked brown sugar?  I can’t wait to make these – they look great. Thanks!

  111. I just made these yesterday and they were delicious! Will definitely make these again. 

  112. I make these a lot!  Super yummy.  This week I realized I have steel oats rather than the old fashioned oasis.  Does the recipe work with steel oasis? Any change to quantity if using steel oats?


  113. Been trying to eat healthier but had a toddler and husband craving blueberry muffins, so I decided to give these a try from my usual, less healthy recipe. These are SO GOOD. Thank you for sharing! I’m currently making my second batch this week!

  114. I nixed the oil and the honey and used truvia brown sugar baking blend (1/4 cup).  One egg and one egg white for 2 WW freestyle points each. They are awesome!  Thanks Gina.

  115. Love this recipe…like a cross between baked oatmeal and a muffin. I didn’t pulse my quick oats and they came out just fine. Nice and light and fluffy! I did bake at 375 after reading the reviews, as I’m pretty sure my oven runs a bit on the hot side. 

    • These are DELICIOUS thanks for a great recipe! Love freezing them and popping one in the microwave it’s just as tasty as fresh out of the oven 😃

  116. Pingback: Blueberry Oatmeal Muffins – Real Food Inspirations

  117. I will make this often, they are really tasty.

  118. I just made these and they are so delicious and well worth the points.

  119. Pingback: How To Eat More Oats To Help Lower Your Cholesterol | apples-and-beans

  120. These are so delicious! I cut the sugar down to 1/4 cup and it made each muffin 3 points. I also swapped honey for maple sugar. I brought them into my office and were a huge hit!

  121. I made these last night & they are insanely good! Only problem, it’s hard to eat just one!! ?❤️?

  122. Would an all purpose gluten free flour work instead of the whole wheat flour? We have to eat gluten free. 

  123. Has anyone tried adding banana to thsi recipe? I have two that are in need of being in bread.

  124. Excellent.  

  125. The flavor was great, but they were extremely gummy, not cooked through. And I left them in for the maximum amount of time. A couple of other reviewers had the same experience. Any idea why ours aren’t cooking completely? I used fresh blueberries, not frozen, so that’s not the issue. The only thing I did differently was I only had old fashioned oats, not quick cooking. Could that have made the difference?

  126. Have you made it with almond or coconut flour but chance? If so, did it work??

  127. Could you use plain Greek yogurt instead of milk for added protein? 

  128. I have frozen blueberries…..what do you think? 

  129. I made these as directed, but only had regular flour and Splenda brown sugar. Super delicious and easy to make. Great for the work week. I’ve kept them in my work fridge all week and just heat and go. I’m seriously finding so many recipes on your blog that work for my busy life and trying to eat low calorie. Thank you!

  130. I made them exactly as directed – delicious!!! Will definitely make these again. 

  131. If you use quick oats do you need to soak them? Can you use oat flour instead? What’s a good sub for the applesauce?
    Thanks! Would love to make these tomorrow morning.

  132. Can I use regular milk since my daughter is allergic to almonds?

  133. These are so good! I swapped out the applesauce for 2 bananas and the blueberries for chocolate chips. Perfect muffins! 

  134. Gina, you’ve done it again! These are fantastic. Made them for breakfasts this week! I can’t wait to try other flavour variations.

  135. Why do these bake at such a high heat? It seems unusual for muffins. The bottoms of mine burned in metal muffin tins with liners. A batch that I did in silicone muffin tins was ok though.

  136. Made these in a mini muffin tin. They are delicious! Next time going to use brown sugar blend….hope they turn out just as good!

  137. I plugged it into WW and the calculator came up with 6 points, not 4 points listed. Although they are 2 points more, they taste great!

    • Are you using the recipe builder?

    • I made these too and when I plugged it in the recipe builder I got 5 sp. 

    • This is what I have in recipe builder: Uncooked Oats 13, unsweetened almond milk 1, unpacked brown sugar 17, honey 8, oil 4, flour 7 for 12 servings comes out to 4 each.

      • I think the difference is packed vs. Unpacked brown sugar. Did you mean to say unpacked in recipe?

      • Hi Gina, 
        Your recipe states packed brown sugar. In app there’s a difference between the packed and unpacked  sugar.  17 vs 26.
        Unfortunately I only saw it after its baking.  That’s affecting the points. 
        I made them smaller and made 18, thus lower in points per muffin. 

      • I used your amount per serving and I came in as 6pts

  138. These muffins were amazing…how do I track them in ww?

  139. The only modification was I used old fashioned oats but broke them down in the blender a little bit more and soaked them a little longer….just as good. 2nd time around I used the quick oats. Everyone in my family loves these muffins…so delicious and healthy and easy to grab and go.

  140. I just put in the whole eggs (seemed a shame to waste the chicken’s hard work from my friend’s eggs, and it didn’t change the points value), and they turned out fine. My question is do I still need the oil for moisture? These really were fantastic, and I’ll be making them again. Covers that midmorning “I’d really like a piece of coffee cake/muffin” craving well without torpedoing your day with some monstrosity from the hospital cafeteria that comes out to 20 pts.

  141. I made these muffins and they are delicious! I made half blueberry for me) and half chocolate chip (for my kids). I think the blueberry tasted better. I am definitely making these again.

  142. Delicious! They are everything that comments and story promise–sweet, tender and moist. Perfect!

  143. These are great! Just to clarify – these with whole wheat are 4 freestyle points and the gluten free ones are 5? Just noticed there was a difference.

  144. Can you use white flour? Same amt?

  145. They were tasty. However, when I put the ingredients in weight watchers recipe builder, mine calculated out to be 5 points each. No biggie. I am going to enjoy them all week. ????

  146. Delicious.  I even prefer these to standard muffin recipes.  So moist 

  147. These are quite yummy, but mine didn’t rise at all. Also, using the points calculator on WW, I came up with 5 Freestyle points per muffin, not 4 (I double checked it a couple different ways)
    brown sugar -25 points, honey -8, oil -4, white whole wheat flour -5, unsweetened almond milk – 1 (1% milk is 4, but the points come out the same with either), quick oats -13. Divide all that by 12 muffins and each one is 5.

  148. Hi, These seem delicious! I tried to make them but I did it in a loaf pan and I had a big problem with how thick the batter was and them being undercooked. Does anyone have any tips for this? Did anyone else have this problem? No matter how long i left them in the oven at a lower temp they stayed undercooked in the middle!

  149. Looks great, but using the nutriton info given and my smartpoints calculator, it actually comes to 6 smartpoints, not 4.

    • The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  150. These are absolutely delicious!! I doubled the blueberries and used whole eggs. I have had them all week with some greek yogurt and they are very filling. Took some to my work group and they loved them.

  151. Thank you, thank you, thank you 🙂

  152. omg _ I made these and changed it around a little bit – I deleted the honey and added 2 mashed ripe bananas and 1 cup of fresh blueberries -1/2 scoop of vanilla quest protein powder and I reduced the milk a little bit. I baked them in a mini muffin pan – I made 36 muffins – each muffin was less than 2 ww freestyle points.

  153. These are amazing! Everyone in my family loves them! I’ve been asked to make them again this weekend. Can’t wait to try other add-ins: chocolate chips, bananas, apples, raspberries, etc.

  154. I can’t say these are insanely great, but they do taste good. And because I had all the ingredients already, that was great!

  155. I made this today for the first time. I used 2 whole smaller-than-large eggs (since eggs are free on WW now – woo!) and a cup of cranberries (coarsely chopped) instead of blueberries, since I had a bag on hand. Had to substitute maple syrup for the honey, since I was out of honey. Also threw in the zest of one orange. I was worried at first, since the batter was a bit runnier than my normal muffin recipes – probably because I tinkered with the eggs and subbed syrup for honey – but they baked up nicely. Adding some toasted walnuts pieces to the mix would have been a yummy addition and upped the protein (and, unfortunately, the points). Thank you for the recipe…I’ll definitely make them again, experimenting with the fruit as the seasons change.

  156. Amazing! Love to make these ahead for a filling easy breakfast throughout the week

  157. Can you use whole eggs instead of just the whites? And where do you get white whole wheat ? Trader Joe’s or maybe Whole Foods? Thank you for all the great WW recipes. 

  158. I went wrong somewhere. I think maybe because I used large muffin pans and they didn’t rise. Not sure but will try again 

  159. I made these a couple of days ago and they were a hit! Even my picky eater loved them 🙂
    I followed the instructions exactly.

  160. I have been making these skinny taste muffins for years now! My family loves them and this recipe has yet to disappoint anyone who has tried them! 

  161. What are some suitable substitutes if you don’t have applesauce on hand?

  162. Looks good!! Can you make without the brown sugar? Or substitute with something to make it healthier?

  163. I highly recommend this recipe. They’re moist and not too sweet. Thank you!

  164. Wow! What a huge hit in our house with our toddler. Thank you! 

  165. For all of you who said that your muffins stick to the liners……

    I baked in a non-stick muffin pan which I sprayed with Pam.  No liners at all.

    Those babies came tumbling out right away!  So try without liners.  Have made three times already with 

    no sticking at all!

  166. Oh these are so delicious! Whenever I eat one I feel guilty because I cannot believe all this deliciousness is just 127 calories!!!!  I made twice with biluberries. Last time I was out of blues so I subbed Raisins and sprinkled some chopped walnuts on the top of each.  Adorable and delicious variation!  You have a real winner here Gina!!  Thanks.

  167. I put oil on my liners and they still stuck to them. Is there anything to do to help not have them stick?

    • Btw they were delicious! I used frozen blueberries and a banana. I didn’t have apple sauce so I used yogurt, but I still wouldn’t think they would stick 

    • I used foul liners and then sprayed them and they did not stick. I have not tried with paper liners. 

  168. These are awesome! Your husband is right about them being the best blueberry muffins EVER! I will definitely experiment with different add ins. 

  169. I love these muffins. I make them at least 2 times a month, and freeze them to take to work for a mid morning snack. I was so excited to see they are only 4 SP. However, when I put them into the calculator on the WW app, I get 6 SP. a little bummed, but I will still keep making them, they are worth it for a healthy indulgent snack with coffee.

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  170. I only have whole wheat flour instead of white whole wheat flour. Should I substitute it 1 to 1 or use all purpose flour instead?

  171. Just made these muffins!  I have been on WW for several weeks and really missing something sweet and missing bread and I am so happy I found these little treats!  Delicious!

  172. What would you use to increase the protein in these? 

  173. I just made these this morning. They are not too sweet and definitely more like baked oatmeal than muffin texture, like what is stated in the recipe. My son loves them and I don’t expect them to last long even though I doubled the recipe! I didn’t have any apple sauce so I grated a couple apples until I had the right amount for the recipe. Thanks! 

  174. Where do you find white whole wheat flour?

  175. I calculated the smart points to be 6 per muffin assuming 0 saturated fat.  Am I wrong?

  176. This is my second week making them – they are delicious, thank you for the recipe. Really great way to make sure your fruit is not being wasted during the week! Made a batch with chopped up strawberries, my family likes both varieties!

  177. Hi I am new to your page, just wondering with blueberry muffins  th I know white whole flour can be use in any recipe it’s interchangeable but I like to use all purpose flour instead ?

  178. Just made this recipe with rave reviews from husband and 18-month-old. (The latter kept calling them cookies and couldn’t get enough!) Thank you for your healthy and creative recipes!

  179. It looks like a wInderful recipe I would love to add to my recipe book, but i was wondering if you can you use stevia or erythritol instead of sugar? How would you compensate for the lost bulk of the brown sugar/honey?

  180. These are very good. However, I think the calorie content is not correct. I imported this recipe into and the calorie content with the brown sugar replaced with Splenda Brown Sugar blend was still 158 per muffin.

  181. I used old fashioned oats and light vanilla soy milk because it’s what I had. I topped them with a sprinkling of crunchy raw sugar. My five year old and really picky three year old loved them!

  182. Gina, thank you for your many delicious healthy recipes that have become regulars in our home. When my cooking muse cannot decide what is for dinner, I turn to you and SkinnyTaste. You never disappoint.

    Your Insanely Good Blueberry Oatmeal Muffins just came out of my oven. They rose beautifully, smell delicious and are looking yummy . While preparing them, I realized that honey is in the ingredient list, but agave is in the directions. Thinking the agave is a typo (don’t we all have those!), I used 2 tablespoons of honey and ignored the agave. The way the muffins look and smell, I know they will be delicious.

    Thank you again, -mary

  183. Could you use vanilla almond milk and then cut some sweetness out somewhere else?

  184. I make these almost every week.  They replace my two Munchkins at Dunkin Donut every morning and much healthier.  Love them!

  185. Do you think these would work if you prepared the batter the night before and baked the muffins fresh in the morning? Love your recipes! Thank you!

  186. I made these this weekend. My family of 6 really liked them!

  187. I made these last night and they are delicious, but according to my calculations, these come out to 6 smart points, not 4. Your recipes are delicious and so helpful for those on Weight Watchers. Thanks Gina.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Gina thanks so much for explaining that, it’s super helpful!  It’s also good to know these muffins are only four points each!  Again, thanks so much for all your delicious recipes.  I have all your cookbooks.  They are fantastic!

  188. When I first read Insanely good I thought the title might be a little overrated. Well I was wrong. These are insanely very good. Five stars. My kids love them as well.

  189. Love the ingredients in your recipe. Made them for my husband to take to work for snack cause he is watching his cholesterol.  The only thing is my batter turned blue after adding blueberries. I even tossed them with some flour. How can I avoid this in future? Taste great  but color is not appealing.

  190. These were amazing and so moist! I want to try them with other fruits like raspberries and peaches.

  191. These were so delicious. I made a batch this week, and we devoured them. I just made another batch and I did it mostly in cuisinart and let it sit. I also used mostly regular oatmeal, as I was low on instant. I used frozen blueberries and did half mini semi sweet chocolate chips. I love them. Thank you for this amazing recipe. They truly live up to their name.

  192. What kind of oil? The recipe doesn’t specify.

  193. There is an ‘*’ next to quick oats, but nothing else associated with the ‘*’.

  194. I loved these!! I only had old fashioned oats, and I totally forgot about grinding them or soaking them so I didn’t, but they ended up giving the muffin great texture!! I made them for myself for the week, so I had a lot of left overs, and I put them in the freezer so they wouldn’t go bad, and they froze really well!! just pop them in the microwave for about 45 seconds and they taste fresh baked!

  195. Could you make them gluten free using a GF flour substitution? 

  196. Made this recipe this morning for my kids breakfast. They were delicious. I didn’t have vanilla extract so I used maple extract and it gave it a yummy fall flavor. My kids liked them. Thanks for the recipe. 

  197. Hi Gina, 
    Any suggestions or modifications on making these into mini muffins?? 


    • The only changes I would make would be to be use a mini muffin pan and change the cook time to 10-12 min and keep an eye on them. Good luck!

  198. I just have to say we LOVE these muffins! This batch I did a combo of blueberries, strawberries and pears that were on the brink of going bad and they are FANTASTIC! My very picky 2 year old gobbles these up and thinks they are cupcakes! Thank you for this insanely good recipe!!

  199. Pingback: Rise and Shine: A Simple and Healthy Brunch Baby Shower Menu |

  200. Just made these and my first thought was you can tell they’re good for you, i.e. not very sweet. That’s a great thing for me, but my boyfriend will enjoy his with butter and a sprinkling of sugar. My dad and I love them as is. They’re moist, filled with blueberries, and will definitely satisfy me for breakfast on the go each day! Very easy to make too. So glad to find recipes like this to keep me on track and they fit so well into a busy lifestyle. I think they’ll make an excellent snack if needed too. Definitely a keeper recipe! 

  201. Pingback: National Blueberry Month! | Northwest Ohio Primary Care Physicians

  202. Pingback: Blueberry & Chocolate Oatmeal Muffins | Fit Photog Blog

  203. These are amazing,  I added lemon zest and that made them even more awesome!

  204. These were amazing!!! My son and husband both said they were the best blueberry muffins they’ve ever had! Thanks for the recipe. This will quickly become a staple in my house! 

  205. I  just put these in the oven.  It’s probably the fifth time I’m making them since I discovered this recipe last year when I bought a huge container of blueberries.  These muffins are so delicious! Better than any bakery blueberry muffin and so much healthier.  I make them exactly as written except the second time I forgot to put the oats in the food processor first and didn’t really notice a difference so I just skip that step now!  ????

  206. Omg these were amazing, and I thought I hated applesauce but this recipe made me try some left over applesauce I had and boy oh boy have I missed out!

    I didn't have any brown sugar so I used white sugar and they came out great! These didn't remind me of a healthy muffin at all, I can definitely use this as a base for cupcakes, cakes, or muffins! They were moist and tasty!

  207. I am seeing the Smart Points as 4, but when I plug the nutrition values into WW I am seeing the value as 6. Are the Smart Points updated on all recipes yet? Thanks!!!

  208. Hi can this be made as a waffle or pancake?

  209. I made these today and LOVE the flavor but mine came out with the oatmeal a bit crunchy in some places. Did I just cook them too long or could there be another reason?

  210. Very delicious!

  211. Made these last night and they are delicious!

  212. I made these a few days ago and they were sooo good!!! I love easy recipes like this is that are healthy!!!

  213. I'm on a very strict regimen due to some meds I have to take – sugar free, yeast free, low fat, low gluten – needless to say it's hard to find snacks and things I can easily pack for lunch. I found this looking for 'low fat' and made the following substitutions to accomodate the rest of my needs: quinoa flakes instead of oatmeal, 3 tbs truvia instead of brown sugar, 3 tbs sugar-free vanilla ice cream instead of agave and vanilla extract, and spelt flour instead of white whole wheat. The muffins look gorgeous, though when tried hot (sorry, I was hungry), the quinoa made it taste a bit grassy. Otherwise they worked great. I'm taking them to a work potluck tomorrow so I'll get to test them on 'normal' people (though I admit I will probably re-test a cooled one later tonight 😛 ). Hopefully the grass taste will be less noticeable when cool.

  214. Very very tasty muffin !!! Who on earth wants the regular muffin loaded with unhealthy fats. My kids enjoyed it so much. Instead of apple sauce i used pureed pear. I made it the previous night & the next morning it came out of the liner perfectly even without spraying oil to the liners. Pls keep sharing your wonderful recipes……..

  215. Thank you for this healthy and very tasty muffin recipe. Instead of apple sauce i pureed pear & it came out well. Hope the apple puree would also work out well. Any suggestions to make it less sticking to the liner? Mine didn't come out of the paper liner that easily.

  216. I made these for the boys – DH and 17 yr. old. They went in one day! So good! Made them with raisins this a.m. and 17 yr. old asked if I could make them with blueberry/raspberry this afternoon so he could have them for a snack when he gets done with his summer job. Wow!!!

  217. Made these this morning and they were fantastic! I'm thinking of doubling the batch next time and freezing some. .. anyone know if these freeze well?

    • I make a double batch and freeze what we don’t eat for breakfast. Thaw and pop in micro for 10 seconds or so and they’re just like fresh baked

  218. I made these twice (once with skim and once with almond milk). They are delicious! I, also, used diced apple and cinnamon instead of blueberries, still delicious. This recipe is definitely becoming my favorite breakfast muffin recipe!

  219. These are awesome! Thank you! I used coconut oil for my oil, it turned out really well. Thanks for all the great recipes!

  220. I didn't have enough blueberries, so I used some blueberries and some raspberries! Delicious! And the berries were frozen. I also love the rainbow whisk!

  221. Anyway of cutting down the sugar? Besides that….they look yummy!!

  222. They were delicious! Your site is very helpful.

  223. can you use steel-cut oats here?

  224. Just made these using raspberries and 1% buttermilk instead. And all whole wheat flour. Very yummy!!! Thank you for the recipe. A keeper!

  225. Has anyone actually frozen these muffins? I plan on making a batch of these, and taking one out each night before taking it on the go the next morning. Just wondering if anyone has had success with that?

    • I make a double batch and freeze what we don’t eat for breakfast. Thaw and pop in micro for 10 seconds or so and they’re just like fresh baked

  226. Thank you so much for such a tasty recipe!

  227. These were insanely incredible!!! Great recipe!!!

  228. I can't seem to find white whole wheat flour. Any suggestions?

  229. Hi I need some help. Just made these muffins and they taste great. My problem is they did not bake thru. The top and sides were nice but the blueberries went to the bottom and were gooey. I baked then an extra 8 minutes. I did use whole milk and a good one and a half cups of frozen blueberries that I let set out and defrost. I also used white flour that was all I had. is one half cup flour correct? my batter was thin and the blueberries were all on the bottom of muffin. I would like to try again as the flavor was delicious. Any suggestions. Thanks

  230. Made these today. They are outstanding!

  231. I made these but swapped the white whole wheat flour for almond flour. I also blended the oats after they soaked. Try it.

  232. Have to admit I was a little worried because the batter seemed too moisty/watery but they came out fully cooked and delicious! Made these for breakfast this week (and will probably last until next week too). Wrapped the individually in press-n'-seal and popped them in a giant freezer bag so I can grab one out the night before to defrost. Trying to cut down on daily spending, so bringing breakfast/coffee from home is my first step in that direction.

  233. I made mine gluten free and they came out so yummy!! I added a dash of cinnamon to it for a little extra spice. Thank you for another fantastic recipe!! 🙂

  234. I only had old-fashioned oats, so I used 1 cup + .5 cups of oat bran and 2% milk instead of almond. We only had sweetened applesauce so I left out the additional brown sugar and honey. We also used a combo of premium dark chocolate and milk chocolate chunks instead of blueberries. Next time, I will grind the oats or use quick, as these turned out pretty dense but they were delicious and are incredibly filling. H declared them "okay for being healthy" initially, but after a days rest and a zap in the microwave, they were infinitely more delicious and became a huge hit, even with the naysayer. I am looking forward to trying this again with other flavor combos – they are absolutely perfect for a quick breakfast-to-go on the way to work!

  235. I make a lot of muffins and breads and these might be my favorite. So incredibly moist and delicious and they don't dry out the next day like many healthy muffins. I subbed oat flour for oats but still soaked them in milk (used coconut milk) and it worked great. I used spelt flour instead of ww. I have made them with blueberries and with chocolate chips. They are really delish!

  236. Can I use peaches instead of blueberries

  237. These babies are in the oven right now, can't wait to eat them! 🙂 thanks for the recipe!!!

  238. Can you use oat flour that is already ground up? If so would you use the same amount?

  239. I made these with cinnamon and apple chunks.. SO good!!

  240. These were great (as everyone is saying!). Really formed a good basis for future muffin projects! I just had to rave about them on my blog which is about minimalism life & style. 🙂 Thanks!

  241. Hi Gina! I Love your recipes. I am a Brazilian living in Seattle. I love eating healthy, I love cooking and I love photography … so recently I started writing my own blog. I have a recipe similar to this one you posted, but mine is totally fat-free ;). You can try it with other fruits too. Here is the link: Thank you, Camila

  242. Picked a ton of blueberries the other day and wasn't really sure what to do with them. Immediately went to your site and searched blueberry recipes. Made these muffins this morning and they were amazing! You are so gifted, Gina. My whole family enjoys your recipes, we have never been let down. Thanks for all that you do!!

  243. I made theses for my 3 and 1 year old i changed it a little since i didnt have quick oats nor did i have oil i use coconut oil and rolled oats and they came out great!! my kids ate them like crazy!!!!

  244. I live in NJ and a coworker is from a blueberry farm. He brought in fresh blueberries and I went to town with baking! I made 3 of your recipes!!!
    Thank you so much! I love your recipes! You are absolutely wonderful to share all of this with us!

  245. I made these today in a loaf pan because I really hate filling muffin tins, and I was making several things today. In a loaf pan, it needed 45 minutes for me. I used 1% milk, sugar, and rice flour (instead of whole wheat flour). Even my opinionated 8 year old said "YUM!" We all think this tastes like cobbler.

  246. I made this last night. I got 14 muffins out of this recipe, lowering the points plus value to 3 pts each. I like these but I think I'll either put some sugar in with the fruit or extra sugar in the batter. The muffins were not sweet enough.

  247. I made these yesterday. I didn't have applesauce so tried using a blueberry yogurt instead and they are great! Great breakfast on the run.

  248. I made these this morning as a Mother's Day gift to myself. Delicious!!!! I haven't used a recipe of yours that I don't like yet!!!!

  249. These are so great! Thanks Gina! I actually altered some things a bit to make them "lactation" muffins. I'm currently nursing my 5 month old, and am always looking for ways to boost/maintain my supply. I've been making a lot of oatmeal raisin cookies, but wanted something better for breakfast… enter your Insanely Good Muffins!

    To the sugar/applesauce/egg white mix I added 1 cup of milled flax, 1/3 cup water and 3 tablespoons brewer's yeast (flax and brewer's yeast help boost supply for some moms, as do oats!). And just because I felt like it, I switched the blueberries out for raspberries and added a healthy sprinkling of dried Valencia orange rind (not sure if this really added much flavor… next time might go with fresh zest).

    They are moist and flavorful, and I'm definitely making these again and again! Thank you!

    • Oh and I didn't blitz the oats largely because I had my hands full trying to entertain the babe while baking! 🙂

  250. My family and I loved these muffins…even my husband who usually shies away from wheat pastries. My daughter kept asking for more. The only thing I would do differently the next time is to use dried wild blueberries from TJs instead because they are a little sweeter. Great recipe!

  251. Great recipe! Thanks! I actually adapted it on my blog, check it out! I changed it up a lot, used more flour and skipped soaking the oats bc I only used 1/2 a cup. I used pumpkin instead of applesauce too!

  252. Ok…these are INSANELY GOOD muffins, moist and tasty. This recipe will be my 'go to' muffin recipe going forward.

  253. did not care for these texture wise but they did not stick to the papers and they were not too sweet since they are healthier than regular muffins good recipe but I would not make again

  254. I made these on Monday night to have for breakfast this week. They are very good and the only issue I had was the blueberries "bleeding" into the batter too much and sinking to the bottom. I noticed that other blueberry muffin recipes ask you to toss the blueberries in flour before folding in…maybe I will try doing that next time. Otherwise, loved them! I used regular milk, coconut oil and added 2 tsp flaxseed & a sprinkle of cinnamon. Next week I may try to make them with chopped apples.

  255. Tis recipe has been a God send to us! LOVE how healthy they are and taste sooo good. Have done raspberry blueberry and cinnamon apple…. They disappear in our house and my kids love em!

  256. These worked out well. I didn't let the oats sit for the whole 30 mins and substituted the apple sauce with really ripe bananas pureed and turned them into a great blueberry banana oat muffin. I also sprinkled a little coarse sugar ontop.

  257. I made these but used Apple Butter instead of apple sauce (I forgot to buy some) and mashed some bananas and chopped up some apples and put them in instead of blueberries. OMG! It tastes soooooo good! I'm gonna be eating these for breakfast tomorrow! Thank you for these awesome recipes! Hopefully I'll weigh in this week at WW and will have lost some weight!

  258. Made these tonight so we have some yumminess for breakfast tomorrow! Followed the recipe exactly and they turned out delicious! Thank you so much for another winner!!!

  259. Gina I just found your site and am so delighted with your recipes!! I made the blueberry muffins, but decided to make the mix in a cornbread pan instead. It turned out wonderful. Being single, I decided I would try that for myself. I made a blueberry compote with truvia and it was delicious! Thank you for all of these wonderful recipies.

  260. I liked these, though I found them to be sweet in a non-normal way (I don't typically make a lot of "skinny" recipes). My husband, a foodie, did not care for them and could tell they were "skinny" right away.

  261. Just made these. Applesauce had a few mold spots so mashed a banana instead. Opted to go with no oil and added 2 tsp. cinnamon and chopped Granny Smith apple. Excited!!! Must add that my WHOLE family loves these. That's a big deal in this house. Kids love with chocolate chips.

  262. I made these last night using pumpkin instead of applesauce, honey instead of agave, regular flour instead of whole wheat, and frozen blueberries (unthawed bc I'm lazy). I know that sounds like a lot of subs, but it's what I had on hand and they turned out awesome! I didn't chop the oats and I like the resulting texture. Thanks for an easy, healthy and delicious muffin recipe!

  263. I made these today with AP Flour (for whole wheat), bananas (for applesauce), semi-skim milk and water (for almond milk). My 4-year-old said "you're really good at making cakes, Mummy." And "Mummy, you should make these cakes all the time everyday." Success!

  264. My muffins are sticking to the muffin liners. What did I do wrong? Not let them cool enough? I''m trying to convince my husband that it's our oven. =)

  265. Hi,
    I want to make these for my husband to take with him on his way out each morning. The problem is- every muffin recipe i have tried no longer has the same consistancy after 2 days. They get really moist and mushy and he never likes them. He told me to just give up on the muffin idea… Will that happen with this recipe? (obviously i am NOT ready to give up lol) Or maybe i should make the batch, and freeze them even before baking and then bake one muffin at a time the night before? Any idea please?

  266. I made these tonight and they are really delicious! However, they stuck to the wrappers even after spraying the wrappers. Any tips?

  267. Made these earlier into mini muffins. Don't get me wrong they are delicious, borderline addictive. BUT they are too moist! Mine ended up gooey in the center and that factor didn't really ever go away.
    I tried broiling them afterwards later in the day which helped some. Had no issue with muffins sticking to pan with just cooking spray.
    All in all, perhaps next time I will add a tad bit more flour 🙂

  268. I made these tonight!!! I used Lite brown sugar and some cinnamon in mine…O M G. I can't wait to take them to the office tomorrow…if they make it that long!!! =)

  269. Yum! Thanks for sharing. =)
    Any suggestions for a brown sugar substitute, though?

  270. My whole family likes these! Easy to make. I used frozen blueberries since the season has now passed. Excellent! Better on day 2 even!

  271. When u say Points are u referring to weight watcher points?

  272. I just put these in the oven and I am anxious to see how they turn out!

    I barely followed your directions, not because I didn't want to but because of time/lack of ingredients after I had already started!

    I first only had whole milk, which I don't think should change anything really but I didn't have a way to grind the oats and I could let them sit for 30 minutes, so I let them sit just as I prepared the rest of the recipe. I think they'll be fine, they soaked up all the milk.

    I also ran out of eggs!! Who does that!? I was even at the grocery store this morning, so I read I could use mayo…I've done that before for partial egg replacment in cookies but never all of them. So we will see…

    I also didn't have white whole wheat flour, so I just used white.

    I also only had frozen blueberries and not fresh…but again, I don't think it'll change anything.

    But basically, I am just hoping for the best! I'll let you know!

  273. I made these the other night and everything below the muffin top was a bit mushy? They were definitely done, perhaps too many blueberries?

  274. I mad these with raspberries tonight and they are AMAZING!!

  275. I would love to make these as mini muffins. Any idea how it would change the cooking time and point values? Thanks again for another great recipe, Gina!

  276. I love making these all the time, at-least 2-3 times a week…I also alter them to lower the calories and they are still yummy….here is the alteration used: sweet-n-low brown sugar, splenda sugar, and no fruit….still tastes awesome…I am currently trying it with almond extract instead of vanilla to see what I get…..

    • hey everyone…using almond extract was a good idea…yes I will be experimenting with different extracts for flavoring since I do not use fruits

  277. Made these this afternoon and they were delicious!! Easy to make for a non baker like myself.

  278. Hi Gina! I love you and your insanely delicious recipes!! Anyhow, I plan on making these this weekend, and would like to incorporate some chia seeds into the mix. I was wondering if you had any recommendations on how much I should add and whether or not I would need to increase the amount of wet ingredients? Thank you Gina for all that you do! You truly are the best!


  279. Could you use low fat buttermilk instead of the regular milk? We are in the middle of hurricane Isaac and all I have is buttermilk, but I REALLY want to make some muffins while I have power!

  280. Hi Gina these look great I cannot wait to try them, Could you make an apple cinnamon muffin recipe? I have been trying a couple but you seem to always hit the nail on the head!

  281. I used home-made plum sauce, and added chia and flax seeds. These are the best muffins ever!!

  282. Hi Gina,

    I love your recipes! Several people say they used old fashioned oats and the muffins turned out fine. I used old fashioned oats, whole milk, and white flour instead of the quick oatmeal, skim milk, and whole wheat flour. My muffins looked great at 22 minutes, and the toothpick came out clean, but when my husband and I went to eat one it was really mushy inside. I put them back in and they've been in for over 35 minutes now and are still mushy inside (I tried another one). Is this because of all the substituting I did? Aside from the oats (old fashioned was all I had), I figured substituting the milk and flour would only make the muffins less "skinny," rather than changing how they would cook. What do you suggest?

  283. Just made these and they are delicious! They DID stick to the paper liners, which i forgot to spray lightly. I used OAT BRAN instead of quick oats so didn't need to get out the food processor. Also used one lg egg instead of two yolks, and added one Tbsp of CHIA SEEDS to the flour. Then,just before placing in the oven, I sprinkled some PUMPKIN SEEDS on the tops of the muffins. Great recipe!! Tasty and nutritious.

  284. These muffins were great!

  285. Made these tonight for hubby to take to work for a going away party tomorrow. Modified a bit (one whole egg, white sugar, and added in 1 tsp of cinnamon) and they turned out delicious! I will be making them again soon! Thanks for another awesome recipe Gina!

  286. Stumbled upon this recipe when looking for a healthy blueberry oatmeal muffin for camping. I must say, the recipe can easily be adjusted to be gluten free, and the muffins are simply divine! I used certified gluten free oats, and replaced the whole wheat flour with an all purpose gluten free flour blend. The muffins turned out amazing.. I will definitely be making this again. Thank you!

  287. Hi Gina, would you say that 400 is for a fanforced oven or should I take off 20 degrees?

  288. These were absolutely delicious, and I couldn't believe they are only 127 calories each! I used 1% dairy milk because that's what I had on hand. Will be making these again! Thanks 🙂

  289. These are the best muffins ever! I used vanilla soy milk and they tasted great.

  290. Gina I love all your recipes! These look delicious. I'm out of some of the ingredients so I have to add them to my shopping list. You know what would be GREAT! Cinnamon raisin bread. 😉 I haven't found any low fat recipes and i am seriously craving …just a suggestion. Thanks for helping me keep my husband and I eating healthy!!!

  291. Instead of apple sauce, I puréed 3 nectarines and I used raspberries instead of blueberries. Very tasty!

  292. Was wondering what oil you use? olive? vegetable? canolla?

    Thanks – can't wait to try these! Appreciate your giving the ww points value in all your recipies!

  293. I just made these and wow, they are oh-so-good! Mine came out of the liners well except for the super blueberry-y spots, which is normal. I let them cool in the pan for about 5 minutes, then dumped them out onto a towel. I think I let them cool another 5-10 minutes before digging in, and they came out of the liners just fine.

  294. Made these this morning, my only problem was they did not want to tear away from the paper despite spraying with oil. Any suggestions?

  295. I just made these this morning and they ARE insanely good. I will be making these again. Thank you!!!!

  296. I just baked a batch of these and they were AMAZING!!! Thank you for the recipe 🙂

  297. I just made these with regular whole wheat flour and they are fantastic! My 2 year old said he loved his "cupcake"! Thank you for all of your amazing recipes, Gina! I have been planning most of my meals from your website and everything has been great!

  298. I made these muffins today…..FABULOUS…..keep on coming with the more muffin and cookie recipes….

  299. My 3 year old and I made these today. It was so much fun & they turned out perfectly. They were so moist!!

    I actually didn't have liners and they didn't stick at all to the pan. Thanks for sharing!

  300. I made these today. They were amazing. Can't wait to make some more of them on Saturday.

    The only problem I had was that the muffin stuck to the liner. I guess I didn't spray them enough or have the wrong kind of liners. Going to get "foil" ones for the next time.

    Will probably make a batch of blueberry ones and a batch of chocolate ones.

    Thank you for sharing all your recipes.

  301. Love these! I have made them twice with raspberries and once with apples and cinnamon .. So easy to change up with a different fruit.(I still need to make them with blueberries or chocolate chips!) My son loves muffins and I love knowing he's getting a nice healthy snack!

  302. Mine turned out with a bread-like texture and were pretty tasteless. What did I do wrong? I used skim milk and mixed berries. Help!
    – Hidayah

  303. My attempt didn't turn out as I hoped (I went by the recipe, except for using regular all-purpose flour instead of whole wheat flour). They were not sweet enough for my liking. They were pretty bland and some-what dry. Bummer.

  304. These muffins are delicious. They are not as sweet and heavy feeling as other muffins but if your trying to cut calories and fat they are great. I will definitely make them again.

  305. I just made these with regular rolled oats (didn't even chop them) and frozen raspberries. Wow, they turned out so good!

  306. can you use soy silk milk?

  307. These were amazing!! I also used regular old fashioned oats because it's what I had, and they were very yummy.

  308. I just made these – they are divine! I am a huge oatmeal fan, and these are very "oaty" in a GOOD way. They're extremely moist and surprisingly filling. I'll definitely make these again – I'm excited to try the apple/raisin version. Thanks for yet another delish recipe, Gina!!

  309. Just made these….so good! I sprinkled just a little sugar on the top of each one, gave them a little more sweetness and made them look really pretty. I've only made a few of your recipes, but they have all been hits!

  310. Wow, I just made these for a second time with apples, raisins and cinnamon and they are so delicious. First batch I made (blueberry) were as well. Thanks for another delicious recipe Gina. This is a keeper!

  311. Love that I now have a healthy muffin to eat. These remind me of bran muffins. They came out perfectly moist – might be that I finally remembered to use the "convection" feature on my oven.

  312. Made this tonight for breakfast tomorrow! Didn't stop my son or husband from "testing" them. They are a hit!

  313. I made these the other day exactly as written in the recipe and they were delicious! I decided to make them again the other night. I was rushing to finish them before bed, so I didn't pulse the oats at all, and I actually ended up loving the texture of the whole oats. Also, since I was rushing, I completely forgot the tablespoon of oil. In the end, I could detect basically no difference between my batch with oil and my batch without! Awesome recipe. Thanks!

  314. Wow this is the first recipe I've tried from this site after browsing and drooling over dozens of recipes, and it did not disappoint! So good! I added 1/4 cup walnuts and 1 tbsp wheat germ for even more of a health boost, although these are already quite healthy as written! Awesome! This site is fast becoming my favorite source for recipes, Thank you Gina!

  315. I just made these and they are EXCELLENT! I forgot to spray my paper liners though…oops : / Other than that, they are so good! Thanks for the recipe, Gina! 🙂

  316. I've made these twice in the past two weeks. They are amazing! The first time I used cinnamon applesauce because that was what I had on hand. The second time, I realized I was out of applesauce, so I substituted mashed ripe banana. They were really great both ways. Thanks for the wonderful recipe!

  317. I really love your recipes and thank you for sharing. in this recipe I would like to substitute the sugar for organic Grade b maple syrup, Whole wheat Flour and for the oil I am stumped not sure what I can substitute for the oil and you help me please.
    Since the maple syrup is more liquid and the sugar is not do I use less. some measurements would really help.

    Thanks you

  318. I have been making these for the past month, each time trying something different. This morning, I made "Almond Joy" muffins. I soaked the oats in unsweetened coconut milk and added 1/2 tsp vanilla and 1/4 tsp almond extract. Then added 1/2 cup each of sweetened flaked coconut, slivered toasted almonds and chocolate chips. Clearly these won't be the 127 calories that were calculated w/ the orig recipe, but I found that 1/2 the muffin was satisfying.

  319. I made this recipe this AM…and it is SOOO good! I didn't have any blue berries, but I was determined to make these, so I thawed some frozen strawberries and chopped them up 🙂 #Delish

    Thanks for this recipe!!! It's great to have a wholesome muffin recipe that's low in cals and still tastes good!!!

  320. This looks amazing but I have celiac disease. Any ideas on how I can adjust this recipe to make it Gluten Free? I can tolerate oats just fine.

  321. These are fantastic and are now my go-to blueberry muffin recipe!

  322. I love these! Since it's only me I halved the recipe and I figured I can freeze the extra ones for days that I need to eat on the run. The muffins are so moist and chock full of blueberries!! I followed the directions and I didn't have any issues. I had to use all purpose flour because I didn't have whole wheat flour on hand but they still came out great! I can't wait to experiment with other flavor combos! Thanks for another great recipe!!!

  323. Gina – We have made so many of your recipes. Each is fabulous. With your recipes, we have lost a combined 50 pounds and still counting. This recipe is just delicious. I sincerely didn't even miss the butter or extra oil and fat that would've gone into this recipe. We added one banana (b/c we love them).
    We just can't thank you enough for your beautiful recipe, many of which are vegetarian (like us). Thank you for all that you do! D&J

  324. I love these! They turned out amazing! I'm a breastfeeding mom that wanted something different than the typical lactation cookies I had been making. So I made a few changes to the recipe, instead of almond milk I used unsweetened coconut milk and for the oil I used coconut oil instead, and I didn't have any applesauce on hand so I used a jar of my daughter's banana and mixed berry baby food. But the one MAIN thing I added was brewers yeast. You can't even taste it! I put a lot in too and double the amount of blueberries. Thank you so much for putting the time and effort into making amazing and delicious healthy food! My mom,best friend and I love your site and are all currently on weight watchers together. Keep up the amazing work!

    Sincerely, Destiny

  325. I wanted to love these, but they were just OK – a little to dense/moist, and not crisp on top – maybe needed to cook a bit longer to get a crispy top? (I used TJ's wild frozen blueberries, but at another commentor's suggestion, both thawed them ahead, and thoroughly rinsed and dried them ahead of time)

  326. Gina these are wonderful! So moist and flavorful! I might add some orange or lemon zest next time (I love citrus and blueberries). Thank you for helping to make cooking so fun!

  327. These are really yummy! I just made them and they turned out great. I will definitely be making them again!

  328. I made these for breakfast this am, and they were so moist… and DELISH! I used whole wheat graham flour, as that is all I had other then regular flour and they turned out great. I also left out the oil and put in a little more applesauce. And, I used egg beaters in place of egg whites. Thanks Skinny

  329. I tried these yesterday and while they do taste delicious, they turned out a bit soggy and even more so today. Could that be because the blueberries I used were thawed from frozen?

  330. I have frozen blueberries, can that be substituted?

  331. These sound so yummy!

  332. Hi Gina,

    I am thinking of adapting these into pumpkin muffins. Assuming this is possible, how would you go about it? My store was out of regular blueberries so I made a batch of apple cinnamon and a batch with mini chocolate chips instead. They are amazing



  333. I made these muffins yesterday and they turned out great. What's better is that I adapted them to be gluten free for my hubby and because they only have a half cup of flour in them, they turned out moist and delicious. Best of all you can't tell they are GF. I used 1/2 cup of GF mix (betty hagman's recipe), 1/2 t. xantham gum, and 2 T milled golden flax seed. Perfection!

  334. Ummmmm. These can't possibly be skinny… Well, they probably are skinny if I wouldn't have just eaten 3… I guess I should find some self control! Great recipe! I loved them! Now I need my kids to hide them from me!

  335. I made these muffins today and they were a wonderful dessert. I have made several other recipes from your website and have been so happy with each. Thank you so much for all these healthy and flavorful recipes.

  336. Can you substitute bananas for blueberries? I ran out of blueberries (because I used them for the first batch) They are in the oven and I can't wait to taste them!!

  337. These were amazing! I made them for our Easter breakfast at church and was asked for the recipe twice. Made them again last night and between my kids, husband and 2 coworkers, they are gone again! Thanks for a yummy and healthy recipe!

  338. I used sugar free maple syrup instead of agave and splenda instead of brown sugar. Added 1/4 tsp cinnamon. Used spelt flour(+ 1 TBSP due to high altitude) and 3 berry blend frozen(slightly thawed and cut large pieces in half). Sprayed nonstick muffin pan with butter flavored spray (no liners). They didn't stick.

    Thanks, Gina for your wonderful healthy recipes 🙂

  339. I made these a few days ago and they are really good. I'm saving this one to make again. Thanks for sharing.

  340. What kind of oil do we add, it doesn't say?

  341. ~~ I'm not partial to blueberries, so I'll use fresh raspberries instead…

  342. Maybe they needed another minute OR maybe they needed to cool.

  343. I made these this morning and quadruple checked the recipe (i'm always paranoid I'll miss something) and even though I checked the doneness with a toothpick, when I went to cut my beautiful muffins in half, they just weren't done in the middle. I followed the recipe, cooking instructions and time to a T…any ideas what went wrong? Did anyone else have this problem?

  344. Yup, insanely delish!!! Thanks for yet another great recipe!!!

  345. These turned out so well! I NEVER bake, so I was surprised I got this right the first time. After a few days they did look like they needed to be frozen, but I'm sure they will be fine out of the freezer.

  346. I made these last nite and they were delish!! Thanks for sharing this recipe. It is a keeper for sure.

  347. I think these muffins are amazing. I am making my 2nd batch this week and am having them every morning for breakfast with a sliced apple, yum : )

  348. Thanks for the great recipe! I used "Old Fashioned" oats (not quick cooking), whole wheat pastry flour, coconut oil (melted, but cool), and 1/4 c. egg substitute. Also added 1/2 tsp. cinnamon. Baked at 375 degrees F for 22 mins. Next time would reduce brown sugar to 1/3 cup as a little too sweet for my taste, but that's just me.

  349. Once again we have a winner or in the words of my daughter the angels are singing again! I love everything that I have made from your recipes and I have made quite a few nine to be exact with many more waiting to be made. Every day in my house is a skinny taste day. These muffins are just as you named them Insanely Good! Keep the recipes coming I feel like I could give Rachel Ray a run for her money now thanks to you!

  350. Has anyone tried using Splenda Brown Sugar Blend instead of brown sugar? I'm considering making that substitution.

  351. What would 2 egg whites be comparable to? Since I'm just using egg white straight out of the box?

  352. Munching on one of these now. Delicious! I didn't have liners and was a little worried how they would come out, but they are perfect. I sprayed the muffin pan with my olive oil misto and made sure to let them cool before I removed the muffins. They held together perfectly.

  353. Gina, I LOVE the texture and density of these muffins! Would you consider making a Peanut Butter Oatmeal Muffin recipe!?! I just can't figure out how to do it.

  354. These are sooo yummy!

    I used mashed banana in place of some of the sugar, and they turned out super moist. I also used whole wheat pastry flour, and they had a really nice light texture.


  355. Dear Gina,

    I love your website! Thank you for providing recipes for such delicious, healthy food. I have made many of your recipes and have loved every one. I made the muffins this weekend and they are INCREDIBLE! Such a nice treat…I can't believe they are WW friendly.

    Keep up the great work and thank you.


  356. Délicieux!!!! i loved them. easy to bake, they are so soft and tasty! thanks for sharing with us all those recipes. it's always a pleasure trying your ideas! (and having WW points too!)

  357. I made these muffins over the weekend and they turned out wonderful! Love your blog and all of the amazing recipes you post!

  358. I made these as part of my husbands and my breakfasts for the week and they were amazing! I followed the directions to the tee and they were perfect! My husband loves all your recipes because they are light but don't taste like it! he told me these were the best ones I have made so far!
    I used regular whole wheat flour and had no issues what so ever!
    I will be trying this recipe with bananas and perhaps strawberries too – can't thank you enough for these delicious recipes!

  359. This is a fabulous recipe! Third or fourth of yours I've tried as I've been trying to maintain &/or reduce my weight. I only soaked my oatmeal in fat free milk for 10 minutes. And I FORGOT to add the egg whites, and they still turned out great. So a great vegan recipe apparently, as well. Next time I will add the egg whites. My husband, an Army pilot, loved them and requested that I make them again! He doesn't even know I'm feeding him "skinny" food because the flavors are great! Thanks for what you do. LOVE LOVE LOVE your website!

    • P.S. I have also found I have an MSG allergy so am making much less pre-packaged food…and we both already have noticed a difference in our moods and less fatigue! 🙂

  360. These are great!! I substituted mashed bananas for the applesauce and added half the blueberries plus half a cup of diced banana. I also added walnuts and cinnamon. Kind of a cross between a blueberry muffin and a banana nut muffin… delicious! The hubby is eating them right now and raving. Thanks, Gina! I love all of your recipes 🙂

  361. Oh my! These are delicious! I made the recipe exactly as you wrote it and loved the muffins. I froze many of them and just had one reheated. It was just as great … and popped right out of the wrapper. My daughter has asked me to make these again while we are on Spring Break. Thank you for all you do for all of us who are eating healthy!

  362. I can't believe one of these muffins are only 127 calories!! That puts a smile on my face. 🙂 Will be trying this recipe very soon…

  363. I just made these today. 400 degrees seemed too hot for me (or my oven is off) as they burned on the bottom quickly. I had doubled the recipe, so the last half of it I made in a loaf pan instead. They turned out great. They do not rise a lot…they seemed more flat… but very yummy!

  364. I just made these. I used coconut sugar in place of brown sugar. I also used coconut milk to soak the oats and coconut oil. I also did not process the oats, I used them as is. I added cinnamon and nutmeg to the dry mix. They smelled so good cooking. Can't wait to taste them tomorrow.

  365. These just came out of the oven! I had to break one out right away to try 'em and they are so good! They're super-moist and all sorts of deliciousness!

  366. Just made these wonderful muffins this morning, and moved from "Recipes I want to try" to "Fave Standby Recipes" on Pinterest! New to your food blog, and as a new food blogger mysel, I'm beyond impressed. Quality of blogsite, beautiful photography and recipes that don't use artificial crap to make nutrition-packed yummy food. (Also just added to "My Fave Blogs"… 🙂

  367. These look so yummy yummy.

  368. I just pulled these out of the oven and tried one as soon as it was cool enough to handle. Dee-licious! I used one cup of rough chopped apple (less than 1 medium sized), honey as the sweetener, and added some apple pie spice (not measured – it could have used a little bit more).

    I'll be freezing most of this batch, so hope they hold up well (I expect that they will).

    Do you think that you could use maple syrup as a sweetener in these instead of the agave/honey/sugar?

  369. Gina, you have done it again! I didn't have brown sugar or blueberries, but I did have date paste so I mixed 1/4 cup turbinado sugar (think Sugar in the Raw) with 1/4 cup date paste to adjust the moisture ratio, then just omitted the blueberries. So far they're getting rave reviews! Thanks for the healthy inspiration!!!

  370. well darn. yesterday i ate a tiny "Krusteaz" blueberry muffin for 220 calories!!! It wasnt even that good! Wish i had seen this recipe beforehand…

    I'm getting married and my husband is going to be eating Skinnytaste recipes every day hahaha…

    I noticed a lot of followers requesting a cookbook, and I would like to second that! I don't mind paying for a full color hard copy of all of these free recipes as long as it was spiral bound! You should definitely get in contact with a publisher, you'd be a HIT!

  371. These are fabulous! Thank you so much!

  372. My mom would love this recipe. She needs her dose of fiber every meal, she is sick and tired of wheat germ. She wants to use oatmeal every now and again, I bet she will really love this.

  373. I used sweetened almond milk by accident, but cut down the agave in the wet ingredients, added extra blueberries, and added some cinnamon to the dry mix. These are INCREDIBLE. Seriously. I'm trying to get better at short-cut baking (using boxed cake mix, etc) and while I will still keep a couple boxes of mix in stock, this is a great way to try something new from scratch. Thank you so much. My boyfriend couldn't be happier.

  374. Just took these out of the oven and couldn't wait for them cool. Tried a half of one and they are out of this world! Can't wait for the Mr. to get home from work to have one. Thanks Gina, you are awesome!

  375. Added in a dash of cinnamon to the dry ingredients, used my trusty erythritol+stevia blend, used 3 tablespoons molasses, and also used whole eggs and got rid of the oil. Turned out FANTASTIC. I can't believe how good it is in addition to being low calorie. I don't have to feel bad grabbing a muffin for breakfast anymore!

  376. Just took those out of the oven an hour ago…absolutely delicious! Thanks for the awesome recipe 🙂

  377. Thanks for so many awesome recipes. These were incredible right out of the oven.

  378. Hi Gina… I love your recipes! I'm just wondering, is it the right amount of flour? I made these tonight, and the batter seemed very wet. The muffins tasted good, but they didn't really rise enough. It's probably something I did wrong, but I wanted to double check before I tried again. Thanks! Michelle

  379. Looks WONDERFUL! and I will make this asap 🙂 Pinned!

  380. These are amazing, Gina! I just tried them this morning. I ate two and my 2 year old daughter gobbled hers up, too! I plan to make these a lot; I love the addition of the oatmeal! I can't wait to make oatmeal raisin ones for my husband!

  381. Gina – I made these last night and they stuck pretty badly to the muffin liners I used. I did spray them pretty liberally with Pam (canola). Do you think it would be safer to go w/o liners? Or use a different kind of cooking spray?

    • I made them this morning with no problem at all….did you let them cool completely? They will stick if they are still warm.

    • If you cook with oatmeal as your base grain you should use foil liners & use some spray, too. I've done that before & half the muffin ended up with the liner! :-/

    • Or maybe without liners would work better too. Mine didn't stick as you can see from the photo but could also be the liner?

    • I made mine without liners. Just make sure you spray the muffin tin well. They slid right out when done

  382. I added strawberries along with the blueberries and it was very tasty! Love this recipe… my 3 year old does too (and getting him to eat fruit isn't always easy).

  383. I made a beeline for the grocery store when I got off work yesterday to buy the ingredients for these… I didn't take them out of the oven until 8:30, had one at about 9:30 (I couldn't wait – and I NEVER eat that late at night). They didn't disappoint! Sweet, moist, delicious… can't believe they're low fat! Excellent recipe! I will definitely be doubling the next batch!

  384. I made these late yesterday afternoon and tasted one. It seemed too wet on the bottom and I was a little disappointed. Had one this morning, the bottom seemed to dry (in a good way ) and it was delicious.
    Let them cool completely. They come out of the liner much easier. And seem to firm up. I had a little more than one cup of berries and put them all in. Dried cranberries or cherries would be good in them too.

  385. These are delicious! I used 1% milk because that is what I had on hand. I also used defrosted frozen blueberries and they also worked well. Mine baked in about 25 minutes. Thank you for another wonderful recipe!

  386. These are unbelievable…who am I kidding everything you post is insanely good!! Best blog EVER

  387. these are really good–though I'd say more something I'd make for myself than to serve to guests (they taste healthy in a way that I really appreciate but I'm not sure that company would). One thing to note–use muffin wrappers! I tried just greasing the muffin tins and they all fell apart when I tried to get them out. That said, I'm excited to eat some of the broken ones for breakfast tomorrow.

  388. Aloha,
    I made these muffins this morning and they were enjoyed by all in my house. I used what I had on-hand: frozen blueberries, all purpose flour and regular oats – came out great. Thank you for the recipe, it's nice to find new healthy ways to feed my family. My 6 year old does not like oatmeal cooked or baked and she liked these – so thanks again!

  389. I made today. They are delicious. My 20 month old son had one and a half and kept asking for more. The husband said I should make them everyday. Winner!!

  390. I just made these and they're delicious! I cut back on the brown sugar a bit because I don't like it too sweet. I only had 2% milk instead of skim as that was all we had at home, and I added a tablespoon of ground flax meal to it, so I'm sure it added a point to the muffin, but this recipe is a keeper! Even my 4 year old son who is a very picky eater enjoyed every bite! Thank you!

  391. I made these this morning and thought they were really good.

  392. These were great! I used regular oats, didn't process them and added 1/8 cup ground flaxseed. And only had frozen blueberries. YUM! Also in crockpot right now is your chicken chili recipe. It's all skinnytaste all day. Thanks for this amazing site!

    • I also used the regular oats (it's all I had) and I forgot to process them too. Turned out great, not too sweet, just right!

  393. I don't have a food processor, would a blender work instead?

  394. is there a way to request recipes for you to make? i'd love a skinny twist on pad thai! 🙂

  395. Made these with old fashioned and processed them for a min or so. Otherwise just like the recipe. Fantastic! !! You did it again!!

  396. Just made these, only I used old fashioned oats (whole… didn't put them in the food processor) and sliced up some mango chunks in lieu of the blueberries. Absolutely DELICIOUS. Thanks, Gina!

    • Great idea! My son loves mangoes. Did you use fresh or frozen mango chunks? Kind of hard to find good fresh ones in my area at this time.

  397. Made em. They were awesome. Used skim milk and regular whole wheat flour and apples instead of blueberries. The 4yo helping me LOVED them.

  398. Hi Gina, not sure if this was actually answered but this recipe calls for instant oatmeal or quick oats?

  399. I love a moist delicious blueberry muffin, so this is next on my list!

  400. Gina, have you ever used a peanut butter product called PB2? (

    I started using Better than Peanut Butter since I saw it in a recipe you posted a while back, but I think this could be good too. I haven't baked with it, but I put the chocolate-PB kind in my smoothie this morning with unsweetened almond milk and a frozen banana for only 2 points!

  401. I just made these with 1% milk (all I had) and buckwheat flour and they're deeeeeelish!!

  402. Could gluten free flour be used instead of the wheat flour? I use a mix of buckwheat, quinoa, and sorghum flour.

    • I think it would be great. You would have to use gluten free oats too.

    • I made these yesterday. Used GF oats, almond flour, and chopped banana (didn't have any blueberries). Seemed to have a hard time getting them to "doneness" but once they were, boy was I surprised. Divine!!
      Would like to make them vegan – wondering haht to replace the egg whites with?

      Thanks for all the fabulous recipes and ideas!! Love your site!

  403. Could I use Light Silk in place of the Almond Milk?

  404. I remember reading that you said these are good the next day too. Does that mean they are only good for a couple of days or will they freeze well?

  405. If something is insane and good — I'm in there! Thanks; I'll try these this week.

  406. Thanks Gina for this recipe, I had been looking for a healthy blueberry muffin recipe! I have made several of your recipes and always make them as you state them in the recipe. The results are always delightful and I get many comments, usually with "this is the best such and such I ever had". Needless to say, I don't make the recipes just once. Love that you calculate the points plus too! You have made cooking fun for me while I try and eat more healthfully.

  407. Thank you, thank you, thank you. I've been looking for a healthy muffin recipe that could be the perfect grab and go breakfast. Two things – will rolled oats work and do you think they would stay good for the work week?

  408. I made these last night! INSANELY GOOD is just about right! My hubby and 4 kids have gobbled them up (and they just been tolerating the healthy muffins I've been making lately so..). Seriously, these are addictive. I used sliced up banana b/c I had no blueberries and I'm a tellin' ya: they're like candy! MAKE. THEM. NOW.

  409. Would "whole wheat PASTRY flour" work in these? I have a 5-pound sack of this that I'd like to use up.

  410. Thanks for including all of the substitutions! Cheers~

  411. I'm in a crazy cooking blog and my assignment is to make blueberry muffins from someone else's blog, guess who's I'm making! ha ha!! I love the recipe!! I can't wait to make them this week!!

  412. I would just add the baking powder when you added the baking soda till Gina corrects the recipe 🙂

  413. Can't wait to try these. Thanks for helping a blueberry muffin addict cure her 'jones'. lol

  414. These are so super good!! I used raw honey, coconut oil, and regular whole wheat flour and they were still amazingly good. Thanks for the great recipe. Will be using it LOTS!

  415. Can frozen blueberries be used…I have some of those on hand. Thanks!

    • I used frozen blueberries, which I thawed. The muffins are very moist and tasty, but some of my muffins are a little over-blueberried, which I believe is from the liquid from the blueberries. When I make them again, if I use frozen again, I'll definitely rinse and drain my blueberries well before I add them in.

    • Frozen blueberries worked for me. The trick to not turning all your batter blue is to add them in frozen after coating them in a tbsp flour. This worked for me. The only thing I would do different it add some cinnamon.

    • good to know I had planned to use frozen blueberries and am in the process of making these muffins as we speak

  416. Yum, these look great!

  417. I am making these right now. The problem is that the ingredients call for baking powder but in the direction section the baking powder is not listed! So my muffins have been cooking for 10 minutes and i just realized that i pulled out the baking powder and didn't use it! Very dissappointed. Im sure they are not going to come out that good. This happened with another recipe i tried from this sit.

    • Baking powder is one of the dry ingredients – so you just missed it.

    • If you were left with Baking powder when making them, but it was never mentioned, wouldn't you realize that before putting them in the oven? It appears Gina missed it in the list, but it is kind of obvious when it should be added. This recipe is amazing and that is clearly a user error.

    • User error????? How is is my fault???? She has a website with over 100,000 followers and she doesnt proof read her recipes before posting?????

    • Sorry, I will adjust it, thanks for letting me know.

    • Don't be so rude about it…everyone makes mistakes! Move on…

    • She has over 100,000 followers because her recipes are clearly delicious. Get over it.

    • The original poster of the comment didn't seem so bad that the replies are so negative towards her. The comments are for exactly that-not all accolades. It helped the blogger out. Not all people who try recipes are "bakers", sometimes they are rushed, an ingredient gets pushed to the side. So yeah, very easily she could have missed it if it were not in the directions.

  418. Can't wait to make these!! Just what I need for the mornings I run out the door. One of these, a piece of fruit, maybe a 1pp string cheese and I'm good. Thank you for your awesomeness 🙂

  419. Hi – Could I use whole pastry flour?

  420. To those asking if you can use regular oats as opposed to instant, I don't see why not. I use regular oats in my baked oatmeal/jumbo oatmeal muffins all the time. I love their texture so much better than the instant.

  421. I've been making a lot of baked oatmeal lately, experimenting with different flavors, banana nut, maple brown sugar pecan, chocolate banana peanut butter, s'more, banana split, peanut butter and jelly, etc. I was just thinking how I need a good blueberry one. Now I don't have to think very hard about inventing a good recipe!

  422. Gina, when you calculate the points for this recipe, do you just sum the points of each element, or did you calculate the nutritional info of the whole recipe and convert that to points? Which is preferred?

    • For points I use recipe builder but theoretically using the n.i. and calculator should give the same results.

  423. Can we use regular oats instead of quick/instant?

  424. Ok these were probably the moistest, tastiest blueberry muffins I ever had.. They were Delicious..
    Thanks Babe..
    Ginas Hubby

  425. Um yea, these are DEFINITELY on the menu for next week!!

  426. So weird that you posted this recipe. Earlier this afternoon my fiance was asking me to make him muffins for breakfast that he could grab on his way out the door. I told him I wasn't too keen on the idea because I didn't have a great healthy muffin recipe. I will definitely be trying this recipe out this week! Thanks for another good one!

  427. Oh man, these look delicious! Can't wait to get my hands on some blueberries and try them!

  428. You know, I had a box of blueberries in my hand at the grocery store the other night and thought "no, you'll never use them for anything." I was mistaken. The Mr shall pay the price and be sent to the grocery on the way home!

  429. I will definitely make these tomorrow, and I love your rainbow whisk!

  430. Yum so good 🙂 I saved this recipe!


  431. what can you use instead of applesauce?

    • Usually applesauce is used instead of vegetable/canola oil. Pumpkin would probably work okay.

    • mashed bananas would be fabulous as well

    • Pureed fruit that have a similar water content to apples work well. I had pears on hand, so I pureed them and substituted them for the apples. In toffee and brown sugar based baking, pureed prunes are really lovely!

    • I had a muffin recipe that once called for baby food prunes and at first I was reluctant but you couldn't taste the prunes and it kept the muffin really moist. I guess it's like applesauce.

    • Any pureed fruit is fine. Sounds weird, but baby food jars of pureed fruit is perfect for baking.

  432. Can it be made with regular white flour? not whole wheat..

  433. These look so yummy! Will be making this this week!! Thanks 🙂

  434. did you use a cupcake mold or an actual muffin mold?

  435. yummm, I think I will make these this evening! They look amazing 🙂

  436. Mmm what a pretty muffin!

  437. Could these be made with the Coach's Oats? It's different than instant oatmeal.

  438. would old fashioned rolled oats be ok too or are the quick oats a necessity? Thanks! I have made several of your recipes and they all turned out amazing.

  439. Blueberry muffins are one of my weaknesses, so I bookmarked this. 🙂

  440. These look amazing! Can't wait to make these. 🙂