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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:

Insanely Good Blueberry Oatmeal Muffins

4.80 from 119 votes
4
Cals:127
Protein:3
Carbs:28.5
Fat:2.5
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.
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.
Prep: 40 mins
Cook: 22 mins
Total: 1 hr
Yield: 12 servings
Serving Size: 1 muffin

Ingredients

  • 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

Instructions

  • 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!!

Last Step:

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Notes

Refrigerate up to 5 days.

Nutrition

Serving: 1 muffin, Calories: 127 kcal, Carbohydrates: 28.5 g, Protein: 3 g, Fat: 2.5 g, Sodium: 222.5 mg, Fiber: 2.5 g, Sugar: 17.5 g

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617 comments on “Insanely Good Blueberry Oatmeal Muffins”

  1. Tastes like a classic blueberry muffin, but has much more healthy ingredients! I used maple syrup instead of honey because I was out of honey. Definitely plan for the extra 30 minutes of letting the oats soak. I only baked mine for 20 minutes and they were perfectly done.

  2. These are awesome!  I’ve been making my stand by BB muffins for years and decided to try these because this recipe uses healthier ingredients. I use Skinnytaste recipes on a regular basis so I expected these would be good. I used almond flour instead of the whole wheat. I also mixed two teaspoons of sugar with a 1/4 teaspoon of cinnamon and sprinkled on muffins before baking. Yum!  For some reason the muffins didn’t bake well in the center even though I kept them in the oven an extra six minutes. They were a little too moist but it didn’t prevent me from eating four!!!  The name of the recipe fits perfectly… “insanely delicious”.  Thanks for another awesome recipe. 

  3. Excellent; this will be my go-to muffin recipe. I used AP flour and added walnuts and cinnamon and used frozen blueberries (right from the freezer — don’t defrost).

  4. These muffins and delicious and not overly sweet like so many blueberry muffins. I ate one while it was still warm and it was so good I immediately went back for another. I love that it’s made with wholesome ingredients. Will definitely make again.