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Blueberry oatmeal muffins with honey drizzled on top.
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4.72 from 14 votes

Blueberry Oatmeal Muffins

Wholesome and delicious these fluffy Blueberry Oatmeal Muffins are packed with healthy ingredients such as chia seeds, oats, and blueberries. They're easy to make and can be made in under 30 minutes for one tasty snack or breakfast.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 224kcal
Author: Aimee Mars

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wooden Spoon

Ingredients

  • 1 cup Milk or milk alternative
  • 1½ cups Old-Fashioned Rolled Oats
  • 1 cup Flour gluten-free measure-for-measure will also work
  • 1 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoom Cinnamon
  • 2 tablespoons Chia Seeds
  • 1/4 cup Oil
  • 1/4 cup Applesauce
  • 1/2 cup Maple Syrup or honey
  • 1 Egg room temperature
  • 1 teaspoons Vanilla Extract
  • 1 cup Blueberries

Instructions

  • Preheat the oven to 425º F and line a muffin tin with paper liners or spray with cooking spray.
  • Place the milk and oats in a small bowl and stir together to combine. Let the oats soak in the milk for about 20 minutes.
  • In a large bowl whisk the flour, baking powder, salt, baking soda, cinnamon chia seeds, and salt. Set aside.
  • In a separate medium bowl whisk the oil, applesauce, maple syrup, egg, and vanilla extract together until well combined.
  • Pour the wet ingredients into the dry ingredients and mix them together. Add the oat mixture and fold it in to combine.
  • Fold the blueberries into the muffin batter.
  • Spoon the batter into the prepared muffin tin and fill each cup almost to the top. Sprinkle additional oats and blueberries on top or dust with coarse sugar.
  • Bake for 5 minutes at 425º F and then without opening the oven decrease the temperature to 350º F. Bake for an additional 15 to 17 minutes or until a toothpick inserted comes out clean.

Notes

  • You don't have to use blueberries for this recipe. Use your favorite fruit such as strawberries or apples, or better yet use what is in season. You can also use chocolate chips!
  • This recipe makes 10 jumbo muffins or 18 to 20 regular-sized muffins. You could also use a mini muffin tin as well.
  • If baking mini muffins bake them at 350º F for 11 to 13 minutes.
  • The key to achieving those perfectly round muffin tops is to bake the muffins at a higher temperature, 425º F, for 5 minutes initially and then decrease the temperature to 350º F for the remainder of the baking time.
  • For an easier clean up use muffin liners instead of greasing the muffin tin.

Nutrition

Serving: 1muffin | Calories: 224kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 169mg | Fiber: 2g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg