Blueberry Oatmeal Muffins made with applesauce are delicious! These healthy blueberry muffins are perfect for breakfast, dessert, or a snack.
Blueberries are one of my favorite superfoods, and these healthy blueberry oatmeal muffins are bursting with them! They are also filled with protein, fiber, antioxidants, and lots of flavor! I used fresh organic blueberries to make these muffins since fresh is always best. If you are making these muffins during the winter months, when blueberries are not in season, you can also use frozen blueberries.
These blueberry muffins are so quick and easy to make and turn out moist and super yummy! This recipe was adapted from my popular Healthy Oatmeal Muffins recipe. Both recipes make great muffins, but this recipe works best with blueberries. These are actually my daughter’s favorite muffins! They are great the next day for a quick, on-the-go breakfast or to toss into a lunch box. My sweet girl kindly requested two for her school lunch box, and I was more than happy to oblige. I hope that you enjoy them as well!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts, or you can search or browse my Recipe Index.
Healthy Blueberry Muffins Recipe Ingredients
Here are the healthy blueberry muffins recipe ingredients you will need…
- Fresh blueberries – you can also use defrosted frozen blueberries.
- Oats – quick oats, or you can use old-fashioned, or rolled oats – dry, uncooked.
- all-purpose flour or whole wheat flour
- sugar or alternative sweetener
- baking powder
- baking soda
- kosher salt
- eggs
- unsalted butter
- milk
- unsweetened applesauce
- ground cinnamon
- vanilla extract
How to Make Blueberry Oatmeal Muffins
To make these blueberry oatmeal muffins, first, preheat your oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or use paper liners. I just sprayed the muffin pan, no liners.
In a large mixing bowl, combine all dry ingredients and mix. In a separate bowl, add the rest of the ingredients, except for the blueberries, which are the “wet” ingredients, and mix well. Add the “wet mixture” to the dry mixture bowl and mix to combine all of the ingredients.
Once the muffin batter is mixed, gently fold in the blueberries.
This recipe should fill 12 muffin cups; there might even be enough batter for 1 – 2 extra. Fill each cup to just below the top of the cup. Place the muffin pan into the preheated oven, on the middle rack, and bake for 15 -18 minutes. Do a toothpick test to check for doneness.
Once they are finished baking, allow the muffins to cool for at least 5 to 10 minutes.
Blueberry Oatmeal Muffins
Ingredients
- 1 1/2 cups fresh blueberries
Dry Ingredients:
- 1 3/4 cups quick oats (Dry uncooked oats, old-fashioned, or rolled oats also work.)
- 1 cup all purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 2 large eggs beaten
- 1 cup unsweetened applesauce
- 1/2 cup milk or dairy free milk.
- 1/4 cup unsalted butter melted or softened
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray or use paper liners.
- In a large mixing bowl, combine all dry ingredients and mix. In a separate bowl, add the wet ingredients, except for the blueberries, and mix well. Add the "wet mixture" to the dry mixture bowl and mix to combine all of the ingredients.
- Once the muffin batter is mixed, gently fold in the blueberries.
- This recipe should fill 12 muffin cups, there might even be enough batter for 1 - 2 extra. Fill each cup to just below the top of the cup. Place the muffin pan into the preheated oven, on the middle rack, and bake for 15 -18 minutes. Do a toothpick test to check for doneness.
- Once they are finished baking, allow the muffins to cool for at least 5 to 10 minutes.
Notes
- You can use defrosted frozen blueberries as a substitute.
This recipe was originally published on June 5th, 2019, and has been updated with a new recipe card.
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