Blueberry Oatmeal Muffins made with applesauce are moist and delicious! They are great for breakfast, dessert, or an afternoon snack.
I really love blueberries and these healthy blueberry oatmeal muffins are bursting with them! I used fresh organic blueberries to make these muffins. Fresh is always best! However, it is June and the fresh blueberries are looking fantastic. 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! This recipe was adapted from my popular Healthy Oatmeal Muffins recipe. Both recipes are super yummy, 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.
Blueberry Oatmeal Muffin Ingredients
- quick oats – you can also use old-fashioned, or rolled oats – dry, uncooked.
- fresh blueberries – you can also use defrosted frozen blueberries.
- all-purpose flour or whole wheat flour
- sugar
- baking powder
- baking soda
- ground cinnamon
- kosher salt
- milk – I use 2% organic milk.
- unsweetened applesauce
- eggs – beaten
- unsalted butter – melted or softened
- 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 3/4 cups Quick Oats you can also use old fashioned, or rolled oats - dry, uncooked.
- 1 cup all purpose flour
- 1 1/2 cups fresh blueberries you can also use defrosted frozen blueberries.
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher Salt
- 1/2 cup milk I use 2% organic milk.
- 1 cup unsweetened applesauce
- 2 large eggs beaten
- 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 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.
This recipe was originally published on June 5th, 2019 and has been updated with a new recipe card.
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