Healthy Oatmeal Blueberry Muffins

These healthy oatmeal blueberry muffins give me energy for hours! They’re delicious, easy to make, and have plenty of ingredient options.

This post includes affiliate links. When you make a purchase from my links, you won’t pay any extra but I will make a small amount that will help keep my little blog active!

What Makes These Healthy Oatmeal Blueberry Muffins So Good

The typical blueberry muffins you buy at a store may be tasty, but they’re also supersized and full of fat, sugar, and unhealthy oils. Here at Sunny Side Up, I eat breakfast early in the morning. I need to fuel my body for exercise AND for busy days where I may not sit down again for hours. That’s where these healthy oatmeal blueberry muffins come in.

Made with old-fashioned oats, blueberries, whole wheat flour, unsweetened almond milk, and flaxseed meal, they are wonderfully filling. The blueberries and coconut sugar add just the right amount of sweetness. Their good-for-you ingredients will keep you energized for hours. And, any extra muffins can be wrapped and stored in your freezer. They’re perfect to grab on busy days when you’re on the go. 30 seconds or so in the microwave is all you need to heat one up!

As always, I recommend gathering your ingredients together before you get started. It keeps your recipe flowing, and you can make sure you actually have enough of everything you’ll need.

Most grocery stores have specialty ingredients these days, but if you can’t find coconut sugar or flaxseed meal, I’ve linked them at the bottom of this post. I also love using parchment paper muffin tin liners, which keep the muffins from sticking to the paper. I used them when I made these double chocolate zucchini muffins. I also added a link to buy them at the end of this post. No more sprayed liners!

Recipe Substitutions

Made without eggs, this recipe can technically be classified as vegan. Although I don’t follow a vegan diet, I eat meats, regular dairy, and refined sugar more sparingly these days. I’ve also started swapping whole grain wheat flour in place of white. It’s a different taste, but it’s much healthier, and that matters to me. As I’ve aged, my body doesn’t respond well to inflammatory foods, so I’ve had to cut back on them. With just a few tweaks, I’m already feeling the difference! That being said, here are the substitutions you can make with this recipe. They won’t be quite as healthy, but you’ll still end up with tasty results!

• Regular milk in place of almond milk.
• Regular flour or gluten-free alternatives instead of whole wheat flour. See notes below.
• Brown sugar instead of coconut sugar. I don’t recommend regular granulated sugar.
• Vegetable oil instead of coconut oil.
• I don’t recommend using frozen blueberries. The extra moisture will likely make the batter too runny.

Healthy Oatmeal Blueberry Muffins

Ingredients

• 1 cup of fresh blueberries
• 1/3 cup coconut sugar
• 2 tablespoons flaxseed meal
• 1/2 cup unsweetened almond milk + 4 tablespoons if using whole wheat flour
• 1/3 cup melted coconut oil
• 1 1/2 teaspoons vanilla extract
• 1 cup whole wheat flour
• 3/4 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Directions

• Heat oven to 375 degrees and prepare muffin tin with 10 liners. Spray liners with cooking spray if you’re not using parchment liners.

• In a medium bowl, whisk the blueberries, coconut sugar, flaxseed meal, almond milk, coconut oil and vanilla extract together.

• In a separate medium bowl, stir the flour, rolled oats, baking powder, baking soda, cinnamon, and salt together until thoroughly combined.

• Gently stir the first bowl of ingredients into the second bowl of ingredients and stir just until mixed. The mixture will be dark and thicker than typical muffin batter.

• Scoop up a tablespoon of batter and use a teaspoon to push it into the liner. Repeat until all the liners are just full.

• Bake at 375 for 22 minutes. Remember, the muffins will be darker than usual due to the flour and coconut sugar.
• Cool on a wire rack for 5-10 minutes, then enjoy. Freeze any leftover muffins to enjoy later.

Recipe Notes

• Omit the extra milk if you use regular or a gluten-free flour alternative
• Steel-cut oats are not recommended. The texture is just right with regular oatmeal.
• Don’t freak out if your melted coconut oil starts solidifying. It will mix in fine!
• If you use whole wheat flour, your batter will be darker and thus, your muffins will be darker. Don’t worry, they’re not burnt!
• This recipe makes 10 muffins.

Shop This Post!

Parchment Muffin Liners

Bob’s Red Mill Coconut Sugar

Bob’s Red Mill Flaxseed Meal

I hope you enjoy the healthier twist I’ve put on these oatmeal blueberry muffins. Enjoy!