These moist, classic blueberry oat muffins make for the perfect for breakfast on the go or nutritious sweet snack.
For me, the easiest and most ideal breakfast is coffee and muffin to go. Sometimes changing your lifestyle and adopting a healthier diet can seem really daunting. One of the scariest parts to grasp is the feeling of not “being able” to eat quick and easy meals, like a muffin and coffee for breakfast anymore. I am here to prove you wrong.
These muffins cook in only 15 minutes, and the recipe yields twelve full-size muffins. They are made with all real ingredients and are subtly sweet, and super moist inside. I’ll show you how to make them here!
What’s in this recipe?
The main ingredients used in this recipe include:
- self-rising flour
- baking soda
- baking powder
- old fashioned oats
- almond milk
- light butter
- an egg
- brown sugar
- unsweetened applesauce
- vanilla extract
- cinnamon
- blueberries
As you can see, the ingredients don’t include anything extravagant. In fact, you probably have most of this at home already. Maybe not the fresh blueberries, but that’s easy enough!
Can I use frozen blueberries?
I wouldn’t, only because they hold a lot more water than fresh blueberries. Even if you thaw them completely, they will be mushier and wetter than fresh blueberries, and will change the texture of the muffins because of the excess moisture.
Sweetening a recipe without a ton of sugar
Creating sweet recipes that are lower in calories and points than traditional recipes can be tricky. After being on my health and wellness journey for three years, and after lots of trial and error, I have finally figured out what works best for me. Many people use sugar replacements to bring the calories and points down on recipes; but they just aren’t my thing. In the beginning of this journey, I tried them all – I couldn’t do it. Not only can I not tolerate the aftertaste, but they actually affect me physically. My recipes never use them as a result.
To sweeten my recipes, I use real sugar… just less of it. In this particular recipe, I use brown sugar. I also use unsweetened applesauce. Unsweetened applesauce is a great way to sweeten recipes in a healthier way – made from just apples, it is also a great replacement for oil in baking, believe it or not! Just make sure to read the label; the only ingredients should be apples.
Can I use sugar replacements?
You can do whatever you like! For me personally, I prefer to keep it the real deal here. This recipe is still so low calorie and low point using real ingredients that for me, I would keep it as is and enjoy!
How to make blueberry oat muffins
This recipe couldn’t be easier. First, you are going to preheat your oven to 375F.
Next, add your dry ingredients to a mixing bowl. This is going to be your flour, oats, baking powder, baking soda, and cinnamon.
Now, add your wet ingredients to a separate mixing bowl. This is going to be your milk, unsweetened applesauce, egg, vanilla extract, brown sugar, and melted butter.
Now, combine the wet ingredients and the dry ingredients; the best way to do this is to add the dry ingredients into the bowl that has the wet ingredients. Fold in your blueberries.
Next, spray a standard muffin pan (with 12 openings) with cooking spray, and fill each opening with 1/4 cup of the batter. Bake for 15 minutes.
And there you have it: homemade blueberry oat muffins:
Storing Blueberry Oat Muffins
These will last for a day or two on the counter at room temperature. After that, I suggest placing them in an air-tight storage container or freezer bag and keeping them in the fridge. If you store them in the fridge, you can microwave them or toast them before eating. These will last for about a week in the fridge when stored this way.
Blueberry Oat Muffins
Equipment
- mixing bowls
- muffin pan
Ingredients
- 1 ¼ cup self rising flour
- ¾ cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- ½ cup unsweetened almond or cashew milk, can substitute skim
- 1 egg
- ¼ cup brown sugar
- ½ tsp vanilla extract
- 1 tablespoon light butter, melted
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375F.
- Combine dry ingredients and wet ingredients in separate bowls, and then stir together.
- Fold in the blueberries.
- Spray a muffin pan with cooking spray (you can also use liners, but still make sure to spray).
- Pour the batter in 1/4 cup portions into each opening of the muffin pan.
- Bake for 15 minutes.
Weight Watchers
Notes
Nutrition
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These are amazing!! I made them for the first time today and was blown away buy how delicious they are. You really can’t tell they’re “healthy” lol. The only modification I made was using normal all purpose flour because that’s what I had and adding more blueberries, about 2 cups total. I got 15 good size muffins out of it and based on my own calculations on 💙 they’re only 2pts each!? That’s just crazy talk! If you love blueberry muffins you will not be disappointed.
My favorite muffin! It’s great for breakfast, a snack, or as the base of an ice cream sundae for dessert! They also freeze well!
One of my favorite recipes! I love that there are no artificial sweeteners and they taste amazing! Great for meal prepping to have a breakfast or snack ready for the week except in this house, they are usually gone in a day or two. The whole family loves them!! Delicious!!
This recipe is great! I used chopped apple instead of blueberries (because I needed to use up some apples) and they came out amazing! Thank you for not using artificial sweeteners.
I doubled the recipe and used white sugar (realized half way through baking that I was out of brown sugar). These are probably the best homemade blueberry muffins I’ve made. They freeze well so I’ve been popping one in my bag for a snack to eat at work.
These are amazing. Moist. Filling. Kid approved! Easily sub berries for chocolate chips for a super special treat. But I love it with the blueberries. These will be in my snack rotation for the foreseeable future.
These are amazing! The perfect breakfast muffin!
I made these muffins today and they were a huge hit. Thank you for all you do with sharing ALL your recipes. I recommend everyone make these muffins!
Was pleasantly surprised, no “diety” taste what so ever! Wish I would have made a double batch!
Made these muffins for my husband who has a sweet tooth and he absolutely loves them. Says they’re sweet enough to hit the spot, a d with the recommended yogurt or fruit on the side, keeps him full for hours. They’re super moist and store well. We even tried freezing them and are happy to eat them after being defrosted as well. I’ve been rotating between these and the make ahead breakfast sandwiches and he’s a happy camper.
Perfect for breakfast on the go. I put some light butter on mine in the morning too for an extra treat!
These are a must bake every week! My husband lets me know when we’re low on these muffins. I also bake without the egg because my youngest grandson is allergic. I replace with 1 Tbs of cornstarch and 3 Tbs of water. Thank you 😊
I love this recipe so much!!! Once, I replaced the applesauce for mashed bananas and it came out great! Another time I omitted the blueberries and used chopped apples. This recipe is such a keeper in my family. Thank you for this delicious recipe, Steph!!
Absolutely love these muffins!! Big hit with the whole family!! I love that they are a “normal” size.
I’ve made these any times and they’re SO GOOD. I like the clean ingredients for a delicious breakfast or snack, and I appreciate that Steph says to use 1/4 cup of mix for each muffin tin to make 12. Most recipes are not that specific. It’s the little things that add up that make it so good and easy! Thanks so much!
Fantastic! I love the texture. All her recipes are fabulous!
These are so good! Love the mix
Of oats with it.
I had a vat of blueberries for some odd reason since I only like blueberries in muffins. I knew Steph would have a recipe for them that was delicious, and these did not disappoint! Even when I fall off the WW wagon, I still make her recipes. I swear nothing on this site tastes depressingly diet in the slightest!
I love these muffins! They are great for nursing moms looking for a breakfast that’s delicious and good for your milk supply!
The best blueberry muffins I’ve ever made. Moist, full of flavor and filling! Love that there are no artificial sweeteners too. Thanks for another great recipe Steph!