Healthy Oatmeal Blueberry Muffins – The Healthy Maven

These healthy blueberry oatmeal muffins can be made gluten-free or whole grain with heart-healthy ingredients like coconut oil, applesauce, coconut sugar, and fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

I’m keenly aware that winter is still dead here in Minnesota, but if I’m honest my mind has already traveled until spring. Much to everyone’s surprise, I really enjoyed the winter here (the frozen lakes are amazing !!!) but life being basically the same every day I look forward to the natural reset which is a change of the season. Don’t get me wrong, I know spring probably won’t arrive here until late April-early May. But let me tell you, I AM READY.

Since my mind is already in spring mode, many recipes I’ve worked on have had this theme. Unlike life in California where spring fruits and veggies pop up at the end of February, I depend on frozen fruits and veggies and the abundance of citrus that have traveled from California and Florida. If you ask me what I miss most about California it might be the product… and our friends, duh!

These healthy oatmeal blueberry muffins are a classic recipe here on THM that has been revamped with updated images. I’m thankful for the frozen blueberries (we have a Costco-sized bag of frozen organic wild blueberries anytime) that make these healthy blueberry oatmeal muffins possible. So don’t mind me enjoying it, while gazing at the frozen tundra that is my front yard!

Blueberry Muffin Ingredients

  • Blueberries – you can use fresh or frozen blueberries.
  • Gluten free flour – whole wheat flour works just as well! You can try regular white flour, I just haven’t tried it myself!
  • Oatmeal – take gluten-free oats if necessary.
  • Coconut palm sugar – brown sugar also works.
  • Unsweetened almond milk – any non-dairy milk will work.
  • Coconut oil -molten.
  • Large egg
  • Applesauce -I add applesauce to help reduce the oil while still retaining the moisture these muffins need. You can substitute with additional coconut oil if you don’t have applesauce.
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Sea salt

How to make pecan streusel

Want to know what makes these healthy blueberry oatmeal muffins? This pecan streusel! It is optional but highly recommended. Here is what you need:

  • pecan nuts – finely chopped
  • Coconut oil – butter works too!
  • Coconut palm sugar – brown sugar also works well

Combine finely chopped pecans and coconut sugar. Add the coconut oil to the mixture and use your hands to mix the oil. Easy peasy!

How to make oatmeal blueberry muffins

STEP 1: First make the streusel following the instructions above.

2ND STEP: Combine the dry ingredients: flour, oatmeal, coconut sugar, baking powder, salt and cinnamon in a large bowl.

STEP 3: In another bowl, combine the wet ingredients: coconut oil, almond milk, egg, applesauce and vanilla extract. Add the wet mixture to the dry ingredients and stir until combined. Stir in the blueberries.


STEP 4: Fill a prepared muffin pan 3/4 full with the batter. Top the dough with the pecan streusel (if desired) and bake for 20 minutes at 400 ° F.

STEP 5: Remove from oven and let cool in pan for 5 minutes before removing and leaving to cool on a wire rack. Store in an airtight container over the counter for up to 5 days.

How to Store Healthy Blueberry Oatmeal Muffins

Let the muffins cool completely before placing them in an airtight container. Store at room temperature for up to five days. These muffins cool and freeze well if you need to keep them longer.

To Freeze: Store in a single layer in a large ziplock bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.

Impression

Healthy Oatmeal Blueberry Muffins

These healthy blueberry oatmeal muffins can be made gluten-free or whole grain with heart-healthy ingredients like coconut oil, applesauce, coconut sugar, and fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

  • Author: Davida lederle
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Yield: 12 muffins 1X
  • Category: To taste
  • Method: Cook
  • Diet: Gluten free

For the streusel:

  • 1/3 cup pecans, finely chopped
  • 1 tbsp coconut oil, solid (or butter)
  • 2 tbsp coconut sugar (or brown sugar)

For the muffins:

  • 1 cup gluten-free flour (or whole wheat flour)
  • 1 1/2 cup oatmeal
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 tbsp baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon Cinnamon
  • 1 big egg
  • 1/4 cup coconut oil, melted (any oil will work)
  • 1/4 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen

  1. Preheat the oven to 400 degrees F.
  2. Line a muffin tin with cups or grease with coconut oil.
  3. Prepare streusel by combining the pecans and coconut palm sugar. Add coconut oil and use your hands to cut the oil into a mixture of pecans and sugar until crumbly.
  4. Combine flour, oatmeal, coconut sugar, baking powder, salt and cinnamon in a large bowl.
  5. In another bowl, add the egg, melted coconut oil, almond milk, applesauce and vanilla extract.
  6. Add the wet ingredients to dry and stir until just combined.
  7. Stir in the blueberries.
  8. Fill muffin cups 3/4 full and top with pecan streusel.
  9. Bake for 20 minutes.
  10. Remove from oven and let sit in pan for 5 minutes before removing and allowing to cool completely on a wire rack.
  11. Store in an airtight container for up to 5 days or freeze for several months.

Keywords: oatmeal and blueberry muffins, healthy oatmeal and blueberry muffins

Like this post? Here are some other muffin recipes you might enjoy:

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