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You are here: Home / Breakfast and Brunch / Healthy Blueberry Oatmeal Muffins

Healthy Blueberry Oatmeal Muffins

August 3, 2020 Updated: August 3, 2020 By Leanne 50 Comments

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Pinterest image for Healthy Blueberry Oatmeal Muffins - short pin.

Healthy Blueberry Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almonds. They’re made with whole wheat flour and rolled oats, and thanks to a little trick of soaking the oats overnight, these muffins turn out soft and fluffy every time!

Blueberry vanilla muffins cooling on a wire rack.

This post was originally published in August 2018 and has been updated with new text and photos. The recipe remains the same. Be sure to check out an original photo at the end of this post.

Since I first shared this recipe for blueberry vanilla muffins a few years ago, it’s one of the recipes I return to again and again.

These muffins are perfect to prep for busy mornings, and they freeze beautifully too. And while I love to use fresh summer blueberries, it’s easy to make these muffins year round with frozen blueberries.

Perhaps the best part about this recipe is that it uses overnight oats as the muffin batter base. So, by soaking your oats in milk overnight (and prepping a few other ingredients), making fresh muffins for breakfast takes very little time! 

Ingredients to make dairy-free blueberry muffins arranged in individual bowls.

Ingredients to make this healthy blueberry muffin recipe

  • Rolled oats
  • Unsweetened nut milk
  • Extra virgin olive oil
  • Vanilla extract
  • Egg
  • Whole wheat flour
  • Coconut sugar
  • Baking powder and salt
  • Blueberries
  • Sliced almonds

How to make blueberry oat muffins

Collage of 4 images showing how the muffin batter comes together in a glass bowl.

  • Step 1: In a medium-sized bowl, stir together the oats and nut milk. Cover and refrigerate overnight, or for at least 30-60 minutes until the oats have absorbed the milk.
  • Step 2: Once the oats are ready, add the oil, vanilla and egg to the oat mixture.
  • Step 3: Whisk the wet ingredients together until the egg is well combined.
  • Step 4: In a small bowl, whisk together the flour, sugar, baking powder and salt.

Collage of 4 images showing the blueberry muffin batter going from glass bowl to muffin pan and then baked.

  • Step 5: Add the dry ingredients to the oat mixture and whisk or stir until just combined. 
  • Step 6: Using a spoon, gently fold in the blueberries and almonds.
  • Step 7: Divide the muffin batter into a greased 12-cavity muffin pan.
  • Step 8: Bake at 425F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean

Frequently asked questions

Can you use frozen blueberries? Absolutely! While I love the juiciness of plump, fresh blueberries, when they’re not in season, frozen blueberries are the next best thing. Just run them under cold water to get any icy pieces off. Drain them of excess water and gently fold into the batter. They will be softer than fresh blueberries so be careful they don’t burst as you stir them in. 

How do you prevent your blueberry muffins from turning blue? This usually happens if you use frozen blueberries. To prevent this, just add your blueberries to a colander and rinse under cold water until the water runs clear. Drain them well. Again, you’ll want to gently fold the blueberries into the batter so the they don’t burst and turn the batter blue.

How do you store these blueberry muffins? How long will they last? They should be stored in an airtight container at room temperature and they’ll last for 2-3 days.

Can you freeze them? Yes, just arrange the muffins in a single layer in a freezer safe container and freeze for up to 3 months. Defrost at room temperature before enjoying.

Up close view of healthy blueberry oat muffins arranged on a wire rack.

Additional recipe tips and substitutions

  • While this recipe uses rolled oats, you can also use steel-cut oats for a chewy and nutty texture. Just keep in mind that the steel cut oats will require more time to soak, so be sure to leave them for at least 5-6 hours.
  • To keep these muffins healthier, I prefer whole wheat flour. But I’ve also tested this recipe with all-purpose white flour, so feel free to substitute an equal amount for the whole wheat.
  • For an extra vanilla flavour, try using unsweetened vanilla almond or cashew milk. And if you’re able to find vanilla infused olive oil, use it in place of the extra virgin olive oil to amp up the vanilla flavour.
  • I find darker coloured bakeware tends to brown baked goods more quickly than lighter coloured bakeware. I normally use a dark muffin pan, so if your pan is lighter in colour, you may need to add another minute or two to the bake time.

Other healthy oatmeal muffins to try

  • Cranberry Orange Oatmeal Muffins
  • Healthy Banana Nut Muffins
  • Blackberry Lemon Oatmeal Muffins

If you make these dairy-free blueberry muffins, I would love to hear what you think in the comments below!

HUNGRY FOR MORE?  Don’t forget to follow along on Instagram, Pinterest and Facebook!

Pin these healthy blueberry oatmeal muffins to make for breakfast tomorrow

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Print
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Healthy Blueberry Oatmeal Muffins cooling on a black wire rack.

Healthy Blueberry Oatmeal Muffins

★★★★★ 5 from 13 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Healthy Blueberry Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almonds. They’re made with whole wheat flour and rolled oats, and thanks to a little trick of soaking the oats overnight, these muffins turn out soft and fluffy every time!


Ingredients

  • 1 cup rolled oats (or steel-cut oats – see note)
  • 1 cup unsweetened nut milk
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 cup whole wheat flour
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • 1/2 cup sliced almonds

Instructions

  1. In a medium-sized bowl, combine the oats and nut milk and let sit covered in the refrigerator overnight (or for at least 30-60 minutes until the oats have absorbed the milk).
  2. Once the oats are ready, preheat the oven to 425F and grease a 12-cavity muffin pan (or line it with cupcake liners).
  3. Add the oil, vanilla and egg to the oat mixture and whisk until combined.
  4. In a small bowl, whisk together the flour, sugar, baking powder and salt.
  5. Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix.
  6. Gently fold in the blueberries and almonds.
  7. Using a spoon or ice cream scoop, divide the muffin batter into the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
  8. Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
  9. Store in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.

Notes

  1. The total recipe time includes an hour for the rolled oats to soak.
  2. If you use steel-cut oats, they will require about 5-6 hours to absorb the milk.
  3. You can use frozen blueberries in this recipe. Just rinse them in a colander until the water runs clear. Drain and gently fold into the batter. They will be softer than fresh blueberries so be careful they don’t burst.
  4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: blueberry vanilla muffins, dairy-free blueberry muffins, blueberry oat muffins

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Older photo of blueberry muffins in cupcake liners on a wire rack.

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Filed Under: All Recipes, Blueberry Recipes, Breakfast and Brunch, Dairy-Free, Snacks

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Comments

  1. Tasia ~ two sugar bugs says

    August 9, 2020 at 7:57 pm

    I love, love, love oatmeal in muffins!! I also love the crunchy almonds mixed in there! Such a winning combo and perfect for a good start to the day!

    Reply
    • Leanne says

      August 11, 2020 at 11:30 pm

      Oatmeal is my favourite addition to muffins too. Thanks Tasia!

      Reply
  2. Michelle | Sift & Simmer says

    August 5, 2020 at 1:57 am

    Ahhh, I love overnight oatmeal and blueberries — put together into a muffin — this is such a winning combo, Leanne! I will definitely have to try this soon! These would be my ideal breakfast!

    ★★★★★

    Reply
    • Leanne says

      August 11, 2020 at 11:33 pm

      They’re great for breakfast with a cup of coffee. Thanks Michelle!

      Reply
  3. Katherine | Love In My Oven says

    August 5, 2020 at 1:24 am

    Delicious looking muffins!! Blueberry vanilla almond sounds sooo dreamy. I always like your overnight muffin creations! We’ve got to try these soon!

    ★★★★★

    Reply
    • Leanne says

      August 11, 2020 at 11:34 pm

      Thanks Katherine! Since you liked the cranberry muffins, you’ll definitely enjoy these!

      Reply
  4. Christie says

    August 4, 2020 at 6:45 pm

    These sound so good with the blueberry and vanilla Leanne! I would love to transport one into my mouth!

    ★★★★★

    Reply
    • Leanne says

      August 11, 2020 at 11:34 pm

      Thanks Christie!

      Reply
  5. Haylie / Our Balanced Bowl says

    August 4, 2020 at 11:24 am

    What a genius idea to soak the oats beforehand, Leanne! These muffins look So fluffy and delicious! I love the warm pop of blueberries in each bite! YUM! 🙂

    ★★★★★

    Reply
    • Leanne says

      August 11, 2020 at 11:34 pm

      Thanks so much Haylie!

      Reply
  6. Marissa says

    August 3, 2020 at 5:23 pm

    These muffins look delicious, Leanne! Love the tip about soaking the oats.

    ★★★★★

    Reply
    • Leanne says

      August 3, 2020 at 5:46 pm

      Thanks Marissa!

      Reply
  7. Lizzy says

    August 16, 2018 at 4:51 pm

    Vanilla infused olive oil sounds absolutely divine! And what gorgeous photos these are Leanne!!

    Reply
    • Leanne says

      August 17, 2018 at 7:19 am

      Thanks Lizzy! Blueberries are so fun to photograph! And the oil works beautifully in these muffins! Happy Friday!

      Reply
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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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