Blueberry Oatmeal Muffins

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These Blueberry Oatmeal Muffins are a healthier version of your favorite muffin made with rolled oats, fresh blueberries, and applesauce.


Blueberry Oatmeal Muffins are made with wholesome ingredients like rolled oats, fresh blueberries, and applesauce. At less than 150 calories per muffin, these mouth-watering treats are the perfect healthy and satisfying way to start your day.

There’s really nothing quite like a fresh blueberry muffin in the morning. You know the kind I’m talking about—golden and crispy on the outside, warm and pillowy soft on the inside. Dotted with fresh blueberries and oozing with incredible flavor. The downside is that most bakery muffins contain well over 500 calories a pop and don’t even keep you full.

Luckily for you, these Blueberry Oatmeal Muffins are not like most muffins. Don’t worry, they are still every bit as delicious as your favorite bakery muffin. The only difference? These muffins contain only a fraction of the calories and will actually keep you full. Oh, and for the price of one of those bakery muffins, you could make an entire batch of these! Now that’s what I call a win-win.

This delicious and healthy muffin recipe calls for ingredients like rolled oats, whole wheat flour, fresh blueberries, skim milk, and applesauce. Unlike those bakery muffins that contain tons of sugar, butter, and artificial ingredients, this recipe is made simply with foods that keep you feeling great. Healthy carbs and fiber, anyone? Yes, please!

In addition to being both delicious and healthy—these muffins are also incredibly easy to store. I like to make a big batch all at once so I have something wholesome to grab on my way out the door on busy mornings. They also make fantastic snacks when you’re in the mood for something sweet. Trust me, you’re going to love them.

Looking for a gluten-free muffin? Try these delicious Almond Flour Blueberry Muffins. More oatmeal recipes? Don't miss Slow Cooker Steel Cut Oats, Perfect Microwave Oatmeal, or Baked Oatmeal.

Oatmeal blueberry muffins made with rolled oats and fresh blueberries baked in parchment paper.

Key Ingredients

To make these healthy blueberry muffins, you will need the following key ingredients:

  • Rolled oats: Rolled oats are loaded with fiber, protein, and nutrients. They play a huge role in keeping you satisfied for hours after eating, making this dish the perfect healthy breakfast or snack.
  • Blueberries: Packed with antioxidants and bursting with fresh flavor, blueberries are one of my favorite ingredients to add to muffins.I recommend using fresh if possible, but frozen blueberries work fine too. Just make sure to toss them with a bit of flour to help them evenly distribute throughout the batter.
  • Skim milk: Feel free to use any kind of milk you like. If you want to avoid dairy, you can swap this out for almond milk or oat milk instead.
  • Unsweetened applesauce: This adds a ton of moisture and natural sweetness to the muffins, making them extra delicious. As an added bonus, applesauce is also loaded with beneficial nutrients!
  • Whole wheat flour: Whole wheat flour is a healthier substitute for regular flour, and is rich in protein, healthy carbohydrates, and fiber.

How to Make the Best Blueberry Oatmeal Muffins

Here are my top tips to help you make the best blueberry muffins:

  • Soak your oats in milk before baking. This ensures that your oats won’t have a raw texture after baking and that your muffins will come out pillowy soft.
  • If you’re in more of a banana-blueberry muffin mood, you can replace the applesauce with mashed banana. The flavors work wonderfully together and the bananas add moisture and sweetness in the same way that applesauce does.
  • Add some fresh lemon zest into the mix for a refreshing, lemon-y flavor.
  • To make these muffins even more nutritious, try adding a few tablespoons of flax seeds or chia seeds to the batter. They both have a mild flavor but are packed with omega-3s, protein, and fiber.
  • For added protein, try adding your favorite protein powder to the muffin batter. I recommend using vanilla protein powder.
  • A jumbo muffin pan will make larger muffins, if you want to produce bakery-style muffins. However, you can use a normal pan as well. Just be sure to decrease the baking time by a few minutes if using a smaller pan.

What to Serve with Muffins

These healthy and delicious muffins make for the perfect grab-and-go breakfast. However, if you’re not running out the door, here are some of my favorite ways to sit down and enjoy these muffins:

  • With a big bowl of Greek yogurt. I love pairing these delicious muffins with some Greek yogurt. Greek yogurt has about double the protein and half the carbs and sugar as regular yogurt, making it the perfect energizing breakfast dish. Try pairing these muffins with this Chunky Monkey Banana Peanut Butter Yogurt Bowl or this Peanut Butter and Jelly Yogurt Bowl.
  • With some hard-boiled eggs. For a little extra protein, I love pairing these blueberry oatmeal muffins with some hard-boiled eggs. Pro tip: Sprinkle some salt and pepper on top of your eggs to make them even tastier.
  • Drizzled in peanut or nut butter. For a little boost of protein and tons of delicious flavor, try topping these muffins with your favorite nut butter.

Golden brown blueberry oatmeal muffin cut in half and served on a plate with fresh berries.

How to Store Homemade Muffins

These muffins are SO easy to store, making them great for making ahead and saving for later. Here’s how to store homemade muffins:

  1. Allow the muffins to cool completely before storing. Storing warm muffins results in condensation, which in turn can result in soggy muffins. Allow the muffins to cool for 5 to 10 minutes inside the pan, then transfer to a drying rack so they can finish cooling down.
  2. Line an airtight storage container with paper towels. The paper towels absorb any moisture that the muffins continue to emit as they store, preventing them from getting soggy. You could also use a Ziploc bag lined with a paper towel.
  3. Place your muffins into the container or Ziploc bag. Be careful not to stack your muffins on top of one another, as this will also create unwanted moisture.
  4. Place another paper towel on top of the muffins and seal. (You want to absorb moisture from all angles.) Muffins will stay fresh at room temperature for up to 2-4 days or in the freezer for up to 2 months.

Frequently Asked Questions

Below are some of the most frequently asked question about this dish:

Instant oats have been processed to cook more quickly than regular oats, so substituting them will change the texture of your muffins. I recommend sticking to rolled oats, which work better in recipes for baked goods.

Yes! Just make sure to wait until you’re ready to bake before removing them from the freezer. (Read: do not thaw.) Then, toss them with a bit of flour to help the berries evenly distribute amongst the batter, as opposed to sinking to the bottom. You might need to increase your baking time, as frozen berries will cool the batter.

From a health perspective, homemade muffins are always the way to go because you can control exactly what goes into them. These muffins are made with wholesome ingredients that are low in calories and high in nutrients. When compared to your average bakery muffin, these muffins contain way more nutrients and will keep you full for far longer.

Baked oatmeal and blueberry muffins with a golden brown top served in parchment paper.
The Recipe
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Blueberry Oatmeal Muffins

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  • 1.5 cups rolled oats
  • 1 cup skim milk
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup brown sugar
  • 2 tbsp honey
  • 1/2 cup unsweetened apple sauce
  • 2 egg whites
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1.33 cups blueberries
  • Cooking spray

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Preheat the oven to 400 degrees. Spray a standard muffin tin with cooking spray. Pulse half of the oats in a food processor (or run over them a few times with a knife.) Add all the oats (pulsed and whole) to the milk and let the oats sit for 20 minutes.

Oats being pulsed into flour in a food processor.

In a large bowl, stir together brown sugar, honey, applesauce, egg whites, oil, and vanilla extract in a bowl.

Brown sugar, honey, applesauce, egg whites, oil, and vanilla being stirred in a bowl.

Add the oat mixture, flour, baking powder, baking soda, salt, and cinnamon.

Oatmeal batter being poured into a mixture of honey, applesauce, and eggs.

Fold in the blueberries.

Blueberries being folded into oatmeal batter.

Pour into the muffin tin. Bake for 17-20 minutes or until cooked through.

Blueberry oatmeal muffins in a baking dish with parchment paper liners.
Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 136
Calories from Fat 18
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 203mg
Total Carbohydrate 27g
Dietary Fiber 2g
Sugars 16g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Blueberry Oatmeal Muffins
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July 27, 2018 - 06:05
Add a Rating:
This is an amazing recipe! Easy and tastes like "real" blueberry muffins. I simplified and it works well -
1. Mix all dry ingredients together in bowl (I don't bother to pulse or soak the oats).
2. Add wet ingredients (I add them one by one - don't dirty another bowl)
3. Stir in blueberries
4. I pour into a sprayed 8x8 pan and bake 25-30 minutes.
5. When cool, cut into 6 pieces
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June 15, 2020 - 14:42
FIVE STARS! The rate options has bugs and I was not able to submit it.
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June 15, 2020 - 14:39
These are AMAZING! - I followed Dylan’s recommendations because I liked the one bowl idea. I also did not soak or pulse oats. I wanted the “muffin” experience so used regular sized muffins pan, buttered no liners. But will try a pan another time. Mine were done right at 20 minutes, DELISH. I used one whole egg instead of egg whites, added 1 tbsp of chia seed and 1 tbsp of flaxseed. I bet adding nuts would also be fabulous. They came out perfect. A little crunch on the outside and gooey inside. They were a little too sweet for me and I used brown sugar, unsweetened applesauce and honey the recipe called for. Next time I will use less brown sugar because I liked the honey flavor. I bet it would be just fine with no honey and still be plenty sweet. Again, really great tasting and easy to customize recipe.
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