Blueberry Oatmeal Muffins

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

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Jumbo Blueberry Oatmeal Muffins taste just as good as your favorite bakery muffin but are so much better for you! Made with oatmeal, whole wheat flour, and applesauce instead of the sugar - this is a healthier version made at home. We also love this perfect Microwave Oatmeal and Baked Apple Cinnamon Oatmeal for breakfast.

Blueberry muffins are a breakfast favorite but it is shocking when you realize just how many calories and how much fat is in your beloved muffin.  Most bakery muffins clock in at well over 500 calories and I have even seen some as high as 600-700 calories! Unfortunately, I learned that the hard way a few weeks ago when I chowed down on a Whole Foods blueberry muffin. I knew it wasn't the healthiest option but made the mistake of thinking it wouldn't be terrible since I was at a healthier grocery store. Wrong. That one blueberry muffin from the bakery had over 450 calories and I was hungry less than an hour later.

Jumbo Blueberry Oat Muffins are packed with healthy carbs and protein that will keep you full all morning.

Knowing that, I am now trying to make more muffins at home so that I can have control over the ingredients. This version, inspired by big, delicious bakery muffins, kicks up the healthy factor with the addition of rolled oats and replaces some of the sugar with unsweetened applesauce.  They have less than 300 calories and will keep you full longer since the rolled oats have more staying power than traditional white flour. We have been loving them for breakfast on the go this week. Usually I pair mine with some yogurt or a hard boiled egg for added protein.

Recipe Ideas Oatmeal Blueberry Muffins

If you want to kick up the healthy factor for these Blueberry Oat Muffins, you can consider adding flaxseed, chia seeds, maca powder, protein powder, or your favorite nuts and seeds. You can always swap out the blueberries for another berry or fruit and adding some lemon peel to the mix adds a delicious lemony flavor. 

Tips for Making Blueberry Oatmeal Muffins

  • If you don't have a jumbo muffin tin, you can make normal size muffins. Just lessen the baking time since they will cook faster than the larger muffins. 
  • If you love bananas and blueberries together, replace the applesauce with mashed bananas. The bananas really come through in the flavor of the muffins and add moisture and sweetness to the muffins in the same way the applesauce does.
  • To boost the nutrition in these muffins, consider adding a couple of tablespoons of chia seeds or flax seeds to the mix. They both have a mild flavor but add protein and fiber.
  • Soaking the oats in milk before baking these muffins will ensure a nice, moist muffin and also ensures that the oats don't have a raw taste or texture after baking. 
  • Make sure to use traditional rolled oats for the recipe and not instant oats. Instant oats have been processed to cook more quickly and will change the texture of the muffins.
  • If you need to use frozen blueberries instead of fresh, make sure to remove them from the freezer right before adding them. Then toss with a little bit of flour. This helps the berries to evenly distribute throughout the muffins. If you skip this step many of the blueberries will sink to the bottom since frozen berries are heavier than fresh. You also might need to increase the baking time slightly since the frozen berries will cool down the batter.

Jumbo Blueberry Oat Muffins packed with fresh blueberries and oats.

Looking for other healthy baking recipes?

Here are some products and tools I used when making these muffins.

  • To make larger muffins, you will need a jumbo size muffin tin. Usually, I prefer to use silicone trays for baking since it is almost completely nonstick but metal will work as well. When using metal muffin tins, make sure to coat them in cooking spray or use a cupcake liner.
The Recipe
Blueberry oatmeal muffins on a plate with a muffin tin.

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 U 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 jumbo muffin tin with cooking spray. If you don’t have a jumbo muffin tin you can use a standard 12-hole muffin tin and have a 2 muffin serving.


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.


Stir together the flour, baking powder, baking soda, salt, and cinnamon.


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


Add the brown sugar mixture to the soaked oats and stir together. Then slowly add the dry ingredients until just combined. Fold in the blueberries.


Bake for 20-25 minutes.

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Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 272
Calories from Fat 37
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 1mg
Sodium 407mg
Total Carbohydrate 54g
Dietary Fiber 4g
Sugars 31g
Protein 7g

* 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.

Oatmeal blueberry muffins on a cutting board with blueberries on the side.
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.
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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