Healthy Blueberry Muffins With Oats 3 Ways

Oats hold a spot in the list of superfoods, and for good reason. They’re loaded with nutritional benefits, including being a great source of dietary fiber, protein, vitamins and minerals such as magnesium, iron, and zinc (6).

With that in mind, why not take this superfood to the next level by adding them to your favorite muffin recipe?

This article is for those wondering how to make blueberry oatmeal muffins without ending up with a dry and flavorless mess. Those who are looking for new and exciting ways to get their morning oats will enjoy this too. 

We’ll share three different ways to make the perfect blueberry muffin with oats, including a traditional all-purpose flour version, a whole wheat version, and a spelt flour version.

We bet you’re wondering why you should choose one of these recipes over the other. Well, each recipe offers a unique flavor and texture that is bound to fit an occasion.

All-purpose flour will give you a classic muffin texture, while whole wheat and spelt flours add a slightly nutty flavor and a bit more fiber. All recipes are light and fluffy, with a delicious burst of juicy blueberries in each bite.

Read More: Pumpkin Oatmeal Muffins – Healthy Treat For Your Body And Mood

Easy Healthy Blueberry Muffins With Oats (1)

Bake a batch of tall, fluffy, and moist blueberry muffins with oats in just 40 minutes.

This recipe is the perfect way to start your morning off on the right foot. The best part? It’s made with simple ingredients and is bursting with juicy blueberries, crunchy oats, and a hint of sweetness.

If you’re looking for a vegan or dairy-free option, simply substitute the egg, honey, butter and milk with plant-based alternatives. We haven’t tried it, but we’re sure it’ll turn out delicious!

Ingredients:

• 1 cup (240ml) milk
• 1 cup (80g) old-fashioned whole rolled oats
• 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) honey
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Instructions:

1. Puff up the oats.
2. To begin, add the oats to a medium-sized bowl. Pour in the milk and stir until everything is combined.
3. Let the mixture sit for 20-30 minutes.
4. You’ll know the oats are ready when they have absorbed most of the milk and look like thick oatmeal. Don’t exceed this time or the oats may become too soggy. 
5. Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan(s) with liners and lightly grease with nonstick spray. Set aside.
6. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until combined. 
7. In a separate medium-sized bowl, whisk the melted butter and honey together until combined.
8. Add the wet ingredients to the dry ingredients and fold together using a rubber spatula or wooden spoon. 
9. Pour in the puffed up oats, along with the milk and mix until just combined. Do not overmix.
10. Fold in the blueberries, being careful not to crush them. 
11. Divide the batter evenly among the prepared muffin cups. Ensure the muffin cups are full to the brim, but do not overfill.
12. Bake for 5 minutes at 425°F (218°C) then, without opening the oven door, reduce the oven temperature to 350°F (177°C).
13. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
14. Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm, or store in an airtight container at room temperature for up to 5 days. Enjoy!

Notes:

• If using frozen blueberries, do not thaw them before adding to the batter. This will ensure that the muffins do not turn blue. As frozen berries contain so much moisture, you may need to reduce the amount of milk in the recipe to 3/4 cup.
• Choose only whole rolled oats for this recipe. Oat flour and instant oatmeal are not suitable substitutes. Neither are steel cut, quick, or instant oats.
• For dairy-free or vegan muffins, substitute the butter,  milk, egg, and honey with plant-based alternatives.

Nutrition per muffin: 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.

This recipe is courtesy of sallysbakingaddiction.com

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Blueberry Oatmeal Muffins With Whole Wheat (4)

Whole wheat flour adds a wholesome, nutty flavor to these delightful blueberry oatmeal muffins. If you’re worried about the texture, don’t be! Whole wheat flour helps give the muffins a delicious crumb and keeps them moist. 

Ingredients:

• 1 1/2 cups white whole wheat flour plus 1 tablespoon, divided
• 3/4 cup old-fashioned rolled oats
• 1/2 cup lightly packed light brown sugar
• 1 tablespoon baking powder (I prefer aluminum free)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup nonfat milk plus 2 tablespoons
• 1/4 cup unsalted butter melted and cooled
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup blueberries fresh or frozen—do not thaw if frozen

Instructions:

1. Preheat the oven to 400°F (204°C).
2. Lightly grease a 12-cup muffin pan or line it with paper liners and lightly grease.
3. In a medium-sized bowl, whisk together 1½ cups wheat flour, oats, brown sugar, baking powder, cinnamon, and salt until combined.
4. In a separate small bowl, whisk together milk, butter, eggs and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients and whisk until just combined. Don’t overmix or your muffins will be tough. 
6. Dust the blueberries with the remaining 1 tablespoon of wheat flour. This will keep the berries from sinking to the bottom of the muffins.
7. Gently fold the blueberries into the batter until evenly distributed. 
8. Divide the batter evenly among the prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm, or store in an airtight container at room temperature for up to 5 days.

Nutrition per muffin: 165 calories, 26g carbohydrates, 4g protein, 5g fat, 3g saturated fat, 38mg cholesterol, 2g fiber, 11g sugar, 206 IU vitamin A, 1mg vitamin C, 94mg calcium, 1mg iron.

This recipe is courtesy of wellplated.com

Read More: Healthy Food Alternatives To Fast Food: 10 Of The Best Healthy Foods To Satisfy Your Unhealthy Junk Cravings

Blueberry Oatmeal Muffins With Spelt Flour (5)

Spelt flour, a variety of wheat, adds a nutty flavor to these oatmeal muffins. It also contains more dietary fiber than all-purpose flour and helps boost the nutritional value of your muffins. 

Ingredients:

• 2 cups rolled oats (gluten-free if needed)
• 1 1/2 cups whole-grain spelt flour (can sub 1-1 gluten-free flour)
• 2/3 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup blueberries, rinsed and dried
• 1 cup oat milk (can sub any plant-based milk)
• 1/3 cup coconut oil, melted and cooled. (can sub any neutral tasting oil)
• 2 eggs

Instructions:

1. Preheat the oven to 400°F (204°C). Line a muffin pan with liners or grease the pan.
2. In a medium bowl, combine oats, flour, coconut sugar, baking powder, baking soda, salt and cinnamon.
3. Add blueberries to the bowl and gently mix to coat with the flour mixture. 
4. In a separate bowl, whisk together oat milk, coconut oil, eggs until combined. Pour this into the dry ingredients and mix until just combined. Do not overmix.
5. Divide batter evenly among 12 muffin tins. Bake for 15-18 minutes. Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
6. Serve warm, or store in an airtight container at room temperature for up to 5 days. 

Nutrition per muffin: 210 calories, 10g sugar, 110mg sodium, 7.5g fat, 4g saturated fat, 32g carbohydrates, 4g fiber, 5g protein

This recipe is courtesy of choosingchia.com

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Are Blueberry Oatmeal Muffins Healthy?

Yes, blueberry oatmeal muffins are a healthy snack or breakfast option. Eating them in place of other unhealthy snacks or foods can help you increase your intake of nutrient-dense ingredients.

Here are some reasons why blueberry oatmeal muffins are considered healthy:

• They are full of complex carbohydrates to provide you with sustained energy. As opposed to simple carbs, complex carbs are digested more slowly, helping you maintain steady blood sugar and energy levels and preventing hunger cravings (2). 
• They are loaded with fiber, which helps promote digestive health. Fiber is also known to help lower cholesterol levels and reduce the risk of certain diseases (3). 
• Blueberries are high in antioxidants, which may help protect against heart disease and cancer (7). 
• They are low in saturated fat and don’t contain any trans-fats, making them much healthier than many commercially baked goods.
• They are relatively low in sugar, making them a great choice for those watching their sugar intake.

Although blueberry oatmeal muffins can be a healthy snack, it’s important to have them in moderation. Too much of anything can be unhealthy, even seemingly healthy snacks like oatmeal muffins. 

The Bottom Line

Blueberry oatmeal muffins are a healthy snack or breakfast option. They provide complex carbohydrates, fiber, antioxidants, and other essential nutrients.

To make the best nutritional choice, look for recipes made with healthy ingredients such as whole-grain spelt or whole wheat flour, coconut sugar and unsweetened plant-based milk. Enjoy them in moderation to get the most out of their health benefits.