These Healthy Blueberry Muffins are soft, moist and absolutely bursting with jammy, berry deliciousness! Packed with nourishing ingredients like oats and flax and with the perfect balance of sweetness and come together in just 30 minutes, I promise this easy blueberry muffin recipe is going to be your new go-to healthy breakfast or snack!

Hand holding blueberry muffin

Healthy blueberry muffins that are packed with nourishing ingredients but still moist and fluffy on the inside? Um, yes please. 

And what makes them even better? 

This Dietitian-approved easy blueberry muffin recipe comes together in, like, less than 30-minutes FLAT, which means you’ll be enjoying them as an easy breakfast option or healthy snack before you know it!

Mixing bowl with batter and blueberries inside.
Muffin tin with blueberry muffin batter inside.

Can We Talk About How Healthy They Are?!

Less sugar: Okay, I’m going to be so real with you. These low sugar blueberry muffins aren’t SUPER sweet. 

And before you come at me, I asked you guys whether you wanted me to keep them this way or add a littleee more sugar, and you said keep as is! So I did. But I promise they’re still absolutely delicious! If you’re looking for a sweeter muffin recipe, may I suggest my Healthy Banana Chocolate Chip Muffins?

Bluebs: Absolutely packed with fiber and antioxidants! Plus, they taste amazing, so who can argue with that?! If you have leftover blueberries after making these oatmeal blueberry muffins, I HIGHLY recommend using them in my delicious and high protein Blueberry Kale Smoothie!

We use oat and whole wheat flour!: Which is chock-full of fiber! Fiber helps us to stay feeling fuller for longer AND to balance blood sugar, meaning more consistent energy throughout the day, without the crash!

Olive oil instead of butter: For those heart healthy fats, baby! Speaking of olive oil, we also use it in my Healthy & Spicy Edamame Dip, which takes 5 minutes to whip up and is a great high-protein snack option if you’re craving something savory!

Looking for something to pair with these delicious healthy breakfast muffins? Try my Mango Lime Tropical Smoothie or 20-Minute Tofu Scramble for a hefty dose of protein!

A Few Testing Notes!

I have a confession. I make these whole grain blueberry muffins in one bowl because I seriously just can’t be bothered to separate the wet and dry ingredients. And I still think they turned out great!

BUT, if you want them to be extra moist and fool-proof, do what I say, and not what I do, and separate the wet from the dry.

My one request is to PLEASE let these cool completely before enjoying! I know it’s basically torture, but this seriously makes all the difference when it comes to the texture inside the muffins. Plus, if you try to take them out of the wrapper too early, they’ll stick!! So let’s avoid that by letting them cool completely before digging in, kay?

Last but not least, if you want to make sure there’s blueberry goodness throughout the muffins and prevent the blueberries from sinking to the bottom of the muffins, here’s the hack I learned from testing: coat them in a little flour before mixing them into the batter! This will help them stay suspended in the batter rather than sinking to the bottom!

Now that that’s out of the way, let’s bake!

Silver bowl on a cutting board with flour and baking soda inside.
Step 1: Whisk together the dry ingredients in the bowl.
Silver bowl on a cutting board with dry and wet baking ingredients inside.
Step 2: Add the wet ingredients.
Mixing bowl with muffin batter inside and a whisk mixing it around.
Step 3: Whisk together until just combined.
Mixing bowl with batter and blueberries inside.
Step 4: Add the blueberries.
Muffin tin with blueberry muffin batter inside.
Step 5: Pour the batter evenly into a lined muffin tin.
Hand holding blueberry muffin
Step 6: Bake and enjoy!

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While you can totally buy oat flour from the store, you can also make it yourself super easily! Just add some large flake oats into the blender and blitz away until they turn into a flour. Have some leftover? Try my Easy Vegan Breakfast Cookies next!

Hand holding blueberry muffin that's broken open.
Hand holding blueberry muffin
5 from 1 review

Best Ever Healthy Blueberry Muffins (Made With Oatmeal!)

Servings: 12 muffins
Prep Time: 10 minutes
Total Time: 30 minutes
Author: Lauren McNeill, RD
These Healthy Blueberry Muffins are soft, moist and absolutely bursting with jammy, berry deliciousness! Packed with nourishing ingredients like oats and flax and with the perfect balance of sweetness, I promise these are going to be your new go-to healthy muffins!
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Ingredients
 

  • 1 cup whole wheat flour
  • 1 cup oat flour, see note
  • 2 tbsp ground flax seeds
  • 1/4 cup water, for the flax egg
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened soy milk, or any dairy free milk of choice
  • 1/3 cup maple syrup
  • 1 tsp apple cider vinegar, or fresh lemon juice
  • 1 tbsp olive oil, any neutral oil will work
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Equipment

  • 1 12 slot muffin tin

Instructions
 

  • Preheat the oven to 350°F. Line a muffin tray with muffin liners. I also like to add a little spray olive oil to the liners to make sure the muffins come out seamlessly!
  • Make your flax egg in a small bowl by combining the ground flax seeds with water. Set that aside to gel while we make the rest of the muffins.
  • In a large bowl, mix together the whole wheat flour, oat flour, baking soda and salt.
  • In a medium sized bow, whisk together the soy milk, maple syrup, apple cider vinegar, olive oil, flax egg and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until JUST combined. Do not over mix!
  • Add the blueberries and stir until just combined.
  • Spoon the batter into the muffin liners, about 1/4 cup per muffin. Bake for 18-20 minutes, until the muffins are lightly golden on the top and can be pierced with a toothpick coming out clean. Remove the muffins from the tin and let cool completely before enjoying!

Notes

Note on oat flour: While you can totally buy oat flour from the store, you can also make it yourself super easily! Just add some large flake oats into the blender and blitz away until they turn into a flour.
Storing leftovers: Make sure the muffins are completely cooled before you even think about putting them in a container! You can keep these oat blueberry muffins in a container on your counter for a day or two, but after that I recommend keeping them in the fridge to keep them nice and fresh (if they even last that long!). Or, you could freeze them in a freezer bag for up to 3 months!
Serving: 1muffin, Calories: 130kcal, Carbohydrates: 21g, Protein: 4g, Fat: 2g, Saturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 140mg, Fiber: 3g, Sugar: 7g, Calcium: 40mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!