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!
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 blueberry muffin recipe comes together in, like, less than 30-minutes FLAT, which means you’ll be enjoying them before you know it!
What Makes These Vegan Muffins Healthy?
Less sugar: Okay, I’m going to be so real with you. These blueberry muffins aren’t super sweet.
And before you come at me, I asked you guys on Instagram 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?!
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!
Looking for something to pair with these delicious blueberry muffins at breakfast? Try my Mango Lime Tropical Smoothie or 20-Minute Tofu Scramble for a hefty dose of protein!
Okay, Now Let’s Make Some Healthy Blueberry Muffins!
I have a confession. I make these 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?
Now that that’s out of the way, let’s bake!
- 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. 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!
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!
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!
More Healthy Muffin Recipes
Apple Cinnamon & Walnut Vegan Muffins
Healthy Vegan Banana Chocolate Chip Muffins
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.
Best Ever Healthy Blueberry Muffins (Made With Oatmeal!)
Equipment
- 1 12 slot muffin tin
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
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
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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