These healthy blueberry oatmeal muffins can be made gluten-free or whole grain with a heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

I am deeply aware of the fact that it’s still very much the dead of winter here in Minnesota, but if I’m being honest my mind has already travelled to spring. Much to everyone’s surprise I’ve actually thoroughly enjoyed winter here (the frozen lakes are incredible!!!) but with life basically being the same every single day I’m looking forward to the natural reset that is a change of season. Don’t get me wrong, I know spring likely won’t arrive here till late April-early May. But let me tell you, I’M READY.

Since my mind is already in spring mode many of the recipes I’ve been working on have had that theme. Unlike living in California where spring fruits and veggies actually make their appearance in late-February, I’m depending on frozen fruits and veggies and the abundance of citrus that has travelled from California and Florida. If you were to ask me what I miss most about California it very well may be the produce…and our friends, duh!

These healthy blueberry oatmeal muffins are a classic recipe here on THM that have been revamped with updated pictures. I’m thankful for the frozen blueberries (we have a Costco-sized bag of frozen organic wild blueberries at all times) that make these healthy blueberry oatmeal muffins possible. So don’t mind me enjoying these, while staring out at the frozen tundra that is my front yard!

Blueberry Muffin Ingredients

  • Blueberries – you can use fresh or frozen blueberries.
  • Gluten-free flour – whole wheat flour works as well! You could try regular white flour I just haven’t tried it myself!
  • Rolled oats – grab gluten-free oats if needed.
  • Coconut palm sugar – brown sugar works as well.
  • Unsweetened almond milk – any non-dairy milk will work.
  • Coconut oil -melted.
  • Large Egg
  • Applesauce -I add applesauce to help cut down on the oil while still maintaining the moistness these muffins require. You can replace with additional coconut oil if you don’t have applesauce.
  • Vanilla extract
  • Baking powder
  • Cinnamon
  • Sea salt

How to Make Pecan Streusel

Want to know what takes these healthy blueberry oatmeal muffins to the next level? This pecan streusel! It’s optional but highly recommended. Here’s what you need:

  • Pecans -chopped up finely
  • Coconut oil – butter works too!
  • Coconut palm sugar – brown sugar works as well

Combine the finely chopped pecans and coconut palm sugar. Add the coconut oil to the mixture and use your hands to mix in the oil. Easy peasy!

How to Make Blueberry Oatmeal Muffins

STEP 1: Make the streusel first by following the above instructions.

STEP 2: Combine the dry ingredients: the flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl. 

STEP 3: In a separate bowl, combine the wet ingredients: the coconut oil, almond milk, egg, applesauce and vanilla extract. Add the wet mixture to the dry ingredients and stir until combined. Stir in the blueberries.


STEP 4: Fill a prepped muffin tin 3/4 full with the batter. Top the batter with the pecan streusel (if desired) and bake for 20 minutes at 400ºF.

STEP 5: Remove from oven and let cool in tin for 5 minutes before removing and allowing to cool on a wire-rack.  Store in an airtight container on countertop for up to 5 days.

How to Store Healthy Blueberry Oatmeal Muffins

Let the muffins cool completely before placing them in an airtight container. Store at room temperature for up to five days. These muffins refrigerate and freeze well if you need to store for longer. 

To freeze: Store in a single layer in a large ziploc bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.Print

Healthy Blueberry Oatmeal Muffins

These healthy blueberry oatmeal muffins can be made gluten-free or whole grain with a heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale

For the streusel:

  • 1/3 cup pecans, chopped finely
  • 1 tbsp coconut oil, solid (or butter)
  • 2 tbsp coconut palm sugar (or brown sugar)

For the muffins:

  • 1 cup gluten-free flour (or whole-wheat flour)
  • 1 1/2 cups rolled oats
  • 1/2 cup coconut palm sugar (or brown sugar)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1/4 cup coconut oil, melted (any oil will work)
  • 1/4 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a muffin tin with cups or grease well with coconut oil.
  3. Make streusel by combining pecans and coconut palm sugar. Add coconut oil and use your hands to cut oil into pecan-sugar mixture until it is crumbly.
  4. Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.
  5. In a separate bowl add together egg, melted coconut oil, almond milk, applesauce and vanilla extract.
  6. Add wet ingredients to dry and stir until just combined.
  7. Stir in blueberries.
  8. Fill muffin tins 3/4 full and top with pecan streusel.
  9. Bake for 20 mins.
  10. Remove from oven and let sit in tin for 5 mins before removing and allowing to cool completely on a wire rack.
  11. Store in an airtight container for up to 5 days or freeze for several months.

Keywords: blueberry oatmeal muffins, healthy blueberry oatmeal muffins