Easy healthy blueberry muffins studded with juicy blueberries made with oatmeal and bananas are the perfect make-ahead breakfast or wholesome snack.
Having a healthy, delicious snack on hand is a must in every household. Especially when there are little mouths to feed (and they seem to need feeding A LOT), these healthy blueberry muffins come in very handy. I love making a big batch of muffins every Sunday to carry us through the week. They get eaten on-the-run as a quick breakfast and packed into lunchboxes as a healthy snack and my kids ask for these blueberry oatmeal muffins more often than any of the other muffins recipes I make.
- Oat flour. I make my own oat flour by blending rolled oats in my blender but you can use store-bought too. Whole wheat flour can be used too.
- Blueberries. I used frozen but you can use fresh blueberries too.
- Oil. Canola (preferred) / Coconut / Vegetable oil. Butter can also be used.
- Brown sugar. I used unrefined brown sugar but coconut sugar or Xylitol can also be used. Honey and maple syrup will result in the muffins being sticky and chewy.
- Baking powder.
- Vanilla extract.
How to make healthy homemade blueberry muffins (summary)
- Make the batter: Place oat flour, baking powder, salt and unrefined sugar into a medium mixing bowl and whisk together. With a fork, mash bananas and add to the bowl along with eggs, oil, vanilla extract and blueberries then stir together. Gently fold the wet ingredients into the dry ingredients until just combined.
- Bake: Line a muffin pan with cupcake liners then spoon the batter into the prepared pan and top each with a few fresh blueberries (optional). Place in the oven and allow to bake for 20-25 minutes until the muffins have risen, are golden brown and a toothpick inserted comes out with moist crumbs. Remove from the oven and allow to cool for 5 minutes then remove from the muffin tin and allow to cool to room temperature before serving.
Can you use frozen blueberries in muffins?
Yes, frozen blueberries work very well in muffins. In fact, I prefer using frozen blueberries as I feel they are more consistent in flavor and I know they work well every time.
How to stop fruit from sinking in muffin batter
Coating fruit in a few teaspoons of flour before folding into muffin batter will prevent them from sinking when baking. This batter is a little denser due to the oat flour so I didn’t feel the need to coat the blueberries in flour but you certainly can if you prefer.
Can you freeze blueberry muffins?
Blueberry muffins freeze very well. Allow baked blueberry muffins to cool completely before transferring to a freezer-proof container or freezer bag. Freeze muffins for up to 3 months. Thaw frozen muffins before eating or bake from frozen for 10-15 minutes at 180ºC/350ºF.
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Easy breakfast recipes
- Easy breakfast yogurt fruit pots
- Creamy pineapple and strawberry breakfast smoothies
- Low carb berry breakfast parfaits
Easy healthy blueberry muffins
- 2½ cups oat flour (I make oat flour by blending rolled oats in my blender. Use 3 cups of rolled oats to make 2½ cups oat flour)
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 4 medium bananas, mashed (approximately 1½ cups mashed banana)
- ½ cup oil (coconut oil or canola oil)
- ½ cup unrefined brown sugar (substitute with xylitol or coconut sugar)
- 1 tsp vanilla extract
- 2 cups frozen blueberries
- fresh blueberries for topping (optional)
- Preheat the oven to 180ºC/350ºF.
- Line a 12 hole muffin pan with cupcake/muffin liners.
- Combine all the dry ingredients in a bowl.
- Add the eggs, oil, mashed bananas, vanilla extract and blueberries and gently fold the ingredients together.
- Spoon the batter into the lined muffin pan then top each muffin with fresh blueberries.
- Place in the oven and allow to bake for 20-25 minutes until a skewer inserted comes out clean and the muffins are golden brown on top.
- Remove from the oven and allow to cool for at least 10 minutes before serving.