Easy healthy blueberry muffins

Easy healthy blueberry muffins studded with juicy blueberries made with oatmeal and bananas are the perfect make-ahead breakfast or wholesome snack.

Healthy blueberry muffins

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.

Ingredients needed

  • 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.
  • Eggs.
  • Blueberries. I used frozen but you can use fresh blueberries too.
  • Oil. Canola (preferred) / Coconut / Vegetable oil. Butter can also be used.
  • Bananas. 
  • 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. 
  • Salt.
  • Vanilla extract.

Ingredients for healthy blueberry muffins

How to make healthy homemade blueberry muffins (summary)

  1. 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.
  2. 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.

Healthy blueberry muffin batter in muffin tin

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.

Baked healthy blueberry muffins

Muffin recipes

  1. Easy healthy chocolate chip banana oat muffins
  2. Bacon corn muffins
  3. Mixed berry muffins
  4. Banana, date and pecan muffins

Easy healthy blueberry muffins on white surface

Easy breakfast recipes

  1. Easy breakfast yogurt fruit pots
  2. Creamy pineapple and strawberry breakfast smoothies
  3. Low carb berry breakfast parfaits
Healthy blueberry muffins

Easy healthy blueberry muffins

Easy healthy blueberry muffins studded with juicy blueberries made with oatmeal and bananas are the perfect make-ahead breakfast or wholesome snack.
4.77 from 46 votes
Print Pin Rate
Course: Baked goods, Breakfast, Healthy snack
Cuisine: American
Keyword: blueberry muffin recipe, Healthy blueberry muffins, muffin recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 189kcal
Author: Alida Ryder
Servings: 12 muffins


  • 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.


Calories: 189kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 229mg | Potassium: 172mg | Fiber: 2g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 2.4mg | Calcium: 52mg | Iron: 0.9mg


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  1. Hello, can I sub fresh blueberries for frozen in this recipe? I need to use up fresh blueberries! Thank you!

  2. First time making these & thoroughly impressed. Quick, simple & a blueberry in every bite I’ve had so far, could hardly wait for them to cool. Absolutely delicious!
    Quick question: can I use less sugar if I have very ripe sweet bananas?

  3. I’ve made my first batch for my mom who’s wheat intolerant & they’re delicious. great texture & blueberries in every bite.
    One question: can I use less sugar if I have super ripe bananas, or will it negatively impact the structure?

    1. I haven’t tested it but I’m sure it won’t be an issue. The muffins might not be as moist because the sugar adds a lot of moisture but other than that I can’t think that it will cause too many structural issues.

  4. I substituted coconut flour on a 1:4 basis( less coconut flour) added an extra egg and probably a bout 1/4 cup almond milk baked 10 minutes longer and to say they’ve turned out beautifully would be an understatement. Thankyou !

  5. These are awesome! I was looking for an alternative to the mini muffins you get at the grocery store fore my 18 month old. I made them last night in a mini muffin tin and got probably 40 mini muffins and my 18 month old has already had 4 and we keep catching him sneaking back for more.

  6. Hi Alida, I love your recipes! I have made this one twice now as the other reviews are great but mine both times have come out a little chewy and sticky. What am I doing wrong?! I used maple syrup and coconut oil and tried to mix very lightly this last time when combining dry and wet. Thanks so much!

    1. Hi Sarah. I re-tested the recipe this morning with coconut oil and maple syrup (half batch) and another batch with unrefined sugar and canola oil and the batch with maple syrup were very sticky. I am going to amend the recipe because I think something about the maple syrup with coconut oil makes them stickier than when using a granulated sugar like unrefined, coconut sugar or xylitol. Thanks so much for your comment, I really appreciate you letting me know.

  7. This was AMAZING!!! Thank you for this lovely recipe – the only way I can get bananas into my 3 year old!!! So yummy!!!

    1. Almond flour doesn’t have the structure that oat flour (or other grain flours) have so I wouldn’t recommend making these muffins with almond flour.

  8. Hi ,
    Thanks for these yummy recipes, I’m eager to prepare them for my 2 year old daughter ?

  9. I would suggest, if anyone is looking to make easy delicious muffins, look no further. OMGOODNESS. They are great. Thank you my dear. Sherie Rodrigues.