These Blueberry Oat Muffins are loaded with fresh sweet blueberries, hearty oats and sprinkled with toasted chopped walnuts for a delicious healthy breakfast on-the-go!
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This muffin can't offer world peace, but they just might make your mornings more peaceful! Blueberry Oat Muffins are a great healthy start to the day, and they make a great on-the-go breakfast for busy families.
I like to play with the flavor and textures of baked goods, so I add milled flax seed and wheat germ to the muffins. It's an extra source of Omega-3's and helps add to that nuttiness. And a little lemon zest enhances out the blueberry flavor. Those ingredients are optional, but I strongly recommend them!
Ingredients
- Quick cooking oats
- Brown sugar
- All-purpose flour
- Granulated sugar
- Baking powder
- Wheat germ and Milled flax seed (both optional)
- Salt (optional)
- Milk
- Egg whites
- vegetable oil
- Applesauce
- Lemon zest
- Vanilla
- Fresh blueberries
- Walnuts
Instructions
- In a small bowl, combine the topping ingredients; set aside.
- Combine the dry ingredients in a large bowl; set aside.
- In a separate bowl, combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Grease a muffin tin (or use muffin liners).
- Spoon muffin batter into each well, about ¾ of the way full, and add topping.
- Bake at 400F until golden brown, about 18-22 minutes.
Tips
- Here's a tip to muffin toppings - toasting the oats and nuts will bring out the flavors. The combo of the toasted oats and chopped walnuts will give your muffins a nice nuttiness.
- Start with your egg whites at room temperature.
Equipment
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In addition to a liquid measuring cup, dry measuring cups, and mixing bowls, you will also need a 12 count muffin tin and cooling rack.
I like using a microplane to zest the lemon and a spoonula or rubber spatula to scrape down the bowl
This easy recipe can be made in a stand mixer or using a hand mixer.
Recipe Variations
Because we test all our recipes, we recommend that you make then once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Blueberry Oat Muffins as we have tested it will yield the best results.
If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Substitute blueberries with strawberries, blackberries, or raspberries! Any fresh berry should work. You can also do a combination of berries.
- Almond flour can be substituted 11 for all purpose flour. You can also substitute oat flour; one cup of flour is equal to 1-⅓ cups oat flour.
- Swap out the walnuts for almonds or pecans.
- While this recipe uses applesauce and therefore less vegetable oil, you can make it even healthier by substituting the oil for melted coconut oil.
- This recipe can be made with whole milk, lowfat milk, or almond milk. You can also use oat milk or soy milk.
Similar Recipes
If you're looking for more muffin recipes, next time try one of these other delicious recipes:
- Sweet Potato Muffins
- Carrot Cake Apple Breakfast Muffins
- Strawberry Coffee Cake Muffins Recipe
- Raspberry Cream Cheese Muffins
- Pancake Mix Muffins
- Apple Blueberry Muffins
- Banana Cinnamon Chip Muffins
Blueberry Oat Muffins Recipe
I love these muffins and if you love them too, please give the recipe 5 stars!
Blueberry Oat Muffins
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Ingredients
- 1-¾ cups quick cooking oats uncooked divided
- 2 teaspoons firmly packed brown sugar
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon wheat germ optional
- 1 tablespoon milled flax seed optional
- ¼ teaspoon salt optional
- 1 cup milk
- 2 egg whites
- 1 teaspoon canola oil
- 1 teaspoon applesauce
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 350-degrees F. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.1-¾ cups quick cooking oats uncooked, ½ cup walnuts chopped
- Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.1 cup milk, 2 egg whites, 1 teaspoon canola oil, 1 teaspoon applesauce, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Once you are done toasting the quick oats and nuts, set the walnuts and ¼ cup of the oats aside for the topping.
- Preheat the oven to 400-degrees F and prepare a muffin pan with paper liners or coat with cooking spray.
- To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.2 teaspoons firmly packed brown sugar, 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, 1 tablespoon wheat germ optional, 1 tablespoon milled flax seed optional, ¼ teaspoon salt optional, 1-¾ cups quick cooking oats uncooked
- Gently fold in the fresh blueberries.1 cup fresh blueberries
- Spoon the batter evenly into the muffin cups, taking care not to fill more than ¾ of the cup. Top with the remaining oat and walnut mixed.
- Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.
Equipment
Notes
Nutrition
Meal Planning
Want to add this recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 27 along with:
- oven roasted pork tenderloin
- loaded potato salad
- BBQ chicken tacos
- taco stuffed shells
- pasta with sausage and broccolini
... and more!
Be sure to check out all our meal plan ideas here.
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