The Ultimate Healthy Blueberry Oatmeal Muffins

 
For all four years during high school, I participated in marching band. With nearly the same competition season as football, from mid to late September through Thanksgiving, we began practicing about two weeks before school officially started.  

Band camp consisted of “9 to 9’s” almost every day. We rehearsed from 9 am to 9 pm, with two breaks from 12 to 2 pm and 4 to 6 pm. We always spent the afternoons indoors to learn the music for our field show, and we always walked down to the football field for the evening sessions to go through the show’s formations. We split the mornings between the football field and the band room — it just depended on the outdoor temperature and whether our band director was worried about heatstroke!
 

 
I basically collapsed into bed shortly after arriving home each night, completely exhausted after the full day of rehearsals, and I slept in as late as I could before heading back to campus the next day. Since each year’s show lasted nearly 15 minutes, that was a lot of music and formations to learn — and my brain needed to sleep as a break too!

Before driving back to campus each morning, I usually poured myself a bowl of cereal for breakfast. Although it took very little effort to make, I couldn’t exactly eat it in the car for fear of spilling… So I knew I’d have to set my alarm a little bit earlier to have enough time to finish it.
 

 
But these ultimate healthy blueberry oatmeal muffins would’ve been a much better option! They’re totally portable and perfect for quick grab-and-go breakfasts and snacks (unlike bowls of cereal!), and they’re really moist and tender, just like true bakery-style muffins. Yet these contain no refined flour or sugar, and they’re also simple to make!

I definitely would’ve loved to eat these for breakfast back then… Yummy muffins + extra sleep = bliss!
 

KEY INGREDIENTS TO MAKE HEALTHY BLUEBERRY OATMEAL MUFFINS

Let’s talk about the key ingredients that you’ll need to make these ultimate healthy blueberry oatmeal muffins! I’m hoping you already have common staples like baking powder and salt… So we’ll stick with the more interesting ones for now.

Oats. To make these muffins, you’ll start with instant oats. Instant oats are also called “quick cooking” or “one minute” oats. They only contain one ingredient: oats!

Instant oats are smaller and thinner than traditional old-fashioned rolled oats. That means they soften faster, which gives your ultimate healthy blueberry oatmeal muffins the best moist and tender texture!

Hint: You can usually find instant oats right next to the old-fashioned rolled oats at the grocery store. If you don’t see “instant oats,” then check for containers with one of their other names: quick cooking or one minute oats!

Tip: To make your healthy blueberry oatmeal muffins gluten-free, use certified gluten-free instant oats. They work perfectly!
 

 
Flour. I chose white whole wheat flour to make these healthy blueberry oatmeal muffins. Yes, such a thing actually exists… And it’s not just a combination of white (aka all-purpose) flour and whole wheat flour!

Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier type of red wheat. They both have the same health benefits, like extra fiber and micronutrients, but white whole wheat flour has a lighter taste and texture, close to that of all-purpose flour… And that lets the moist and tender texture of your healthy blueberry oatmeal muffins truly shine!

Hint: It’s similar to red and green grapes. Really different appearance, somewhat different flavor, but very similar health benefits!

Tip: To make your healthy blueberry oatmeal muffins gluten-free, see the Notes section of the recipe. I’ve included how to do so there!

Cinnamon. Although cinnamon isn’t usually an ingredient in blueberry muffins, it pairs perfectly with the oats and gives these muffins an even more irresistible flavor. For an even cozier taste, I highly recommend Saigon cinnamon! It has a slightly sweeter, stronger, and richer flavor compared to regular cinnamon. Many stores now stock it, but I often buy it online here. (It’s really affordable too!)
 

 
Unsalted butter or coconut oil. Only a tiny bit! You need a mere ½ tablespoon. That really helps keep your healthy blueberry oatmeal muffins low calorie and low fat! Yet they still have a beautifully moist and soft texture because of…

Greek yogurt. It’s one of my favorite healthy baking ingredients! In this recipe, it adds the same moisture to the batter as extra oil or butter — but for a fraction of the calories. It also gives your healthy blueberry oatmeal muffins a protein boost!

Healthy blueberry oatmeal muffins + low calorie + moist and tender = math I love!

Egg whites. In an egg, the white contains the majority of the protein. That protein helps your muffins maintain their structure while cooling! It means they won’t collapse and turn out overly dense. Instead, your muffins will have tall domed tops with a moist and tender texture inside, just like bakery-style ones!
 

 
Sweetener. Instead of granulated sugar, you’ll sweeten your ultimate healthy blueberry oatmeal muffins with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, sugar-free, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!). It’s also highly concentrated… You just need 1 ½ teaspoons to sweeten the entire batch of these healthy blueberry oatmeal muffins!

Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other! I highly recommend using the same one I do for the best taste and texture in your blueberry oatmeal muffins.

This is the kind I use because I love its flavor and don’t notice any strange aftertaste, like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine too!)

Milk. I use nonfat milk and unsweetened vanilla almond milk the most. Nearly any type will work, so feel free to use whatever you already have in your fridge. No need for a special trip to the grocery store!

Blueberries. They’re the star of this muffin show! It’s basically impossible to make healthy blueberry oatmeal muffins without fruit, right?? I prefer using fresh blueberries because frozen ones usually dye the batter a gray color… But both fresh and frozen will still taste very similar, regardless of how your muffins look!
 

HOW TO MAKE HEALTHY BLUEBERRY OATMEAL MUFFINS

Let’s go over how to make these ultimate healthy blueberry oatmeal muffins! This recipe is easy and straightforward, and I have some tips to ensure your muffins turn out beautifully.

Prep the muffin cups. If you’re using muffin liners like I did in these photos — whether paper or foil ones — it’s really important to coat them with cooking spray. This simple trick means your muffin liners will easily peel away from your muffins! Low-fat batters, like for these ultimate healthy blueberry oatmeal muffins, stick to liners like superglue… But coating your liners with cooking spray helps prevent that!

And if you skip the liners and plan on dolloping the batter right into your muffin pan… Coat that with cooking spray instead so your muffins pop right out after baking!

Measure correctly. It’s extremely important to measure the oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Do NOT scoop either one directly from the container with your measuring cups! This can result in adding up to 1 ½ times as much as the recipe calls for. Too much of either ingredient will dry out your muffins and make them bland and crumbly, instead of moist and tender. This is especially true of the oats because they act like little sponges and soak up as much moisture from the batter as they can!
 

 
Soak the oats. I’ve already built this into Step 2, but I wanted to share why you do this. This “soaking” trick makes a huge difference in the texture of these healthy blueberry oatmeal muffins… And also their appearance!

You’ll mix the oats with the Greek yogurt, vanilla, and some of the milk before combining any of the other ingredients. Just like how overnight oats recipes work, the oats soak up moisture, which means they start softening ahead of time. Soaking the oats gives these muffins a really moist and tender texture, and it also helps them rise taller!

Mix by hand. Skip the stand mixer and hand-held mixer! Those tend to overmix low-fat batters, like this one. Overmixing often yields a tough, dense, gummy, or rubbery texture. If you gently mix by hand, you’ll end up with the best moist and soft texture in your healthy blueberry oatmeal muffins!

Bake. If you’re anything like me, you just might find yourself in front of the oven as cozy aromas waft through your kitchen, flicking on the light and willing them to bake faster as you watch the batter magically rise… No? Am I the only one?? Regardless, these muffins are done when the tops feel firm to the touch and a toothpick inserted into the centers comes out clean or with some crumbs attached. Yum!
 

 
I’m pretty sure I just found my new favorite blueberry muffins… These truly are the BEST!! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy blueberry oatmeal muffins!

The Ultimate Healthy Blueberry Oatmeal Muffins

© Amy's Healthy Baking

Yields: 12 muffins

These muffins are supremely moist and tender, and they’re the perfect combination of soft oats, cozy cinnamon, and sweet juicy blueberries! They’re great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins should keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.

4.67 from 12 votes

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Ingredients 

• ¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
• ½ cup (120g) plain nonfat Greek yogurt
• 1 cup + 2 tbsp (270mL) nonfat milk, divided
• 2 tsp vanilla extract
• 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp ground cinnamon
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp liquid stevia (see Notes!)
• 1 ½ cups (210g) fresh blueberries

Instructions

• Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will make your muffins turn out bland and dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.

 

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough muffins. Use a whisk where instructed, and use a fork for everything else.

 

IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: For sweeter muffins, increase the liquid stevia by an additional ¼ to ½ teaspoon.

 

OATS NOTE + ALTERNATIVE: Instant oats are also called “quick cooking” or “one-minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, so they soften faster (which gives these muffins their moist and fluffy texture!). They only include one ingredient — oats! — just like old-fashioned rolled oats. You can find instant oats right next to the traditional old-fashioned rolled oats at the grocery store. (They are not the ones in the small flavored packets of oatmeal!)

 

In a pinch, to make your own, add ¾ cup (75g) of old-fashioned rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.

 

FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

 

CINNAMON NOTE: I prefer Saigon cinnamon (I buy it online here!) because it tastes slightly stronger, richer, and sweeter than regular cinnamon.

 

EGG WHITES NOTE + ALTERNATIVE: The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins will collapse while cooling and turn out much denser.

 

If you prefer to use whole eggs, then use 2 large eggs AND decrease the milk by 1 tablespoon to compensate for the added volume from the yolks.

 

STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best taste and texture results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)

 

However, if you strongly prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar AND reduce the milk to ¾ cup + 1 tablespoon (195mL). You may also substitute ½ cup + 2 tablespoons (150mL) pure maple syrup, honey, or agave AND reduce the milk to ½ cup (120mL) instead.

 

MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.

 

BLUEBERRY NOTES + ALTERNATIVE: I highly recommend using fresh blueberries! In a pinch, you can substitute frozen blueberries — just remember they typically dye the batter a grayish color. The baking time may also increase when using frozen blueberries.

 

GLUTEN-FREE OPTION: Use certified gluten-free instant oats. For the gluten-free flour, use the following: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.

 

HOW TO STORE: Store the muffins in an airtight container in the refrigerator. They should keep for at least four days, if not longer.

 

FREEZING TIPS: Peel off the paper liners before freezing. (It’s harder to peel them off after thawing or reheating the muffins!) I like to thaw individual muffins in the microwave on 50% power until they’re warmed all the way through. They almost taste freshly baked like that!

 

{gluten-free, clean eating, low fat, lower sugar}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  The Ultimate Healthy Blueberry Muffins
♡  The Ultimate Healthy Oatmeal Muffins
♡  Healthy Carrot Cake Oatmeal Muffins
♡  Healthy Zucchini Oatmeal Muffins
♡  Healthy Apple Oatmeal Muffins
♡  Healthy Blueberry Oatmeal Breakfast Cookies
♡  Healthy Blueberry Oatmeal Snack Cake
♡  Healthy Blueberry Pie Protein Overnight Oats
♡  …and the rest of Amy’s healthy muffin recipes and healthy breakfast recipes!