These Oatmeal Blueberry Muffins are soft, tasty, and surprisingly made without flour! Instead, they use rolled oats, which makes them a fun twist on a classic treat.
Perfect for breakfast or a quick snack, these muffins are packed with juicy blueberries. I love how easy they are to whip up—just blend, bake, and enjoy. Who knew healthy could taste this good? 🍇
Ingredients & Substitutions
Rolled Oats: These are the star of the show! They create the base for the muffins. If you need a gluten-free option, make sure to choose certified gluten-free oats.
Greek Yogurt: I recommend Greek yogurt for its creaminess and tang. If you want a dairy-free version, you can swap it for coconut yogurt or any nut-based yogurt.
Applesauce: This ingredient adds moisture. If you don’t have it on hand, mashed banana or pumpkin puree can work well as substitutes!
Brown Sugar: It gives sweetness and a bit of depth. Coconut sugar is a great alternative if you’re aiming for a lower glycemic index. You could also use maple syrup but adjust the liquid accordingly.
Why Use a Blender for the Oats?
Blending the oats into a coarse flour gives the muffins a nice texture and keeps them light without using traditional flour. However, it’s important not to blend too much—keep some texture so the muffins aren’t gummy.
- Start with rolled oats and pulse until they resemble a coarse meal.
- Check the consistency; you don’t want a fine flour, just a texture similar to cornmeal.
What’s the Best Way to Fold in Blueberries Without Making a Mess?
Careful folding is key to keeping your blueberries intact! Here’s how to do it right:
- After mixing the wet and dry ingredients, add the blueberries last.
- Use a rubber spatula or a large spoon. Gently scoop under the batter and fold it over the blueberries.
- Continue this until they’re just incorporated—over-mixing can break the berries or make the muffins dense.
Oatmeal Blueberry Muffins – No Flour!
Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt (or regular yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
- 1 1/2 cups fresh blueberries
- Optional: butter or oil for greasing
Time Needed:
This delicious recipe takes about 10 minutes to prepare and 18-22 minutes to bake, making the total time around 30-35 minutes for a batch of fluffy, naturally sweetened oatmeal blueberry muffins!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a moment to grease a 12-cup muffin pan or line it with paper liners so your muffins don’t stick.
2. Make Oat Flour:
In a blender or food processor, add the rolled oats and pulse them until they become a coarse oat flour. You want it to have some texture, so avoid over-blending into a fine powder.
3. Combine Dry Ingredients:
In a large mixing bowl, pour in the oat flour and add the baking powder, baking soda, and salt. Give it all a good stir to combine thoroughly.
4. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, brown sugar (or coconut sugar), applesauce, yogurt, vanilla extract, and milk. Mixing these wet ingredients will add moisture and sweetness to your muffins.
5. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl with the dry oat mixture. Gently stir until they are just combined—be careful not to overmix, as this can make your muffins tough.
6. Fold in Blueberries:
With a gentle hand, fold in the blueberries. This will keep them intact and give you lovely bursts of flavor in every bite. It’s best to use a rubber spatula for this!
7. Fill the Muffin Cups:
Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise as they bake.
8. Bake the Muffins:
Pop the muffin tray into the preheated oven and bake for 18-22 minutes. They’re ready when the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps keep them fluffy and prevents sogginess.
10. Enjoy!
These muffins are best enjoyed warm. If you like, add a pat of butter on top for extra deliciousness. Enjoy your wholesome, flour-free oatmeal blueberry muffins!
Can I Use Quick Oats Instead of Rolled Oats?
While you can use quick oats, the texture of the muffins will be different. Rolled oats provide a chewy texture, while quick oats tend to turn out softer and more mushy. If you prefer to experiment with quick oats, just be aware of this difference!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap or store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, simply substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based yogurt and milk. They will still come out delicious!
How Can I Add More Flavor?
If you’d like to boost the flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. You can also mix in a handful of chopped nuts or chocolate chips for extra texture and sweetness!
