Blueberry Oatmeal Muffins

Looking for breakfast on-the-go?

blueberry muffins

What’s better than whole grains, blueberries, and oats all nicely combined and baked for easy grab ‘n’ go?


Who has time to actually eat breakfast let alone make breakfast in the morning? Certainly not me. If i have any chance of ingesting anything before 8:30 AM it’s because i prepped or baked it the day before. I’m sucha planner. I stick with baked goods, yogurt, and smoothies to keep things healthy and nutritious around here. I have some kick ass smoothie recipes to share with you soon so stay tuned!

blueberry oatmeal muffins

These muffins were so darn good that Casey and i had no problem polishing off 12 muffins in 4 days. Breakfast? Second Breakfast? Afternoon snack? Yes to all of the above! You know baked goods are delicious when i have trouble keeping them in stock. You know those subpar peanut butter banana muffins i made last week? No you don’t because they’re sitting in a container growing mold. Oh the experimenting.

Pair these Blueberry Oatmeal Muffins with a banana and coffee (or an apple and tea – i don’t judge) and you’ll keep the hunger at bay. Promise.


Blueberry Oatmeal Muffins
Yields 12
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1-1/4 cups white whole wheat flour + 1 Tbsp for tossing blueberries
  2. 1 cup old fashioned oats
  3. 1/2 tsp cinnamon
  4. 1 tsp baking powder
  5. 1/2 tsp baking soda
  6. 1/4 tsp salt
  7. 1 cup plain greek yogurt
  8. 1/2 cup unsweetened applesauce
  9. 1 egg, beaten
  10. 1 tsp vanilla
  11. 3/4 cup brown sugar
  12. 1 and 1/2 cup blueberries (fresh or frozen)
  1. Preheat oven to 400 degrees.
  2. Toss the blueberries with 1 Tbsp of flour and set aside.
  3. Combine flour, oats, cinnamon, baking powder, baking soda, and salt in a large bowl.
  4. In a smaller bowl, combine greek yogurt, applesauce, egg, vanilla, and brown sugar.
  5. Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Grease a 12-count muffin tin with cooking spray or use silicone liners like i did. Divide the batter between the 12 muffin slots.
  8. Place in the oven and bake for 18-20 minutes, until a toothpick comes out clean.
Ellaphant Eats

20 comments on “Blueberry Oatmeal Muffins

  1. Just discovered your blog and can’t wait to dig in more… these muffins look lovely :)

  2. Carla says:

    Can’t wait to try them. We have a snow day today but no blueberries in the house:(. The sun will come out tomorrow, hopefully

  3. […] Blueberry Oatmeal Muffins (via Ellaphant Eats) […]

  4. Chie Satonaka says:

    These are fabulous. I made some last night and added walnuts. I brought them into work this morning and they were gone in half an hour (well, and I ate two myself). This recipe is a keeper.

  5. Sara says:

    I’d really like to make these, but my daughter is allergic to apples-any substitute suggestions?

    • Ella says:

      Hi Sara!

      Thanks so much for stopping by. The applesauce is just an oil alternative so yoy can use any oil you have on hand: canola, coconut, etc and they should turn out just fine!

  6. Dayna says:

    Thanks so much for the post. I found your recipe on Pinterest! I did substitute the brown sugar with honey and added some flax seeds. My children demolished them without knowing how healthy they were.

  7. jmgilmor says:

    Hi! Can I use regular AP Flour?

  8. Ella says:

    Yes absolutely! I think most flours would work in this recipe except regular whole wheat – they would be too dense!

  9. Natalie says:

    Can’t wait to try these..I was thinking of substituting strawberries for the blueberries because my daughters are obsessed with them at the moment. Should I alter the recipe in any way?

  10. […] based my blueberry muffins on a recipes by Ellaphant Eats, But I forwent the […]

  11. Taelor says:

    I recently went to the farmer’s market and bought a ton of fresh-picked blueberries, so I’m dying to dry this out ASAP. However, I don’t have any Greek yogurt on hand. Although I know it wouldn’t be as healthy, could I substitute something for the yogurt?

  12. Alyssa says:

    These muffins are amazing! Do you happen to have a calorie count for them?

  13. Sherri-Ann says:

    I am loving this recipe so much! I discovered that the dry ingredients fit perfectly in a pint size wide mouth mason jar! This means I can pre make several batches and have them ready on hand! I substituted chopped Granny Smith apples this past for the blueberries. My daughter and I love that version too. I’ll soon be making them with shredded zucchini! I’ll let you know how those turn out!

  14. Natalie says:

    Just made these. The only adjustments I made were substituting maple syrup for brown sugar (I had no actual sugar in hand)- and using half blueberry, half strawberry (did not have enough blueberry for the recipe). They came out FABULOUS! I actually got 15 muffins out of the batter. Delicious. Kids (2 and 3) love them, hubby thinks they are great. I will undoubtedly make them again. Thanks so much!!!!

  15. alyssa says:

    I’ve made these a few of times, replacing the blueberries with saskatoon berries. Super delicious!! This time around I opened up my greek yogurt only to find it was covered in mold, so I substituted sour cream instead. They turned out very good with the sour cream as well! Great recipe!

comments make me smile.