Healthy Blueberry Oatmeal Muffins

Prep Time 15 minutes
Total Time 35 minutes
Servings 24

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These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!

This recipe was first posted on The Recipe Critic.

As much as I love Christmas, I always secretly get so excited when the tree comes down, the decorations go away, and LIFE GOES ON.

Am I alone?

January is the perfect time to reset, get back into creating and maintaining healthy habits, and quietly reconnecting as a family once the hustle and bustle dies down.

These healthy Blueberry Oatmeal Muffins are the perfect breakfast or snack for getting back to routine.

blueberry oatmeal muffins in muffin pan overhead on marble background with fresh blueberries

What’s so great about these Blueberry Oatmeal Muffins?

They are loaded with good things.

Oats offer so much goodness in such a small package: fiber, protein, iron, zinc (great for boosting that immune system!) and on and on and on. There’s also whole wheat flour, Greek yogurt, eggs, and blueberries which are bursting with antioxidants themselves.

I mean, don’t you feel healthier just reading that list of awesomeness?? 😉

healthy blueberry oatmeal muffins on white plate with bite taken out of one

Call me a strange, nutrition-obsessed geek (who also regularly enjoys a bowl of ice cream or slab of cheesecake…), but I love seeing how much goodness I can cram into one small package.

This is especially great because I know my kids will down muffins like there’s no tomorrow. There’s no snack or breakfast prep, they can just grab and enjoy and that I love (knowing that the bus is going to be at the end of the driveway all too soon!).

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How to store and freeze Blueberry Oatmeal Muffins:

These muffins can be stored on the counter at room temperature for 1-2 days. After that, I really like to put them in the refrigerator or freezer.

  • To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
  • To freeze: place in an air tight container and freeze (stacking them is fine!) for up to 3 months. To thaw, simply remove a portion of them and place on a plate or in a small container, and let thaw at room temperature for 1-2 hours, or microwave on low for 1 minute.
3 blueberry oatmeal muffins overhead on plate with fresh blueberries around the plate and fresh eggs in a bowl

Variations on these Blueberry Oatmeal Muffins:

  • You can swap out the fruit here if blueberries aren’t around! I prefer to use frozen blueberries because they are inexpensive and great any time of year, but chopped apples or cherries, or other berries will work just as well!
  • You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt or additional applesauce.
  • You can use rolled oats in this recipe instead of quick cooking, but I prefer the texture of quick oats. Rolled oats will just have a more noticeable texture. Steel cut oats will not work in this recipe.
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Healthy Blueberry Oatmeal Muffins

4.94 from 16 votes
These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Bread and Baked Goods
Servings 24
Calories 145cal


  • 1 cup quick oats (100g)
  • 1 cup hot water
  • 1 1/2 cups brown sugar lightly packed (240g)
  • 3/4 cup 0% plain Greek yogurt (155g)
  • 1/2 cup unsweetened applesauce (115g)
  • 1/4 cup canola oil (50g)
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups whole wheat flour (260g)
  • 3 cups fresh or frozen blueberries (300g)


  • Preheat oven to 350 degrees F.
  • Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
  • In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
  • Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
  • Add soaked oats and stir until evenly distributed.
  • Add flour and berries and stir just until combined — don’t overmix!
  • Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition Information

Calories: 145cal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 151mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 1.8mg | Calcium: 50mg | Iron: 0.8mg
Keywords blueberry muffins, healhy snacks

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Tia Xenia says

    Could I substitute banana for the yoghurt? I want to make them even healthier by leaving out the dairy. Has anyone just omitted the dairy?

  2. Rana says

    I made these delicious muffins twice! Thank you for a great recipe! I didn’t have applesauce so I used one ripe banana instead. I also reduced the sugar to 1/2 cup as others suggested and it turned out delicious! Thank you!

  3. Joanne King says

    I’ve made these a few times now – only put in 1/2 cup sugar – they are still sweet enough with the vanilla and all the blueberries – I make them bigger as well – get 18 out of the recipe. Such a great treat to take to work so we don’t buy rubbish for morning tea.

  4. Sandra H says

    I used avocado oil, and a combo of lakanto, erythritol/stevia and splenda to minimize the sugars ..
    Love love love this recipe!

  5. Moni says

    Our whole family loves your recipe! So yummy and not so overly sweet. I could use a few tips regarding muffin pan. Do you use 2x 12muffin pans and bake at the same time? Seperately? 1x muffin pan but you refill after baking the first ?
    I have used a 9×13 pan successfully. But would like to have an easier storing process with muffin shape.
    1/2 the recipe…..but 3x eggs is hard to half! What do you do?
    *hoping to hear from you soon as the family wants more of your blueberry muffins today! 🙂

    • Ashley Fehr says

      Hi Moni! I do 2 muffin pans and I bake them at the same time! That way it’s less time in the kitchen and I don’t have to wait for one pan to cool so I can refill the pan. I’m glad you like it!

  6. Sara says

    Just made them and they tasted delicious. They were a little too mushy on the center. The blueberries I used were a little larger. Should I maybe cut down the blueberries or what do you suggest?
    Thank you!

    • Ashley Fehr says

      I don’t think the blueberries were a problem! If they are very large you might just need to add a couple minutes to the bake time, especially if the blueberries were frozen

  7. Sandra Rowe says

    In soaking the oats, may I substitute milk for the water? I think that would give them more nutritional content and flavor?

  8. Angèle says

    I’ve made these with fresh blueberries and they turned out great! Now want to make them using frozen. Do you thaw them first? How should I adjust the baking time? Thanks!

  9. April Ann says

    I made these tonight and they turned out wonderful! Thanks for the recipe. I didn’t have any yogurt but used soaked chia seeds (2tbsp in 6oz water) and they tasted great.

  10. Katy says

    Hey Ashley! These muffins look super tasty! I was just curious how many muffins are in one serving? I’m using MyFitnessPal and wanted to put the info in once I make them 🙂

  11. Marg says

    When replacing the plain Greek yogurt with more applesauce is it the same amount as the Greek yogurt, plus the amount of applesauce you have listed in the recipe? Thanks 🙂

  12. Joyce says

    Love that this muffins have apple sauce, Greek yogurt, oats & whole wheat flour. Healthy and low fat. Thanks for great recipes. Plan to make them this morning. ?

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