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?? πŸ˜‰

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. Abby W says

    This turned out phenomenal! I didn’t have applesauce so I divided up the portion between the yogurt and the oil (1c yogurt instead of 3/4c and 1/2 c oil instead of 1/4c)

    For the oil I just used coconut oil instead and added some fresh lemon zest before folding in the berries and flour. Amazing!

    Would be good with a streusel top or adding more lemon zest (I zested 1 lemon but I should have zested 2) for flavor but otherwise good as is

    Also for next time I think I’ll try adding some ground flax seeds

  2. Jan says

    When baking I sometimes use flax seed instead of eggs, they tell you on the box. do you think I could do this with recipe?

  3. Karen Eady says

    These muffins were fabulous. I used 3/4 cup honey instead of the sugar, omitted the canola oil and added another 1/4 cup of yogurt. This recipe is definitely a keeper.
    Thanks very much.

    • The Recipe Rebel says

      Hi Karen! So glad you enjoyed the recipe! Thank you for this review and feedback on changes made.

  4. Helen Kennedy says

    Can I make these gluten free as well as dairy free. My son is celiac and we also do no dairy.

    • The Recipe Rebel says

      Hi Helen! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!

  5. Peggy says

    can’t wait to try:) question: can I omit soaking the oats and just put in dry? Sounds like you soaked so the kids didn’t notice, but I love oats

  6. Aki says

    It was quite sweet even though I only used about 2/3 the amount of sugar. I think 1/2 the recommended amount of sugar would be better if you want it to be a bit healthier. Also, my muffins needed at least 25 minutes to be properly cooked. That said, my family loved them, and wanted seconds.

  7. Mrs Jasperneite says

    I made this today. I half the ingredients. I don’t have yoghurt so I used milk instead then I added an egg. The result is super good! The muffins are so moist and tasty. Thank you! 😊

    Mrs. Jasperneite, Germany

  8. Caroline says

    So tasty and filling! I subbed half a mashed ripe banana and 1/4 c maple syrup for the brown sugar. Came out great! Thanks for the recipe!

  9. CJ says

    I’ve made a similar recipe and I substituted any oil for applesauce, if there was brown sugar I use Splenda brown sugar and they still tasted great

4.94 from 16 votes (7 ratings without comment)

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