Healthy Blueberry Muffins Recipe

closeup image of healthy blueberry muffin with one bite taken still sitting loosely in brown muffin liner on top of other muffins

4.95 from 20 votes

These healthy blueberry muffins are tender, moist and packed with blueberries. Made with oat flour and no butter or oil!

Prep Time15

Cook Time20

Resting time5

Total Time40

Course: Muffins

Cuisine: American

Keyword: healthy blueberry muffins, oat flour blueberry muffins

Servings: muffins

Author: Nicole Hunn

Equipment

Blender or food processor

Ingredients

2 ¼ cups old fashioned rolled oats (gluten free if necessary) (See Recipe Notes)
½ cup granulated coconut palm sugar (or light brown sugar)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup smooth applesauce at room temperature
½ cup plain Greek-style yogurt (1%, 2%, or even 0% fat—but I prefer 2%), at room temperature
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
6 ounces fresh (or frozen) blueberries plus more for on top (optional)
2 teaspoons cornstarch (or arrowroot)

Customary - Metric

Instructions

Preheat your oven to 375°F. Line the wells of a standard 12-cup muffin tin.
Spray the liners with a light coating of cooking oil spray to prevent the liners from sticking to these lowfat muffins. Set the prepared pan aside.
In a blender (or food processor fitted with the steel blade), place the oats and process into a fine powder. If you’re using coconut palm sugar, place that in the blender, too, and process it too.
Place the oat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, and create a well in the center.
Add the applesauce, yogurt, eggs, and vanilla, and mix until just combined.
Place the blueberries in a small bowl and toss them in the 2 teaspoons of cornstarch.
Add the blueberries with the added cornstarch to the muffin batter, and fold the blueberries gently into the batter until they're evenly distributed throughout. The batter will be thick but very soft.
Allow the batter to sit briefly after mixing. This will allow it to thicken a bit and make transferring it to the muffin tin a bit easier.
Divide the batter evenly among the prepared wells of the muffin tin. Shake the tin back and forth to evenly distribute the batter in the wells.
Add a few (optional) fresh or frozen whole blueberries to the batter in the tops of the wells. You can use up to 1 additional ounce of berries total. Press gently to help the berries sink a bit into the batter.
Place the tin in the center of the preheated oven and bake for 5 minutes.
Reduce the oven temperature to 325°F and continue to bake until the tops of the muffins are nicely domed, and they spring back when pressed gently with a finger. This usually takes another 13 to 15 minutes.
Remove the muffin tin from the oven and allow to cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.

Video

Notes

Oats or oat flour.

Since you are grinding the oats into oat flour, you can begin with 225 grams, by weight, of oat flour. That's approximately 1 7/8 cups oat flour.

Nutrition information.

The approximate nutrition information does not include any (optional) additional blueberries beyond the 6 ounces specifically called for in the recipe.

Nutrition