Having a healthy, delicious snack on hand is a must in every household. Especially when there are little mouths to feed (and they seem to need feeding A LOT), these healthy blueberry muffins come in very handy. I love making a big batch of muffins every Sunday to carry us through the week. They get eaten on-the-run as a quick breakfast and packed into lunchboxes as a healthy snack and my kids ask for these blueberry oatmeal muffins more often than any of the other muffins recipes I make.
Ingredients needed
Oat flour. I make my own oat flour by blending rolled oats in my blender but you can use store-bought too. Whole wheat flour can be used too. Eggs. Blueberries. I used frozen but you can use fresh blueberries too. Oil. Canola (preferred) / Coconut / Vegetable oil. Butter can also be used. Bananas. Brown sugar. I used unrefined brown sugar but coconut sugar or Xylitol can also be used. Honey and maple syrup will result in the muffins being sticky and chewy. Baking powder. Salt. Vanilla extract.
How to make healthy homemade blueberry muffins (summary)
Can you use frozen blueberries in muffins?
Yes, frozen blueberries work very well in muffins. In fact, I prefer using frozen blueberries as I feel they are more consistent in flavor and I know they work well every time.
How to stop fruit from sinking in muffin batter
Coating fruit in a few teaspoons of flour before folding into muffin batter will prevent them from sinking when baking. This batter is a little denser due to the oat flour so I didn’t feel the need to coat the blueberries in flour but you certainly can if you prefer.
Can you freeze blueberry muffins?
Blueberry muffins freeze very well. Allow baked blueberry muffins to cool completely before transferring to a freezer-proof container or freezer bag. Freeze muffins for up to 3 months. Thaw frozen muffins before eating or bake from frozen for 10-15 minutes at 180ºC/350ºF.
Muffin recipes
Easy breakfast recipes
