Blueberry Oat Muffins with Oats and Honey Crumble

These blueberry oatmeal muffins can be made gluten-free or whole grain and use heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. They’re a delicious, wholesome treat the whole family will enjoy.

These blueberry oat muffins are a longtime favorite on THM, updated here with clearer instructions and fresh photos. Frozen blueberries make this recipe convenient year-round — I always keep a big bag of frozen wild blueberries on hand. The result is a moist, bakery-style muffin that’s still relatively low in fat and sugar.

If you want a reliable recipe for tender blueberry oatmeal muffins any time of year, this one delivers.

Why Make This Recipe:

• Gluten-Free – the recipe is naturally gluten-free when made with gluten-free flour and oats; whole wheat flour works as an easy substitute if you don’t need to avoid gluten.
• Bakery-Style – the texture and flavor are similar to a bakery muffin while keeping added fat and sugar modest.
• Pecan Streusel – an optional pecan streusel provides crunch and extra flavor; it’s highly recommended but not required.

Ingredients Needed

• Blueberries – fresh or frozen.
• Gluten-free flour – or whole wheat flour if preferred.
• Rolled oats – use gluten-free oats if needed; they add great fiber and texture.
• Coconut palm sugar – brown sugar is a fine substitute.
• Unsweetened almond milk – any dairy-free milk or regular dairy milk will work.
• Coconut oil – melted (you can use another neutral oil).
• Large egg
• Unsweetened applesauce – reduces the oil while keeping muffins moist; replace with more oil if necessary.
• Vanilla extract
• Baking powder
• Cinnamon – about 1/2 teaspoon, or to taste.
• Sea salt

How to Make Pecan Streusel

The pecan streusel adds a crunchy topping that complements the soft muffin interior. It’s optional but recommended. You’ll need:

• Pecans – finely chopped.
• Coconut oil – solid or melted; butter can be used instead.
• Coconut palm sugar – or brown sugar.

Combine the chopped pecans and sugar, then add the coconut oil and work it in with your hands until the mixture is crumbly. Set aside until ready to top the muffins.

How to Make Blueberry Oatmeal Muffins

STEP 1: Make streusel

Prepare the streusel first using the instructions above so it’s ready to top the muffins before baking.

STEP 2: Mix dry ingredients

Whisk together the dry ingredients in a large bowl: flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon.

STEP 3: Mix wet ingredients and combine

In a separate bowl whisk together the wet ingredients: melted coconut oil, almond milk, egg, applesauce and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.

STEP 4: Bake muffins

Preheat the oven to 400ºF. Line a muffin tin with paper or silicone liners or grease it well. Fill each cup about 3/4 full with batter. Sprinkle the pecan streusel on top if using. Bake for about 20 minutes, until a toothpick inserted near the center comes out clean.

STEP 5: Cool muffins

Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before serving or storing.

Easy Swaps & Substitutions

These muffins are versatile. A few simple substitutions:

• Swap the berries – use blackberries or raspberries instead of blueberries; fresh or frozen both work.
• Change the milk – any plant-based milk is fine; dairy milk likely works too though it wasn’t tested here.
• Substitute the flour – the recipe has been tested with gluten-free and whole wheat flour and both work well.
• Add citrus – add lemon zest to the batter for a blueberry-lemon twist.

Note: the recipe uses one egg. A flax egg or other egg substitute may work, but it hasn’t been tested here and could change texture.

Storage Instructions

Allow muffins to cool completely before transferring them to an airtight container. Store at room temperature for up to three days. For longer storage, refrigerate or freeze.

To freeze: Arrange muffins in a single layer in a freezer-safe bag. Remove a few hours before serving to bring to room temperature.

More Healthy Muffin Recipes:

• Morning Glory Muffins
• Chocolate Zucchini Muffins
• Baby Banana Oat Muffins
• Oatmeal Banana Peanut Butter Muffins
• Chocolate Chip Avocado Muffins
• Paleo Lemon Poppyseed Muffins
• Banana Nut Muffins