Main image of One-Bowl Oatmeal Blueberry Muffins

One-Bowl Oatmeal Blueberry Muffins

30 min

Breakfast

Snack

Freezer-friendly

On-the-go

These moist and delicious blueberry muffins are wholesome enough to be eaten for breakfast but are also sweet enough to be enjoyed as a snack.

muffins

Total

30 min

Prep

10 min

Cook

20 min

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Ingredients

Muffins

  • 2 Tbsp (14 g)
    ground flaxseeds
  • 1 cup (240 mL)
    unsweetened soy milk
  • 1 tsp (5 mL)
    white vinegar
  • ⅓ cup (80 mL)
  • ½ cup (120 mL)
    unsweetened applesauce
  • ½ cup (112 g)
    granulated sugar
  • 1 tsp (5 mL)
  • 1 tsp (3 g)
    baking powder
  • ½ tsp
    ground cinnamon
  • ½ tsp
    baking soda
  • ¼ tsp
    salt
  • 2 cups (208 g)
    oat flour *
  • 1¼ cups (188 g)
    fresh or frozen blueberries**

Sprinkle topping (optional)

  • ½ Tbsp (7 g)
    granulated sugar
  • ⅛ tsp
    ground cinnamon
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Directions

  1. In a large bowl, mix together the flaxseeds, milk, and vinegar and allow it to sit for 5 minutes to slightly thicken.
  2. Lightly grease or line a muffin tin and preheat the oven to 375°F (190°C).
  3. Returning to the bowl, add the oil, applesauce, sugar, vanilla, baking powder, cinnamon, baking soda, and salt. Mix well.
  4. Then add the oat flour and mix until combined.
  5. Place roughly 1 Tbsp of batter into each muffin. This helps to create a 'buffer' so that the blueberries don't sink to the bottom.
  6. To the remaining batter, add the blueberries* and gently stir them through. Divide the rest of the batter evenly into the muffin wells to fill them up.
  7. For the optional topping, mix the sugar and cinnamon in a small bowl and then sprinkle over top of the muffins.
  8. Bake the muffins on the middle rack of the oven for about 20 minutes. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • * Make your own oat flour by blending rolled oats in a food processor until a flour consistency is reached.
  • ** Using frozen blueberries instead of fresh berries will create streaks in the batter resulting in more grey-coloured muffins, but the taste will still be delicious! Alternatively, you could divide the blueberry-free batter between the wells, and then gently press the frozen blueberries into the batter. This minimizes streaking.

Storage

  • Nothing beats a fresh blueberry muffin, but if you are storing them, keep them in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Sanne - May 3, 2022, 3:04 p.m.

These are dangerously good. I ate them all way to fast. My family also loves them.
Thank you for this easy and delicious recipe! Definately going to make these again.

PUL Team - May 4, 2022, 7:26 a.m.

Woohoo! We're so thrilled the muffins are being enjoyed, Sanne 🙂


Kaisla - April 29, 2022, 12:07 p.m.

If I use frozen berries, can I freeze these muffins? I have heard that thawed food must not be put in the freezer again...

PUL Team - April 30, 2022, 7:16 p.m.

Hey Kaisla, thawed berries can generally be refrozen after cooking. There's more insight on the USDA Food Safety website with exact timing and temperature recommendations under the "Refreezing" title here in case you're interested: https://www.fsis.usda.gov/foo…. If anything smells or looks off though, then we'd recommend not consuming them. We hope this helps for now and you enjoy the muffins if you're able to give them a try, Kaisla 🙂


Christine - April 24, 2022, 2:44 p.m.

Ahhh. I’ve made these sooo many times and shared with so many folks. I got lazy and didn’t find my printed recipe. I realized the recipe I followed today is totally different measurement wise, can you explain? I’m keeping my fingers crossed that these turn out as good as the others...
Love your recipe and congrats on your engagement!!!🌷💕

PUL Team - April 25, 2022, 4:13 a.m.

Hey there, Christine! Thank you for the kind words and question. We recently updated this recipe as we felt there were ways in which it could be streamlined and improved. We hope you enjoy them 😃


Evelyn - March 20, 2022, 2:48 a.m.

I made these one morning last week and they were all gone by the end of the day 😂 I don’t have a food processor so I used store bought oat flour. A random site online told me that 1 cup of oats makes ~3/4cup oat flour, so I used 1.5cups of oat flour in this recipe. My muffins turned out rather lumpy on top so they were a bit ugly but they were SO good! I love that there’s just the right amount of sweetness to bring out the flavours and keep them from being bland, but not so much that you can’t eat two in a row without feeling sick. (This has been tested 😂) The flavours were perfectly balanced. I also love that this recipe doesn’t use much refined sugar or all-purpose flour, so it’s healthier than other blueberry muffins I’ve made. This is my new favourite blueberry muffin recipe, I’ll definitely be making them again next week. Thank you so much for the recipe!

Love from Canada 🇨🇦

PUL Team - March 21, 2022, 12:11 a.m.

Hey Evelyn, thanks for sharing your experience with it! If the muffin tops were oddly lumpy it may be a sign that the batter was overmixed or not mixed enough. In case you're interested, gently folding the muffin batter until just combined may help 😊


Salome van Ingen - Feb. 13, 2022, 12:08 p.m.

Very tasty and hearty!
The only downside I had to these muffins was that the bottoms of the muffins were so wet that they crumbled off and stuck to the silicon bakingmold.
Anything I can prevent that the next time?
Aside from that, this recipe is absolutely the (blueberry) bomb!!

PUL Team - Feb. 14, 2022, 6:52 a.m.

Hey Salome van Ingen! If the bottoms were overly wet, we suspect it may have been due to the blueberries sinking to the bottom of the tins and releasing too much moisture. Being sure to coat the blueberries well in flour helps to absorb excess juice that's released during baking. If possible, coating them in more flour and being mindful to fold them into the batter evenly should help. If they're quite damp to begin with, you could also gently dry them off with a towel. Do let us know if this helps. We're so glad the muffins were still enjoyed 😃


Miri - Oct. 2, 2021, 9:52 a.m.

Hey Sadia,
that was reeeeeally delicious and a perfect lunchbox breakfast!
Thank you! <3

PUL Team - Oct. 2, 2021, 10:57 p.m.

Hey Miri! So glad the muffins were enjoyed. Thank YOU 😃


Lynda - Sept. 20, 2021, 9:34 p.m.

I absolutely loved this recipe! I was a bit skeptical before baking them as the mixture became hard when I added the frozen blueberries (I had to scoop the batter with a spoon and push it down the muffin tin as it would not pour). But they turned out amazing in the end ! I will definitely be using this recipe again (and trying variations).

PUL Team - Sept. 21, 2021, 2:50 a.m.

So glad the recipe was enjoyed, Lynda, if you make any good variations do let us know 😃


Jess - Sept. 9, 2021, 10:26 a.m.

Delicious & Nutritious! Absolutely love these muffins as a breakfast to change things up. I heat them and serve them with table spread/vegan butter. I swapped the ground flaxseed for LSA and this worked well. The muffins have a really nice texture and are perfectly sweet. Definitely adding this recipe to my regular rotation! I would recommend clarifying the oat flour instruction by saying "using a food processor, blend the oats into flour" because at first, I thought it meant to stir the 2 Tbsp of flour into the oats... But overall, LOVE this recipe

PUL Team - Sept. 12, 2021, 1:46 a.m.

Hey Jess, so happy to hear the muffins were enjoyed 😀 And brilliant suggestion - thanks so much for taking the time to share it with us! We've updated the directions to hopefully read more clearly now 🤓 many thanks again!


Amanda - Aug. 18, 2021, 12:47 a.m.

They taste like a healthier version of fruit crumble. 😊


Justine GUILLEMENOT - July 31, 2021, 10:47 p.m.

Delicious thank you!


Kaitia - July 30, 2021, 7:04 a.m.

These muffins were so lovely!! I absolutely loved the soft and airy texture of the oat flour and taste, as you bite into them incorporated with the blueberries. I subbed out some of the ingredients I didn't have on hand, but incorporated them with ingredients I did have. The cinnamon sugar topping was really a beautiful touch! I made more actually than I intended, so I can easily add this sprinkle onto this recipe again or other muffin/cookie recipes and even your 'One Bowl Banana Bread' I've made again and again! I continue to have a huge admiration for all your recipes (old and new) and I am excited to keep cooking and baking with PickUpLimes!!

Cheers,

Kaitia Sheldrick

PUL Team - Aug. 1, 2021, 8:33 a.m.

Love that you were able to modify the recipe, Kaitia! Thank YOU for being here - it means so much 💚


Laura - July 27, 2021, 9:26 p.m.

These muffins were just delicious, thank you for all your delicious recipes! I made them with paper liners, but would like to make them without the liners next time. I was just wondering: how do you prevent the batter from sticking to the muffin-pan? What do you use to grease the pan?

PUL Team - July 29, 2021, 5:26 p.m.

So glad you enjoyed the muffins, Laura! Using vegetable oil to lightly grease the muffin tin will help prevent the batter from sticking. Placing muffin liners into the muffin tin wells is another option if desired ☺️


Stine - July 23, 2021, 9:37 a.m.

Really easy and delicious recipe! We have made them once or twice a week for the last couple of months and everyone in the household loves them. Thank you!

PUL Team - July 25, 2021, 7:04 p.m.

So happy to read this, thanks for taking the time to share, Stine! 🤗


Sen - July 12, 2021, 4:59 p.m.

I really like this recipe as a base recipe for making a breakfast cake as I don't own a muffin pan. I cook it in an 8" x 8" pan and cook it longer, up to twice as long depending on the day. I also swap out the fruit and spices. I recently made it with fresh, diced nectarines and used nutmeg and ginger instead of the cinnamon. Another change is adding whole oats. I reduce the flour total by the amount of whole oats, but add some extra water. I love finding recipes that you can swap out a few ingredients and it still works beautifully.

PUL Team - July 16, 2021, 3:40 a.m.

Oooh such lovely ideas, Sen, we're so thrilled the recipe has been flexible 🤗


Victoria - July 8, 2021, 10:20 p.m.

I used chia seeds instead of flax. I would also recommend baking them longer than recommended until they're mildly browned. The sugar topping will crisp up and it makes for a much more satisfying muffin. I've also baked these in donut pans before and they're like a cake donut!

PUL Team - July 11, 2021, 3:20 p.m.

We love a more crunchy muffin sometimes 😃 Donuts are a delicious idea as well, Victoria, thank you!


Diana - July 6, 2021, 9:06 p.m.

My muffins were quite runny I don’t know why cuz i measured all the ingredients… I think the frozen berries are not a good idea.

PUL Team - July 8, 2021, 6:50 a.m.

Hi Diana, thank you for the feedback! We're disappointed to hear the muffins didn't turn out as planned. Sometimes frozen blueberries can have ice crystals on them which may have added excess liquid. Being sure to evenly toss the blueberries in flour (as described in step 8) should help with this if you give the recipe another try! Your review is appreciated in any case to help us improve moving forward 🙂


Louise Magnusson🇸🇪 - June 19, 2021, 10:55 a.m.

These muffins are delicious!! And actually quite filling for breakfast. It’s moist and I like the compact texture around the blueberries. I must ensure that I mix in the berries better, so they don’t stick to the muffin tray lining. The best part of these muffins is the flavour😋. Sweet and juicy blueberries, wonderfully keen cinnamon, and slightly caramelised applesauce. What can go wrong with this palate?

PUL Team - June 21, 2021, 6:23 a.m.

We're delighted to see this review, Louise! So happy the muffins were enjoyed 😊


Cris S - June 5, 2021, 5:22 p.m.

I think I prefer the apple variant, but these are a very welcome alternative for breakfast muffins!


Surya - May 29, 2021, 6:34 a.m.

These were delicious! Thank you Sadia 🙂


Rowena Ravenclaw - March 29, 2021, 9:43 p.m.

These were delicious; my brother gave them a ten out of ten! I substituted a mashed banana in lieu of the applesauce and baked them for twenty-five minutes — as I had used frozen blueberries.

PUL Team - April 2, 2021, 11:54 p.m.

So glad you and your brother enjoyed the muffins, Rowena! Thanks for sharing 😃