One-Bowl Oatmeal Blueberry Muffins
30 min
Breakfast
Snack
Freezer-friendly
On-the-go
muffins
Total
30 minPrep
10 minCook
20 minSwap out
soy
gluten
Free from
peanut
tree nut
sesame
Ingredients
Muffins
-
2 Tbsp (14 g)ground flaxseeds
-
1 cup (240 mL)unsweetened soy milk
-
1 tsp (5 mL)white vinegar
-
½ cup (120 mL)unsweetened applesauce
-
½ cup (112 g)granulated sugar
-
1 tsp (3 g)baking powder
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½ tspground cinnamon
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½ tspbaking soda
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¼ tspsalt
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2 cups (208 g)oat flour†
-
1¼ cups (188 g)fresh blueberries†
Sprinkle topping (optional)
-
½ Tbsp (7 g)granulated sugar
-
⅛ tspground cinnamon
Directions
- In a large bowl, mix together the flaxseeds, milk, and vinegar and allow it to sit for 5 minutes to slightly thicken.
- Lightly grease or line a muffin tin and preheat the oven to 375°F (190°C).
- Returning to the bowl, add the oil, applesauce, sugar, vanilla, baking powder, cinnamon, baking soda, and salt. Mix well.
- Then add the oat flour and mix until combined.
- 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.
- 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.
- For the optional topping, mix the sugar and cinnamon in a small bowl and then sprinkle over top of the muffins.
- 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
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- †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.
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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
I didn’t do the optional topping and they came out great! I had to blend my own oats in a food processor to make the oat flour and that worked well. My husband approved so we’ll be making this again!
I am looking for some diabetic-friendly “desserts” for some elderly friends, and this looks like it would have a low GI index over all, especially if coconut sugar was substituted. As a nutritionist, do you have any insight into whether these would be good for a diabetic?
What a great idea to place a ‘buffer’ so the blueberries don’t sink!!
These were fantastic! The last time I made something with oat flour it was very dense and not delicious however these taste as fluffy as using regular flour. I’m glad I found a recipe to use up applesauce which I’m definitely going to make more muffins as I have more applesauce. For some reason I overlooked adding cinnamon but they still tasted great and I added big frozen blueberries just at the top which makes it look more presentable. I also used cane sugar instead of granulated, I’m guessing one might be a little better for you. Overall just wanted to say how much my family and I loved them.
Hello, I’m planning on making these with frozen blueberries. Am I supposed to thaw them first or just put the in frozen?
i found these a little heavy on the baking powder.. i really noticed the flavor of it, and they took longer to bake through than the suggested time.. but a little tweak of those factors would perfect them.. i mean, my family and i still ate them all, lol.
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.
If I use frozen berries, can I freeze these muffins? I have heard that thawed food must not be put in the freezer again...
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!!!🌷💕
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 🇨🇦
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!!
Hey Sadia,
that was reeeeeally delicious and a perfect lunchbox breakfast!
Thank you! <3
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).
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
They taste like a healthier version of fruit crumble. 😊
Delicious thank you!
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
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?
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!
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.
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!
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.
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?
I think I prefer the apple variant, but these are a very welcome alternative for breakfast muffins!
These were delicious! Thank you Sadia 🙂
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.