Main image of One-Bowl Oatmeal Blueberry Muffins

One-Bowl Oatmeal Blueberry Muffins

35 min

Snack

Breakfast

One-bowl / one-pot

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

35 min

Prep

15 min

Cook

20 min

Contains

Gluten symbol

gluten

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Soy symbol

soy

Free from

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peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Muffins

  • 2 Tbsp (14 g)
    ground flaxseeds
  • 6 Tbsp (90 mL)
    water
  • ⅓ cup (80 mL)
    unsweetened soy milk
  • 1 tsp (5 mL)
    white vinegar
  • 2 cups (162 g)
  • ¼ cup (60 mL)
  • ⅓ cup (80 mL)
    unsweetened applesauce
  • ⅓ cup (67 g)
    granulated sugar
  • 1 tsp (5 mL)
  • ½ tsp
    ground cinnamon
  • ½ tsp
    baking soda
  • 1 tsp (5 g)
    baking powder
  • ¼ tsp
    salt
  • 1½ cups (225 g)
    fresh or frozen blueberries
  • 2 Tbsp (16 g)
    all-purpose flour

Sprinkle topping (optional)

  • 1 Tbsp (12 g)
    granulated sugar
  • ½ tsp
    ground cinnamon
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Directions

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  1. Preheat the oven to 375°F (190°C) and lightly grease or line a muffin tin.
  2. In a large bowl, whisk together the flax seeds and water and allow it to sit for 5 minutes until the flax gels, stirring once after a couple of minutes.
  3. To the flax gel, add the milk and vinegar, whisk, and allow to sit for another 5 minutes. The milk will curdle, and this is normal.
  4. Meanwhile, blend the oats into flour.
  5. Returning to the bowl, add in the oil, applesauce, sugar, vanilla, and cinnamon and whisk.
  6. Add the baking soda, baking powder, and salt and mix.
  7. Gently stir in the oat flour until just combined.
  8. Toss the blueberries in flour until coated (if frozen, no need to thaw them), and then gently fold them into the muffin batter until just combined. Divide evenly into the muffin tin.
  9. For the sugar and cinnamon sprinkle, mix these two ingredients in a small bowl and then evenly distribute on top of the muffins.
  10. Bake the muffins on the middle rack of the oven for about 20 minutes, or until a toothpick inserted into the centre comes out clean.

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.

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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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 😃