These oatmeal blueberry muffins are a tasty treat made without any flour! You get the goodness of oats mixed with juicy blueberries. Perfect for breakfast or a snack!
Who knew muffins could be this easy and healthy? I love grabbing one for a quick morning bite. Plus, the blueberries add a fun burst of flavor. Yum!
Key Ingredients & Substitutions
Old-fashioned rolled oats: These are the star here! They give structure and flavor, and I recommend using rolled oats as they blend smoothly. If you’re gluten-free, make sure to use certified gluten-free oats.
Greek yogurt: I love using Greek yogurt for a creamy texture, but feel free to substitute it with dairy-free yogurt or even applesauce for a lighter version. It keeps the muffins moist too!
Honey or maple syrup: Both add sweetness; honey has a distinct flavor while maple syrup is more subtle. You can swap one for the other based on your pantry or preference. For less sweetness, try using less or a sugar substitute.
Coconut oil or butter: Either will work wonders in keeping the muffins moist, but coconut oil gives a nice hint of tropical flavor. If you’re looking for a dairy-free option, coconut oil is perfect!
How Do You Make the Oatmeal Blend Smoothly?
The key to a great texture is making the oats floury. Simply pulse the oats in a blender or food processor until they resemble fine flour. This step is crucial for avoiding a gritty muffin texture—blend until smooth!
- Start with old-fashioned rolled oats in your blender.
- Pulse a few times until the oats are fine and fluffy.
- Don’t over-blend, as you’ll want them powdery but not gooey!
By following these tips and techniques, you’re set for perfectly fluffy oatmeal blueberry muffins that everyone will love. Enjoy baking!
Oatmeal Blueberry Muffins – No Flour!
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup plain Greek yogurt or dairy-free yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup melted coconut oil or butter
- 1 ½ cups fresh or frozen blueberries
- Optional: small pats of butter for topping (as seen in the picture)
How Much Time Will You Need?
This wonderful recipe takes about 15 minutes to prepare and another 20–25 minutes to bake. With these time estimates, you’ll have delicious oatmeal blueberry muffins ready in around 40–45 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is the perfect temperature for baking your muffins to a beautiful golden brown. While the oven heats up, prepare your muffin tin by lining it with paper liners or greasing it well with oil or butter.
2. Prepare the Oats:
Next, take your rolled oats and place them in a blender or food processor. Blend them until they reach a flour-like consistency. This will be your oat flour, which gives the muffins their unique texture and flavor.
3. Combine Dry Ingredients:
In a large mixing bowl, combine the oat flour, baking powder, baking soda, and salt. Use a whisk to ensure everything is evenly mixed—you want those leavening agents to work their magic!
4. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, Greek yogurt (or dairy-free yogurt), honey (or maple syrup), vanilla extract, and melted coconut oil (or butter). Combine them well until smooth.
5. Combine Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir them together until just combined. Be careful not to overmix, as this can make the muffins tough.
6. Fold in Blueberries:
Gently fold in the blueberries. Take your time with this step to avoid crushing them; you want those lovely bursts of blueberry in every bite!
7. Fill Muffin Cups:
Divide the batter evenly among the muffin cups. Fill each cup about ¾ full to allow room for rising. If you’re feeling indulgent, place a small pat of butter on top of each muffin before baking.
8. Bake:
Put the muffin tin in the preheated oven and bake for about 20–25 minutes. They are done when the tops are golden and a toothpick inserted in the center comes out clean.
9. Cool and Serve:
Once baked, let the muffins cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. Serve warm, and enjoy them plain or with a little extra butter if you like!
Now, sit back and enjoy your warm, moist, and fluffy oatmeal blueberry muffins without any flour! They’re perfect for breakfast, snacks, or even dessert!
Can I Use Instant Oats Instead of Rolled Oats?
It’s best to stick with old-fashioned rolled oats for this recipe, as instant oats may not provide the same texture and could make the muffins too mushy. If you only have instant oats, consider using a bit less liquid to compensate.
Can I Substitute Different Berries?
Absolutely! Feel free to replace blueberries with other berries like raspberries, chopped strawberries, or even blackberries. Just make sure they are fresh or evenly thawed if using frozen.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag or container for up to 3 months. Just reheat in the microwave or toaster oven when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes! To make the muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a plant-based yogurt. Maple syrup is already vegan, so you’re good to go!
