These Blueberry Oatmeal Muffins are soft, tender and filled with juicy blueberries in every bite. Made with rolled oats, oat flour and almond flour, and naturally sweetened with maple syrup, these gluten-free, dairy-free muffins are an ideal make-ahead breakfast or snack that stays moist and flavorful.
I believe you can never have too many muffin recipes—especially when blueberries are involved. After several rounds of testing, these Blueberry Oatmeal Muffins deliver a light, fluffy crumb with a pleasant oat-forward texture.
These muffins combine oat flour and almond flour for a soft structure, while rolled oats are soaked briefly in milk to soften and add wholesome body without heaviness. The batter is naturally sweetened with maple syrup and includes a neutral oil for moisture. The result is a tender muffin with plenty of blueberry bursts.
They are dairy-free when made with plant milk and are naturally gluten-free when certified gluten-free oats and oat flour are used. Make a batch on the weekend to enjoy breakfasts and snacks throughout the week.
Why you’ll love this recipe
- Soft, fluffy texture. Combining oat flour and almond flour yields a light crumb while soaked oats create a hearty but tender texture.
- Real-food ingredients. Maple syrup, oats and almond flour keep the muffins wholesome and lightly sweet.
- Fast to prepare. Batter comes together in about 15 minutes and bakes in roughly 20 minutes.
- Meal-prep friendly. Store at room temperature for a couple of days, refrigerate for up to a week, or freeze for longer storage.
Recipe ingredients
These muffins build flavor and texture from rolled oats and a mix of gluten-free flours. Soaking the oats briefly in milk softens them and helps produce a tender crumb while still giving the muffins real oat character.
- Rolled oats: Old-fashioned oats are preferred. They’re softened in milk for the best texture (quick oats may be substituted; avoid steel-cut oats).
- Oat flour and almond flour: The blend keeps the muffins light while remaining wholesome and naturally gluten-free if using certified flours.
- Milk: Unsweetened almond milk works well; any dairy or non-dairy milk may be used.
- Maple syrup: Natural sweetener; can be swapped with honey or another liquid sweetener if desired (sweetness will vary).
- Oil: Neutral or mild-flavored oil keeps the muffins moist—olive oil, avocado oil or a light vegetable oil are fine.
- Blueberries: Fresh or frozen blueberries both work; see notes about using frozen berries.
See the recipe card below for exact quantities and full instructions.
How to make blueberry oat muffins
These muffins are quick to assemble. Soaking the rolled oats in milk for a short time softens them so they blend into the batter smoothly and contribute a pleasant, slightly chewy texture.
Pro tip: Soak the oats 20–30 minutes for a soft but not mushy texture. If needed, an additional 10 minutes can help, but avoid soaking overnight.
The simplified method below gives the main steps; follow the ingredient measurements in the recipe card for best results.
- Combine rolled oats and milk in a bowl and let soften for 20–30 minutes.
- Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners.
- Whisk eggs, maple syrup, oil and vanilla into the softened oat mixture.
- Add almond flour, oat flour, baking powder, baking soda and salt; whisk until smooth.
- Toss blueberries with a tablespoon of oat flour, then gently fold them into the batter to prevent sinking.
- Divide batter into 12 muffin cups and bake 17–20 minutes, until set and springs back lightly to the touch. Cool in the pan briefly, then transfer to a wire rack to finish cooling.
Tips for Success
- Soak the oats until they are softened—this prevents a chewy texture in the finished muffins.
- Toss berries in a little oat flour before folding into the batter to keep them evenly distributed.
- Avoid overbaking—check when centers spring back lightly; overbaking will dry oat-based muffins.
- Cool the muffins in the pan for 5–10 minutes, then remove to a wire rack to cool completely before storing.
Storage
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- For longer storage, freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight or warm briefly before serving.
More muffin ideas you’ll enjoy
- Almond flour blueberry banana muffins
- Apple oatmeal muffins
- Banana oat flour muffins
- Oat flour zucchini muffins
- Pumpkin oat flour muffins
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Blueberry Oatmeal Muffins
Servings: 12 muffins • Prep: 15 mins • Cook: 20 mins • Total: 35 mins
Soft, fluffy blueberry muffins made with rolled oats, oat flour and almond flour. Naturally sweetened with maple syrup, they’re a wholesome grab-and-go breakfast or snack.
Equipment
- Standard 12-cup muffin pan
- Mixing bowls
- Whisk and spatula
- Wire cooling rack
Ingredients
- 1/2 cup unsweetened almond milk (or any milk)
- 1/2 cup rolled oats
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup oil (neutral or mild-flavored)
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 3/4 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Combine oats and milk in a large bowl; let soak 20–30 minutes until softened.
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- Whisk eggs, maple syrup, oil and vanilla into the softened oat mixture.
- Add almond flour, oat flour, baking powder, baking soda and salt; whisk until smooth.
- Toss blueberries with a tablespoon of oat flour, then fold gently into the batter.
- Divide batter evenly among 12 cups. Bake 17–20 minutes, until set and tops spring back lightly.
- Cool in pan 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
- Soak oats 20–30 minutes for best texture; avoid soaking overnight.
- If using frozen blueberries, fold them into the batter frozen to prevent color bleeding.
- Optional additions: 1 teaspoon ground cinnamon, zest of 1/2 lemon, or sliced almonds on top.
- Storage: Room temperature up to 2 days, refrigerated up to 1 week, frozen up to 3 months.
Nutrition (estimated per muffin)
Calories: 183 kcal • Carbohydrates: 17 g • Protein: 5 g • Fat: 11 g • Fiber: 2 g • Sugar: 7 g