These fluffy oat flour blueberry muffins are tender, moist, made with whole ingredients and are packed with juicy blueberries.

oat flour blueberry muffins on a plate next to oats and berries

The last time I had leftover blueberries, I whipped up a batch of protein muffins that were totally delicious, and filling, so I decided to try a new recipe this time.

Muffins are one of my favorite breakfast and snack recipes to make because they are super simple, store well, and our baby boy loves them!

Plus, they use pantry staples that you probably already have on hand.

holding an oat flour blueberry muffin with a bite taken out

Sometimes we swap fruity muffins out for savory ones such as these veggie egg muffins.

He also loves the spinach banana combo, and vegan banana muffins.

All of these are great for little ones, not only because they are healthy but because they are mini sized!

Ingredients Needed

oat flour – this is our base and we do not recommend swapping for all-purpose flour.

baking powder and baking soda – these ingredients make the muffins rise, so you will want to make sure they are not expired.

salt

coconut sugar

butter

Greek yogurt – adds moisture and a little protein. Use plain flavored yogurt.

eggs

vanilla extract

blueberries

top view of a blueberry muffin next to the others on a plate

How to Make Oat Flour Blueberry Muffins

Line a muffin pan with liners and preheat the oven to 350 degrees.

Spray the liners with non stick cooking spray. I like these silicone liners with tabs.

Combine the dry ingredients in a large mixing bowl. Add the wet ingredients and stir gently until combined.

Use a rubber spatula to fold in the blueberries.

Pour the batter into the muffin cups and bake for 20 minutes or until a toothpick comes out clean.

Remove the blueberry muffins from the oven and allow them to sit in the pan for 10 minutes. T

hen transfer to a wire rack to finish cooling completely.

top view of a batch of blueberry muffins

Tips for Making

Do not overmix the batter.

Be careful when folding in the blueberries so they don’t bust.

I like to add a few extra on top of each one once the batter is in the pan.

If desired toss the blueberries in a tablespoon of flour to keep the batter from turning and so they don’t sink while baking.

Variations

Turn these into mini muffins by using a mini pan. The baking time may decrease, so keep an eye on them.

Use this recipe to make oat flour blueberry bread by using a loaf pan. Before adding the batter be sure to line the pan with parchment paper.

blueberry muffins on a white plate made with oat flour

How to Store

Once the muffins have cooled completely, transfer them to a container or plastic bag and store them in the fridge for up to a week.

They will also stay fresh for up to 2 months when frozen.

Oat flour blueberry muffins can be thawed at room temperature, in the refrigerator overnight, or warmed in the microwave for a couple of seconds.

Can You Use Frozen Blueberries?

We recommend only using fresh because it’s really hard to get all of the moisture out of frozen berries.

How To Make Your Own Oat Flour

Add 1 cup of oats to a high speed blender or food processor.
Blend on high until they reach a fine, flour-like consistency.
Sift the oat flour through a fine mesh strainer to remove any large pieces of oats.
If desired, sift more than once to get a finer flour.
Repeat until you have enough measured for your recipe.
Store leftover oat flour in an air-tight container in a cool, dry, location for up to three months.

More Delicious and Healthy Muffin Recipes