Blueberry Oat Bread Muffins

Start your mornings with these wholesome and delicious Blueberry Oat Bread Muffins, a perfect combination of hearty oats, juicy bursts of fresh blueberries, and a touch of cinnamon for warmth. Made with a mix of all-purpose flour and old-fashioned rolled oats, these muffins strike the ideal balance between fluffy and hearty, while unsweetened applesauce and a dash of brown sugar deliver natural sweetness and moisture. Topped with a sprinkle of turbinado sugar for a delightful crunch, these muffins are easy to whip up in just 35 minutes from start to finish. Whether you’re looking for a quick breakfast, a satisfying snack, or a sweet treat to pair with your coffee, these bakery-style blueberry oat muffins are sure to please. Plus, they’re freezer-friendly, making them a versatile option for busy mornings or meal prep.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 0.5 cup granulated sugar
• 0.25 cup brown sugar, packed
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 0.75 cup milk
• 0.25 cup unsweetened applesauce
• 0.25 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups fresh blueberries
• 2 tablespoons turbinado sugar (for topping, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the milk, applesauce, vegetable oil, egg, and vanilla extract until smooth.

Step 4

Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; do not overmix.

Step 5

Fold in the fresh blueberries using a spatula, being careful not to crush them.

Step 6

Evenly divide the batter among the muffin cups, filling each about three-quarters full.

Step 7

Sprinkle the tops with turbinado sugar for added crunch, if desired.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1033.2g)

Amount per serving	% Daily Value*
Calories	2441.7

Total Fat 72.6g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 35.7g
Cholesterol 236.0mg	0%
Sodium 2318.3mg	0%
Total Carbohydrate 420.2g	0%
Dietary Fiber 20.4g	0%
Total Sugars 214.0g
Protein 43.1g	0%

Vitamin D 134.3IU	0%
Calcium 403.1mg	0%
Iron 13.6mg	0%
Potassium 1152.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 6.9%

Carbs: 67.1%