These yummy oatmeal blueberry muffins are made without any flour, making them a fun and healthy treat! The blueberries burst with flavor, and the oats give them a hearty texture.
You’ll love how easy they are to whip up. Just mix the ingredients and pop them in the oven. I like to enjoy mine warm with a little butter—perfect for breakfast or a snack!
Key Ingredients & Substitutions
Rolled Oats: The base for these muffins, rolled oats give them a hearty texture. If you don’t have rolled oats, feel free to use quick oats, but be aware that the texture may change slightly. For those gluten-free, ensure your oats are certified gluten-free.
Greek Yogurt: This adds moisture and a nice tang. If you want a dairy-free option, switch it with almond or coconut yogurt. You could also use applesauce for a fruity twist or even silken tofu if you’re looking for protein.
Honey/Maple Syrup: Both provide natural sweetness. If you’re looking to cut down on sugar, you can use stevia or erythritol as a substitute. Just adjust the quantity for sweetness according to your taste.
Oil: I prefer coconut oil for its flavor, but any neutral oil works great too. If you’re looking for a lower fat option, you can replace some oil with unsweetened applesauce.
How Do I Get the Perfect Texture in My Muffins?
Getting the right texture without flour can be tricky, but it’s all about balancing moisture and oats. Here are some tips:
- Blend the oats until they form a flour-like consistency but keep some whole for texture.
- Don’t overmix when combining wet and dry ingredients; stir just until you see no dry patches of flour.
- If the batter is too thick, gradually add in milk to reach a good consistency that’s thick but scoopable.
These steps help ensure your muffins are fluffy and not too dense. Enjoy baking!
Oatmeal Blueberry Muffins – No Flour!
Ingredients You Will Need:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup plain Greek yogurt (or any yogurt)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: 1/4 cup milk (dairy or non-dairy), if needed to thin batter
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20–25 minutes to bake. You’ll need about 40–45 minutes in total, including cooling time.
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil, or you can line the cups with paper liners for easy removal.
2. Prepare the Oats:
In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency—this should give you about 1 cup of oat flour. If you prefer a bit more texture, you can leave a portion of the oats whole or just pulse them a few times.
3. Combine Dry Ingredients:
In a large mixing bowl, combine the oat flour, the remaining whole oats, baking powder, baking soda, salt, and ground cinnamon. Mix well to ensure everything is evenly distributed.
4. Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, yogurt, honey (or maple syrup), melted oil, and vanilla extract until smooth and creamy.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. If the batter seems too thick, add milk one tablespoon at a time until you reach a thick but scoopable consistency.
6. Fold in the Blueberries:
Carefully fold the blueberries into the batter, keeping a few aside to place on top of the muffins later.
7. Fill the Muffin Tin:
Divide the batter evenly among the prepared muffin cups. Don’t forget to sprinkle a few extra blueberries on top of each muffin for a pretty finish!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20–25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Cool the Muffins:
After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Enjoy your muffins warm or at room temperature. They’re delightful on their own, or you can spread a little butter or your favorite topping!
Happy baking and enjoy your healthy, no-flour blueberry oatmeal muffins!
Can I Substitute the Oats with Another Grain?
While rolled oats are the star here, you can use ground almond flour or a gluten-free blend if you prefer a different base. Just keep in mind that adjustments to liquid may be needed, depending on the substitute.
Can I Use Other Berries in This Recipe?
Absolutely! Feel free to swap blueberries for other berries like raspberries, blackberries, or chopped strawberries. Just keep the quantity the same, and enjoy the flavor variations!
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, freeze them in a zip-top bag for up to 3 months. Just thaw them overnight in the fridge and reheat as desired!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt and maple syrup in place of honey. The results will still be delicious!
