Blueberry Oatmeal Muffins with Pecan Streusel

You know you’re a foodie when you express out loud how excited you are for spring/summer berries to arrive! And I’m telling you, this is pure, genuine excitement. I am such a weirdo.

Another plus of the oncoming fruits and veggies, is major sales on the frozen variety. I ain’t a hater on frozen fruits and veggies. In fact most of the time there really is no difference. Although, I must have been a farmer in a past life because despite the millions of cuts I get from all the thorns, I thoroughly enjoy berry picking. For now the frozen stuff will have to do since I have SEVEN bags in my freezer ($2.50 for a bag of organic frozen blueberries means Davs and Petunia go crazy!). Reminder, I come from a family where having five whole pineapples on your countertop is not out of the norm….

Blueberry Oatmeal Muffins with Pecan Streusel In celebration of bloobs season (which might I add isn’t until July, but you can never party too early!) I whipped up a batch of these babies. Actually, I whipped up two batches of these babies. Depending on who you ask, the first one was a flop. C on the other hand was obsessed with them. He told me they were one of his favourite things I’ve ever made. Just so you know, this was coming from a boy who ate 3 of them with a pint of ice cream on top. Everything tastes better with a pint of ice cream on top!

Round one really was delicious, but I’d describe them more as a “cake meets muffin” or “cuffin” if you prefer. Hard for me to advertise them to you guys when they were clearly having an identity crisis. So back to the drawing board I went. As it turns out, the extra maple syrup I initially added was not at all necessary and they came out way fluffier with no egg-yolk (take that all you yolk-obsessed crazies!). I also upped the flour to make them more healthy muffin and less “cuffin”.

Blueberry Oatmeal Muffins with Pecan Streusel 2 Personally, I’m a fan of round two so that’s what I’m posting, but if any of you are a die-hard cuffin fan you can email C at I’m sure he’d be happy to send the recipe to you.

Blueberry Oatmeal Muffins with Pecan Streusel

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Blueberry Oatmeal Muffins with Pecan Streusel


  • 1 cup gluten-free flour (or whole-wheat flour)*
  • 1 1/2 cups rolled oats (GF if necessary)
  • 1/2 cup coconut palm sugar (or brown sugar)
  • 1 T baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 T coconut oil, melted (any oil will work)
  • 1 cup unsweetened almond milk
  • 2 egg whites
  • 2 T unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen
  • For the streusel:
  • 1/3 cup pecans, chopped finely
  • 1 T coconut oil, solid (or butter)
  • 2 T coconut palm sugar (or brown sugar)


  1. Preheat oven to 400 degrees F.
  2. Line a muffin tin with cups or grease well with coconut oil.
  3. Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.
  4. In a separate bowl melt coconut oil and then add almond milk, egg whites, applesauce and vanilla extract.
  5. Add wet ingredients to dry and stir until just combined.
  6. Stir in blueberries.
  7. Combine pecans and coconut palm sugar. Add coconut oil and use your hands to cut oil into pecan-sugar mixture until it is crumbly.
  8. Fill muffin tins 3/4 full and top with pecan streusel.
  9. Bake for 20 mins.
  10. Remove from oven and let sit in tin for 5 mins before removing and allowing to cool completely on a wire rack.
  11. Store in an airtight container for up to 5 days or freeze for several months.


*I used the gluten-free flour blend from my Healthy Breakfast eCookbook

 Are you as excited as I am for berry season?! Do you have two versions of a recipe?


  1. says

    I am basically on the edge of my seat waiting for berry season! When is it going to finally be heeerrreee?!?!

    These muffins are so fun! I’ve defintiely made multiple versions of things. And had the.boy and I disagree over which was best lol.
    Joanne recently posted…Wednesday Coffee Talk

  2. says

    Berrie-season is just around the corner? Eeeeek, I am just as excited as you are! Give me blueberry-everything! I might need to convince the girls next door that I NEED to use their oven to make blueberry-muffins for everyone. And though cuffins with a minor identity-crisis sound tempting, I guess I can skip the yolk for this one – which will make a happy Lou, who usually gets my leftover yolks. Thanks from both of us.
    Ksenija @ With An Open Mind recently posted…I Challenge Myself to Try Something New

  3. says

    These look amazing, and I have most of the ingredients! If I have time I’m totally making them later.

    On an unrelated note, thanks in part to your encouragement – I truly experimented in the kitchen yesterday for the first time! The result isn’t blog-worthy, but it’s still a yummy snack! So thank you for being a fabulous foodie influence in my life. <3
    Kim @ BusyBod recently posted…The yoga body myth

    • says

      This comment made me SO happy!!!! Honestly, nothing makes me smile more than to hear about friends experimenting in the kitchen. Even if they are total failures at first! And trust me Kimby, I still screw up ALL the time. As long as they taste yummy it’s allllll good ;)

  4. says

    Yes! I bought strawberries the other day, and they taste even more amazing than I remembered! These look amazing! I made banana walnut streusel muffins last year, and they were beautiful! I bet these are even better :)
    Tina Muir recently posted…Nana’s Cookies Review

  5. says

    Friiiiiiieeeeend, I have so many overripe bananas and oats to use up. Will you come over and make me muffins?
    I need you to.

    I’m so excited for berry season. And spring. It keeps snowing and I hate it!!

  6. says

    I’m definitely excited for berry season. I’ve still been buying fresh berries, but they’re just so darn expensive, especially for organic and the taste can be hit or miss. I love the look of the pecan streusel on these muffins. My kiddos love a streusel topping, so I’ll definitely be giving these a try soon!
    Kim @ Hungry Healthy Girl recently posted…What I Ate Wednesday: Recent Eats

  7. says

    Legit I think I’m gonna make these today. Would you hate me if I cut the recipe in half? I think I’d have some serious guilt if I ate all fifteen in three days, which would totes happen. Love me some blueeeebes!

  8. says

    Oh hell yes I’m excited for berry season! I’ve been getting berries here and there all winter from local farmers but it’s not the same – not to mention I’m not exactly sure how they’ve been growing them. Sure it’s California, but it gets too damn chilly at night for strawberries! Pretty sure they grow them under tents or something but any who, yes, bring on the summer fruit!
    Nicole @ Foodie Loves Fitness recently posted…IIN Chat: What’s a Health Coach?

  9. says

    These look ah-mazing! I love blueberry muffins and I’m definitely going to try the pecan streusel, because everything is better with streusel :) I too am looking forward to berry season. We’ve had some good fresh blueberries lately but the raspberries have been pretty tart.
    Alex @ Kenzie Life recently posted…Spring Break 2014: San Diego

    • says

      You have to use a little bit of oil in the batter! I’ve tried keeping muffins totally fat free (only using applesauce) but I end up eating the muffin liner instead lol. So just make sure to add at least one tablespoon of oil or butter :)

      Also you can buy silicone liners that work great too! I used papers in this recipe cause they were prettier but you can pick up really good silicone liners (some are bad and don’t work!) from Fish’s Eddy if you’re ever in flatiron!!


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