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These blueberry oatmeal muffins can be made gluten-free or whole grain with a heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

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These blueberry oat muffins are a classic recipe here on THM that have been revamped with updated pictures and instructions. I’m thankful for the frozen blueberries (we have a Costco-sized bag of frozen organic wild blueberries at all times) that make these blueberry oatmeal muffins possible.

So if you’re wanting to enjoy a moist and decadent blueberry oatmeal muffin year round, I’ve got you covered with this delightful recipe!

Why Make This Recipe:

  • Gluten-Free – this recipe is technically gluten-free though you can easily substitute whole wheat flour if you are not gluten-free.
  • Bakery-Style – these blueberry oat muffins have a bakery-style flavor while still being low in fat and sugar.
  • Pecan Streusel – need I say more? This pecan streusel is so delicious and really amps up the flavor of these muffins!

Ingredients Needed

  • Blueberries – you can use fresh or frozen blueberries.
  • Gluten-free flour – whole wheat flour works as well! You could try all-purpose flour I just haven’t tried it myself!
  • Rolled oats – grab gluten-free oats if needed. Oats are a fantastic source of fiber.
  • Coconut palm sugar – brown sugar works as well.
  • Unsweetened almond milk – any dairy-free milk will work (oat milk is also great!)
  • Coconut oil -melted.
  • Large Egg
  • Applesauce -I add applesauce to help cut down on the oil while still maintaining the moistness these muffins require. You can replace with additional coconut oil if you don’t have applesauce.
  • Vanilla extract
  • Baking powder
  • Cinnamon – Just a half teaspoon ground cinnamon but feel free to use more if desired!
  • Sea salt

How to Make Pecan Streusel

Want to know what takes these blueberry oatmeal muffins to the next level? This pecan streusel! It adds a nice texture and crunch to these blueberry oat muffins. It’s optional but highly recommended. Here’s what you need:

  • Pecans -chopped up finely
  • Coconut oil – butter works too!
  • Coconut palm sugar – brown sugar works as well

Combine the finely chopped pecans and coconut palm sugar. Add the coconut oil to the mixture and use your hands to mix in the oil. Easy peasy!

Pecan streusel in a small blue cup.

How to Make Blueberry Oatmeal Muffins


Make the streusel first by following the above instructions.


Whisk together the dry ingredients: flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl. 

oats, flour, coconut sugar and cinnamon in a large white bowl.


In a separate medium bowl, combine the wet ingredients: the coconut oil, almond milk, egg, applesauce and vanilla extract. Add the wet mixture to the dry ingredients and stir until combined. Fold in the blueberries.


Place muffin cups in muffin pan. Fill a prepped muffin tin 3/4 full with the batter. Top the batter with the pecan streusel (if desired) and bake for 20 minutes at 400ºF.

Baked Blueberry Oatmeal Muffins in a muffin tin


Remove from oven and let cool in tin for 5 minutes before removing and allowing to cool on a wire-rack. 

blueberry oatmeal muffins cut in half with a pecan streusel.

Easy Swaps & Substitutions

I think these blueberry muffins taste delicious as is but there are a couple of swaps & substitutions you can make if needed.

  • Swap the berries – you can easily swap in blackberries or raspberries in place of blueberries. Fresh or frozen will both work.
  • Change the milk – I like unsweetened almond milk in these blueberry oatmeal muffins but any plant-based milk will do. Dairy milk will likely also work but note that I haven’t tested it myself.
  • Substitute the flour – I have tested these with both gluten-free flour and whole wheat flour. I have not tested them with all-purpose white flour but they will likely work.
  • Add some zest – add the zest of a lemon to your batter for a blueberry lemon oat muffin!

*Note: I have not tried making these muffins without an egg. You’re welcome to try substituting with a flax egg but I have not tested it so be warned!

Storage Instructions

Let the muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store for longer. 

To freeze: Store in a single layer in a large ziploc bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.

More Healthy Muffin Recipes:


Blueberry Oatmeal Muffins

These blueberry oatmeal muffins can be made gluten-free or whole grain with a heart-healthy ingredients like coconut oil, applesauce, coconut sugar and either fresh or frozen blueberries. A delicious and healthy treat the whole family will love!

  • Author: Davida Lederle
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Bake



For the streusel:

  • 1/3 cup pecans, chopped finely
  • 1 tbsp coconut oil, solid (or butter)
  • 2 tbsp coconut palm sugar (or brown sugar)

For the muffins:

  • 1 cup gluten-free flour (or whole-wheat flour)
  • 1 1/2 cups rolled oats
  • 1/2 cup coconut palm sugar (or brown sugar)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1/4 cup coconut oil, melted (any oil will work)
  • 1/4 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen


  1. Preheat oven to 400 degrees F.
  2. Line a muffin tin with paper liners (or silicone liners) or grease well with coconut oil.
  3. Make streusel by combining pecans and coconut palm sugar. Add coconut oil and use your hands to cut oil into pecan-sugar mixture until it is crumbly.
  4. Combine flour, rolled oats, coconut palm sugar, baking powder, salt and cinnamon in a large bowl.
  5. In a separate bowl add together egg, melted coconut oil, almond milk, applesauce and vanilla extract.
  6. Add wet ingredients to dry and stir until just combined.
  7. Stir in blueberries.
  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 3 days or freeze for several months.

Keywords: blueberry oatmeal muffins, blueberry oat muffins

up close of blueberry oat muffins on a white plate with a paper muffin tin.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I’ve made these several times and they come out perfect each time! Thank you for sharing!!

    1. I haven’t tried it myself but most likely it will bake for 50-60 mins in a greased loaf pan at 350 degrees!

  2. Hello,
    Made these oatmeal muffins exactly to your
    Recipe, I did add raisins. They came out great.

  3. I made these for my friend who is gluten and dairy free and they turned out amazing! Definitely will make again!!