Blueberry Oatmeal Muffins

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5 from 3 reviews

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!



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.