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Blueberry Oat Muffins

A great tasting, healthy-ish muffin with a real, local New England and Maine vibe from blueberries + maple syrup + oats. 

Rolled oats + a blender = oat flour
in 30 seconds! 


Oats are nourishing & soothing; the combination of oats and blueberries makes these muffins high in antioxidants and fibre, which helps reduce cholesterol.  If you have gluten sensitivity, be sure to buy certified gluten-free oats. 

  • Serves10 muffins
  • Cooks in 20 mins
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Egg Free

    Recipes are egg-free. Recipes have no eggs or ingredients made with eggs. Eggs are a common food allergen, eggs can cause inflammation.


adds to shopping list


  • ⅔ cup milk - water is OK
  • ¼ cup maple syrup OR lemon juice*
  • ¼ cup sugar coconut | raw | date
  • 3 tbsp coconut oil - melted
  • 1 teaspoon vanilla


  • 2 cups Oat Flour - DIY**
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  • 1-1½ cups blueberries; frozen | fresh*


Blueberry Oat Muffins


PREHEAT OVEN 350F / 175C LINE muffin tin with muffin papers or grease tray


MELT Coconut oil with maple syrup – WHISK ALL WET ingredients together until smooth**


ADD DRY ingredients, stir until just combined, and a thick batter forms; it might take a minute.  FOLD in blueberries.


SPOON batter into lined muffin tin filling ¾ full.  Makes 9-10 muffins.


GARNISH tops with 2tbsp rolled oats, sunseeds, chia etc. – optional


BAKE 20-25mins until cooked; when top springs back or inserted skewer comes out clean.


COOL on a wire cooling rack; STORE in an airtight container.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

** DIY HOMEMADE OAT FLOUR; 2 cups rolled oats in a blender or food processor, blitz until it forms a fine flour. Oat flour texture needs to be fine, not coarse.


MELT coconut oil with maple syrup on the stovetop or in the oven while it preheats in an ovenproof bowl.


**MIXING COLD INGREDIENTS with warm melted coconut oil can sometimes cause the oil to partially reset – if this happens, re-warm and whisk to re-combine in a smooth mixture.  Warming maple syrup with coconut oil helps balance this – then whisk in eggs then milk.


SWAP coconut oil for other healthful oils like walnut, a great nutrient-dense choice or use butter.


LESS SUGAR Lemon-blueberry flavour use lemon juice instead of maple syrup OR orange; taste and adjust.


*BLUEBERRIES start with 1 cup mix in; if you would like more, add more; it will depend on how big your blueberries are.


ADDITIONS seeds or nuts for extra protein, lemon or orange zest for a citrus twist.

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