Blueberry oatmeal muffins are a healthy gluten free breakfast on-the-go. These freezer friendly healthy muffins are the perfect way to start your day!
Breakfast on the go has never been more important to me as it is now. With baby Kennedy taking up the majority of our time {which I love!}, finding quick and healthy breakfasts can be hard.
I love a good smoothie in the morning, but sometimes those can get a little boring and repetitive.
Enter these healthy blueberry oatmeal muffins.
I can make a big batch of them {almost 20} on Sunday afternoon and store them in the freezer. I just pull two of these super soft and fluffy blueberry muffins out of the freezer the night before. Then voila! My breakfast is ready for me to grab on the way out the door for daycare.
I love that they contain no refined sugar, and are a great gluten free option for those who need it.
So why not just dive right in to what makes these blueberry muffins one of my fave new breakfasts, shall we?
How to Make Healthy Blueberry Oatmeal Muffins
The Healthy Batter
So as I mentioned, these are both refined sugar free and also gluten free.
To make these blueberry oatmeal muffins perfectly sweet, but not too sweet, we’re going to use a combination of raw cane sugar, applesauce and pure maple syrup.
The applesauce helps to keep them nice and moist {sorry if you hate that word, but these muffins are just that}.
Coconut oil also adds that healthier fat to keep the muffins from drying out.
As for the gluten free aspect, it’s a combination of oat flour and instant oats.
I make my own oat flour by blending old fashioned oats until they become a flour-like consistency. If you’re making your own and they need to be gluten free, make sure to buy the certified gluten free oats.
While oats are naturally gluten free, they could be processed in a factory that contains gluten. So this is totally your choice.
The oats add the perfect amount of chewy and hearty texture to these blueberry muffins. Making them a perfect breakfast or snack to keep you nice and full.
Finally, fold in those plump little blueberries and start filling your lined cupcake tins.
The Healthy Crumble Topping
I don’t know about you, but a healthy crumble topping is totally my jam. I feel like it just takes muffins to the next level {like these sweet potato apple muffins for example}.
This crumble topping is super easy to make.
Just toss together some instant oats {still gluten free here}, coconut oil and turbinado sugar.
Turbinado sugar is like a much coarser sugar that provides a little crunch to the topping, and the perfect amount of sweetness.
Sprinkle this fine crumble topping over your muffins and bake.
Freezer-Friendly Healthy Blueberry Oatmeal Muffins
Not only are these muffins absolutely incredible fresh out of the oven {I snuck two right away}, but they also make for great freezer breakfasts.
All you have to do is allow for the muffins to cool completely before placing in a freezer-friendly container.
If you can remember, pull however many you want out of the freezer the night before to thaw on the counter.
This makes them perfect for your grab-and-go breakfast.
If you forget, which let’s be honest, don’t we all? Simple pull out however many muffins you want and microwave for about a minute to a minute and a half.
You’ll then have a “fresh from the oven” muffin that’s bursting with blueberries.
These blueberry oatmeal muffins have become a staple in our household. With only fifteen minutes of prep time, I can keep up with Kennedy on the weekend, and yet still enjoy a hearty and healthy breakfast.
Looking for more healthy breakfast ideas? Check these out:
Gluten Free Raisin, Date and Pecan Healthy Breakfast Cookies
Overnight Banana French Toast Bake
- 1 ¾ cups oat flour
- ¾ cup instant oats
- ⅓ cup raw cane sugar
- 2 Tbsp. cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- ¾ cup unsweetened applesauce
- ⅓ cup milk of choice
- ⅓ cup pure maple syrup
- 1 tsp. vanilla
- 2 eggs
- ½ cup melted coconut oil
- 1 cup fresh blueberries
- ½ cup instant oats
- 2 Tbsp. coconut oil
- 2 Tbsp. turbinado sugar
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Preheat oven to 350°F and line muffin tins with 18 cupcake liners.
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In a medium-sized bowl, whisk together flour, oats, sugar, cinnamon, baking powder and salt.
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In a large bowl, stir together the applesauce, milk, pure maple syrup, vanilla, and eggs.
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Add dry ingredients and stir until combined.
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Stir in the melted coconut oil, until combined. Fold in blueberries.
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In a small bowl, combine the crumble topping ingredients.
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Spoon batter into prepared cupcake tins. Sprinkle the tops with crumble topping.
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Bake for 20 minutes, or until the tops are lightly golden brown. Move to a wire rack to cool.
Note: muffins can be stored in an airtight container for about a week on the counter, or in a freezer safe container in the freezer for a month.
Note: to thaw frozen muffins, leave on the counter the night before eating, or microwave for about 1 – 1 1/2 minutes until thawed and warm.
