These Oatmeal Blueberry Muffins are tasty and fun! They use oats instead of flour, making them a healthy choice. Plus, juicy blueberries add a burst of flavor!
I love how easy they are to make—just mix everything in one bowl! Perfect for breakfast or a snack. Trust me, your kitchen will smell heavenly! 🥳
Key Ingredients & Substitutions
Rolled oats: This is the star of the show! Rolled oats create a nice texture. If you’re short on oats, quick oats can work, but they’ll yield a slightly different texture. Just avoid steel-cut oats, as they won’t blend as well.
Greek yogurt: It adds moisture and protein! You can swap it with regular yogurt or a non-dairy option like coconut yogurt if you need it dairy-free. The muffins may be a bit less creamy but still delicious.
Honey or maple syrup: Both add sweetness! Honey has a distinct flavor, while maple syrup gives muffins a warm feel. Feel free to use agave syrup for a vegan option.
Blueberries: Fresh blueberries provide the best flavor, but you can also use frozen ones. Just thaw and drain them first—frozen blueberries can make the batter a bit wetter.
How Do I Make My Muffins Light and Fluffy?
The key to fluffy muffins is not overmixing the batter! Once you combine the wet and dry ingredients, stir just until it’s mixed—lumps are okay! This prevents the muffins from becoming dense.
- Preheat your oven well. A hot oven helps muffins rise.
- Don’t pack the oats too tightly when measuring, or it can lead to a dry muffin. Use a spoon to scoop and level off.
- Be sure to fold in the blueberries gently to avoid breaking them apart.
With these techniques and tips, you’re all set to make fantastic oatmeal blueberry muffins! Enjoy baking and savor those delightful bites.
How to Make Oatmeal Blueberry Muffins – No Flour!
Ingredients You’ll Need:
Main Ingredients:
- 2 cups rolled oats
- 1 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
For the Leavening:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Blueberry Goodness:
- 1 cup fresh blueberries (plus extra for topping)
- Optional: 1 tablespoon chia seeds or flaxseeds for added texture
Time Required:
You’ll need about 15 minutes for preparation and 20-25 minutes for baking. Total time is around 40 minutes, including cooling. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when you put the muffins in! Line a muffin tin with paper liners, or grease it lightly with cooking spray or oil.
2. Prepare the Oats:
In a blender or food processor, pulse the rolled oats until they become a fine, flour-like consistency. This will be your flour substitute—so cool, right?
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the processed oat flour, baking powder, baking soda, cinnamon, and salt until well combined. This helps ensure an even rise.
4. Combine the Wet Ingredients:
In a separate bowl, combine the Greek yogurt, honey (or maple syrup), eggs, and vanilla extract. Mix well until it’s nice and smooth—a whisk or fork works perfectly!
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are just fine!
6. Fold in Blueberries:
Gently fold in the fresh blueberries. Set aside a few to pop on top of the muffins before baking. This makes them look pretty!
7. Fill the Muffin Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This helps them to rise beautifully!
8. Garnish the Muffins:
Sprinkle a few blueberries and some oats on top of each muffin for a little added texture and flair.
9. Bake:
Pop the muffin tin into the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center of a muffin; it should come out clean.
10. Cool and Enjoy:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Now you can enjoy these delicious, wholesome muffins!
Whether for breakfast or a snack, these muffins are sure to please! Happy baking! 🧁
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Can I Use Instant Oats Instead of Rolled Oats?
Yes, you can use instant oats, but the texture will be slightly different. Instant oats tend to create a softer muffin, while rolled oats give a heartier texture. If you use instant oats, keep an eye on the baking time, as they may cook faster.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw in the fridge overnight before enjoying!
Can I Substitute the Greek Yogurt?
Absolutely! If you don’t have Greek yogurt, you can substitute it with regular plain yogurt, or even unsweetened applesauce for a dairy-free option. This may change the flavor slightly, but they will still be delicious!
What Can I Add for Extra Flavor?
Consider adding some chopped nuts, such as walnuts or pecans, or spices like nutmeg for additional flavor. You could even incorporate orange zest or a splash of lemon juice for a refreshing twist!