These healthy blueberry muffins are easy and wholesome, full of oats, berries, and bananas. They’re irresistibly tasty, too!

Healthy blueberry muffins

Looking for a muffin that’s not an excuse to eat a cupcake for breakfast? Introducing…this healthy blueberry muffins recipe! It’s a spinoff on our popular blender muffins recipe and uses rolled oats (no flour!), bananas and a little maple syrup for some sweetness. The original gets rave reviews, so we figured it would also be delicious with sweet blueberries. Turns out, this tangy fruit takes them to new heights.

Why make muffins?

What’s so special about these healthy blueberry muffins? With thousands of blueberry muffins recipes on the internet, here are three reasons why you should add these muffins to your arsenal:

  • They’re made with oats, bananas & berries: no flour! That’s right, there’s no flour at all in these muffins! They’re more like eating oatmeal, a banana, and a handful of blueberries. This also makes them naturally gluten free.
  • Natural sweetener! These muffins have no refined sugar. They are lightly sweetened with maple syrup and banana instead.
  • They’re blender muffinsIf you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.
Banana blueberry muffins

How to make healthy blueberry muffins

Over here, we feel great feeding these healthy blueberry muffins to our son Larson for breakfast…and to ourselves! They’re full of whole food ingredients, and topped with a little creamy peanut butter, they’ve got everything you need to start the day right. They’re also perfect for snacks. In fact, we’re obsessed with them too. These healthy blueberry muffins are made with (see full recipe below):

  • Rolled oats
  • Blueberries
  • Ripe bananas
  • Maple syrup
  • Neutral oil
  • Eggs
  • Spices, baking powder, & baking soda

Blend up the batter and mix in the blueberries, then pour the batter into muffin cups. Bake for about 30 minutes at 350 degrees. If you’d like, you can add crunchy turbinado sugar to the tops for an added crunch: or just top them with oats as shown in our banana muffins.

Healthy blueberry muffins

Fresh or frozen blueberries?

This healthy blueberry muffins recipe can work with either fresh or frozen blueberries. However, keep in mind that frozen berries can tint the batter to a purple color! If you plan to use frozen berries, rinse them several times under cold water, then pat them dry with a few layers of paper towels. This helps so they don’t bleed into the batter.

Storing these healthy blueberry muffins

These healthy blueberry muffins work wonderfully frozen! In fact, we freeze these all the time. Typically we’ll make a batch and then put a few in the refrigerator and the rest in the freezer. Then when it comes time for making a snack or lunch for our son Larson, it’s perfect for popping into a lunch box smeared with a bit of peanut butter or almond butter.

These muffins should save in the freezer for at least 3 months (maybe more), stored in a sealed freezer safe container.

Healthy blueberry muffins

What are health benefits of oats?

We all probably have heard that blueberries are full of health benefits, from vitamin C to prevention of heart disease. But what about oats? Because these healthy blueberry muffins are mostly made of oats, they bring all the benefits of eating a big bowl of oatmeal! According to the Harvard TH Chan School of Public Health, oats:

  • Are high in fiber
  • Can reduce the risk of heart disease
  • Can be helpful for weight control
Healthy blueberry muffins

More blueberry recipes

Outside of these healthy blueberry muffins, here are some of our favorite blueberry recipes:

This healthy blueberry muffins recipe is…

Vegetarian, gluten-free, dairy-free, refined sugar free, and naturally sweet.

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Banana blueberry muffins

Healthy Blueberry Muffins

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


These healthy blueberry muffins are easy and wholesome, full of oats, berries, and bananas. They’re irresistibly tasty, too!


  • 1 ½ cups mashed ripe banana or 3 large very ripe bananas
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon kosher salt
  • 1 heaping cup blueberries
  • Turbinado sugar, for garnish (optional)


  1. Preheat the oven to 350 degrees Farenheit.
  2. Mash the bananas. Place the bananas, eggs, oats, oil, maple syrup, vanilla, baking soda, baking powder, cinnamon and kosher salt in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Add the blueberries to the blender; gently stir until combined.
  4. Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups. To see more blueberries on the tops of the muffins, we pressed a few extras into the tops of the muffins. Sprinkle the tops with turbinado sugar (or extra oats and gently press them down).
  5. Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for about 1 week, or frozen for up to three months.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Healthy blueberry muffins, blueberry muffin recipe, best blueberry muffins

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. Just made these for supper. While they didn’t turn out looking quite as lovely as your pictures do, they are very tasty and the family was grabbing them over the purchased muffins. I’ll definitely make them again!

    1. Can you apple sauce instead of oil? Like you use in the pumkin muffin recipe, which is really good by the way. I’ve made them twice.

      1. Great question! Thanks for making the pumpkin muffins: so glad you enjoyed them! In our Banana Bread Muffins (which are similar to these blueberry muffins), we had reader test them with 1/4 cup applesauce in place of the oil and she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry. So short answer: yes! The texture is a little different, but still good.

  2. Can these be made in the microwave? I live in an assisted living facilty and only have a microwave, these look and sound sooo good.

  3. I made these today and they turned out perfectly! I was worried that they would be really dense, but they were fluffy enough. I added some walnuts as well and they looked cute with a sprinkle of oats on the top. Great alternative to the typical dessert muffins.

  4. I have tried a number of your blender muffins. They are all good, especially the ones with maple syrup instead of sugar, but these are by far my favourite! They’re perfect — though cooking at 175 celsius, even 30 minutes was too long. I took them out at 28.

    1. I’m sorry to hear that! We have not had that feedback before. Does your oven temperature run low? Are you at high altitude?

  5. I made these muffins last night and they turned out great my kids that don’t eat much fruit both loved them. They are a great healthy choice for a sweet treat.

  6. I made these a couple days ago and they turned out amazing! My brother said they’re the best healthy muffins I’ve made :) Thanks for the recipe!

  7. I made these and it was disgusting. I followed the recipe and my oven is calibrated. They baked nicely on top and were raw banana mush inside.

    1. Hi there, we are so sorry to hear this! We have made these dozens of times with no issues and have had lots of feedback that people have enjoyed them. A few questions: did you measure the banana in cups? What kind of blender do you have? Was the batter completely smooth when you poured it into the muffin cups? Did you use a standard size 12-cup muffin tin? Did you make any other substitutions in the recipe?

  8. Why don’t you blend the rolled oats first to make oat flour or called in the recipe for oat flour? By reading the recipe I believe that’s what you are trying to achieve. Would you transfer the batter to a bowl and then gently blend the blueberries in ? I have a ninja Blender so I would remove the blades and stir in the blueberries. I I am skeptical about the oil. It seems to me that the muffins would be too dry. What about adding 1/4 cup of Greek yogurt? Thanks

    1. If you like you can blend the rolled oats first, but they blend well if you put everything in at the same time too! You can use an equal amount oat flour if you prefer. We usually gently stir in the blueberries to the blender with a spatula, making sure not to stir all the way down to the blade — but you can certainly put them in a bowl. Re the oil – these have been made by many who love them! But you can feel free to try with Greek yogurt if you prefer. We find that only using Greek yogurt and no oil has an odd spongy texture, but you’re welcome to try it!

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