Mini Blueberry Oatmeal Muffins (No Sugar!)

These quick & easy mini blueberry oatmeal muffins come together effortlessly in one bowl. They’re naturally sweetened with maple syrup & made gluten free with oat flour. And each of these fluffy 24 muffins is the perfect bite-sized snack or lunch box treat for kids (or adults!)

These Mini Blueberry Oatmeal Muffins Will Brighten Your Morning

Some mornings call for something warm, fresh-baked, and just sweet enough to feel like a treat—but without the extra work. Add bursting blueberries to the mix, and you’ve got the ultimate cozy morning vibe, which I also love in my zucchini breakfast cookies. Seriously, these mini blueberry oat muffins check all the boxes, and they’re always a hit in my house, since their quick bake time to keep things easy and doable on even the busiest mornings. They come together in one bowl with oat flour, fresh blueberries, and a hint of cinnamon—no complicated steps, no fancy ingredients or equipment, no refined sugar, and no stress!

Each bite is soft and satisfying, studded with juicy blueberries. They’re the perfect size for little hands, snack plates, or when that mid-morning hunger strikes, and you need a nourishing bite in between Zoom calls. And if you want full-sized muffins with the same flavor, try my flourless blueberry muffins. Really, the hardest part is waiting for them to cool before taking that first bite!

Tips For Success

• Perfect Portions: You can use a cookie scoop (or a large tablespoon) to scoop the batter into a greased muffin tin, which makes portioning these mini muffins quick and mess-free.
• Fluffy Muffins: Don’t overmix the batter once the blueberries are added, to keep your breakfast muffins light and tender.
• Serving Suggestions: Enjoy them cold from the fridge, at room temperature, or warmed up with a little melted butter and honey drizzled on top.
• Make-Ahead: These have been so popular around here, I’ve been making double batches and freezing half for later in the week. They can actually go directly from the freezer into a lunch box and will defrost by lunch (love that!).

Let’s Gather Our Ingredients!

• Blueberries: You can use either fresh or frozen blueberries, both work great for this muffin recipe. You can even swap out the blueberries for another berry too, like raspberries or blackberries, to mix it up.
• Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let us know how it turns out!
• Coconut oil: I used melted coconut oil in this recipe. You can substitute any neutral flavored oil in its place, such as avocado or canola.
• Unsweetened applesauce: The applesauce adds subtle sweetness and helps keep these muffins tender and moist. Look for individual-serve cups, since each one is typically ⅓ cup – the exact amount you need for this recipe without any wasted or leftover.
• Pure maple syrup: I like the flavor of maple syrup in this recipe but you can also use honey as an alternative refined sugar free sweetener. You can add a bit more maple syrup if you prefer a sweeter muffin.
• Cinnamon: The small amount of cinnamon in this recipe pairs so well with the other flavors (plus it’ll make your whole house smell amazing as they bake!).
• Pure vanilla extract: Together with the maple syrup and cinnamon, the vanilla extract helps give that extra dessert type of feeling to this recipe.
• Almond flour or gluten-free oat flour: I often use almond flour as a gluten-free and paleo option. Whole wheat flour or oat flour may be used in its place.
• Baking soda: Together, with the eggs, the baking soda helps these gluten free muffins rise.
• Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

5 stars (4 ratings)

Mini Blueberry Oatmeal Muffins (No Sugar!)

by Robyn Conley Downs

Servings: 24 mini-muffins

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

This easy recipe for gluten-free mini blueberry muffins (yields 24 mini muffins) comes together quickly in one bowl. They’re the perfect bite-sized snack or lunch box treat for kids. Recipe is made with gluten-free oat flour and dairy free, too!

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Ingredients

• ⅓ cup coconut oil, melted
• 2 large eggs
• ⅓ cup unsweetened applesauce
• ⅓ cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 ½ cup oat flour
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1 cup fresh blueberries

Equipment

• Mini Muffin Tin

Instructions 

• Heat the oven to 350°F.
• In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
• Add the oat flour, baking soda, salt, and cinnamon. Stir until well incorporated.
• Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
• Spoon 1 heaping tablespoon of the batter into a greased mini muffin tin. Top with three blueberries, then continue filling two muffin pans with the batter.
• Bake for 12-15 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

• Oat Flour: Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online.
• Gluten-Free: Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
• Blueberries: Note that if you’re using frozen blueberries the juice may “stain” the batter. You can avoid this by rinsing the frozen blueberries before adding to the batter.
• Storing: Store cooled muffins in a tightly-sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days. If you live in a high humidity environment, I recommend refrigerating your blueberry muffins after baking. Past 4 days you’ll want to freeze any leftover muffins in a sealed ziptop bag or freezer-friendly container for up to 2-3 months.

Course: Dessert, Snack

Cuisine: American

Nutrition Information:

Serving: 1 (of 24), Calories: 103kcal, Carbohydrates: 9g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 78mg, Potassium: 74mg, Fiber: 1g, Sugar: 4g, Vitamin A: 114IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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