Blueberry oat muffins


  • 2 cups oat flour
  • 1 cup blueberries
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup honey
  • ½ cup plain greek yogurt
  • ½ cup unsweetened applesauce
  • ¼ cup coconut oil
  • 2 eggs, room temp
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1/3 cup old fashioned oats

For the topping

  • ¼ cup brown sugar
  • ½ cup old fashioned oats


  • Preheat oven to 375 degrees F and line a muffin tin with muffin liners.
  • In a large bowl, whisk together the oat flour, baking powder, and salt.
  • Take 1-2 tsp of the mixed dry ingredients and place in bowl with blueberries. Toss the blueberries in the small flour mixture. This helps prevent the blueberries from sinking to the bottom while cooking.
  • In a blender, place your honey, yogurt, applesauce, coconut oil, eggs, vanilla, and lemon juice. Blend on medium speed until well combined.
  • Slowly pour wet mixture into the dry ingredient bowl and mix using your whisk until well combined. Add in the oats and mix, then fold in the blueberries.
  • Evenly pour batter into each muffin tin until 2/3 of the way full and top with brown sugar oat topping. Bake for approximately 18 minutes until tops are golden brown.


  • These muffins will last approximately 4 days at room temperature in an air tight container.
  • Place any extra muffins in a frozen gallon Ziplock bag and freeze for up to two months for an easy grab and go breakfast or snack.
  • Prefer a loaf of bread over muffins? Simply follow the recipe above and pour mixture into a 9×5 loaf pan. Bake bread at 375 degrees F for approximately 50-55 minutes…if the top starts browning midway through, simply tent some tinfoil over top to help prevent burning


  • Serving:1 of 12
  • Calories: 199
  • Protein: 5g
  • Carbs: 30g
  • Fat: 7g
  • Sodium: 195mg
  • Sugar: 14g