Blueberry Oatmeal Muffins

These gluten free blueberry oatmeal muffins are made with 100% rolled oats (no flour!), bananas and blueberries: and they’re irresistible!

Blueberry oatmeal muffins

Looking for a killer oatmeal muffins recipe? These blueberry oatmeal muffins aren’t just made with some oats. They’re all oats: that is, there’s no all purpose flour in these babies! Instead, they’re made with oats that are ground into flour in a blender. With banana for moistness and maple syrup as a gentle sweetener, they’ve got a healthy spin. But best of all? They are so, so tasty. Alex and I serve them often to our 2 year old Larson for breakfast or lunch: it’s basically like eating oatmeal with a banana and blueberries! Keep reading for the recipe.

Blueberry oatmeal muffins

How to make blueberry oatmeal muffins

Many oatmeal muffins recipes simply throw in a handful of oats along with the traditional formula of all purpose flour and sugar. For these blueberry oatmeal muffins though, we wanted them to be all oats. Instead of buying oat flour, you can actually grind your own rolled oats: in a blender! Yep, these are blender muffins: you literally throw everything into a blender and blend. Magically, out comes a texture that is fluffy and moist, like a typical muffin. (We discovered this trick with our Healthy Banana Bread Muffins.)

Here are the ingredients needed for these blueberry oatmeal muffins:

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

Then all that’s needed is to whiz them in a blender and stir into muffin cups. Pour the dough into muffin cups and bake for 30 minutes at 350 degrees Fahrenheit. They come out so fluffy and tasty, no one will believe that they’re made of all oats!

Blueberry oatmeal muffins

Nutrition benefits of oats

There are lots of great things about eating these blueberry oatmeal muffins! First of all, they’re delicious: lightly sweet and tangy from the blueberries. Since they are made mostly 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

Alex and I eat lots of oatmeal in our household, so we love that this trick turns it into something that looks like a muffin but has all the benefits of oatmeal.

How to ripen bananas

The most difficult part about planning to make these blueberry oatmeal muffins recipe is finding ripe bananas! It can take many days to ripen bananas, depending on their ripeness when you buy them. Here’s how to ripen bananas in just a few days:

  • Place the bananas in a paper bag and fold down the top.
  • Add another piece of ripe fruit (or bananas) in the bag. This increases the ethylene gas that causes the fruit to ripen.

And that’s it: how to make blueberry oatmeal muffins! Let us know if you try them out: and what you think in the comments below.

Blueberry oatmeal muffins

More oatmeal recipes

You could call us oatmeal obsessed over here! We eat it almost every day for lunch or breakfast. Now, there are a myriad of ways to eat oatmeal, from straight up to pancakes (and of course, cookies!). Here are some of our favorites:

Muffins, muffins and more muffins!

Are you into muffins? We’ve got lots of tasty muffin recipes you might enjoy outside of these blueberry oatmeal muffins, like:

This blueberry oatmeal muffins recipe is…

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

Healthy blueberry muffins

Blueberry Oatmeal Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (34 votes, average: 4.06 out of 5)

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


These gluten free blueberry oatmeal muffins are made with 100% rolled oats (no flour!), bananas and blueberries: they’re irresistible!



  • 1 1/2 cups mashed ripe banana or 3 large very ripe bananas
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • 1/4 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 1/2 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. 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 or frozen.

  • Category: Muffins
  • Method: Breakfast
  • Cuisine: American

Keywords: Blueberry oatmeal muffins, Blueberry muffins, Healthy blueberry muffins, Oatmeal muffins, Gluten free muffins

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Sarah Dellinges
    January 31, 2020 at 12:08 am

    I made these and they’re amazing!!! This is the second muffin recipe of yours I’ve used and they did not disappoint!!

    • Reply
      Alex Overhiser
      January 31, 2020 at 9:16 am

      So glad you enjoyed!

  • Reply
    February 16, 2020 at 9:55 am

    Can you make these without the banana? Our son can’t have banana due to oral allergy syndrome… Oats and blueberries are perfect since he has a nut allergy and it’s hard to find a nut free flower. Thanks for your input!

  • Reply
    April 1, 2020 at 11:14 am

    Hi! Can I use frozen blueberries in this?

    • Reply
      Alex Overhiser
      April 1, 2020 at 12:01 pm


  • Reply
    April 28, 2020 at 8:07 pm

    Hi! What can I use as a replacement for egg?

    • Reply
      Sonja Overhiser
      April 28, 2020 at 9:17 pm

      You can use a flax egg! Here’s our flax egg recipe.

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