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These healthy blueberry oatmeal muffins are magic: whiz up rolled oats, bananas, and blueberries in a blender. They’re easy and irresistible!

Blueberry oatmeal muffins
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Here’s a next level muffin recipe that’s a serious go-to: blueberry oatmeal muffins! Now, these oatmeal muffins aren’t just made with some oats. They’re all oats! That is, there’s no all purpose flour at all. You’ll use a blender to whiz rolled oats, bananas and maple syrup into a healthy, wholesome muffin batter. 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! Here are the secrets to this deliciously healthy muffin.

Blueberry oatmeal muffins

The trick to these oatmeal muffins: the blender!

Many oatmeal muffins recipes have a handful of oats along with the traditional formula of all purpose flour and sugar. But these blueberry oatmeal muffins are 100% oats! How is that possible?

You can actually grind down rolled oats into a sort of flour: in a blender! These are blender muffins: muffins where the batter is made entirely in the blender. You throw all the ingredients into a blender and blend. Magically, out comes a texture that is fluffy and moist, like a standard muffin but without the flour and sugar.

Ingredients in blueberry oatmeal muffins

These blueberry oatmeal muffins are made from wholesome, whole food ingredients! Don’t expect a bakery style muffin that’s more like a cupcake. Instead, these are sweet and tasty but loaded the good stuff.

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

Just whiz these ingredients in a blender and pour it into muffin cups. Then bake for 30 minutes. 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 so many great things about eating these blueberry oatmeal muffins! Since they are made mostly of oats, they bring all the benefits of eating a big bowl of oatmeal! Alex and I eat lots of oatmeal in our household, so we love a trick turns it into something that looks like a muffin but has all the benefits 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

How to ripen bananas

The hardest 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 a ripe banana) 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: in a bowl, or even as muffins or pancakes. Here are some of our favorite oatmeal recipes:

This blueberry oatmeal muffins recipe is…

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

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Healthy blueberry muffins

Blueberry Oatmeal Muffins (Healthy & Delicious!)

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
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These healthy blueberry oatmeal muffins are magic: whiz up rolled oats, bananas, and blueberries in a blender. They’re easy and irresistible!


  • 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. 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

More blueberry recipes

Blueberries make everything better! Here are a few more recipes starring this beautifully sweet fruit:

Last updated: August 2020

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Francesca Borgnis says:

    Absolutely devine. Thank you.

  2. Amanda Moulton says:

    Do these work if you don’t put them in the blender? Would I need to swap out some of the oats for regular wheat flour?

  3. Monica says:

    What is the sodium content? I didn’t see that in the nutritional info.

    1. Alex Overhiser says:

      Hi! A 1/4 teaspoon of kosher salt has about 475 mg of sodium.

  4. Lecia says:

    Can I use oat flour instead of oatmeal? Looks fantastic!

    1. Sonja Overhiser says:

      You can! Use the same amount of oat flour!

  5. Sandra J Eggertson says:

    I have successfully substituted the bananas with unsweetened applesauce or pumpkin puree (not pumpkin pie filling) For the applesauce ones, I add frozen cranberries, for the pumpkin ones, I add golden raisins and pumpkin pie spice ! Delicious

  6. Niyati says:

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

    1. Sonja Overhiser says:

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

  7. Sana says:

    Hi! Can I use frozen blueberries in this?

    1. Alex Overhiser says:


  8. Robyn says:

    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!

  9. Sarah Dellinges says:

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

    1. Alex Overhiser says:

      So glad you enjoyed!