Blueberry Oatmeal Muffins Recipe

Need a new on-the-go breakfast? This baked oatmeal muffins recipe is insanely easy to make ahead and reheat when you need breakfast in a flash. Studded with superfoods like omega-3-rich chia seeds, walnuts and antioxidant-packed blueberries, each muffin will power you up for whatever the day brings. At just 130 calories each, they’re as satiating as baked oatmeal and a great source of fiber — all with the convenience of a highly portable breakfast. Whip up a batch before the week begins (Meal Prep Sunday, anyone?), store your goodies in the freezer, and pop them in the microwave to reheat before you dash out the door.

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Blueberry-Oatmeal Muffins Recipe

Photo by Alexa Schirm

Blueberry-Oatmeal Muffins Recipe

Serves 12
Serving Size: 1 muffin

Prep Time: 10 minutes
Cook Time: 20 minutes

The Skinny

Per muffin:

  • 130 cal
  • 5 g fat (1 g sat)
  • 19 g carbs
  • 185 mg sodium
  • 2 g fiber
  • 8 g sugar
  • 4 g protein


2 cups old-fashioned rolled oats (gluten-free)
1/2 cup walnuts
2 tablespoon chia seeds
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
2 cups non-dairy milk (almond or coconut works)
2 eggs
1/3 cup maple syrup
1 tablespoon orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup fresh blueberries


  1. Preheat oven to 350° F. Grease a muffin tin.
  2. In a large bowl, mix dry ingredients (oatmeal, walnuts, chia sees, baking powder, cinnamon, nutmeg and cardamon.) Set aside.
  3. In a separate bowl, whisk together eggs, milk, maple syrup, orange zest, orange juice and vanilla. Pour over dry ingredients and mix well.
  4. Gently stir in blueberries and spoon batter into muffin tin. Make sure the batter is evenly distributed in the muffin wells.
  5. Bake for 20 to 25 minutes.
  6. Remove and let cool.

For more recipes from Alexa, visit Simple Roots Wellness