Oat Flour Blueberry Muffins

Lightly sweet, superbly soft crumb that’s halfway between bread and a muffin for bountiful oat flour blueberry muffins that’ll brighten your day!

Simply the Best Oat Flour Blueberry Muffins

Looking for the perfect oat flour blueberry muffin that’s delectably halfway between a bread and a muffin? How about one that’s packed with the maximum amount of blueberries for fruit-filled goodness and the just-right amount of muffin crumb? Today, we’re making blueberry muffins with oat flour, wholesome ingredients, and so much stomach-satisfying flavor. Let’s get it!

Tray of fresh baked oat flour blueberry muffins

Simple Ingredients for Simply Wonderful Oat Flour Blueberry Muffins

  • Oat flour + almond flour – these two flours work so beautifully in these oat flour blueberry muffins to create the best texture—think soft and pillowy with just the right amount of denseness to satisfy.
  • Milk + lemon juice – you can use whatever milk you’d like, but I recommend using unsweetened vanilla almond milk. It’s my go-to milk for baking muffins and everything else.
  • Unsweetened applesauce – to reduce the added sugar to this oat flour blueberry muffins recipe, I went ahead and used apples! The natural sweetness of unsweetened applesauce is so delicious and it adds moisture to balance the sometimes-dryness of oat flour.
  • Coconut sugar – with just ¼ cup of coconut sugar in this oatmeal flour blueberry muffins recipe, you won’t have to fret. Most of the sweetness in this recipe is naturally occurring from fruits.
  • Coconut oil – I like using coconut oil in moderation as it can have some benefits, but you can use melted vegan butter or perhaps another flavorless oil you have on hand.

Oat Flour Muffins You’ll Like: Healthy Vegan Gluten Free Blueberry Muffins • Gluten Free Vegan Dark Chocolate Muffins • Lemon Blackberry Muffins

How to Make Blueberry Muffins with Oat Flour

Making blueberry muffins with oat flour is fairly simple! Preheat the oven. Next, simply sift together all the dry ingredients, then whisk together all the wet ingredients. Combine the wet and dry ingredients to create your blueberry muffin batter. Fold in blueberries. Then, scoop the batter into a lined muffin pan and bake. Cool, then enjoy the very best oat flour blueberry muffins! 

Platter of six blueberry muffins with oat flour

Storing & Freezing Your Oatmeal Flour Blueberry Muffins

While I always recommend enjoying your whole ingredient baked goods on the first day, I will say that these oatmeal flour blueberry muffins are still good for about 1 week.

Refrigerator: Store oat flour muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

Freeze: Place oat flour blueberry muffins in airtight container in the freezer for about 1-2 months. Allow oat flour muffins to thaw for approximately 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

Two oatmeal flour blueberry muffins stacked on each other with more muffins around them

More Oat Flour Muffins Recipes to Fill Your Muffin Basket

Tools You Need

A Bright Blueberry Morning’s Ahead!

Doesn’t that sound beautiful? (And appetizing?) Erik and I are so grateful that you’re here, sharing in these kitchen adventures with us and your loved ones. Be sure to take a pic of your BB creation, share it on Instagram and tag us @beamingbaker and #beamingbaker. We can’t wait to see it. ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  💙 📸 💙

📸 Did you make this blueberry muffins with oat flour recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Oat Flour Blueberry Muffins featured image

Oat Flour Blueberry Muffins


Lightly sweet, superbly soft crumb that’s halfway between bread and a muffin for bountiful oat flour blueberry muffins that’ll brighten your day!



Dry Ingredients

Wet Ingredients

  • ½ cup water
  • ½ cup non-dairy milk or milk of choice
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 ½ cups fresh blueberries


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, oil, sugar, applesauce, and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  6. Using a large scoop, scoop and drop batter evenly into the prepared muffin pan—fill all the way to the top for about 10 high-topped muffins; or ¾ of the way for about 12 medium-sized muffins. Using a spoon, smooth batter into an even layer with a dome in the center. Batter will closely bake up to how it looks raw.
  7. Bake for 22-30 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.


Storing Instructions: Store muffins in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.

To Freeze: Store muffins in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

Make it a brunch affair with a Sunrise Mimosa and some fluffy vegan pancakes!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

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  1. I would love to try this, but with my food sensitivities, I can’t have almond flour. Can I sub with chickpea flour or more oat flour?

    1. Hi Tracy! I haven’t tried it with chickpea flour, so I can’t say for sure on that one. You could try using the same amount of sunflower seed meal, or using 1/4 cup 2 tablespoons oat flour instead of the almond flour. Hope this helps!

    1. Hi Jana! I haven’t used them here, but I’ve had other readers do so in some of my other muffins with good results. Just know that it can cause some blueberry color to leak into the batter. You’ll also likely need to bake them a few minutes longer as well. If you decide to try it, let me know how they turn out!

  2. No doubt, this is really amazing! Need to put this on our must make list!

  3. These would make a great breakfast. I love that they’re made with oat flour. I’ll have to try these.