Blueberry Oat Muffin by Juggling Act Mama for Busy Mom's Helper Feature
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Blueberry Oat Muffins

These Blueberry Oat Muffins are loaded with fresh sweet blueberries, hearty oats and sprinkled with toasted chopped walnuts for a delicious healthy breakfast on-the-go!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 12 muffins


  • 1-3/4 cups quick cooking oats uncooked, divided
  • 2 teaspoons firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 tablespoon wheat germ optional
  • 1 tablespoon milled flax seed optional
  • 1/4 teaspoon salt optional
  • 1 cup milk
  • 2 egg whites
  • 1 teaspoon canola oil
  • 1 teaspoon applesauce
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries
  • 1/2 cup walnuts chopped


  • Preheat the oven to 350-degrees. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.
  • Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.
  • Once you are done toasting the oats and nuts, set the walnuts and 1/4 cup of the oats aside for the topping.
  • Preheat the oven to 400-degrees and prepare a muffin pan with paper liners or coat with cooking spray.
  • To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
  • Spoon the batter evenly into the muffin cups, taking care not to fill more than 3/4 of the cup. Top with the remaining oat and walnut mixed.
  • Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.


Recipe adapted from