Healthy Blueberry Oatmeal Muffin Cakes (Quick, Wholesome & Delicious)

These Healthy Blueberry Oatmeal Muffin Cakes are soft, wholesome, and bursting with juicy blueberries. Made with oats, simple pantry ingredients, and naturally sweetened, they deliver that perfect balance of comfort and nutrition — no heavy sugar crash, just pure feel-good goodness.

They’re one of my favorite “in-between” recipes: part muffin, part mini cake, all-around reliable. Perfect for breakfast, lunchboxes, or an afternoon coffee break. And before we get started, don’t forget to subscribe by email so you never miss a cozy, wholesome recipe like this

Overview of Recipe Content

What This Recipe Is

A healthy oatmeal-based muffin cake made with rolled oats, blueberries, and natural sweeteners.

Why You’ll Love It

• Soft and moist texture
• Naturally sweetened
• Made with whole oats
• Kid-friendly and freezer-friendly
• Great for breakfast or snacks

What It Tastes Like

Lightly sweet, warmly comforting, with bursts of juicy blueberries and a tender oat crumb.

Health & Nutritional Highlights

• Made with whole grains
• Naturally sweetened
• Can be dairy-free
• No refined flour

Full & Complete Ingredient List

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Healthy Blueberry Oatmeal Muffin Cakes

• 2 cups rolled oats
• 1 cup milk (dairy or unsweetened almond milk)
• 2 large eggs, room temperature
• ⅓ cup maple syrup or honey
• ¼ cup coconut oil, melted (or olive oil or butter)
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1½ cups fresh or frozen blueberries

Optional Add-Ins

• Lemon zest (brightens the flavor)
• Chopped nuts (almonds or walnuts)
• Shredded coconut

How to Make Healthy Blueberry Oatmeal Muffin Cakes

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Step 1: Prep

Preheat oven to 350°F (175°C). Line or grease a muffin tin.

Step 2: Blend Oats

Blend rolled oats into a coarse oat flour using a blender or food processor.

Step 3: Mix Batter

In a bowl, whisk eggs, milk, maple syrup, melted oil, and vanilla. Stir in oat flour, baking powder, baking soda, cinnamon, and salt.

Step 4: Fold in Blueberries

Gently fold blueberries into the batter.

Step 5: Bake

Divide batter evenly among muffin cups. Bake for 18–22 minutes, until set and lightly golden.

Step 6: Cool

Let cool slightly before serving.

What to Serve with Blueberry Oatmeal Muffin Cakes

• Greek yogurt or coconut yogurt
• A drizzle of honey
• Fresh fruit
• Coffee or tea

Tips for Making Them Perfect

• Don’t overblend oats — coarse flour is best
• Toss blueberries with a little oat flour to prevent sinking
• Let muffins cool to set properly
• Use liners for easy removal

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (reheat gently)

General Information

Oatmeal-based muffins are a classic way to create baked goods that feel satisfying without being heavy. Blueberries add antioxidants, moisture, and natural sweetness — a timeless pairing.

Frequently Asked Questions

Can I make these dairy-free?

Yes — use almond or oat milk.

Can I use quick oats?

Yes, but rolled oats give better texture.

Are these very sweet?

Lightly sweet — perfect for breakfast.

Can I make them into one cake?

Yes — bake in an 8-inch pan for 30–35 minutes.

Conclusion

These Healthy Blueberry Oatmeal Muffin Cakes are proof that wholesome baking can still feel indulgent. Soft, nourishing, and packed with blueberries, they’re a recipe you’ll come back to again and again.

You may also love:

• https://poulef.com/healthy-muffin-recipes/
• https://poulef.com/oatmeal-baking-recipes/
• https://poulef.com/blueberry-desserts/
• https://poulef.com/wholesome-breakfast-ideas/
• https://poulef.com/kid-friendly-snacks/

Interactive Elements

Made these muffin cakes?
Leave a review, drop a comment, and share your bake on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Muffin – Approximate)

Nutrient	Amount
Calories	165
Fat	7g
Saturated Fat	2g
Carbohydrates	22g
Fiber	3g
Sugar	9g
Protein	5g

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