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Blueberry muffins were a staple in my house growing up. My mom made them from the red box with the crumb topping. They were divine! I wanted to come up with a blueberry muffin mix that I could give my kids for breakfast and feel good about. After several attempts, I came up with the perfect recipe! My kids enjoy them for breakfast and in their lunch boxes at school. They always feel special when they find something I baked in their lunch box. I enjoy a blueberry muffin any time of day, but especially for an afternoon snack with a banana.

Instead of processed flour, I use oat flour. I used to grind my own oat flour in the Vitamix. You just throw some oats into your high speed blender, and in 60 seconds you have oat flour! These days I find just buying it is easier. Bob’s Red Mill oat flour is finely ground, so it works perfectly here. I swapped out the need for butter or oil with applesauce, a standard substitution. I really like these muffins with a mashed up banana instead of the applesauce, but my kids prefer that not everything in our house tastes like bananas 😉 Fresh or frozen blueberries can be used interchangeably in this recipe. The Trader Joe frozen wild blueberries are amazing for muffins because they are so tiny. They remind me of the tiny little blueberries in syrup that came with the mix of my childhood. Today I had frozen organic blueberries, so that is what I used. I like to keep my baking simple. If I’m out of one ingredient, I can always find something to replace it with. My Skinny Blueberry Muffins come in at under 100 calories, so enjoy without the guilt!


  • 1 1/4 cups oat flour
  • 1/2 cup organic sugar
  • 1/2 cup of unsweetened applesauce or 1 mashed ripe banana
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cup soymilk (or your favorite plant-based milk)
  • 1 cup blueberries (fresh or frozen)


  1. Preheat oven to 350
  2. Add the applesauce (or banana), sugar, baking soda, salt and soymilk to a large bowl. Mix to combine.
  3. Slowly add the oat flour and mix to combine.
  4. Gently fold in the blueberries.
  5. Divide the muffin batter among 9 muffin cups. You can use muffin liners or use a non-stick muffin baking tray. Bake for 15 minutes or until the edges begin to brown and the center is firm.