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Blueberry Orange Oat Muffins Recipe — Moist Whole Grain Muffins

Blueberry Orange Oat Muffins—lightened with white whole wheat flour, reduced sugar, coconut oil, and almond milk—make a bright, portable breakfast or a healthy snack.

Blueberry Orange Oat Muffins Closeup on the Tasty Muffin with Other Muffins and Orange Blurred in the Back

After Soren’s baptism on Sunday we hosted brunch. I made a couple of French toast casseroles—one classic cinnamon and brown sugar version and another brightened with orange zest and almond extract. The orange one was especially good, and having a couple of extra oranges in the fridge inspired these Blueberry Orange Oat Muffins.

Blueberry Orange Oat Muffins with a Big Fat Orange on the Left Side of the Frame

Blueberry Orange Oat Muffins

Blueberry and lemon are a familiar pairing, but orange and blueberry are equally delicious. I made these with my son Lars helping—he’s getting steadier at pouring and loves reciting the ingredients. It’s a simple recipe that yields a batch of bright, slightly chewy muffins thanks to the quick oats in the batter.

Blueberry Orange Oat Muffins Overhead on the Muffins and a Big Orange

This recipe makes a double batch of muffins. I baked one regular muffin pan and one mini muffin pan and included times for both. You can also split the batter between two regular pans or two mini pans—regular for larger muffins, mini if you prefer bite-sized treats.

Blueberry Orange Oat Muffins Shot from the Top with a Bit of an Angle and Oats Around on the Table

To lighten the recipe I used white whole wheat flour, swapped some of the liquid for almond milk, reduced the sugar, and used coconut oil. Quick oats in the batter add pleasant texture, while an orange zest and fresh-squeezed orange juice give each muffin a bright citrus note.

These Blueberry Orange Oat Muffins are cheerful, wholesome, and a lovely way to start the day.

Blueberry Orange Oat Muffins Broken in Halves with Oats Underneath
Blueberry Orange Oat Muffins Closeup on the Tasty Muffin with Other Muffins and Orange Blurred in the Back

Blueberry Orange Oat Muffins

Blueberry Orange Oat Muffins are lightened up with white whole wheat flour, reduced sugar, coconut oil, and almond milk! They’re great for a quick breakfast on the go or healthy snack.
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15
Cook Time: 20
Total Time: 35
Servings: 12 servings
Calories: 339kcal
Author: Taylor Ellingson

Ingredients

  • 1 cup quick oats
  • 1 ¼ cups milk I used unsweetened vanilla almond milk
  • ½ cup fresh squeezed orange juice
  • zest from 1 orange
  • ¾ cup coconut oil melted
  • 3 large eggs at room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon orange extract optional
  • 3 cups white whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups blueberries fresh or frozen work
  • old fashioned oats for topping if desired

Instructions

  • Preheat oven to 400°F (200°C).
  • Spray muffin pans with cooking spray. This recipe fills one regular muffin pan and one mini muffin pan; you can also use two regular or two mini pans.
  • In a large bowl, combine oats, milk, orange juice, orange zest, melted coconut oil, eggs, granulated sugar, brown sugar, and vanilla. Mix well to combine.
  • Add the flour, baking powder, and salt; stir until just combined.
  • Gently fold in the blueberries.
  • Fill each muffin cup about ¾ full. Sprinkle tops with old-fashioned oats if desired.
  • Bake 18–20 minutes for regular muffins, or 12–14 minutes for mini muffins, until golden and a toothpick comes out clean.
  • Cool slightly, then serve and enjoy.

Nutrition

Calories: 339 kcal
| Carbohydrates: 45 g
| Protein: 7 g
| Fat: 16 g
| Saturated Fat: 12 g
| Fiber: 4 g
| Sugar: 17 g
Tried this recipe?
Mention @greensnchocolate to let me know!

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