Dairy-Free Blueberry Oatmeal Muffins

These Dairy-Free Blueberry Oatmeal Muffins are golden, hearty, moist and delicious! They’re packed full of blueberries, sweetened with coconut sugar and made with soaked oats for extra flavor and texture. You won’t believe how easy and delicious these blueberry muffins are! 

Dairy-Free Blueberry Oatmeal Muffins recipe

Freshly baked blueberry muffins are a staple in our house.

It’s pretty rare if we don’t make a new batch on a weekly basis. Because we have them so often, I’m always looking for new spins on them.

I love adding oats to muffins for their taste and their nutritional value. But just adding oats to muffins doesn’t always change up the texture.

I’ve used oats as a base for a muffin recipe before, like in these No Sugar Added Blueberry Muffins.

When you take oats a step further and soak them, you get Oatmeal Muffins.

Specifically, these Blueberry Oatmeal Muffins are hearty, moist and plump because of the soaked oats, or oatmeal, in them. If you want to go the extra mile here, soak them in oat milk or almond milk.

These Blueberry Oatmeal Muffins may look fancy, but they are, in fact, so easy to make.

So easy that a toddler can make them, with supervision of course! I loved having my three-year-old help me mix all of the ingredients together. 

Reasons to love these blueberry muffins: 

• They’re refined sugar-free! They are sweetened with coconut sugar and I love being able to feed them to my kids knowing that they are sugar-free muffins. 
• The color! That golden brown color is a trademark of using coconut sugar, but it also comes from the rich color of the milk used for the oats! 
• They are dairy-free! I’ve talked a bit about my son’s sensitivity to dairy and while we aren’t exclusively dairy-free by any means, it’s really important to me to have options. We tend to use oat milk or almond milk for ours.
• The texture! These are not squishy or chewy oat muffins. They are moist and have the perfect classic muffin texture when you bite into them. 
• Simple ingredients. The ingredients are simple and ones you may have on hand already. If not, make a quick run to the store to pick up the ingredients.

Ingredients

Here’s what you will need to snag at the grocery store to make these dairy-free muffins:

• old-fashioned rolled oats
• your choice of milk
• all-purpose flour
• coconut sugar
• baking powder
• ground cinnamon
• salt
• liquid coconut oil
• large eggs
• vanilla extract
• fresh blueberries

We typically use almond milk or oat milk for these muffins, but you can use any non-dairy milk such as soy milk or coconut milk. You can even use regular milk if you prefer.

Feel free to substitute 1:1 gluten-free flour baking mix to make these muffins gluten-free as well.

You may also use frozen blueberries in these muffins.

Tips for Making the Best Blueberry Muffins

I used all-purpose flour for this recipe, but I’ve used whole wheat flour, bread flour and gluten-free 1-1 flour before for blueberry muffins. The texture varies slightly, but overall they can pretty much be interchanged. 

If you don’t have coconut oil, you can substitute the same amount of melted (then cooled) butter, instead. Allow butter to cool to the touch but not solidify again. 

Some prefer to have their blueberries stay at the top of the batter. To do this, you would coat the blueberries in about 2 tablespoons of flour. Personally, I didn’t find that it made a big difference for this recipe, as I always add a few extra blueberries on top anyway. 

Always mix together your dry ingredients in your medium-size mixing bowl. I like to stir all of my liquid ingredients in a glass measuring cup, for easy measuring. Then you’ll create a hole in the center of the dry ingredients to pour in the liquid ingredients and gently combine.

There can be some small ribbons of flour through the batter. Don’t go crazy with mixing or the batter may become too dense and chewy. 

Soak the oats for a minimum of 10 minutes, but 20 minutes is best. They should puff up a bit, but there will be liquid left also. 

How to Make Blueberry Oatmeal Muffins

1. Preheat oven to 375°F. Prepare a 12-cup muffin tin.
2. In a glass liquid measuring cup, pour in oats and almond milk (or oatmilk). Stir and let soak for 20 minutes. 
3. In a large mixing bowl, combine flour, coconut sugar, baking powder, cinnamon, and salt.
4. Combine remaining liquid ingredients with soaked oats, except for the blueberries.
5. Create a space in the center of the bowl. Pour ingredients into the bowl and gently mix ingredients with a silicone spatula.
6. Gently fold in blueberries.
7. Use a ¼ cup measuring cup to scoop batter into a greased or lined muffin tin. Top with extra blueberries and sprinkle with oats.
8. Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
9. Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.

Storing muffins

Store your muffins in an airtight container, lined with paper towels, for up to two days. This helps to keep the muffins from getting soggy. (Make sure they are cooled completely before storing, which will help too.)

You can keep the container on the countertop; however, muffins will last longer in the fridge. Just reheat them in the microwave or oven before eating. 

Check out this post that’s all about how to store and freeze muffins for more storage tips.

These Blueberry Oatmeal Muffins pair perfectly with a Spinach Veggie Egg Casserole, Orange Juice Fresh Fruit Salad, and Bacon Roasted Breakfast Potatoes for a complete breakfast or brunch!

More muffin recipes

• Blueberry Muffins with Crumb Topping
• Pumpkin Snickerdoodle Muffins
• Healthy Lemon Blueberry Muffins
• No Sugar Added Strawberry Chia Seed Muffins