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freshly baked blueberry oat muffins with an oat crumble topping

Blueberry Oat Muffins

Warm and tender blueberry muffins with hearty oats and the added nutrition of flax seeds all under a sweet and crunchy oat topping.
Course Breakfast
Cuisine American
Keyword Blueberry Flax Oat Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 127kcal
Author Natalie Monson


Oat Crumble Topping

  • 1/2 cup oats
  • 1/4 cup flour
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 4 tbsp butter, melted


  • Preheat oven to 350 degrees F. Whisk together yogurt, applesauce, ground flaxseed, eggs, milk, vanilla, and brown sugar.
  • Whisk together remaining dry ingredients. Add to the yogurt mixture; stir together just until combined.
  • Gently fold in frozen blueberries (no need to thaw).
  • Spray muffin tins with cooking spray.  Bake for 15-20 minutes. Cool slightly before removing to wire racks.

Oat Crumble Topping

  • Whisk together oats, flour, sugar, and salt. Stir in butter until a crumb starts to form.
  • Sprinkle on each muffin before baking.


Calories: 127kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 227mg | Fiber: 3g | Sugar: 8g