Blueberry, Oatmeal & Maple Muffins

Blueberry, Oatmeal & Maple Muffins

Author: Stephanie Kay

Made with rolled oats and sweetened with maple syrup, these blueberry, oatmeal and maple muffins are a delicious and nutritious treat!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
Units Scale



  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine all of the dry ingredients; spelt flour, rolled oats, baking soda, baking powder, cinnamon and sea salt. Stir with a wooden spoon to ensure everything is combined.
  3. In a separate mixing bowl, combine all of the wet ingredients. Crack eggs into bowl and whisk together, add apple sauce, maple syrup, vanilla extract and olive oil, stir to combine.
  4. Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add in blueberries and stir gently into mixture.
  5. Line a muffin tray with muffin cups, or add grease muffin tins with a small amount of coconut oil or butter. Add 1/4 cup of batter mixture to each muffin cup.
  6. Transfer baking tray to the oven and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Remove from the oven and allow to cool slightly, about 5-10 minutes.
  8. Once cooled, transfer muffins to cooling tray. You may need to run a knife along the outer edge of the muffins to loosen them from the pan.
  9. Muffins can be served immediately, stored in the fridge for 5 days, or in the freezer for up to 2 months.
  10. Enjoy!