This Flourless Oatmeal Blueberry Muffins in a cup recipe is a hearty breakfast that takes minutes to whip up yet will still satisfy your sweet tooth. They have all the nutritional heft of oats and the comforting taste of juicy blueberries, making the muffin so moist with an incredible top crust, thanks to cooking it in the air fryer.
Flourless Oatmeal Blueberry Muffins
I love how their individual size makes them great for healthy snacking throughout the day! My kids enjoy each bite of the fluffy and moist muffin like it is their first time eating one, and I never miss an opportunity to have these flourless oatmeal blueberry muffins myself. We've been baking them together since the kids were old enough to stand on a chair at the kitchen counter and mix ingredients. We now make these muffins in our Cuisinart air fryer. After a few minutes in the air fryer, the oatmeal muffins are perfectly golden brown and ready to be devoured.
How to Make Flourless Oatmeal Blueberry Muffins
Ingredients:
This recipe makes 4 muffins. I used four 4-oz ramekins to bake them. You can also use muffin cups or liners.
- 1 cup Rolled oats
- ½ cup Unsweetened applesauce
- 1-2 tablespoons sugar or honey, based on sweetness preference. I used Monk fruit sweetener
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup blueberries. Fresh or frozen.
Directions:
Start by preheating your air fryer or oven to 350°F (180°C). Next, mix the wet ingredients together in a bowl: the eggs, applesauce, honey, and vanilla extract. Once combined you can add in your dry ingredients - just blend together the rolled oats with a pinch of salt until it reaches a flour-like texture. Finally, mix in the blueberries last before transferring the mixture into muffin trays. I’m using four 4-oz ramekins. Bake for 10-15 minutes or until golden brown and enjoy!
These flourless oatmeal blueberry muffins can be cooked in the air fryer, oven, or even microwave. Please refer to the detailed directions on the printable recipe card below.
Notes and Variations
- If you do not have the exact ingredients, you can change things up. For example, for a sweetener, you can use honey, maple syrup, or regular sugar, if you prefer. I used the Keto-friendly Golden Monkfruit as a sugar substitute.
- You can also add a mashed banana for extra sweetness and moisture.
- The muffins will rise and expand as they cook. They may partially rise out of the ramekin or mug.
- Instead of blueberries, you can try different types of nuts and dried fruits like cherries and raisins.
- Coconut flakes or graham cracker crumbs for a sweet crunch.
- For added sweetness, sprinkle some cinnamon sugar on top.
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- Low-carb Blueberry Scones
- Air Fryer Blueberry muffins using Krusteaz Blueberry Muffins Mix
Flourless Oatmeal Blueberry Muffins
This Oatmeal Blueberry Muffins in a cup recipe is a hearty breakfast that takes minutes to whip up yet will still satisfy your sweet tooth. They have all the nutritional heft of oats and the comforting taste of juicy blueberries, making the muffin so moist with an incredible top crust.
Ingredients
- 1 cup Rolled oats.
- ½ cup Unsweetened applesauce
- 1-2 tablespoons sugar or honey, based on sweetness preference. I used Monk fruit sweetener.
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup blueberries. Fresh or frozen.
Instructions
Air Fryer Directions
- Mix all ingredients in a mixing bowl. Stir well until thoroughly combined
- Preheat the air fryer to 350° F ( 177° C)
- Grease the ramekins (or muffin baking cups) with oil or cooking spray.
- Divide the mixture between four 4-oz. Ramekins
- Place ramekins directly onto air fryer basket or tray.
- Cook the muffins on air fry setting for 10 minutes.
- Let the muffins rest for 5 minutes.
- Carefully run the knife along the edges to separate the muffins.
- Using a large spoon, carefully lift the muffins from the ramekins
- Sprinkle on some powdered sugar if desired and enjoy.
Oven bake directions:
Proceed with the same directions as above.
Bake in the oven at 375F (190C) for 10-15 minutes or until golden brown.
Microwave directions:
Divide the mixture between 2 coffee mugs. In the microwave oven, heat on high for 4 minutes, or until the mixture is no longer wet on a surface. Carefully remove the hot mug from the microwave and let it cool for about 5 minutes.
Notes
Notes and Variations
If you do not have the exact ingredients, you can use change things up. For example, for a sweetener, you can use honey, maple syrup, or regular sugar, if you prefer. I used the Keto-friendly Monkfruit sugar substitute.
You can also add a mashed banana for extra sweetness and moisture.
The muffins will rise and expand as they cook. They may partially rise out of the ramekin or mug.
Kathy B Squires
Loved these, even tho my printer cut off the egg ingredient! Was still good, just thought maybe it needed butter for more moisture. Will definitely try again. I'm diabetic and could really use the macros (like carbs, fats, protein, etc.) Thanks.
Irina
You can absolutely add butter or extra blueberries. I love how blueberries add moisture. As far as macros, I'm going to be adding them once I add a new recipe card to the site, where it calculates the macros correctly. Thank you so much for the feedback.
Patricia J. Fleck
I too am diabetic and would like the Carbs, protein, calories per serving added to recipes.