Blueberry and Cranberry Oat Muffins

These muffins use maple syrup, old fashioned oats, and cranberries to elevate your classic blueberry muffin into something nutrient-packed. Even with the extra filling they’re still light and fluffy, and the perfect addition to your breakfast!

(Yields 12 servings; 169 kcal, 8.8 gm fat, 20.7 gm carb, and 2.2 gm protein per serving)


  • 1 cup oat milk (or milk of choice)
  • 1 cup old-fashioned whole rolled oats
  • 1 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pure maple syrup (or honey)
  • 1 large egg, preferably at room temp
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 1 cup dried cranberries


  1. Add the milk and oats to small bowls and let sit for 20 minutes. This allows the oats to fluff up and soften.
  2. In the meantime, set out the egg to reach room temperate and preheat the oven to 425. Prepare a 12-count muffin tin with nonstick spray or muffin cups.
  3. Melt the butter and allow to cool slightly.
  4. In a large bowl, whisk together the flour, baking power, baking soda, cinnamon, and salt. Set aside.
  5. In a medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla extract. Once the oats have soaked for 20 minutes, add them to the bowl and stir a few times to combine.
  6. Gently fold in the blueberries and cranberries. Fold until just combined, being careful not to over mix.
  7. Pour the batter into the muffin cups, filling them all the way. You can top with extra oats and some sugar if desired.
  8. Place in the oven for 5 minutes at 425. After 5 minutes, reduce the heat to 350 while keeping the muffins inside and bake for another 16-17 minutes. Muffins are done when a toothpick inserted in the center comes out clean.