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Oatmeal muffins with blueberries

Soaked Oatmeal Blueberry Vanilla Muffins (Nut-Free, GF Option)

Soft and fluffy muffins made with soaked and softened oats!
Course Bread
Cuisine Muffins
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 145kcal
Author Lauren Goslin


  • 1 c. rolled oats I use Country Choice Organic Oats
  • 1 T. lemon juice
  • 1 c. milk of your choice I use hemp
  • 1/4 c. olive oil
  • 1/4 c. honey
  • 1 egg
  • 1 T. vanilla extract
  • 1 c. flour barley and oat are my favorites
  • 1 1/2 t. baking powder
  • 1/2 t. sea salt
  • 3/4 c. blueberries defrosted, if frozen


  • Mix the oats, lemon juice, and milk.
  • Cover and let soak for as quick as 20 minutes or as long as 12 hours (overnight).
  • Preheat the oven to 375 degrees.
  • Mix the soaked oats with the oil, honey, egg, and vanilla (stir in the blueberries last).
  • In a separate bowl, mix the flour, baking powder, and salt.
  • Mix the dry ingredients with the wet just until combined.
  • Dollop the batter into 12 paper muffin cups.
  • Bake 13-16 minutes, until toothpick comes out clean.


Nutrition facts are based on using unsweetened almond milk and barley flour. WW points (new system): 4


Serving: 1g | Calories: 145kcal | Carbohydrates: 22g | Protein: 2.8g | Fat: 5.5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 4.7g | Cholesterol: 14mg | Sodium: 100mg | Fiber: 2.3g | Sugar: 7.4g