Muffins are a staple in the breakfast or dessert table. There are a million ways to enjoy them. This recipe for oat muffins with wild blueberry topping is easy and healthy: it has no butter, cream, and very little sugar. They are a healthy version of typically sugar-loaded cupcakes.

The oats make these muffins nutritious and give them a nice texture, while the Greek yogurt ensures they are very juicy and not dry at all. The coconut milk-based blueberry topping gives the muffins a sweet and creamy finish, with a tempting purple color. The cream is made with wild blueberry powder – a perfect ingredient for baking & decorating pastries! 

For a plain version, just skip the wild blueberry topping. The muffins taste delicious on their own too.


Gluten-free version: use oat flour instead of regular flour.

Easy oat muffins with wild blueberry topping

Makes about 8 medium-sized muffins

Preparation time: 10 minutes

Total time: 30 minutes




1 cup (120 ml) white flour

1/4 cup oats

1/4 cup sugar

1/4 teaspoon salt

1/2 tablespoon baking powder

1/4 cup (60mL) milk

1/4 cup (60mL) Greek yogurt

1 tablespoon vegetable oil (such as canola)

1 large egg

1/2 teaspoon vanilla extract, optional

Vegan wild blueberry cream topping:

1 can coconut milk, chilled in the fridge

1 tablespoon sugar

1 teaspoon Arctic Flavors wild blueberry powder


    1. If you haven’t chilled the coconut milk in the fridge yet, place it in the freezer, to begin with. Also, preheat the oven to 425°F.
    2. Using vegetable oil, lightly grease the cups of a muffin pan or muffin papers.
    3. Mix together the dry ingredients.
    4. Mix together the milk, yogurt, oil, egg, and vanilla extract. Blend until smooth.
    5. Gently blend the dry and liquid ingredients in a big bowl. Mix only until the texture is somewhat smooth; the more you beat the dough, the harder it will become. Even if there are some small lumps in the mix, it’s alright.
    6. Fill the muffin pan cups or muffin papers about two-thirds full, leaving them room to rise.
    7. Bake the muffins in the middle section of the oven for 15-20 minutes. You can try if the muffins are ready by inserting a toothpick in the middle of a muffin. If no dough sticks to the toothpick, the muffins are ready. Remove muffins from the oven once done, and let them cool down a bit.
    8. Meanwhile, prepare the wild blueberry topping by scooping out the chilled coconut milk from the can. Only use the firm cream; you can save the separated coconut water liquids for a smoothie or drink.
    9. Whip the hard coconut cream with sugar and Arctic Flavors wild blueberry powder, until firm.
    10. Decorate the muffins with the cream. You can use a Ziplock or Minigrip bag for this, by putting the cream inside the bag, and cutting a 1/2 inch (1 cm) in one corner of the bag, and then squeezing it slowly.

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