Cranberry Blueberry Oatmeal Muffins

There's no better way to start (or end) the day than warm, fluffy, fresh baked, muffins. These muffins are a healthy and seasonal twist on the classic blueberry muffins with tart cranberries and healthy ingredients like oats, whole wheat flour, and coconut oil. Looking for more cranberry recipes? Check out these 5 Must-Try Cranberry Recipes which are perfect for Thanksgiving!

Straw hats

I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. These cranberry blueberry oatmeal muffins are perfect for a morning breakfast or healthy treat throughout the day.

The Process

Start by creating the oatmeal mixture by mixing 1 cup of oats with 1 cup of almond milk. I used quick oats so they absorbed most of the liquid within 10 minutes, but if you're using rolled oats, allow them to soak 20 minutes. I love baking my muffins with this oatmeal mixture as they are rich and fluffy and any crunchy or raw texture goes away through the soaking and baking process. While your oats are soaking, preheat your oven to 425 F/218 C. One of my favorite things about fall in Seattle is warming up the apartment with delicious seasonal baked goods!

Meanwhile, mix together the dry ingredients: flour, protein powder, sugar, baking soda, baking powder, salt, and pumpkin pie spice. In this recipe, I am using whole wheat flour and protein powder which will be a healthy and filling choice for breakfasts or snacking throughout the day. I have used very little sugar since the protein powder and fruit add plenty of sweetness to the muffins. Typically, I just use cinnamon in my muffin recipes, but I am feeling in the autumn spirit and used pumpkin pie spice. This spice blend really balances the tartness of the blueberries and cranberries well.

Next, add the wet ingredients: melted coconut oil, egg, and oat/almond milk mixture. Fun fact: you can substitute 1:1 coconut oil and butter in any recipe which makes these muffins rich, but healthy. The batter will be very thick as the oats have absorbed most of the liquid at this point. I needed to add approximately 2 tablespoons of water just to help mix the batter. Finally, fold in the blueberries and cranberries. I used approximately 1 cup of each since I like my muffins to have fruit in every bite.

Scoop 1/4 cups of the dough into each lined muffin tin. Then, fill each tin evenly until all the dough is distributed. You can use paper, foil, or reusable silicon muffin wrappers for this recipe. It helps the muffin hold its shape and makes clean up much easier - which is always a win for me!

Bake the muffins in the oven at 425 F/218 C for approximately 5 minutes, before lowering the heat to 350 F/175 C. I have learned from other food bloggers and bakers like Sally's Baking Addiction that this process allows the muffins to quickly rise, without burning. Continue to bake the muffins for an additional 16 to 18 minutes at 350 F/ 175 C until the tops of the muffin are golden brown and an inserted toothpick comes out clean. Allow the muffins to cool for at least 5 minutes in the tin before transferring to a wire rack to cool completely. These muffins last up to a week in the fridge and can be frozen, so they are great for meal prep or breakfast/snacks on the go!

Recipe Details // Ingredients & Steps


  • 1/4 cup white sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp pumpkin pie spice (or cinnamon)

  • 1 cup whole wheat flour

  • 1/4 cup vanilla protein powder

  • 1 cup oats (quick or rolled)

  • 1 cup almond milk

  • 1/2 cup coconut oil (melted)

  • 1 large egg

  • 1 cup blueberries

  • 1 cup cranberries


  1. Mix oats with almond milk and let the oats absorb the liquid (10 minutes for quick oats, 20 minutes for rolled oats)

  2. Preheat your oven to 425 F/218 C and line a muffin tray with paper or silicon liners

  3. In a large bowl, mix the flour, protein powder, baking powder, baking soda, sugar, salt, and pumpkin pie spice

  4. Add the egg, melted coconut oil, and oatmeal/almond milk mixture - stir all to combine. The dough will be thick - add a few tablespoons of water as needed to allow you to stir the dough.

  5. Fold in the cranberries and blueberries

  6. Scoop 1/4 cups of dough into each of the muffin trays, adding more as desired for extra large muffins

  7. Bake at 425 F/218 C for 5 minutes to help the muffins initially rise. Then, lower the temperature to 350 F/175 C and bake for another 15-20 minutes, until muffins are golden brown and an inserted toothpick comes out clean.

  8. Let cool at least 5 minutes and transfer to a wire rack to cool completely. ENJOY!

Let's Chat!

Do you have a favorite breakfast recipe? What are your favorite muffin recipes? Let us know in the comments below!


thanks for hanging out with us.

Thank you for reading and being a part of the pierogi & springroll community. We're glad you're here. Check out more of our posts below. Don't forget to subscribe and follow us on social media.

fill your inbox.

Thank you for subscribing and supporting the blog.

  • Instagram
  • Pinterest