A healthier twist on a classic, these easy blueberry oatmeal muffins are slightly sweet, moist, and definitely delicious.
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The first time I made these blueberry oatmeal muffins was just after we got home from the hospital with our first child. I was looking for easy recipes for a quick, healthy breakfast (or late night snack!) to have while she cared for our new baby girl. I've kept making them ever since because they're a great grab-and-go breakfast and the kids love them too!
How to make the muffins
The key to oat muffins is soaking the oatmeal, which helps make them fluffier than just mixing them in with the dry ingredients. I prefer the texture using the oats whole but if you like a finer texture you can pulse them in a food processor to break them down, or you can use quick cooking oats, which pretty much dissolve while they bake.
- Preheat your oven to 400°F
- Combine oats and milk and allow to sit for around 15-20 minutes.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
- In a separate bowl add the egg, brown sugar, vanilla, and butter and stir to combine.
- Add the wet ingredients to the dry ingredients along with the oats and milk and stir a few times until just combined. then fold in the blueberries gently.
- Add the batter to a greased muffin pan filling each cup around ¾ of the way.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for 5 minutes before serving.
Should I use fresh or frozen berries for muffins?
You can use either fresh or frozen berries for these blueberry oatmeal muffins. If you’re using frozen berries I reccomend the smaller wild blueberries. Also, do not let them thaw, or you will end up with purple muffins from the juices!
Tossing the berries with a tablespoon of flour before adding them in will help to keep them from sinking to the bottom as the muffins bake.
Cooking your muffins
Scoop the muffin batter into a muffin tin, filling each almost to the top. Then bake for 18 to 22 minutes in a 400°F oven, until a toothpick inserted in the center comes out clean.
Now comes the hard part! Let the muffins cool for at least five minutes before serving.
Can I freeze oatmeal blueberry muffins?
These blueberry oatmeal muffins do freeze well too, so go ahead and make a double batch and put half in the freezer! I put them into quart size plastic freezer bags, two per bag. That way I can take out a bag the night before and leave them out to thaw for breakfast the next day.
You can substitute most other berries for the blueberries if you'd like, or chocolate chips are great in these too.
📖 Recipe
Blueberry Oatmeal Muffins Recipe
Ingredients
- 1 cup whole oats
- 1 cup milk
- 1¼ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup brown sugar
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- ¼ cup melted butter, slightly cooled
- 1 cup blueberries
Instructions
- Preheat your oven to 400°F
- Combine oats and milk and allow to sit for around 15-20 minutes.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl.
- In a separate bowl add the egg, brown sugar, vanilla, and butter and stir to combine.
- Add the wet ingredients to the dry ingredients along with the oats and milk and stir a few times until just combined. then fold in the blueberries gently.
- Add the batter to a greased muffin pan filling each cup around ¾ of the way.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for 5 minutes before serving.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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