A healthier twist on a classic blueberry muffin, these easy blueberry oatmeal muffins are fluffy and moist and make a delicious breakfast treat.
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Why This Recipe Works
This Blueberry Oatmeal Muffin recipe uses whole grain oats that are soaked in milk for 20 minutes. This key step of soaking the oats allows them to hydrate and creates a moist and tender muffin with a hearty, satisfying texture.
They're simple to make and are a delicious choice for a quick grab-and-go breakfast or a healthy lunchbox treat.
Ingredient Notes
- Oats - I use old-fashioned rolled oats because the texture is heartier. You can also use quick-cooking oats in this recipe, but they essentially dissolve so the texture will be slightly different.
- Blueberries - Fresh or frozen will work in this recipe. If using frozen berries, do not let them thaw.
- Flour - I use all-purpose flour, but you can substitute whole wheat flour for added nutrition.
- Milk - This recipe uses regular milk, but you can also substitute alternatives if preferred.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your oven to 400°F
- Combine oats and milk and allow to sit for 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 recommend using 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.
Frequently Asked Questions
To achieve perfect, domed muffin tops, ensure that your oven is fully heated and consider starting with a slightly higher temperature before lowering it. Additionally, be sure to mix your batter correctly to avoid overmixing, which can result in a tough muffin, or undermixing, which can lead to uneven results.
To ensure your muffins are cooked to perfection, insert a toothpick into the center of a muffin and if it comes out clean with just a few moist crumbs, it's done. Once the muffins are fully cooked, it's important to transfer them to a wire rack or cooling tray. Leaving them in the pan for too long may lead to soggy muffins, so make sure to remove them promptly for the best results.
How to Freeze Blueberry Muffins
These blueberry oatmeal muffins freeze well, 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
* 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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