These Easy Blueberry Oatmeal Muffins Are the Perfect Grab-And-Go School Day Breakfast

published Oct 18, 2022
Blueberry Oatmeal Muffins Recipe

These muffins have a hearty dose of rolled oats, but you'd never know eating them because they're super plush and tender witth blueberries for some sweetness.

Makes12 muffins

Prep15 minutes to 20 minutes

Cook20 minutes to 22 minutes

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Photograph of blueberry oatmeal muffins.
Credit: Kelli Foster

When I’m looking for a hearty breakfast muffin that isn’t too sweet, these easy blueberry oatmeal muffins fit the bill perfectly. Loaded with oats and flavored with cinnamon, they stay moist for days and taste a bit like a bowl of freshly cooked oatmeal loaded with blueberries and brown sugar.

There are so many types of oats out there, but for these muffins, regular old-fashioned rolled oats are the best. They soak up the milk and soften in a short amount of time to maintain a nice, chewy texture when baked. Don’t worry about tossing the blueberries in flour before mixing them in with everything else: This a thick, sturdy batter that allows for ideal blueberry distribution (without risk of sinking).

What Is the Secret to Moist Blueberry Oatmeal Muffins?

If oats are not hydrated properly, they bake up tough and chewy and can make the muffin texture dry. The secret to a muffin that bakes up moist is to let the oats and milk sit together for about 20 minutes before mixing up the rest of the batter. This gives the oats a head-start in the hydration process, making them softer and more tender so the final muffin bakes up without any dry pieces of oatmeal.

Credit: Kelli Foster

How to Make Blueberry Oatmeal Muffins

  • Soak the oats. Soak equal parts milk and rolled oats for 20 minutes while you heat the oven.
  • Measure out the dry ingredients. Whisk together flour, brown sugar, cinnamon, and leaveners.
  • Mix the wet ingredients. Mix melted butter or vegetable oil, an egg, vanilla extract, and salt into the oats. The salt is mixed in here rather than the dry ingredients so that it gets a chance to dissolve before flour is added in.
  • Mix the batter. Add the dry ingredients to the wet ingredients and fold until the flour is almost incorporated.
  • Fold in the blueberries. Add fresh or frozen blueberries to the batter and fold to combine. Frozen Maine blueberries, which are pretty tiny, can turn the muffins a streaky blue. They’ll still taste great, but I prefer to use more standard-sized blueberries.
  • Top and bake. Divide the batter into the muffin pan, sprinkle with some oats for a fun, easy decoration, and bake until the muffins are browned and set.

Blueberry Oatmeal Muffins Recipe

These muffins have a hearty dose of rolled oats, but you'd never know eating them because they're super plush and tender witth blueberries for some sweetness.

Prep time 15 minutes to 20 minutes

Cook time 20 minutes to 22 minutes

Makes 12 muffins

Nutritional Info


  • 1 cup

    plus 1 tablespoon old-fashioned rolled oats, divided

  • 1 cup

    dairy or non-dairy milk

  • Cooking spray or 12 paper muffin liners

  • 1 1/2 cups

    all-purpose flour

  • 1/2 cup

    packed light or dark brown sugar

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 8 tablespoons (1 stick)

    unsalted butter, or 1/2 cup vegetable or canola oil

  • 1

    large egg

  • 1 tablespoon

    vanilla extract

  • 3/4 teaspoon

    kosher salt

  • 1 1/2 cups

    fresh or frozen blueberries (about 7 ounces, do not thaw)


  1. Place 1 cup of the rolled oats and 1 cup milk in a large bowl and stir to combine. Let sit for 20 minutes.

  2. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a standard 12-well muffin tin with paper liners or coat with cooking spray. Place 1 1/2 cups all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.

  3. Melt 1 stick unsalted butter if using in the microwave or on the stovetop. Add the butter or 1/2 cup vegetable or canola oil, 1 large egg, 1 tablespoon vanilla extract, and 3/4 teaspoon kosher salt to the oat mixture and whisk until combined.

  4. Add the flour mixture and fold with a flexible spatula until almost combined with a few streaks of flour left. Scatter 1 1/2 cups fresh or frozen blueberries over the batter and continue folding until the blueberries are evenly distributed and there are no streaks of dry flour left.

  5. Divide the batter evenly among the muffin wells (about 1/3 cup per well), they will be very full. Sprinkle with the remaining 1 tablespoon rolled oats, about 1/4 teaspoon per well.

  6. Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 20 to 22 minutes. Let cool for 5 minutes in the pan. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.

Recipe Notes

Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be individually wrapped in plastic wrap and frozen for up to 2 months. Thaw at room temperature.

This post was originally published on Kitchn. Read it there: Blueberry Oatmeal Muffins