oatmeal blueberry muffin recipe

Written ByJenny Smyth Posted on
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The Best oatmeal blueberry muffin recipe

I’m so excited to share this oatmeal blueberry muffin recipe with you! It’s a family favorite that’s been passed down for generations.

I first tried these muffins at a local bakery, and I was hooked from the first bite. The combination of rolled oats, fresh blueberries, and a hint of cinnamon is absolute perfection.

As soon as I got home, I started experimenting with the recipe, tweaking it to make it my own. And now, I’m thrilled to share it with you so you can enjoy it in your own kitchen.

This recipe is perfect for breakfast on-the-go, a snack for the kids after school, or even as a sweet treat for a weekend brunch. Plus, it’s packed with nutritious ingredients like whole oats and fresh fruit.

My family loves these muffins so much that they disappear within hours of being baked – and that’s saying something! But don’t just take my word for it – give this recipe a try and see why it’s become a staple in our household.

Oatmeal Blueberry Muffins

4.7 from 636 votes

Moist and flavorful oatmeal blueberry muffins perfect for breakfast or a snack. These muffins are packed with juicy blueberries and have a tender crumb from the oats.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted
1/2 cup milk
1/4 cup plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh blueberries

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line a muffin tin with paper liners or grease it with non-stick spray.
Set aside.
3In a large mixing bowl, combine flour, oats, brown sugar, baking powder, baking soda, and salt.
4Mix well to ensure all dry ingredients are evenly distributed.
5In a separate bowl, whisk together the melted butter, milk, Greek yogurt, egg, and vanilla extract until the mixture is smooth and well combined.
6Gradually pour the wet ingredients into the dry ingredients, stirring gently just until the dry ingredients are moistened.
7Be careful not to overmix.
8Fold in the blueberries gently.
9Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
10Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11The tops should be golden brown and slightly firm to the touch.
12Remove the muffins from the oven and let them cool in the pan for 5-10 minutes.
13Then, transfer them to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For added sweetness and flavor, you can sprinkle a bit of cinnamon in the batter. You can also add a streusel topping by mixing 1/2 cup oats, 2 tablespoons brown sugar, and 1 tablespoon melted butter, then sprinkling it over the batter before baking.

Watch Video Of How Oatmeal Blueberry Muffins Works

I’ve shared this oatmeal blueberry muffin recipe with countless friends and family members over the years, and every single one has fallen in love with it. The best part?

These muffins are ridiculously easy to make – even on busy mornings when you need something quick and delicious for breakfast. Simply store any leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

When you’re ready to serve them again, simply thaw at room temperature or reheat in the microwave for 10-15 seconds per muffin.

❓ Frequently Asked Questions About Oatmeal Blueberry Muffins

Q: What type of oats should I use?

For this recipe, you’ll want to use rolled oats. They have a slightly chewy texture that pairs perfectly with the sweetness of the blueberries.

Q: Can I use other types of berries instead of blueberries?

Sure thing! While blueberries are my top pick, you can definitely experiment with other berries like raspberries or blackberries. Just keep in mind that their flavor profiles might change the overall taste of the muffins.

Q: How do I ensure my muffins are fully cooked through?

The best way to check if your muffins are done is by inserting a toothpick into one of them. If it comes out clean or with just a few crumbs attached, then they’re ready to go!

Q: Can I freeze these muffins for later use?

Yes! In fact, freezing is one of the best ways to preserve these muffins without losing their texture or flavor. Simply wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 3 months.

Q: What if I don’t have any fresh blueberries on hand?

No worries! You can easily substitute frozen or dried blueberries in this recipe. Just thaw them first if using frozen berries, and adjust the baking time slightly if using dried ones.

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