When juicy blueberries meet oatmeal muffins, you get the best of both worlds. These are moist, soft, not-too-sweet, gorgeous muffins that freeze wonderfully and are ready in 45 minutes! A great breakfast on the run or an afternoon snack with your favorite beverage.
Breakfast and snacking muffins
These are great blueberry breakfast muffins, a sibling to the very popular oatmeal muffin recipe and the apple oat muffins.
It became a lifesaver in the morning, as I'm not a breakfast person except for coffee.
So, grabbing a fruit muffin with oats on the go is perfect. I keep them frozen and warm them in the oven while my coffee is getting ready.
- Soft, thanks to the oatmeal and buttermilk.
- Easy to make, they're ready in under an hour.
- Keep well in the freezer or refrigerator.
- Jeanne ⭐️⭐️⭐️⭐️⭐️
This one is a keeper! Easy, moist and delicious. And I loved that I had all of the ingredients on hand.
- Barbara ⭐️⭐️⭐️⭐️⭐️
These were delicious! The oats really helped with the texture and moistness. I used blueberries I had picked & frozen. I will definitely make these again.
- Gigi ⭐️⭐️⭐️⭐️⭐️
These were so moist & delicious - I definitely will be making them again! I used brown sugar instead of white and also threw in some chopped pecans as I had some that needed using. Thank you for sharing the recipe!
Testing Notes
Don't skip the oatmeal mixture; it's key to get a soft and spongy texture.
Stir the batter by hand. This is not the recipe to use an electric or stand mixer, as it will overmix the batter and make the muffins dense. We don't want that. Use a whisk, two bowls, and then a spatula to fold in the fruit. There might be very small patches of barely mixed batter here and there. That is fine. Don't worry, there will be no dry spots after the blueberry muffins are baked.
Make sure the butter is lukewarm (but still runny) when you add it to the oatmeal, so it integrates better, as the temperatures of both mixtures are similar. If you add hot butter to a colder preparation, it will probably seize here and there and won't fully mix as it should.
Sifting dry ingredients is necessary. It adds air to the batter and dissolves clumps (especially if using baking soda), which helps integrate the ingredients.
Muffins are at their best the day they're baked, and eating them within the first hours makes a difference. That said, I do make and freeze them for hectic mornings or weekends, and these muffins can be revived from a stay in the freezer or from having lost their softness from one day to the next by warming them in a medium oven (350°F/180°C) before eating. Just a few minutes until they're wonderful again.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Oats: I always use old-fashioned oats (also called rolled oats or traditional) because they have more texture. But you can use quick-cooking oats. The muffins might be a bit chewier and/or wetter.
- Blueberries: Use fresh or frozen blueberries without defrosting; they both work well. If fresh, make sure they are washed and dried.
- Buttermilk is the best option because it adds some tenderness to the batter, but milk works just as well.
- Sugar: I use white granulated or light brown sugar. Both work well.
The oatmeal
This is the part that makes these muffins wonderfully soft, tender, and moist.
Oatmeal is made by mixing oats with a liquid, in this case, buttermilk or milk. When they're left to hydrate together, even if it's for a few minutes, the oats soften and change their texture enough to become tender and wonderfully chewy in the baked muffin. So don't omit this step.
Mix lightly and let it sit aside while preparing the rest of the recipe. The liquid might not cover all of the oats.
Process steps
I strongly believe in muffin recipes that involve a light mixing of ingredients, the old-fashioned way. They're easy to put together, and the results are dense but tender, just the right texture a muffin should have if you ask me.
In this recipe, we start with the oatmeal mixture, and the rest of the ingredients are added to it. So it's a one-bowl situation, something we love around here.
- We start with the oatmeal mixture, and the rest of the ingredients are added to it. So it's a one-bowl situation, something we love around here.
- Pour in the melted butter (lukewarm, not hot) and whisk until it's all integrated. The batter will be shiny.
- Add the sifted dry ingredients and the blueberries and fold until barely combined. Don't be tempted to mix too much so you don't crush the fruit.
- Don't overmix! The final batter is rustic and not fully integrated. It will sort itself out during baking.
Muffin pan
You can use regular or mini pans. Or jumbo individual muffin tins. Adjust the baking times and start checking them 5 minutes earlier for mini ones and 5 minutes later for jumbo.
- I use regular muffin pans with paper liners, but you can either spray them with baking spray or butter and flour and omit the paper cups.
- They're baked when golden brown, springy to the touch, and a cake tester or toothpick inserted comes out clean. Don't overbake them!
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Easy Oatmeal Blueberry Muffins
Ingredients
- 1 cup rolled oats
- ¾ cup buttermilk or milk, at room temperature
- ¾ cup brown or white sugar, packed + extra for sprinkling before baking
- 1 egg, at room temperature
- 5 tablespoons butter, melted
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- pinch of ground cinnamon
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Turn on the oven to 350°F (180ºC).
- Mix 1 cup rolled oats with ¾ cup buttermilk or milk in a large bowl and leave to hydrate while preparing the rest.
- Line 12 muffin cups with liners. Or butter them.
- Add ¾ cup brown or white sugar to the oatmeal mixture and mix. Then 1 egg and stir to combine. No need to beat.
- Stir in 5 tablespoons butter, melted, ½ teaspoon vanilla extract and pinch of ground cinnamon and combine everything well without beating.
- Add the remaining sifted dry ingredients: 1 cup all-purpose flour, ¼ teaspoon salt and 2 teaspoons baking powder to the oat mixture.
- Fold in 1 ½ cups blueberries with a spatula just until blended. Don't overmix the batter at this point and try not to crush the berries much.
- Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle the tops with extra sugar, about ½ a teaspoon for each muffin.
- Bake 25-30 minutes, until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- Store in the fridge after one day or freeze for up to a month, always covered in plastic wrap or in an airtight container.
Notes
Nutrition
More muffins for busy mornings
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Tina says
Hello how many calories are roughly these please.
Paula Montenegro says
Hi Tina, I added the estimated nutrition info to the recipe card.
Bob says
Nutritional information?
Diane says
Very tasty and easy! I used brown sugar and substituted 1/4 cup of all purpose flour for whole wheat flour. I also skipped adding the sugar on top.
These have become regulars in our house.
Jessica Hutcherson says
Kids (toddlers) and adults loved this. They aren't overly sweet which I appreciated. The oatmeal was so yummy too. Definitely making these again!
Tracy Chittenden says
This recipe is definitely a keeper, delicious!
Sandy says
Great recipe. This will be my go to blueberry muffin recipe. Moist, delicious and jam packed with berries
Jacqueline Birch says
Thesee are in the oven now. The batter was very thick so I added a touch more milk. It sure smells good. I will update for taste when it is done but I think I will be making these again. The blueberries are plentiful
Rachael says
These are super sweet. I reduced the sugar to 1/4 cup and they were much better!
Jeanne says
This one is a keeper! Easy, moist and delicious. And, I loved that I had all of the ingredients on hand.
Zahava says
Delicious! Moist and flavourful! I subbed orange juice for 1/2 of the milk and added the lemon zest, leaving out the cinnamon. Then I made oat streusel and put it on top. Once it was baked, I made a drizzle of icing sugar and lemon juice. They were amazing!
Paula Montenegro says
Great additions Zahava, I'm glad you liked them! Have a great end of the year!
Barbara says
These were delicious! The oats really helped with the texture and moistness.
I used blueberries I had picked & frozen. I will definitely make these again.
Paula Montenegro says
I'm so happy to know that Barbara! Have a great week.
Amanda says
These were yummy. I subbed blueberry greek yogurt for the buttermilk and it worked out great! I also used fresh picked wild blueberries. Heavenly!
Paula Montenegro says
Great to know they turned out well Amanda! I wish I had wild blueberries too, love them. Have a great week.
Gigi says
These were soo moist & delicious - I def will be making them again! I used brown sugar instead of white and also threw in some chopped pecans as I had some that needed using. Thank you for sharing the recipe! 🙂
Gigi says
...oops, I forgot to add...nor did I sprinkle sugar on the top. Nor did we need to eat them with butter or honey - sweet and moist enough without! 🙂
Paula Montenegro says
Love the idea of pecans and brown sugar Gigi! Thanks for letting me know. Happy baking.
Chelsea says
I was wondering if you’d tried substituting with oat flour? I’m thinking of trying these as a breastmilk supply booster
Paula Montenegro says
Hi Chelsea! I never tried it and don't use oat flour really.
What I know is that it's lighter and has a different texture than wheat flour and no gluten. So if you're thinking of substituting all of the flour for oat the texture of the muffins I assume will be quite different, not fluffy I imagine and I don't know how much they'll rise. Maybe sub a part of it and see how it goes. I would do a test run without berries and with half the recipe at the most so it's not a waste of ingredients if they don't turn out well. Hope this helps.
A Hug n Kiss says
These muffins went in one afternoon … Super easy …
Paula Montenegro says
Happy to know that!
Donna says
Hi, I made your muffins with the orange juice you recommended in the variations along with cranberries for one batch and repeating using orange juice with blueberries for another batch keeping all other ingredients identical to your recipe and they turned out amazing!!! This muffin recipe is definately a keeper worth printing, Thank You!!
Paula Montenegro says
Happy to know they worked out well Donna!
Allison says
These were a big hit at our house! I've made them twice in a row and they go fast! Love how the sugar makes the tops kind of crunchy
Paula Montenegro says
So happy they turned out so well Allison! Happy holidays!
Roxann says
Hi
I just came across this looks so good and healthier, was going to make them now
BUT, I have two questions...
1) Can I use Old Fashioned Oats .?
2) Can I use something other than Butter ?
Hope to hear from You soon, Thank You in advance for Your Response !!!
Paula Montenegro says
Hi Roxann! You can use old fashioned oats, and can use oil instead of butter, same amount in volume (cups or tablespoons). Happy baking!
J says
These are yummy!!!! Love the texture. I took your suggestion and sprinkled a little brown sugar on top, also added a super-thin slice of butter and a little more brown sugar. They came out perfect, with a nice soft, sweet crunch on top. Thank you for this recipe!!
Paula Montenegro says
So happy to hear they came out so well J! Have a great week.
Brenda says
I’m diabetic. Do have this recipe without sugar t
Paula Montenegro says
Hi Brenda, I don't have a recipe without sugar. You might try googling for muffins for diabetics.
Nancy Buscemi says
You can substitute Splenda or any generic store version one to one for a diabetic recipe. If you use Spenda brown sugar, refer to the directions on the back for the conversion chart becsuse it uses less sweetener. You may also use Coconut sugar or other sweeteners such as Stevia, Swerve, Monk Fruit or Purye, but be aware that if you use these, the flavor may vary just a little and you may have to play with the recipe due to the variations in the grain of the sweetener and how it absorbs. Some taste sweeter than others. Always double check the packaging to make sure there isn't a chart telling you how much sweetener to use based on sugar in the recipe. The more you use the different options, the better you will get. Enjoy!