clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Opened paper liner with whole blueberry muffin.

Easy Oatmeal Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

When juicy blueberries meet oatmeal muffins you get the best of both worlds. These are super moist, soft, not-too-sweet gorgeous muffins that freeze wonderfully and are ready in under 45 minutes! A great breakfast on the run or an afternoon snack with your favorite beverage.

  • Total Time: 45 minutes
  • Yield: 12 medium


  • 1 cup traditional oats
  • 3/4 cup buttermilk or milk, at room temperature
  • 1 cup all-purpose or cake flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 5 tablespoons butter, melted
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cinnamon
  • 3/4 cup brown or white sugar, packed + extra for sprinkling before baking
  • 1 1/2 cups blueberries, fresh or frozen


  1. Turn on the oven to 350°F/180ºC.
  2. Mix the oats with the buttermilk in a large bowl and leave to hydrate while preparing the rest.
  3. Line 12 muffin cups with liners. Or butter and flour them.
  4. Add the sugar to the oatmeal mixture and mix.
  5. Then the egg and stir to combine. No need to beat. 
  6. Finally add the melted butter, vanilla, and cinnamon and combine everything well without beating. 
  7. Add the remaining dry ingredients (flour, salt, and baking powder) to the oat mixture with the blueberries.
  8. Fold in with a spatula just until blended. It’s important you don’t overmix the batter at this point. 
  9. Fill the muffin cups 3/4 full, dividing the mixture as evenly as possible.
  10. Sprinkle the tops with extra sugar, about 1/2 a teaspoon for each muffin. 
  11. Bake 25-30 minutes, until a cake tester or toothpick comes out dry.
  12. Let cool on a wire rack.
  13. Store in the fridge after one day or freeze for up to a month, always covered in plastic wrap or in an airtight container.


  • 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.
  • Oatmeal: don't skip this step if you want softer muffins.
  • Butter: make sure it's not very hot when you add it. Lukewarm works best because it integrates better as the temperatures of both mixtures are similar.
  • Baking: they don't brown too much, but you can bake them a couple of minutes in the end at a higher t° to achieve a more golden top. They will still be moist.
  • Freezing: I have these frozen on a regular basis since I can't consume them fast enough. Well wrapped (there's a whole post on freezer baking if you're interested) they keep for a month. When ready to eat, pop the frozen muffin in a medium (350°) oven for 5-10 minutes. Eat warm.
  • VariationsLiquid: besides buttermilk or milk, as suggested in the recipe, you can use nut milk or orange juice. Flavorings: add some lemon or orange zest to the batter, or a ground spice like cinnamon. Berries: raspberries and blackberries work wonderfully also. Sweeter muffin: these are not too sweet, and you can add a tablespoon of honey or maple syrup to the batter. Or drizzle when eating the warm muffin. 
  • Paper cup liners: I love kraft colored paper baking cups, which can also be more artisanal tulip cupcake liners.
  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 30
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/12
  • Calories: 174
  • Sugar: 11 g
  • Sodium: 73.1 mg
  • Fat: 5.9 g
  • Carbohydrates: 26.8 g
  • Fiber: 1.5 g
  • Protein: 3.1 g
  • Cholesterol: 29.9 mg