These homemade bakery-style blueberry oatmeal muffins are full of heart-healthy oats, fresh or frozen blueberries, and hints of vanilla and cinnamon. Enjoy these tasty muffins with a hot pot of coffee or tea.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Milk: Whole of 2%
- Oats: For the best texture, use old-fashioned rolled oats.
- Cinnamon: I add a little ground cinnamon for flavor dimension.
- Vanilla extract: Use the pure stuff, please.
- Blueberries: Use fresh or frozen blueberries. Do not thaw frozen blueberries.
How To Make Blueberry Oatmeal Muffins
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Soak the rolled oats in the milk for about 30 minutes or until most of the milk is absorbed.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Add the brown sugar, vegetable oil, beaten egg, and vanilla extract to the soaked oats. Stir the mixture just until combined.
- Stir in the flour mixture. Fold in the blueberries.
- Divide the mixture evenly in the muffin liners.
- Bake for 20-22 minutes. Cool in the pan for 5-10 minutes.
Preparation Tips
- Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Do not overmix the batter as it can make the muffins tough or gummy. Stir just until combined.
- Use paper liners in your muffin tin. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their little package. I like the unbleached chlorine-free baking cups.
- If making mini muffins, use the smaller blueberries and bake at 350 degrees for 12-15 minutes.
Top Them
After dropping the batter into the muffin pan, top with a few blueberries and a sprinkle of oats. Using the back of a spoon, gently press the oats into the batter without drowning the blueberries. You can also add a sprinkle of finely chopped pecans or walnuts. Or add a sprinkle of turbinado sugar or sunflower seeds.
More Muffin Recipes
Blueberry Oatmeal Muffins
These homemade bakery-style blueberry oatmeal muffins are plump full of heart-healthy oatmeal, fresh or frozen blueberries, with hints of vanilla and cinnamon.
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Servings: 12 servings
Calories: 232kcal
Ingredients
- 1 cup milk
- 1 cup old-fashioned rolled oats plus more for the top
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1¼ cups fresh or frozen blueberries (reserve ¼ cup for the top)
Instructions
- Preheat oven to 425 degrees. Line a standard-sized muffin pan with paper liners.
- In a large bowl, soak the rolled oats in the milk for 30 minutes or until most of the milk is absorbed.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Add the brown sugar, vegetable oil, beaten egg, and vanilla extract to the soaked oats. Stir the mixture just until combined.
- Stir in the flour mixture just until combined. Gently fold in the blueberries.
- Divide the mixture evenly in the muffin liners. Top each muffin with 2-3 blueberries and a sprinkle of oats.
- Bake for 5 minutes. Lower the oven to 350 degrees and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Notes
- Store them in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
- To freeze, fully cool them, then return them to the tin. Place the tin on a flat, level surface in the freezer. Once fully frozen, put them in a freezer bag or sturdy container and freeze for up to 3 months.
Nutrition
Calories: 232kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 3294mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 1781mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Alejandra
I made these muffins yesterday for breakfast and I have to come back to leave a review because the recipe is awesome!! My kids and I loved the texture and the flavor. A new favorite!
Beth Pierce
So happy that you like them, Alejandra!
Ebony
I made these for my family for breakfast and they absolutely loved them! They’re so easy to make and fluffy! This is a keeper recipe
Beth Pierce
Thank you, Ebony!
Lisa
I really need to try this recipe because we love these muffins, but I’ve never made them myself. There’s just something about warming up a blueberry oatmeal muffin and enjoying a hot cup of coffee, I’d be perfectly content. My neighbor used to make them for me all the time, and they were always such a treat.
Beth Pierce
Thanks, Lisa! Enjoy!
Angela Campos
These blueberry oatmeal muffins turned out, just perfect! The entire family love them for breakfast, can’t wait to make them again, Yum!!
Beth Pierce
Thank you, Angela!
Amy
I’m always on the lookout for new breakfast recipes. And I love the combination of juicy blueberries and hearty oats. I think this would be great as a quick breakfast recipe for my busy mornings. Thanks for sharing!
Beth Pierce
My pleasure, Amy
Catalina
I baked these this morning and they were soft and filling. The blueberries burst nicely in every bite!
Tammy
Such a healthy and delicious morning muffin to pair with tea or coffee. I love blueberry oatmeal…definitely will be making these again!
Beth Pierce
Thanks, Tammy! So happy that you enjoyed them!
Ben
Nice! I love a recipe that can be a breakfast, snack, or dessert. These are good.
Beth Pierce
Thank you, Ben! So happy that you liked them!
Terri
These are such a great treat! I made them for breakfast and then had them later as a snack. YUMMO!