These blueberry oatmeal muffins are soft oatmeal muffins that are packed with juicy berries and hearty oats. Made in one bowl with simple ingredients, they’re the perfect quick breakfast or snack you can bake in under 30 minutes.
Blueberry oatmeal muffins are the kind of easy, no-fuss recipe every home baker needs. These one-bowl muffins are made with pantry staple ingredients and come together in just minutes—no mixer required.
The oats give them a wholesome, hearty texture, while the blueberries add juicy bursts of flavor in every bite. Whether you’re baking ahead for breakfast, lunchbox snacks, or just craving something warm and homemade, this recipe delivers soft, bakery-style muffins without the fuss.
Ingredient notes and substitutions
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
- Milk: Anything from skim to whole milk will work. I’ve also used non-dairy milks, such as almond milk, and they will also work.
- Oil: Any neutral oil such as canola oil will work. I like to use light olive oil in this recipe, too.
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries, don’t thaw before using.
How to make blueberry oatmeal muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 425 F. Line 16 cups in standard muffin tins with paper liners. I recommend using parchment paper liners. I’ve never had the muffins stick with parchment liners.
Step 2: Combine the oats, buttermilk, honey, oil, brown sugar, and eggs in a large bowl. Let it sit for 5 minutes.
Step 3: Stir in the flour, baking powder, baking soda, salt, and ground cinnamon just until combined. The batter will be wet.
Step 4: Fold the blueberries into the batter.
Step 5: Divide the batter between the prepared muffin tins. Sprinkle sugar over batter, if using.
Step 6: Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continue to bake for 12-20 minutes or until the muffins spring back when lightly pressed. Oven temperatures and timing vary, so please adjust accordingly.
Step 7: Let the muffins cool in the tin for 5 minutes. Remove to wire rack to finish cooling.
Blueberry Oatmeal Muffin
Equipment
- Muffin tin
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ¼ cups buttermilk
- 1/3 cup honey
- 1/3 cup oil
- 2/3 cup light brown sugar packed
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 ½ cups fresh blueberries
- Sparkling or raw sugar optional
Instructions
- Preheat the oven to 425 F. Line 16 cups in standard muffin tins with paper liners.
- Combine the oats, buttermilk, honey, oil, brown sugar, and eggs in a large bowl. Let it sit for 5 minutes.2 cups old-fashioned rolled oats, 1 ¼ cups buttermilk, 1/3 cup honey, 1/3 cup oil, 2/3 cup light brown sugar, 2 large eggs lightly beaten
- Stir in the flour, baking powder, baking soda, salt, and ground cinnamon just until combined. The batter will be wet.1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
- Fold the blueberries into the batter.1 ½ cups fresh blueberries
- Divide the batter between the prepared muffin tins.
- Sprinkle sugar over batter, if using.
- Bake for 5 minutes. Without opening the oven, reduce the temperature to 350F and continue to bake for 12-20 minutes or until the muffins spring back when lightly pressed.
- Let the muffins cool in the tin for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
-
- Oats: I haven’t tried using quick oats in this recipe, but I’ve heard from people who have successfully used quick oats to make the muffins.
-
- Milk: Anything from skim to whole milk will work. I’ve also used non-dairy milks, such as almond milk, and they will also work.
-
- Oil: Any neutral oil such as canola oil will work. I like to use light olive oil in this recipe, too.
-
- Brown sugar: If you prefer muffins that aren’t as sweet, reduce the brown sugar to 1/3-1/2 cup.
- Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries, don’t thaw before using.
- Nutrition values are estimates.
Nutrition
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Recipe Tips!
- Add-ins: Feel free to use add-ins such as dried fruit, like dried cranberries, apples, or chopped nuts, like walnuts or pecans in place of or along with the blueberries.
- Gluten-free flour: I’ve heard from several people who have used gluten free measure-for-measure flour successfully in my oatmeal muffin recipe that I adapted to make this recipe.
- How to freeze: These muffins freeze well. I like to bake a double batch and freeze half for later. To freeze the muffins, bake as-directed. Let the muffins cool to room temperature. Place the cooled muffins in a freezer-safe container, and freeze. The muffins will keep for up to 3 months.
Storage
I recommend storing the muffins in an airtight container at room temperature. They will keep for 3-4 days when properly stored.
More easy oatmeal muffin recipes!
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