Easy Blueberry Oatmeal Muffins

Here is my favorite blueberry oatmeal muffin recipe, with wholesome oats, fresh blueberries, and just the right amount of sweetness to make a healthy breakfast or snack that actually tastes good.

These muffins are what I reach for when I want to feel good about what my family is eating for breakfast. I always make a double batch because they disappear so quickly around here. Perfect with a cup of coffee while they’re still warm from the oven!

What Kind of Blueberries Should I Use?

Fresh or frozen blueberries both work great in these muffins, so use whatever you have on hand. If you’re using frozen blueberries, there’s no need to thaw them first – just toss them straight into the batter from the freezer. Fresh blueberries will give you slightly more bursts of juice, while frozen ones tend to hold their shape a bit better during baking. Either way, try to gently fold them in at the end to avoid overmixing and turning your batter purple.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Whole wheat pastry flour: Regular whole wheat flour works fine, though your muffins will be a bit denser. All-purpose flour is also great if you don’t mind less fiber. For gluten-free, try a 1:1 baking flour blend.
• Quick oats: Old-fashioned oats work perfectly – just pulse them a few times in a food processor to break them down slightly. Steel-cut oats won’t work well here since they need longer cooking time.
• Pure maple syrup: Honey works as a direct swap, or you can use ¾ cup sugar plus 2 extra tablespoons of milk to make up for the lost liquid.
• Light olive oil: Melted butter (cooled slightly), vegetable oil, or even unsweetened applesauce work well. If using applesauce, your muffins will be less tender but still tasty.
• Non-dairy milk: Regular milk works just fine if dairy isn’t an issue for you. Any milk will do the job here.
• Blueberries: Fresh or frozen both work great – just don’t thaw frozen ones first. You can also swap in raspberries, chopped strawberries, or even mini chocolate chips for a treat.

Watch Out for These Mistakes While Baking

The biggest mistake when making these healthy muffins is overmixing the batter, which can lead to tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are barely combined, even if the batter looks a bit lumpy.

Another common error is not tossing your blueberries in a little flour before folding them in, which prevents them from sinking to the bottom of the muffins during baking.

Don’t skip checking your muffins with a toothpick inserted into the center – it should come out with just a few moist crumbs, not wet batter, and be careful not to overbake since these healthy muffins can dry out faster than traditional ones.

For the best texture, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack, as removing them too quickly can cause them to fall apart.

What to Serve With Blueberry Oatmeal Muffins?

These muffins are perfect for breakfast or an afternoon snack, and they pair beautifully with a hot cup of coffee or tea. I love serving them alongside Greek yogurt with a drizzle of honey for extra protein, or with a pat of butter if you want something a bit richer. They also make a great addition to a weekend brunch spread with fresh fruit, scrambled eggs, and maybe some crispy bacon on the side. For a lighter option, try them with a glass of cold milk or your favorite non-dairy alternative – the oats and blueberries make them filling enough to keep you satisfied until your next meal.

Storage Instructions

Keep Fresh: These muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. I like to line the container with a paper towel to absorb any extra moisture. They’re perfect for grab-and-go breakfasts or afternoon snacks throughout the week.

Freeze: Pop these muffins in the freezer for longer storage – they’ll keep beautifully for up to 3 months! I wrap each muffin individually in plastic wrap, then store them all in a freezer bag. This way you can pull out just one or two whenever you want a quick breakfast.

Warm Up: To enjoy frozen muffins, just thaw them at room temperature for about an hour, or microwave for 30-45 seconds. If you want that fresh-from-the-oven taste, warm them in a 350°F oven for 5-8 minutes. The blueberries get nice and juicy again when warmed!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1400
• Protein: 25-30 g
• Fat: 38-44 g
• Carbohydrates: 230-250 g

Ingredients

For the dry mixture:

• 1 1/4 cups whole wheat pastry flour
• 3/4 cup quick-cooking oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp fine sea salt

For the wet mixture:

• 1/2 cup pure maple syrup
• 1/3 cup light olive oil, avocado oil, or melted coconut oil (cooled)
• 1/4 cup non-dairy milk (such as cashew, oat, or soy)
• 2 large eggs
• 2 tsp vanilla extract

For folding in:

• 1 cup fresh blueberries

Step 1: Preheat the Oven and Prepare Muffin Tin

Preheat your oven to 425ºF.

Line 9 muffin cups with paper liners and set the tin aside.

This ensures your muffins don’t stick and makes cleanup much easier.

Step 2: Mix the Dry Ingredients

• 1 1/4 cups whole wheat pastry flour
• 3/4 cup quick-cooking oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp fine sea salt

In a medium bowl, combine the whole wheat pastry flour, quick-cooking oats, baking powder, baking soda, ground cinnamon, and fine sea salt.

Mix these together thoroughly and set the bowl aside for later use.

Step 3: Whisk the Wet Ingredients

• 1/2 cup pure maple syrup
• 1/3 cup light olive oil, avocado oil, or melted coconut oil (cooled)
• 1/4 cup non-dairy milk (such as cashew, oat, or soy)
• 2 large eggs
• 2 tsp vanilla extract

In a large bowl, whisk together the maple syrup, light olive oil (or avocado oil or cooled melted coconut oil), non-dairy milk, eggs, and vanilla extract until the mixture is smooth and well combined.

This will serve as the base for your muffin batter.

I like to use avocado oil for a lighter flavor, but any of the suggested oils work well.

Step 4: Combine Dry and Wet Ingredients with Blueberries

• dry ingredients from Step 2
• wet ingredients from Step 3
• 1 cup fresh blueberries

Add about half of the mixed dry ingredients (from Step 2) to the wet mixture (from Step 3) and stir just a couple of times—don’t overmix.

Then gently fold in the fresh blueberries along with the remaining dry ingredients.

Mixing gently helps prevent the blueberries from breaking and keeps your muffins tender.

Step 5: Fill Muffin Cups and Bake

• muffin batter from Step 4

Evenly distribute the batter into the 9 lined muffin cups, filling them almost to the top.

Bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF (without opening the oven) and continue baking for another 12 to 18 minutes.

Check the muffins at 15 minutes total baking time by inserting a toothpick into the center; they’re ready when it comes out clean or with just a few crumbs attached.

Step 6: Cool the Muffins

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

This final rest helps the muffins set and prevents them from falling apart.

I always let them cool completely before storing them in an airtight container to keep them fresh.

Easy Blueberry Oatmeal Muffins

Delicious Easy Blueberry Oatmeal Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1350 kcal

Ingredients

  

For the dry mixture:

• 1 1/4 cups whole wheat pastry flour
• 3/4 cup quick-cooking oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp fine sea salt

For the wet mixture:

• 1/2 cup pure maple syrup
• 1/3 cup light olive oil, avocado oil, or melted coconut oil (cooled)
• 1/4 cup non-dairy milk (such as cashew, oat, or soy)
• 2 large eggs
• 2 tsp vanilla extract

For folding in:

• 1 cup fresh blueberries

Instructions

 

• Preheat your oven to 425ºF. Line 9 muffin cups with paper liners and set the tin aside. This ensures your muffins don’t stick and makes cleanup much easier.
• In a medium bowl, combine the whole wheat pastry flour, quick-cooking oats, baking powder, baking soda, ground cinnamon, and fine sea salt. Mix these together thoroughly and set the bowl aside for later use.
• In a large bowl, whisk together the maple syrup, light olive oil (or avocado oil or cooled melted coconut oil), non-dairy milk, eggs, and vanilla extract until the mixture is smooth and well combined. This will serve as the base for your muffin batter. I like to use avocado oil for a lighter flavor, but any of the suggested oils work well.
• Add about half of the mixed dry ingredients (from Step 2) to the wet mixture (from Step 3) and stir just a couple of times—don’t overmix. Then gently fold in the fresh blueberries along with the remaining dry ingredients. Mixing gently helps prevent the blueberries from breaking and keeps your muffins tender.
• Evenly distribute the batter into the 9 lined muffin cups, filling them almost to the top. Bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF (without opening the oven) and continue baking for another 12 to 18 minutes. Check the muffins at 15 minutes total baking time by inserting a toothpick into the center; they’re ready when it comes out clean or with just a few crumbs attached.
• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This final rest helps the muffins set and prevents them from falling apart. I always let them cool completely before storing them in an airtight container to keep them fresh.