If you’re looking for a muffin that’s just sweet enough, extra tender, and bursting with blueberries, these Oatmeal Blueberry Muffins are the breakfast (or snack!) you’ve been dreaming of. With hearty oats, juicy berries, and just the right touch of vanilla and cinnamon, these muffins are kid-friendly, freezer-friendly, and totally delicious.
They’re made with simple pantry staples, and thanks to the oats, they’re extra moist and satisfying. Whether you serve them warm with butter, pack them in lunchboxes, or bake them ahead for grab-and-go mornings, these muffins are a must-bake. 
What You’ll Need
For the Muffins (makes 12):
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (or use all AP flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup melted coconut oil or unsalted butter
- ½ cup brown sugar (lightly packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh or frozen blueberries (no need to thaw frozen)
Pro Tips for Muffin Success
Toss blueberries with a spoonful of flour before folding them in to keep them from sinking.
Let the oats soak in milk for 10–15 minutes to soften and create a tender crumb.
Don’t overmix – mix just until the flour disappears for the fluffiest muffins.
Bake at a higher temp for the first few minutes to get those bakery-style domed tops.
Let the kids help scoop batter and sprinkle oats or coarse sugar on top!
Tools You’ll Need
- Muffin tin (12-cup)
- Paper muffin liners or non-stick spray
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Substitutions & Variations
Gluten-free? Use certified GF oats and a 1:1 GF baking flour
No brown sugar? Use honey or maple syrup (reduce milk slightly)
Add mashed banana for a banana-blueberry version
Dairy-free? Use almond, oat, or soy milk and coconut oil
Add a streusel topping for bakery-style muffins
Make-Ahead Tips
- Muffins stay fresh in an airtight container for 3–4 days
- Freeze for up to 2 months – thaw overnight or microwave for 30 seconds
- Soak oats in milk the night before and mix up the rest in the morning
How to Make Oatmeal Blueberry Muffins
Step 1: Soak the Oats
- In a bowl, combine rolled oats and milk. Let sit for 10–15 minutes while you prep the rest of the ingredients.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the soaked oats, melted butter or oil, brown sugar, eggs, and vanilla until smooth.
Step 4: Combine & Add Blueberries
- Add the wet ingredients to the dry and stir just until combined—do not overmix!
- Gently fold in the blueberries, tossing them in a little flour first if using fresh.
Step 5: Fill & Bake
- Preheat oven to 425°F (220°C). Line or grease a muffin tin.
- Divide the batter evenly among 12 muffin cups. Optional: top with oats or coarse sugar.
- Bake for 5 minutes, then reduce heat to 350°F (175°C) and bake for 15–18 more minutes, or until a toothpick comes out clean.
Step 6: Cool & Enjoy
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or room temp!
Leftovers & Storage
- Store in an airtight container at room temp for 3–4 days
- Refrigerate for up to a week (best warmed slightly before eating)
- Freeze for up to 2 months and reheat in the microwave or toaster oven
Final Thoughts
These Oatmeal Blueberry Muffins are everything you want in a homemade bake: easy, nourishing, and loaded with real blueberry flavor. They’re the kind of treat you’ll feel good about giving your kids—or enjoying with your coffee on a quiet morning.
Did you add a crumb topping? Swap in banana or a different berry? Let me know how your muffins turned out in the comments—I’d love to see your twist!
Leave a Reply