These healthy blueberry oatmeal muffins are simple to make with wholesome ingredients. Light, moist, and bursting with fresh blueberries, they make a great breakfast or snack and freeze beautifully for busy weeks.
Nutritious muffins like these blueberry oatmeal muffins are my go-to for stocking the kids’ breakfasts. From spinach-banana and banana muffins to carrot-zucchini, I aim to create muffin recipes that are nourishing and that I feel good about serving first thing in the morning.
These blueberry oat muffins are both delicious and nutritious. They freeze well, so you can make a batch or two at the start of the week and enjoy them all week long.
Blueberry Oat Muffins: Ingredients & Substitutions
- All-purpose flour. To make them gluten-free, use a 1:1 gluten-free flour blend. You can also replace up to half the flour with whole wheat pastry flour.
- Whole milk. Half-and-half or 2% milk work well as substitutes.
- Sour cream. Full-fat Greek yogurt or plain yogurt are good alternatives; vanilla-flavored yogurt can be used for extra sweetness.
- Salted butter. Unsalted butter, coconut oil, canola oil, or ghee are fine substitutes.
- Old-fashioned oats. Quick-cooking oats work in a pinch.
- Maple syrup. Honey is a great swap.
- Blueberries. Fresh blueberries give the best texture and flavor. If using frozen, thaw them in a colander to drain excess liquid before adding to the batter.
How to Make Blueberry Oatmeal Muffins
Follow these steps for tender, flavorful muffins.
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, whisk the milk, sour cream, melted butter, maple syrup, eggs, and vanilla until smooth.
3. Add the dry ingredients to the wet mixture and stir until combined. Then stir in the oats.
4. Gently fold in the blueberries until evenly distributed, taking care not to overmix the batter.
Bake & Cool
Note: Baking the muffins across two tins helps them rise higher. Grease two standard muffin pans and plan to bake 7 muffins in each pan. The recipe yields 14 muffins total.
Scoop about 1/4 cup of batter into each well, spacing them so there are seven per tin. Bake at 375°F (190°C) for 17–19 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pans for about 20 minutes, then run a spoon or sharp knife around the edges to remove them. Transfer to a wire rack to cool completely.
Serve
Serve the muffins warm or at room temperature. They pair nicely with a smear of cinnamon-honey butter, homemade peanut butter, or vanilla almond butter for extra flavor.
Store
Keep leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
How to freeze blueberry oatmeal muffins
These muffins freeze very well. Cool them completely, place in an airtight container or freezer bag, and freeze for up to 2 months. To thaw, microwave for 30–60 seconds or let thaw at room temperature.
Recipe FAQs
Coating berries in flour helps prevent them from sinking to the bottom of baked goods. This is most helpful when using frozen, thawed blueberries.
Yes. Thaw them in a colander and drain excess liquid. Tossing thawed frozen blueberries in a little flour helps absorb extra moisture and prevents sinking.
No—leave blueberries whole to keep the best texture and flavor.
If you try this recipe and enjoy it, please leave a comment and rating. I love seeing your creations—tag @joyfoodsunshine and use #joyfoodsunshine if you share on social media.
Ingredients
- 1 1/4 cup all-purpose flour (or whole wheat pastry flour)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup whole milk
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup melted butter
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 cup old-fashioned oats
- 1 cup blueberries
Instructions
- Preheat oven to 375°F (190°C). Grease two standard 12-cup muffin tins and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk milk, sour cream, melted butter, maple syrup, eggs, and vanilla.
- Add the dry ingredients and stir to combine, then stir in the oats.
- Gently fold in blueberries.
- Pour about 1/4 cup batter into each well, spacing muffins so there are seven in each pan.
- Bake 17–19 minutes, or until tops spring back and a toothpick comes out clean.
- Cool in the pans for 20 minutes, then remove and transfer to a wire rack to cool completely.
Notes
Ingredient substitutions — See the Ingredients & Substitutions section above for alternatives like using a gluten-free flour blend, swapping milk types, or replacing maple syrup with honey.
Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
Freezing: Cool completely, store in an airtight container in the freezer for up to 2 months. Microwave for 30–60 seconds to thaw and warm.
Nutrition
Serving: 1 muffin | Calories: 161 | Carbs: 23 g | Protein: 3 g | Fat: 6 g
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