There’s something about a warm batch of muffins that just feels like home — especially these blueberry oatmeal muffins. They’ve been a long-time favorite in our house and are always a huge hit with the kids. I’ve made them countless times over the years, and I usually double the recipe because, honestly, they disappear fast!
These muffins are hearty enough for breakfast, perfect for a mid-morning snack, and taste amazing any time of day. My favorite way to eat them? Fresh out of the oven with a little butter melting on top.
The oats give them the perfect texture — soft, moist, and just a little chewy — while the blueberries add a pop of sweetness in every bite. They’re cozy, wholesome, and full of that homemade goodness that makes your kitchen smell amazing.
My Baking Essentials:
Blueberry Oatmeal Muffins
Ingredients
- 1 ¼ cups flour
- 1 cup oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup oil I usually use olive oil, but any neutral oil works
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup milk we use almond milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup blueberries fresh or frozen (we love wild blueberries!)
Instructions
- Preheat oven to 400°F and grease a muffin tin or line with cupcake liners (I love parchment liners for easy cleanup).
- In a medium bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, mix the oil, sugar, brown sugar, milk, vanilla, and egg until well combined.
- Combine the wet and dry ingredients gently by hand — no electric mixer needed. Over mixing can make the muffins dense.
- Fold in the blueberries carefully to avoid smashing them.
- Pour the batter evenly into your prepared muffin tin, filling each cup about ¾ full (a cookie scoop works perfectly for this).
- Bake at 400°F for 18–22 minutes, or until the tops are golden brown.
Notes
- Sweetener swap: You can replace both sugars with ½ cup of honey for an extra moist, naturally sweet muffin.
- Oil options: Any mild oil works — olive, avocado, or vegetable oil are all great choices.
- Milk alternatives: We use almond milk, but you can use cow’s milk, oat milk, or any milk you prefer.
- Freezer-friendly: These freeze beautifully! Once cooled, pop them in a freezer bag and reheat in the microwave for 20–30 seconds for a quick, cozy breakfast.
There’s something so comforting about having a batch of these muffins on the counter — they make busy mornings a little easier and slower mornings even sweeter.
💬 If you make them comment below! I’d love to hear about it.
