Go Back
blueberry oat muffins cooling on a rack with a bowl of blueberries on the table
Katelyn

Blueberry Oatmeal Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 16 muffins
Ingredients Method Notes

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!)

Method
 

  1. Preheat oven to 400°F and grease a muffin tin or line with cupcake liners (I love parchment liners for easy cleanup).
  2. In a medium bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a separate bowl, mix the oil, sugar, brown sugar, milk, vanilla, and egg until well combined.
  4. Combine the wet and dry ingredients gently by hand — no electric mixer needed. Over mixing can make the muffins dense.
  5. Fold in the blueberries carefully to avoid smashing them.
  6. Pour the batter evenly into your prepared muffin tin, filling each cup about ¾ full (a cookie scoop works perfectly for this).
  7. 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.