Blueberry oatmeal muffins

Blueberries and oatmeal come together in these hearty and delicious muffins. You'll love these for breakfast, lunchboxes, snacks, and more.

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Blueberry season is a favorite of mine. I love them fresh, but also use them frozen a lot. They give you that burst of summer flavor all year long.

 

Blueberries are a fruit we always have in our freezer since we go blueberry picking each summer and freeze several gallon bags. We use them in pancakes, oatmeal, and other recipes like blueberry muffins. 

 

Looking for more blueberry recipes? Check out this round-up of 35+ Recipes for Blueberry Season. 

 

 

Oats are something I like to add to muffins to make them more filling and hearty. Muffins are something I like to make during the work and school week for easy breakfasts and snacks. They are always a hit with the kids.

Muffins are very versatile and easy to make. You need a muffin baking tin and I like to use muffin liners. If you don't want to use liners, you can use cooking spray in each of the muffin cups before adding the batter.

I use a touch of cinnamon in these muffins because I like the bit of warmth it provides to the muffins. Other spices that would work nicely are nutmeg, ginger, or even cardamom.

These muffins will keep for a couple of days in an airtight container. They are great for adding to lunchboxes during the workweek or having as an after school snack with a glass of milk.

 

Blueberries are a favorite of my kids too, so they are something we use a lot. I love the color and pop of sweet-tart flavor they add to so many things.

 

If you have some blueberries you'd like to use, give these blueberry oatmeal muffins a try. I used frozen blueberries in this recipe, but fresh will also work well.

Yield: 1 dozen muffins

Author: Amy (Savory Moments)

Blueberry Oatmeal Muffins

Blueberries and oatmeal come together in these hearty and delicious muffins. You'll love these for breakfast, lunchboxes, snacks, and more.

Ingredients

• 1 cup old-fashioned oats, plus more for garnish
• 1 cup buttermilk (see notes)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/4 cup olive (or vegetable) oil
• 1 heaped cup frozen (or fresh) blueberries

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin or place in liners.
2. In a small bowl or glass measure cup, stir the oats and buttermilk. Set aside.
3. In a large bowl, whisk together the flour through brown sugar.
4. Stir the vanilla, egg, and oil into the oat mixture until well-combined. Then stir the mixture into the dry ingredients until combined. Fold in the blueberries.
5. Divide the batter evenly into the muffin cups. Sprinkle each with a few extra oats. Bake for about 20-22 minutes, or until just golden and an inserted toothpick comes out clean.
6. Let cool for at least 10 minutes before serving. Store in an airtight container for 1-2 days (they are very moist, so they won't last long).

Notes

If you don't have buttermilk, simply put one tablespoon of lemon juice in the one cup measuring cup, then fill with milk and let sit for 5-10 minutes.

Recommended Products:

Muffin Liners

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This post was originally published in 2018 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience. 

Check out these other muffin recipes:

Whole Wheat Blueberry Zucchini Muffins

Double Chocolate Blueberry Muffins

Banana Spinach Oat Blender Muffins 

Grapefruit Poppy Seed Muffins