Blueberry oat muffins are soft, moist treats made with fresh blueberries and hearty oats. They are easy to make and perfect for breakfast or a quick snack. These muffins are naturally sweet and full of flavor.
I like to test how many blueberries I can fit in one muffin before they burst! Sometimes I sneak in a few extra blueberries just for fun.
To keep them moist, I store leftovers in a paper bag. They stay fresh and taste great when warmed up a bit. A simple, tasty delight to enjoy anytime!
Ingredients & Substitutions
Blueberries: Fresh blueberries add natural sweetness and juiciness. I like picking ripe, plump berries for the best flavor. Frozen blueberries work great if fresh aren’t available—just toss them in directly, no need to thaw.
Oats: Rolled oats provide a hearty texture and slight nuttiness. I prefer quick oats for a softer bite, but old-fashioned oats give more chew. For a gluten-free version, use certified gluten-free oats.
Banana: Mashed banana adds moisture and a gentle sweetness. Ripe bananas with brown spots blend smoothly and enhance flavor. If out, applesauce can be a good substitute to keep the muffins moist.
Flour: All-purpose flour forms the muffin’s structure. For a healthier version, you can substitute half with whole wheat flour. Be mindful that this may make muffins a bit denser.
Sweetener: Honey or maple syrup adds sweetness and moisture. I often use honey for a mild, floral touch. You can swap with agave syrup or brown sugar, just reduce the liquid slightly if needed.
How do I fold the blueberries into the batter without purple streaks?
Gently fold blueberries into the batter using a spatula, being careful not to crush them. I do this last and turn the batter over with gentle motions to keep berries intact. This helps prevent purple streaks and keeps them evenly distributed.
How to Make Blueberry Oat Muffins?
Ingredients You’ll Need:
Dry Ingredients
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- ½ cup vegetable oil
Fruit
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
10 minutes prep, 20 minutes baking, 5 minutes cooling. Total around 35 minutes.
Step-by-Step Instructions:
1. Preheat and prepare
Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients
In a large bowl, combine oats, flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients
In another bowl, whisk together milk, egg, and oil until smooth.
4. Combine wet and dry
Pour wet ingredients into dry. Mix until just combined. Do not overmix.
5. Fold in blueberries
Gently fold blueberries into the batter. Be careful not to crush the berries.
6. Fill muffin cups
Spoon batter into the prepared muffin tin, filling each about 2/3 full.
7. Bake the muffins
Bake for 20 minutes or until golden brown and a toothpick comes out clean.
8. Cool and serve
Let the muffins cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy!
