Go Back

Blueberry Oat Muffins

These blueberry oat muffins are moist, slightly chewy, and packed with juicy bursts of blueberries. They come together with simple mixing and baking, resulting in a golden, rustic muffin with a tender crumb and a hearty oat texture. Perfect for a comforting breakfast or snack, they strike a cozy balance between wholesome and sweet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups old-fashioned oats for chewy texture
  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 tbsp baking powder
  • pinch salt
  • 2 large eggs or flax eggs for vegan
  • 1/2 cup melted butter or oil cooled
  • 1 cup milk dairy or plant-based
  • 1 1/2 cups blueberries fresh or frozen, do not thaw
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Paper liners or non-stick spray
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups & spoons

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly spray it with non-stick spray.
  2. In a large mixing bowl, whisk together the oats, flour, brown sugar, baking powder, and salt until evenly combined. The dry ingredients should look well-mixed and slightly textured.
  3. In a separate bowl, beat the eggs, then add the cooled melted butter, milk, and vanilla extract. Whisk until the mixture is smooth and fragrant.
  4. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together until just combined. Do not overmix; the batter should be slightly lumpy.
  5. Gently fold in the blueberries, being careful not to crush them. Distribute them evenly throughout the batter for bursts of juicy flavor.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Lightly tap the tray on the counter to settle the batter and eliminate air pockets.
  7. Bake in the preheated oven for 20-25 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. The blueberries may be bubbling slightly.
  8. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely or enjoy warm.
  9. Serve the muffins warm or at room temperature, enjoying their moist, chewy texture with sweet blueberry bursts in every bite.

Notes

For extra flavor, sprinkle a little cinnamon or lemon zest into the batter. You can also top muffins with a light glaze or a sprinkle of oats before baking for added texture.