Wholesome Blueberry Oatmeal Muffins (Moist)

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These wholesome blueberry oatmeal muffins are just the thing when you need a grab-and-go breakfast on busy mornings. Fresh blueberries and old-fashioned oats go into a simple from-scratch batter, and a brown sugar streusel gets pressed on top before they go in the oven, so every muffin comes out with a crackly, sugared top. Mix, scoop, and bake a batch (or two) ahead of time to enjoy all week long.

Fresh blueberries are the perfect match for a bowl of oatmeal, so it only made sense to toss a handful into muffins. Lightly sweet with pops of tart fruit flavor, they’re just as good with morning coffee as they are for an afternoon snack.

I keep a double batch of these in the freezer most of the year, because a warm muffin beats scrambling for breakfast on a weekday morning. They’re also my go-to for using up blueberries from my father-in-law’s bushes.

We get more than we can eat fresh most summers, and a freezer full of these muffins means we’re still enjoying them well into fall. They also hold their own on a brunch table next to a casserole or fruit salad, if you’ve got company coming.

Why This Recipe Works

Oats do double duty here — they add heft to the batter so it’s not too delicate, and they soak up moisture from the milk while the muffins bake, which helps keep them from drying out.

Oil instead of butter is the other reason for that: oil stays liquid at room temperature, so the crumb stays soft even after a few days in the container, where a butter-based batter tends to firm up as it cools.

Ingredient Notes for Blueberry Oatmeal Muffins

Streusel

• Oats | These add a toasty crunch to the topping. Quick or old-fashioned both work, as long as they are uncooked.
• All-purpose flour | It gives the streusel body so it bakes up crumbly instead of melting into the muffin.
• Brown sugar | This is classic in a streusel topping. Light or dark both work.
• Unsalted butter | Cut it into small pieces and keep it cold. That is what makes the streusel crumbly instead of greasy.

Muffins

• All-purpose flour | The base of the muffin. For a gluten-free version, a cup-for-cup gluten-free flour blend works well.
• Oats | Quick oats give a slightly chewier muffin, and old-fashioned oats make it a bit more hearty. 
• Brown sugar | The only sweetener in the batter, which is why these muffins are lightly sweet with a hint of molasses flavor.
• Baking powder | This is what lifts the muffins, so make sure yours is fresh. To test it, stir a little into a small bowl of boiling water. If it bubbles up, you are good to go.
• Kosher salt | Enhances the sweetness of the berries. If you only have table salt, use a little less.

• Milk | Let it sit out for about 30 minutes so it is not ice cold. Any milk you have on hand works, even oat milk, almond milk, or soy milk.
• Fresh blueberries | Fresh berries are the easiest to work with. See the swaps below if you are using frozen.
• Canola oil | Keeps the muffins tender, with the softest texture. Vegetable oil is a fine substitute.
• Large egg | It binds everything together. Like the milk, it mixes in more smoothly at room temperature.
• Vanilla extract | A teaspoon adds warmth and rounds out the flavors.

Fresh vs. Frozen Blueberries — Which Should You Use?

Fresh blueberries are easier to work with here — they hold their shape in the batter and don’t bleed color into the crumb.

If you only have frozen, don’t thaw them on the counter; they release too much liquid and can water down the batter. Thaw them in the refrigerator overnight instead. Then pat them dry with a paper towel and toss in a tablespoon of flour before folding into the batter.

That flour coating keeps the berries suspended in the batter rather than sinking to the bottom and keeps the batter from turning purple.

Variations and Substitutions

• Try other berries. Raspberries or blackberries can stand in for the blueberries. You can even try diced apples for a fall twist, tossed in flour and paired with a little ground cinnamon in the batter.
• Add a little lemon zest. A teaspoon stirred into the wet ingredients brightens up the blueberries.

How to Make Blueberry Muffins With Oatmeal

STEP 1 | Make the streusel topping

Stir together the oats, flour, and sugar with a fork until well combined. Using a pastry blender, cut in cold butter cubes just until the mixture is crumbly.

STEP 2 | Mix the batter

In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. In a separate bowl, whisk together the wet ingredients until well incorporated. Add this mixture to the dry ingredients, along with the berries.

STEP 3 | Divide into muffin pan

Gently stir just until combined and there are no more pockets of flour. Scoop the muffin batter into the paper liners inside the muffin cups. Each liner should be filled almost to the top.

STEP 4 | Add streusel and bake

Cover the batter with streusel topping, using a spoon so your fingers don’t soften the butter. Bake until golden brown on top, then cool the pan on a wire rack for 5 minutes.

Storage and Reheating Tips

• To store: Cool the blueberry oat muffins completely, then keep them in an airtight container or resealable bag at room temperature for 3 to 4 days. Or, you can keep them in the fridge for up to one week.
• To freeze: Flash freeze the cooled muffins on a baking sheet for about an hour, until firm. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw on the counter or warm them in the microwave.
• To make ahead: Bake a batch a few days ahead and warm them briefly in the microwave before serving.

Frequently Asked Questions

What to Serve With Blueberry Oatmeal Muffins

These blueberry muffins with oatmeal are great with a hot cup of coffee for breakfast. For a full brunch spread, set them next to my Sausage Apple Breakfast Casserole and a bowl of fresh fruit.

If you are feeding a crowd, add my Lemon Blueberry Scones, too, for a pretty blueberry-themed breakfast table. Of course, you can browse more ideas in my brunch favorites!

Blueberry Oatmeal Muffins With Brown Sugar Streusel

Author: Sheila Thigpen

These blueberry oatmeal muffins are lightly sweet, tender, and loaded with juicy blueberries, then topped with a crumbly brown sugar oat streusel. No mixer required, and they bake in about 20 minutes.

4.08 from 53 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 1 dozen

Calories 220 kcal

Ingredients

  

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Streusel

• ▢ ⅓ cup oats (quick or old fashioned, uncooked)
• ▢ ¼ cup all-purpose flour
• ▢ ¼ cup firmly packed brown sugar
• ▢ 2 tablespoons unsalted butter chilled and cut into pieces

Muffins

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 cups oats (quick or old fashioned, uncooked)
• ▢ ⅓ cup firmly packed brown sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ 1 cup milk
• ▢ 1 ½ cups fresh blueberries
• ▢ ¼ cup canola oil
• ▢ 1 large egg lightly beaten
• ▢ 1 teaspoon vanilla

Instructions

 

Streusel

• Make a streusel by combining oats, flour, and sugar in a small bowl. Cut in the butter with a pastry blender until mixture is crumbly. Set aside.

Muffins

• Preheat the oven to 400 degrees. Line twelve medium muffin cups with paper baking cups.
• In a large bowl, stir together the flour, oats, brown sugar, baking powder, and salt to combine.
• In a separate bowl, whisk together milk, oil, egg and vanilla. Add this mixture all at once to the dry ingredients along with the blueberries. Stir just until the flour mixture is moistened. (Do not overmix.) Divide batter evenly among muffin cups and sprinkle with reserved streusel.
• Bake for 18 to 20 minutes or until golden brown. Cool in muffin tin on wire rack for 5 minutes before removing.
• Best served warm.

Notes

• Keep the butter cold for the streusel and sprinkle it on with a spoon, not your fingers, so it stays crumbly.
• For frozen blueberries, thaw and pat dry, then toss in flour before folding in.
• Paper liners keep cleanup easy; parchment squares give a fancier bakery look.
• Store at room temperature: 3–4 days in an airtight container. Or, in the fridge: up to 1 week.
• To freeze: flash freeze 1 hour, then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm in the microwave.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 22mgSodium: 142mgFiber: 2gSugar: 11g

Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword blueberry, muffins, oatmeal, Streusel