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Add these beauties to your breakfast recipe lineup!
Blueberry oatmeal muffins are bursting with fresh berries and are crowned with a brown sugar streusel crumble for a picturesque bakery-style result.
Fresh blueberries are the perfect complement to a bowl of breakfast oatmeal, so I thought that tossing a handful into oatmeal muffins would kick the recipe up a notch — and it did!
Lightly sweet with delicious pops of tart fruit flavor, these blueberry muffins with oatmeal are delicious with morning coffee or as a healthy afternoon snack.
Blueberries are certainly a favorite here, as made clear by the many recipes I’ve shared over the years. You can include them in all kinds of pastries and desserts or include them in savory dishes like my Grilled Pork Tenderloin with Blueberry Salsa!
Key ingredients & substitutions for Blueberry Oatmeal Muffins
- Flour — All-purpose will do the trick, or you can use your favorite cup-for-cup alternative to make gluten free blueberry muffins with oatmeal.
- Oats — Either quick or old fashioned will work in this recipe as long as they are uncooked. Quick oats will create a slightly chewier texture, while old fashioned oats will make these healthy blueberry oatmeal muffins feel a bit more hearty.
- Blueberries — Fresh berries are easiest to work with, but you can use frozen if needed. Thaw them completely in the refrigerator, pat dry with a paper towel, and toss in a little flour before adding them to the batter.
- Egg and milk — Your batter will come together much smoother if these have been brought to room temperature. Measure out the milk and allow both to sit on the counter for about 30 minutes before getting started.
- Baking powder — Always check that your leavening agents are fresh before baking! If your baking powder has gone bad, your baked goods will fall flat in the oven. Add some to a small bowl and pour boiling water over the top — if it bubbles up, you’re good to go.
- Vanilla and salt — These ingredients add warmth and enhance the other flavors in your blueberry oatmeal muffins.
- Streusel topping — You’ll need additional oats, flour, and brown sugar as well as cold butter cut into tiny pieces.
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 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 tin
Gently stir just until combined and there are no more pockets of flour. Scoop the batter into the paper liners inside each muffin cup. 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.
Frequently asked questions
There are several culprits that may prevent those beautiful domed tops. First, make sure your oven is fully heated to the correct temperature before placing your muffin tin inside. Some bakers find it helpful to start at a slightly higher temperature, then lower it after the first minute or two.
Mixing the batter correctly is another crucial component. Overmixing creates too much gluten, resulting in a tough and dense muffin, while undermixing creates pockets of liquid or dry ingredients that cause uneven results.
Allow them to cool completely, then transfer to a resealable plastic bag or airtight container. Add a paper towel to help prevent the streusel topping from becoming too soggy. Store these blueberry oatmeal muffins at room temperature for 3 to 4 days.
Yes! Once cool, flash freeze them on a baking sheet until firm — about an hour. Place in a freezer-safe storage bag or tightly sealed container and store for up to 3 months. Thaw on the counter or warm them up in the microwave for a quick breakfast!
Blueberry Oatmeal Muffins
- 1/3 cup oats (quick or old fashioned, uncooked)
- 1/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 2 tablespoons unsalted butter chilled and cut into pieces
- 1-1/2 cups all-purpose flour
- 1 cups oats (quick or old fashioned, uncooked)
- 1/3 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1-1/2 cups fresh blueberries
- 1/4 cup canola oil
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- 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.
- 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.
- Using paper liners for these healthy blueberry oatmeal muffins means less clean up and easier storage! It’s especially helpful for brunches and bake sales too.
- For a fancy bakery look, line each cup of your muffin tin with squares of parchment instead.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.