Blueberry Oat Muffins (Easy One Bowl Recipe!)

These Blueberry Oat Muffins are moist, lightly sweet, and packed with juicy blueberries in every bite. Made in just one bowl with wholesome ingredients like Greek yogurt, oats, and maple syrup, these muffins strike the perfect balance between nourishing and indulgent. Whether you’re looking for an easy grab-and-go breakfast, a satisfying afternoon snack, or a make-ahead treat the whole family will love, these blueberry oat muffins deliver big flavor with minimal effort.

Blueberry Oatmeal Muffin with a bite taken out of it.

Table of Contents

Easy to Love Blueberry Oat Muffins

These Blueberry Oat Muffins are my go-to recipe when I need some good old fashioned baking therapy. They’re so simple to make and satisfying in a coming home kind of way. They might not dazzle like orange poppy seed muffins, but they’re true and good and honest–a muffin you can count on when the going gets tough.

There are plenty of reasons to love these this blueberry muffin recipe, but here are a few reasons I come back to them over and over again.

They’re PACKED with berries. I took several tips from Smitten Kitchen’s blueberry muffin recipe, including loading the batter with berries. You’ll get bursts of blueberry in every bite!
They’re perfect for gifting and freezing. These muffins are a welcome addition to a meal train delivery, and they freeze beautifully for busy mornings.
They’re made with pantry staples and have been thoroughly tested for ingredient swaps. We’ve made this recipe with lots of different ingredients, so you can make these with what you have on hand and know they’ll turn out!

Make these for the ones in your life who need to know they’re not alone. They’ll appreciate the muffin, but they’ll appreciate the love you poured into it even more.

Courtney

Ingredients You’ll Need + Substitution Options

Yogurt, stick of butter, quick oats, blueberries, spices and baking soda, brown sugar, milk, flour, and eggs on a baking sheet.

Unsalted butter– You can’t beat the flavor of butter, but we’ve also tested these with melted coconut oil and really enjoyed them!
Plain Greek yogurt– This adds moisture, tang, and protein. Sour cream also works well.
Milk– We usually use 2% dairy milk, but you can also use oat milk.
Maple syrup and Brown sugar– We like a mixture of both for a subtle sweetness, but you can use all brown sugar or all maple syrup if you prefer.
Eggs– For moisture and structure.
Vanilla extract– A “bloop” or about 1 teaspoon.
Quick oats- Quick cooking oats are smaller than rolled oats and melt into the batter. We prefer the texture of quick oats in this recipe, but this recipe will also work with old fashioned oats. Rolled oats will be distinctly chewier than muffins made with quick oats.
Baking powder, baking soda, and salt– For lift and flavor!
Cinnamon– This is optional, but we like to add cinnamon to our blueberry muffins.
All purpose flour– White whole wheat flour also works well.
Fresh Blueberries- Fresh or frozen berries both work great!
Turbinado sugar– We sprinkle almost all of our muffin recipes with coarse sugar before baking for a crisp and lovely finish!

How to Make Blueberry Oatmeal Muffins

Melted butter, yogurt, sour cream, milk, and maple syrup in a glass mixing bowl.

Step 1: Melt the butter in a large microwave safe bowl. Whisk in the yogurt, milk, maple syrup, and brown sugar.

Egg and vanilla being whisked into muffin batter.

Step 2: Whisk in the eggs, one at a time, followed by the vanilla extract.

Cinnamon, baking soda, baking powder, and salt, whisked into muffin batter.

Step 3: Add the quick oats, followed by the baking powder, baking soda, salt, and cinnamon. Whisk well.

Blueberries and flour poured on top of muffin batter in a glass mixing bowl.

Step 4: Add the flour and blueberries. Use a spatula to coat the blueberries with the flour before folding it all into the batter.

Unbaked blueberry oat muffins in a muffin tin.

Step 5: Scoop the batter into 18-20 prepared muffin cups, on two separate tins. Sprinkle with Turbinado sugar.

Freshly baked blueberry oat muffins in a muffin tin.

Step 6: Bake at 375 degrees for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out without any wet batter.

Recipe Tips & Variations

Frozen blueberries work great. Don’t thaw or rinse them, they should go straight from the freezer into the batter.
Switch up the mix-ins. Raspberries, chocolate chips, walnuts, or pecans all work great here.
Make some healthier swaps. I’ve tested these with butter and coconut oil. Both work great. You can also substitute all purpose flour for white whole wheat flour.
Use a cookie scoop. A large cookie scoop is the easiest way to fill your muffin cups!
Fill the liners all the way! These muffins won’t overflow like a cupcake batter. You can fill them all the way up, and even mound them a bit.
Cool on a wire rack. After about 10 minutes, move the muffins to a cooling rack so they don’t get a soggy bottom.
Serving options: These are excellent on their own, but even better served warm with a smear of salted butter or whipped cream cheese.

Blueberry oat muffins stacked on an old baking sheet.

Storage and Make-Ahead Instructions

Storing: Store cooled muffins in an airtight container for up to 3 days or in the refrigerator for longer storage.
Freezing: Cool completely, then freeze in a freezer safe container or plastic bag. Freeze for up to 3 months. The muffins can be reheated in the microwave from frozen or placed at room temperature to thaw overnight.

FAQS

Can I use honey instead of maple syrup?

Yes, honey is a great substitute!

Can I leave out the brown sugar and use all maple syrup?

Yes, we’ve tested these with all maple syrup. The batter is more liquid-y and won’t rise as much, but they’ll still be delicious!

Can I just add oats to a muffin recipe?

Well, yes! And also, no! The oats will change the recipe and might require some tweaking. This blueberry oat muffin recipe has been tested and perfected to include oats.

Should I use quick oats or old fashioned oats for baking?

The truth is, it depends! We use old fashioned oats for recipes like Amish Baked Oatmeal, Oatmeal Rhubarb Bars, and Oatmeal Raisin Cookies, where we want a hearty and chewy texture. We recommend using quick oats for muffins, where we want the texture to feel lighter and fluffier.

Blueberry and oatmeal muffin on a baking sheet, surrounded by blueberrie.

More Muffin Recipes to Try

Try our classic muffin recipe favorites, including Morning Glory Muffins, Apple Oatmeal Muffins, and Sour Cream Banana Muffins .

For more fruity muffin options, try our Lemon Raspberry Muffins, Banana Blackberry Muffins, or Citrusy Zucchini Muffins.

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