Blueberry Oat Muffins

Blueberry Oatmeal Muffin with a bite taken out of it.

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.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: 18

Calories: 211kcal

Ingredients

1/2 cup unsalted butter
1 1/2 cups whole milk plain Greek yogurt
1/2 cup milk
1/2 cup maple syrup
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups quick oats
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoons cinnamon
2 cups all purpose flour (or sub white whole wheat flour)
2 1/2 cups blueberries (fresh or frozen)
1/4 cup Turbinado or coarse cane sugar (for topping)

Instructions

Preheat the oven to 375 degrees. Line 2 muffin pans with 18 paper liners.
In a large microwave safe bowl, melt the butter. Whisk in the Greek yogurt, milk, maple syrup, and brown sugar.
Add the eggs, one at a time, whisking well. Whisk in the vanilla extract.
Add the quick oats followed by the baking powder, baking soda, salt, and cinnamon. Stir well to combine.
Add the flour, then dump in the blueberries. Toss the blueberries with the flour then fold them gently into the remaining batter.
Scoop the batter into the prepared pans, filling each cup to the top and mounded a bit. Add an additional liner or two if needed. Sprinkle each muffin with turbinado sugar.
Bake for 18-21 minutes, or until a toothpick inserted in the center comes out without any wet batter. Allow to cool in the pans for 5-10 minutes before removing. Enjoy warm or place on a cooling rack to cool completely.

Notes

If using frozen blueberries, do not thaw.
Store cooled muffins in an airtight container on the counter top for up to 3 days or in the refrigerator for up to 5 days.
To freeze, completely cool, then place them in a ziploc freezer bag in a single layer. Freeze for up to 3 months. Reheat in the microwave to thaw, or thaw overnight on the counter top.
These muffins are also great with raspberries or chocolate chips!
Please see the post above for a full list of substitution options. These muffins are very forgiving and work with a lot of different ingredients.

Equipment

Course Breakfast, Dessert, Quick Breads, Muffins & Scones, Snack

Cuisine American

Keyword baking, blueberry, easy, healthy, muffins

Nutrition