Blueberry Oatmeal Muffins Recipe

Stacey Mebs | Bake.Eat.Repeat.

Blueberry Oatmeal Muffins are a great way to start the day. Enjoy a healthier blueberry muffin with these blueberry oatmeal muffins - filled with oats and blueberries, and less oil and sugar then your typical muffin!

We go through muffins at a rather alarming rate here.

I have three kids, and I don't think they're ever not hungry. This is probably fairly common.

Growing children and all. I suppose it makes sense that they're always hungry.

Blueberry Oatmeal Muffins Photo

But it does seem like the snack food disappears as fast as I can make it.

I think muffins actually disappear even faster then any other snack food. That's likely because my husband and I also really enjoy muffins.

So when you have five people that all happily grab a muffin for breakfast or a snack - the batch of 12 does not last long.

Blueberry Oatmeal Muffins Picture

Especially when they're delicious muffins like these apple muffins with crumb topping, or these apple cinnamon muffins.

We have been making (and loving) these blueberry oatmeal muffins for years now. They're light and fluffy and filled with blueberries, and they're healthier then your typical blueberry muffin.

Are blueberry muffins healthy?

Well, your typical jumbo, bakery style blueberry muffin probably isn't. Those tasty bakery style muffins usually have quite a lot of sugar in them, they only use white flour, and they probably have a fair bit of oil or butter in them as well.

They're delicious, but not healthy.

These blueberry oatmeal muffins use oat flour for some of the flour to make them a little heartier.

Plus you can replace the all purpose flour in them with whole wheat flour to make them even healthier. They also use less sugar then most muffins do, and hardly any oil.

Greek yogurt is added for more moisture without increasing the oil. You can also skip the brown sugar topping to make them healthier - they're still delicious without it.

Blueberry Oatmeal Muffins Pic

Can you make blueberry muffins with frozen blueberries?

Yes! I almost always use frozen blueberries in my blueberry muffins. I usually have them on hand, and truthfully - fresh blueberries cost more and disappear in minutes here, so I rarely bake with them.

Don't thaw your blueberries before using them, fold them into the batter frozen. Tossing the blueberries with a bit of flour before folding them into the muffin batter helps them not to sink to the bottom of your muffins.

Blueberry Oatmeal Muffins Image

Is it better to use fresh or frozen blueberries for muffins?

It really doesn't matter. I usually use frozen, but if you prefer fresh blueberries, go for it!With frozen blueberries you will have a little bit of colour bleeding into the batter.

Even if you fold them in gently while still frozen and don't over-mix, there will still be some purple swirls in your batter. If that bothers you, then you will want to use fresh blueberries to avoid this.

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Blueberry Oatmeal Muffins Recipe

    12 Servings


For the Topping:
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Rolled Oats
  • 1/2 teaspoon Cinnamon
For the Muffins:
  • 1 cup Oil
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar, lightly packed
  • 2 large Eggs
  • 1/4 cup Plain Greek Yogurt
  • 1/2 cup Buttermilk
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup All-Purpose Flour
  • 3/4 cup Oat Flour
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 cups Blueberries, (fresh or frozen)


  1. Preheat the oven to 425°F. Lightly spray a muffin tin with non-stick spray, or line with paper liners. Set aside.
  2. In a small bowl, prepare the topping. Stir together the brown sugar, rolled oats and cinnamon. Set aside.
  3. In a medium bowl, whisk together the oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined.
  4. In a large bowl, whisk together the flour, oat flour, baking soda, baking powder and salt.
  5. Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until just combined, do not over-mix.
  6. Toss the blueberries with 1 tablespoon of flour to coat them and gently fold them into the muffin batter.
  7. Divide the batter between the 12 muffin cups, filling until almost full.
  8. Sprinkle the topping onto the muffins. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F, and continue to bake for another 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  9. Allow to cool in the muffin tin for at least ten minutes before removing the muffins.



  • Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.


Recipe Yields:
12 muffins
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Stacey Mebs
Recipe Yields: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 155
Calories 299

% Daily Value*
Total Fat 19g
  Saturated Fat 2g
Sodium 173mg
Total Carbohydrate 23g
  Dietary Fiber 1g
  Sugars 11g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!