Soft Blueberry Oatmeal Muffins

These blueberry oatmeal muffins mix in the ripe fruits of peak summer. They’re packed with oatmeal and yogurt, contributing to their moist crumb and hearty texture. This recipe produces a dozen, but you can easily double it to make a quick and easy meal prep for the entire household. They’re an ideal breakfast or snack to eat on the go. You can also store them in your freezer for months and reheat them when you crave a soft and sweet bite.

Blueberry Oatmeal Muffin Ingredients

• All-purpose flour: The all-purpose flour in this recipe makes these blueberry oatmeal muffins hearty.
• Oats: We prefer quick-cooking oats because they become soft when baked in these blueberry muffins.
• Brown sugar: This recipe uses brown sugar as the sweetener because it infuses the blueberry muffins with a robust, caramelized flavor.
• Baking powder: This leavening agent helps the blueberry oatmeal muffins puff up and become fluffy.
• Baking soda: This ingredient helps the blueberry muffins develop a dome-like shape on the top.
• Spices: We rely on nutmeg and cinnamon to infuse warm flavors into these blueberry oatmeal muffins.
• Dairy: We mix eggs, yogurt and melted butter into the batter for a moist crumb.
• Blueberries: We rely on fresh and ripe fruit to make these healthy blueberry oatmeal muffins.

Directions

Step 1: Combine the dry ingredients

Debbie Wolfe for Taste of Home

Preheat the oven to 400°F. Grab a large mixing bowl and combine the flour, oats, brown sugar, baking powder, salt, cinnamon, baking soda and nutmeg.

Step 2: Combine the wet ingredients

Debbie Wolfe for Taste of Home

Whisk together the egg, yogurt and melted butter in a separate large mixing bowl. Pour the wet ingredients into the dry ones. Lastly, fold in the blueberries.

Step 3: Bake the oatmeal blueberry muffins

Debbie Wolfe for Taste of Home

Spray a muffin pan with cooking spray or use paper liners. Then, fill the cups 3/4 full with batter. Bake the muffins until you can poke them with a toothpick and they come out clean with no batter—about 18 to 22 minutes. Cool the muffins for five minutes before removing them from the pan to a wire rack. Serve warm.

Debbie Wolfe for Taste of Home

Blueberry Oatmeal Muffin Variations

• Fold in a different fruit: Instead of blueberries, try mixing in ripe strawberries, raspberries or bananas.
• Make a crumb topping: Combine all-purpose flour, sugar, cinnamon and cold butter to make a streusel for the top of your blueberry oatmeal muffins.
• Add lemon zest: Grate lemon zest into the muffin batter to add a bright and citrusy flavor to these delicious buttery treats.

How to Store Blueberry Oatmeal Muffins

If you have leftover blueberry oatmeal muffins, store them in an airtight container. They will stay fresh at room temperature for three to seven days. If they begin to stale, revive the moisture by adding a piece of bread to the container.

Can you make these blueberry oatmeal muffins ahead of time?

If you plan on using this blueberry oatmeal muffin recipe for meal prep, batch a bunch and dig into them throughout the week. First, follow the recipe and store them in an airtight container. They’ll last for three to seven days at room temperature.

Can you freeze these blueberry oatmeal muffins?

You can freeze them for later if you have extra muffins. First, store them in an airtight container or a freezer-friendly bag. They can last up to two to three months in the freezer. When you’re ready to eat them, simply take them out and reheat them.

How long do blueberry oatmeal muffins last?

You can store these blueberry oatmeal muffins in an airtight container on your counter for three to seven days or freeze them for up to two to three months.

Blueberry Oatmeal Muffins Tips

Debbie Wolfe for Taste of Home

Can I make a vegan version of these blueberry oatmeal muffins?

You can customize this recipe with simple swaps if you enjoy plant-based baked goods. Substitute the egg with 1/4 cup of applesauce and the yogurt and butter with a dairy-free alternative. While the texture and flavor may vary slightly from the original, it will taste delicious.

Can I make a gluten-free version of these blueberry oatmeal muffins?

Try swapping the all-purpose flour for a gluten-free one if you have gluten intolerance. You can use almond flour, oat flour or coconut flour. Keep in mind the texture and flavor may vary from the original muffin.

How do I know when the blueberry oatmeal muffins are finished baking?

The easiest way to determine if your blueberry oatmeal muffins are ready to be taken out of the oven is by monitoring their appearance. Your baked goods should start to rise and have a dome-like structure and the tops should turn golden brown. You can also use the toothpick method to check for doneness; simply insert a toothpick into the muffins. The muffins are finished baking if it comes out clean (without any batter sticking to it).