Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Skip the bowl of oatmeal and make these healthy and wholesome Blueberry Oatmeal Muffins. They’re filled with feel-good ingredients like juicy blueberries, Greek yogurt, and whole grain oats. These are fluffy, moist, and irresistible!

This post is sponsored by Oregon Blueberry Growers. All opinions are my own.

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One of my weekly routines on Sunday afternoons is meal prep for the week ahead. I plan nutritious items we can easily cook, heat up, or grab when we’re running out the door. Muffins are usually on the list because they’re easy to prepare, and I can make enough to freeze for a quick breakfast or snack.

These Blueberry Oatmeal Muffins are healthy and hearty. The oats provide lots of fiber, while the Greek yogurt adds protein and calcium. I use the very best frozen blueberries from my home state of Oregon. These berries are plump, juicy, and have a deep blue color for the best flavor. Blueberries have tons of health benefits so whether fresh or frozen, you can enjoy the rich antioxidants and vitamins they have to offer.

Creating Blueberry Oatmeal Muffins:

When I tested this recipe I wanted the flavors to resemble a cozy bowl of oats, only in muffin form! These have all the classic flavors from oats and blueberries, to brown sugar and cinnamon. We are on our third batch of these muffins and I see no end in sight! Seriously, these could not have turned out any better and the proof is in our bellies!

To keep these muffins moist and fluffy I steep the oats in a mixture of milk and Greek yogurt. This is the “oatmeal” part of the recipe and creates a tender muffin. We use Greek yogurt simply because it adds a boost of protein and has a subtle tang that pairs well with the naturally sweet blueberries.



Living in a state that grows amazing produce during the summer means I get the chance to stock my freezer with prime fruits and veggies for the winter. Oregon blueberries are among our top favorite berries to freeze because they maintain their flavor and nutrition long after they are frozen.

I have teamed up with my friends at Oregon Blueberry Growers to bring you these incredibly yummy Blueberry Oatmeal Muffins. You might want to consider doubling the batch as they will go quickly!

Ingredients for Blueberry Oatmeal Muffins:

  • Oats
  • Greek yogurt
  • Milk
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Cinnamon
  • Butter
  • Egg
  • Pure vanilla extract
  • Brown sugar
  • Frozen blueberries
  • Coarse sugar (optional)


What type of Oats are best for Blueberry Oatmeal Muffins?

Our preference is quick-oats for this recipe. The grains are much smaller so the muffins come out soft and tender. Old fashioned oats will give the muffins more chew and texture.

Full-fat Greek Yogurt vs. Non-fat Greek Yogurt:

We use full-fat Greek Yogurt here as it offers the best flavor. Non-fat Greek yogurt doesn’t have the richness as full-fat so it’s not recommended for this recipe. Sour cream will also work, just make sure it’s not light.

Can I use any kind of milk?

We use 1% cows milk for these blueberry muffins but almond and oat milk also work great.



How To Make Blueberry Oatmeal Muffins:

Preheat oven to 350℉ and place muffin liners in a 12-cup muffin pan, or spray muffin cups generously with non-stick cooking spray.

Step 1. You’ll start by combining oats, Greek yogurt, and milk in a large bowl. Set this aside for 10-minutes while you get the rest of the ingredients together.

Step 2. In a medium bowl combine flour, baking soda, salt and cinnamon, then add frozen blueberries. Toss to coat berries in flour mixture.

Step 3. Add lightly beaten egg, 4 tablespoons of melted butter, vanilla extract, and brown sugar to the oat mixture. Stir with a large spoon to combine.

Step 4. Add flour and blueberry mixture to the wet ingredients. Fold with a large spoon just until combined, being careful not to overmix.

Step 5. Use an ice cream scoop or large spoon and fill prepared muffin cups 3/4 of the way full. Brush the tops with the remaining melted butter and sprinkle with coarse sugar. Bake for 22-25 minutes in a preheated oven until the tops are lightly golden and puffed. Let cool for 5-minutes in muffin pan before transferring to a cooling rack.



As muffins usually are, these are absolutely wonderful fresh out of the oven. They are delicious on their own but we love to drizzle on a little honey.


Storing and Freezing Blueberry Oatmeal Muffins:

Storing at room temperature– When muffins are completely cooled, place in a sealed container in a single layer. Lay a piece of parchment paper over the top of the muffins before securing the lid. This helps keep the muffins from becoming soggy. Muffins will keep at room temperature for 3-4 days.

To freeze– Place cooled muffins in a freezer safe container or bag. Freeze up to 4-5 months. To reheat, place in the microwave for 1-minute and 30-seconds, or set out on the counter to thaw.

Pro tips:

  • How to pick the sweetest blueberries. Larger blueberries don’t necessarily indicate a sweeter berry. A sweet blueberry (whether small or big) should be plump and deep blue in color. Sweet blueberries will also have a silver dusting known as “The Bloom”. If there is any red or green on the berry it will have a tart taste.
  • Freeze ripe and freshly picked blueberries. To maintain the best flavor and nutrition, it’s important to freeze blueberries after picking. That’s of course if you don’t eat them right away. 😉
  • Keep blueberries frozen until ready to use. It’s important to make sure the berries are frozen when preparing the batter so they stay whole when cooking. That way each bite has a burst of blueberry flavor.
  • Use muffin liners. For obvious reasons this makes clean up a breeze. But did you know that using liners will reduce wear and tear on your muffin pan? Liners also come in handy if you’re sharing muffins at a party or potluck. The paper helps protect the product when serving a crowd of people.


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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!🤍

Blueberry Oatmeal Muffins

Skip the bowl of oatmeal and make these healthy and wholesome Blueberry Oatmeal Muffins. They're filled with feel-good ingredients like juicy blueberries, Greek yogurt, and whole grain oats. These are fluffy, moist, and irresistible!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 163 kcal

Ingredients
  

  • 1 cup quick oats or old fashioned oats
  • 1 cup full-fat, plain Greek yogurt
  • 1/4 cup milk (use 1 or 2%)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 cup frozen blueberries
  • 5 tbsp melted butter, divided
  • 1 egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup light brown sugar, tightly packed
  • coarse sugar for topping optional

Instructions
 

Preheat the oven to 350°F and prepare 12 cup muffin pan with liners, or spray cups with non-stick cooking spray.

  • In a large bowl combine oats, yogurt, and milk. Let steep for 10-minutes while you get the rest of the ingredients together.
  • Combine flour, baking powder, salt, and cinnamon in a medium bowl. Stir in frozen blueberries.
  • To the oat mixture add 4 tablespoons of melted butter, egg, vanilla extract, and brown sugar. Stir until well incorporated.
  • Add the dry ingredients with the blueberries to the oat mixture. Fold gently until just combined. Be careful not to overmix this as it could make the muffins tough, The batter will be thick but should still scoop easily.
  • Fill muffin cups 3/4 full with batter using an ice cream scoop or large spoon. Brush the tops with the remaining 1 tablespoon of melted butter, then sprinkle the tops with a little coarse sugar. About 1/2 tsp each.
  • Bake in a preheated oven for 22-25 minutes. (Mine took exactly 25) The tops should be lightly golden and puffed. To check for doneness, insert a toothpick in the center. It should come out clean. Allow muffins to sit for 5-minutes in the pan before transferring to a cooling rack.

Notes

Tips:
  • How to pick the sweetest blueberries. Larger blueberries don’t necessary indicate a sweeter berry. A sweet blueberry (whether small or big) should be plump and deep blue in color. Sweet blueberries will also have a silver dusting known as “The Bloom”. If there is any red or green on the berry it will have a tart taste.
  • Freeze ripe and freshly picked blueberries. To maintain the best flavor and nutrition, it’s important to freeze blueberries after picking. That’s of course if you don’t eat them right away. 😉
  • Keep blueberries frozen until ready to use. It’s important to make sure the berries are frozen when preparing the batter so they stay whole when cooking. That way each bite has a burst of blueberry flavor.
  • Use muffin liners. For obvious reasons this makes cleaning up a breeze. But did you know that using liners will reduce wear and tear on your muffin pan? Liners also come in handy if you’re sharing muffins at a party or potluck. The paper helps protect the product when serving a crowd of people.
  • Storing at room temperature– When muffins are completely cooled, place in a sealed container in a single layer. Lay a piece of parchment paper over the top of the muffins before securing the lid. This helps keep the muffins from becoming soggy. Muffins will keep at room temperature for 3-4 days.
    To freeze– Place cooled muffins in a freezer safe container or bag. Freeze up to 4-5 months. To reheat, place in the microwave for 1-minute and 30-seconds, or set out on the counter to thaw.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Serving size: 1 muffin
Servings: 12
Amount per serving  
Calories 163
% Daily Value*
Total Fat 6.7g 9%
Saturated Fat 3.9g 19%
Cholesterol 30mg 10%
Sodium 50mg 2%
Total Carbohydrate 21.4g 8%
Dietary Fiber 1.3g 5%
Total Sugars 7.9g  
Protein 4.3g  
Vitamin D 7mcg 36%
Calcium 41mg 3%
Iron 1mg 6%
Potassium 86mg 2%
Keyword Blueberries, Blueberry muffins, Breakfast muffins, Brown sugar, Frozen Blueberries, Healthy muffins, Muffins, Oatmeal

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