Blueberry Oatmeal Muffins
These Blueberry Oatmeal Muffins are soft, fluffy and bursting with juicy blueberries. Enjoy them for breakfast or a healthy snack.
I love baking healthy muffins because they’re quick, easy and the perfect size for snacking. Like these Healthy Blueberry Muffins and our favorite Banana Muffins, these blueberry oatmeal muffins are a healthy muffin recipe. You’d never guess it though after taking a bite! You will love the soft, fluffy texture and sweet flavor of these blueberry oatmeal muffins.
The Best Blueberry Oatmeal Muffins
- The key to making the best oatmeal muffins is soaking the oats before adding them to the batter. While they soak, the oats absorb some of the liquid and soften up so that your muffins will have the best texture.
- These wholesome muffins are made with good for you ingredients, including whole wheat flour, old fashioned rolled oats and blueberries.
- You might want to make a double batch. These muffins always seem to disappear too quickly!
Blueberry Oatmeal Muffins Recipe Ingredients
- Plain Greek Yogurt: Helps to make the muffins soft and tender.
- Milk: Softens the oats and gives the muffins a softer crumb.
- Old-Fashioned Rolled Oats: To put the “oatmeal” in these oat muffins. Be sure to use old fashioned rolled oats, not quick cooking oats or steel cut oats.
- Butter: Using butter in muffins gives them the best flavor.
- Honey: To sweeten the muffins. You can substitute pure maple syrup if desired.
- Eggs: Provide structure and help the muffins to rise and become light and fluffy as they bake.
- Vanilla Extract: For flavor.
- Lemon Zest: Adds a touch of bright lemon flavor. For an alternative flavor, you can use 1/2 teaspoon of ground cinnamon in place of the lemon zest. I’ve tried both!
- Baking Powder & Baking Soda: These help the muffins to puff up in the oven so that they turn out perfectly light and fluffy.
- Salt: Enhances all of the other flavors. Don’t skip it!
- White Whole Wheat Flour: If you can’t find white whole wheat flour, regular whole wheat flour will work and will give the muffins a slightly heartier texture and flavor. You can also use all-purpose flour.
- Blueberries: Both fresh and frozen work well here. If frozen, do not thaw before adding to the muffin batter.
Find the full recipe with ingredient amounts and instructions below.
How to Make Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are easy to make!
- In a medium bowl, whisk together the Greek yogurt and milk until smooth. Stir in the oats. Let the mixture sit for 10-15 minutes to soften the oats.
- While the oats soak, whisk together the melted butter and honey in a large mixing bowl. Then whisk in the eggs, vanilla and lemon zest.
- Add the baking powder, baking soda and salt to the wet ingredients. Whisk until completely combined. You don’t want any clumps of these ingredients left in the muffins.
- Use a rubber spatula to mix in the soaked oats along with any milk and yogurt from the bowl.
- Mix in the flour until barely combined, being careful to not overmix.
- Gently fold in the blueberries.
- Scoop the batter into a greased muffin pan (or use parchment paper liners). The muffin wells will be filled most of the way to the top.
- Bake at 375° F for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5-10 minutes before removing them to a wire rack to finish cooling. Enjoy the muffins warm or at room temperature.
- When measuring the flour, lightly spoon it into your measuring cup and then level it off. Scooping the flour directly with the measuring cup can cause too much flour to get packed in.
- Be careful to not over-mix the batter after adding the flour. Overmixing can cause the muffins to turn out tough or dense, rather than soft and fluffy.
- The muffins are delicious made either with lemon zest or cinnamon, so use one or the other depending on what you have on hand and your flavor preferences. See the recipe card below for amounts.
- If using frozen blueberries, mix them into the batter straight from the freezer. Thawing them may cause the muffin batter to turn purple.
- You can substitute other berries for the blueberries, such as raspberries or blackberries.
How to Store
I always freeze any leftover muffins right away once they’re cool, because they stay freshest in the freezer. You can also store these at room temperature if you prefer.
- Room Temperature: Muffins may be stored in an airtight container at room temperature for up to 2 days. Lay a paper towel in the bottom of the container, under the muffins.
- Freezer: Once completely cool, freeze in an airtight container for up to 3 months.
- To Reheat: If frozen, thaw for about 30 minutes at room temperature or use your microwave’s defrost setting. Then gently warm for a few seconds in the microwave.
More Healthy Muffin Recipes
- Healthy Strawberry Muffins
- Apple Banana Muffins
- Cranberry Orange Muffins
- Zucchini Muffins
- Peanut Butter Banana Muffins
- Pumpkin Muffins
Blueberry Oatmeal Muffins
- ¾ cup plain Greek yogurt (I used full fat)
- ½ cup whole milk
- 1 cup old fashioned rolled oats
- 6 tablespoons unsalted butter (melted)
- ½ cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest* (from 1-2 lemons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white whole wheat flour*
- 1 ½ cups fresh or frozen blueberries (if frozen do not thaw)
- Preheat oven to 375° F. Spray a muffin pan with cooking spray or line with paper liners.
- In a medium bowl, whisk together the Greek yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.
- Meanwhile, in a large mixing bowl, combine the melted butter and honey. Whisk until well combined.
- Add the eggs, vanilla and lemon zest. Whisk to combine.
- Add the baking powder, baking soda and salt. Whisk until very well combined.
- Add the oat mixture and use a rubber spatula to mix it into the other ingredients.
- Add the white whole wheat flour. Use a rubber spatula to mix until just combined. Be careful to not overmix.
- Add the blueberries and gently fold them in with the rubber spatula until just combined.
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 wells. Bake muffins for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5-10 minutes and then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
- For a different flavor, substitute 1/2 teaspoon ground cinnamon for the lemon zest.
- Regular whole wheat flour or all-purpose flour may be substituted. The muffins will have a heartier texture and flavor if made with regular whole wheat flour.
- Muffins may be stored in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
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