The combination of oats and flour makes these blueberry oatmeal muffins hearty with a tender crumb. They’re bursting with plenty of fresh blueberries and feature the perfect amount of sweetness to be enjoyed as a wholesome and satisfying breakfast, snack or a treat.
I know blueberry muffins are pretty well established in the world of recipes and if I’m being honest, the internet probably doesn’t need another one. But, I just couldn’t resist sharing this recipe as it’s quickly become a fast favorite around here for snacking.
I’ve shared a blueberry muffin recipe before, but that one is made with whole wheat flour, wild blueberries and features the zesty tang of ginger. It’s a great recipe, but these blueberry oatmeal muffins are quicker to make, a bit more approachable, and tend to be a hit with just about everyone.
Because these muffins use mashed bananas in the batter, they’re also a great way to use up any overripe bananas on your counter without resorting to banana bread.
My Favorite Features
There’s a lot to love about these oatmeal muffins, but here are some of the best features:
- Texture — Using rolled oats gives the muffins a hearty, wholesome texture, but combining it with flour also gives you a balanced tender crumb that resembles freshly cooked oatmeal in the middle.
- Flavor — The hint of cinnamon flavor paired with the oats makes each muffin warm and cozy.
- Fresh Berries — The berries burst when baked and give you a pop of brightness and fresh berry taste in each bite.
How To Make Blueberry Oatmeal Muffins
I tested this recipe a couple of ways and in the end decided to write the recipe as the most basic and easiest approach to appeal to the most people.
However, I’m including an alternative method below for those who have the time. I prefer this method as it results in a creamier textured muffin that really lives up to having oatmeal in its name. Be sure to check out that method too.
Mix The Wet Ingredients
Place the bananas to a large bowl and mash them until smooth. Add the sugar, yogurt, oil, eggs and vanilla and whisk until well combined.
Combine The Dry Ingredients
To the same bowl, add the dry ingredients and mix until a well-combined muffin batter is formed.
Fold In The Blueberries
Gently toss the fresh blueberries with a tablespoon of flour to coat all the berries, then add them to the batter mixture and fold in gently using a spatula. Be careful not to break the blueberries when stirring.
Scoop and Bake
Scoop the batter into a muffin tin prepared with parchment muffin liners. Fill the batter to the top of each liner. Bake at 350°F for about 25 minutes or until the muffins are golden brown on the top and toothpick inserted into the middle comes out clean.
Alternative MeTHOD
Try This Alternative Prep Method
This method results in a creamier oatmeal-like texture, but takes about 20 minutes longer. If you have the time, I highly recommend it!
Combine the rolled oats and yogurt in the large bowl you’ll be using to make the batter. Let them sit for about 20 minutes so the oats can soak up the moisture from the yogurt, like overnight oats. After this step, proceed with the rest of the recipe as written.
Hydrating the oats like this allows them to bake up softer and more tender than just using dry oats. You can even add a splash of milk (any kind) to the mixture to help it along a bit. 1-3 tablespoons can be added without affecting the ratios of the rest of the muffin recipe.
My Pro Tips
My Best Tips For Oatmeal Muffins
- If you want high-domed muffins start with a baking temperature of 425°F and bake for 5 minutes at this temperature. Then, reduce the oven temperature to 350°F for the remaining bake time.
- The alternative baking method results in a thicker batter. Thick batters will rise higher than thin muffin batters. So depending on which method you choose, the muffin height may vary.
- Use this oatmeal muffin recipe as the perfect base recipe and swap out the blueberries for any other ingredient. Other berries and chocolate chips are great choices. Any citrus zest also adds wonderful bright flavor. Or, try these blueberry oatmeal cookies for the same ingredient combination.
- You can replace the coconut oil with melted butter.
- I make these gluten-free by using a gluten-free all-purpose flour without any issues.
- A sprinkle of rolled oats on the tops of the muffins before baking adds a nice visual touch to the finished batch.
These couldn’t be easier to make and a batch is perfect for afternoon snacking, on-the-go breakfasts and even dessert. I love crumbling one on top of yogurt with a drizzle of honey at the end of the night. I’d love to know if you try them!
More Muffins To Make
Orange muffins taste like biting into sunshine. I love this easy, bright muffin so much. It’s wonderful with or without the featured glaze.
Besides a blueberry muffin, it’s hard to get much more classic than a peanut butter banana muffin. Kids love this recipe and it’s a great midday snack.
You’d never know there’s an avocado in these muffins that are bursting with chocolate chips. It replaces the use of oil and makes the muffins incredibly moist and tender.
Zucchini banana muffins are a great way to sneak some veggies into an otherwise sweet baked good without even noticing the taste. I like to make these in mini form to pop as quick snacks.
Blueberry Oatmeal Muffins
Equipment
Ingredients
- 1 cup rolled oats, *see notes
- 1 cup + 1 tablespoon all-purpose flour, or gluten-free baking flour
- 3/4 cup sugar
- 1/4 cup melted coconut oil, or avocado oil
- 2 eggs
- 3 ripe bananas, mashed
- 1/3 cup plain Greek yogurt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Instructions
- In a large bowl, add the mashed bananas, sugar, yogurt, oil, eggs and vanilla extract. Mix well with a spatula until fully combined.
- Add the dry ingredients to the same bowl: 1 cup of flour, oats, baking powder, salt, cinnamon. Mix until a homogeneous batter forms with no remaining visible dry flour. *See the notes section below for an alternative method.
- In a separate bowl, coat the blueberries with a tablespoon of flour to prevent them from sinking. Then, gently fold them into the batter.
- Divide the mixture into a muffin tin lined with parchment paper muffins liners or silicone cups, filling them to the top with the batter. Alternatively, you can grease the muffin tin with a baking spray. Optionally, sprinkle some oats or extra blueberries on top.
- Bake in a preheated oven at 350°F until the muffins are golden on top, about 25 minutes, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool for a few minutes before removing them to a wire rack to cool fully.
Notes
Combine the rolled oats and yogurt in the large bowl you’ll be using to make the batter. Let them sit for about 20 minutes. After this step, proceed with the rest of the recipe as written. See details in the post for why this method is worth trying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
