These healthy blueberry oatmeal muffins are easy to make with nutritious ingredients. They’re light and moist and bursting with fresh blueberries!

Nutritious muffins, like these blueberry oatmeal muffins, are my go-to recipes to prepare for my kids for busy weeks.

From spinach muffins to healthy banana muffins and yummy zucchini muffins, I try my best to create muffin recipes with nourishing ingredients that I feel great about my kids eating first thing in the morning.

These blueberry oat muffins are delicious and nutritious, plus they freeze well so you can make a batch (or two) in the beginning of the week and enjoy them all week long!

Blueberry Oat Muffins: Ingredients & Substitutions

• All-purpose flour.  make them gluten-free by using a 1:1 all-purpose gluten-free flour blend. You can substitute up to half of the flour with whole wheat pastry flour.
• Whole Milk. Half and half or 2% milk are good substitutes.
• Sour cream. full-fat Greek yogurt or plain yogurt work well too. You can also you a vanilla flavored yogurt.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter. 
• Old-fashioned oats. quick-cooking oats work well in this recipe too.
• Maple syrup. honey is a great substitute.
• Blueberries. I suggest fresh blueberries for the best results. If using frozen, be sure to thaw them first in a colander in the sink to drain off any excess liquid.

How to Make Blueberry Oatmeal Muffins

We’ll walk through this recipe step-by-step, and don’t forget to watch the video!

Begin by mixing together the flour, baking powder, baking soda, sea salt and cinnamon in a medium bowl, then set it aside.

Next, whisk together the milk, sour cream, melted butter, maple syrup and eggs in a large bowl.

Then add the dry ingredient mixture and stir until the batter is smooth.

Once the batter is smooth, stir in the oatmeal.

Then, fold in blueberries until evenly distributed throughout the batter.

Bake & Cool

Note: I prefer to bake this recipe in two muffin tins. Spreading out muffins while baking helps them rise really well. So, I recommend greasing two standard muffin tins and baking 7 in each pan. This recipe makes 14 blueberry oatmeal muffins.

Pour ¼ cup batter into each well of the prepared muffin tins, spacing them out so you will have 7 per tin (this helps them rise better)

Then, bake the blueberry oat muffins for 17-19 minutes, or until the tops spring back when touched and a cake tester inserted in the center comes out clean.

Let the blueberry oatmeal muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Then transfer them to a wire rack to cool completely.

Serve

Serve these blueberry oat muffins slightly warm or at room temperature.

I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Store

Store leftover muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

How to freeze blueberry oatmeal muffins

These muffins freeze very well. Let them cool, then transfer them to an airtight container in the freezer and store for up to 2 months. To thaw, warm in the microwave for 30-60 seconds.

Recipe FAQs

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