These blueberry oatmeal muffins are a healthy, hearty snack or breakfast loaded with whole grains and bursting berries! They’re a delicious way to give you energy throughout your busy days!
There’s nothing better than a warm, fluffy muffin in the morning! It’s one of my favorite things to start my day with. If you like these blueberry oatmeal muffins, then you’ve definitely got to try strawberry cheesecake streusel, banana, and apple crumb muffins, too!
Healthy and Delicious Blueberry Oatmeal Muffin Recipe
Like many others, I have really been trying to get back to routine after all of the holiday treats, parties, and feasts. When we’re talking about eating healthier, I like to start with breakfast. It’s so important! Need more breakfast inspiration? Find my full list of tasty recipes here! Eating a good, hearty breakfast in the morning is a game-changer, and these blueberry oatmeal muffins have so much to offer! They are super moist and loaded with blueberries. They’re made with soaked oats, which gives them such a great texture and also bumps up the protein and fiber.
But really, these berry-filled muffins are a winner when it comes to grab-and-go food. They’re sweetened with Greek yogurt and applesauce to keep refined sugar low. Each bite is soft, tender goodness packed with amazing juicy flavor! Your family is going to love having them around to munch on! They’re perfectly filling and will keep you satisfied while you go about your day. If you’re looking for more ways to get your daily dose of oats, check out these healthy oatmeal cookies and 4 topping ideas for homemade oatmeal!
Blueberry Oatmeal Muffin Ingredients
The list for these muffins is on the longer side, but it’s so worth it, I promise! Most of them are classic baking ingredients that you’ve got in your pantry right now. All measurements can be found in the recipe card below.
- Quick Oats: I like using quick oats in my baked goods because they cook faster. If you want more texture, you can definitely substitute these for rolled or steel-cut oats.
- Hot Water: Needed for preparing your oatmeal mixture.
- Brown Sugar: I love the caramelized sweetness that brown sugar adds, but you can swap this out for honey or maple syrup if you don’t want to bake with refined sugars.
- Plain Greek Yogurt: Added for sweetness and tang as well as the perfect creamy texture! Greek yogurt is also a great source of protein and vitamins.
- Unsweetened Applesauce: Applesauce is a great natural sweetener and substitute for oil in baking.
- Canola Oil: Added for moisture and to keep your muffins tender.
- Eggs: Eggs bind everything together and give your muffins shape!
- Vanilla: Vanilla makes everything better. I add pure vanilla extract for a deeper flavor.
- Baking Powder and Baking Soda: Both are a must for light, fluffy muffins!
- Cinnamon: A pinch of cinnamon gives your blueberry oatmeal muffins the best warm flavor.
- Salt: Needed to enhance overall flavor.
- Whole Wheat Flour: I like using whole wheat instead of all-purpose flour to keep the fiber content of these bad boys high.
- Blueberries: You can use either fresh or frozen! Not only is this superfood delicious, but it’s loaded with vitamins and antioxidants!
Time to Bake!
These incredible blueberry oatmeal muffins are super easy to make. They take just as much effort as making a boxed mix, but you guessed it, taste a thousand times better! You’ll love them! Just a few steps of mixing are needed here and then it’s off to the oven.
- Preheat Oven: First, preheat your oven to 350 degrees F.
- Prep Oats: Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
- Mix Brown Sugar and Wet Ingredients: In a large bowl, whisk brown sugar, yogurt, applesauce, eggs and vanilla together until smooth.
- Whisk in Dry Ingredients: Next, add baking powder, baking soda, cinnamon and salt and whisk until smooth.
- Add Soaked Oats: Next, add your soaked oats and stir until evenly distributed.
- Mix in Berries and Flour: Add flour and berries and stir just until combined — don’t overmix!
- Bake: Lightly grease a muffin pan and fill 24 muffin cups ¾ full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Blueberry Oatmeal Muffin Tips
Here are a few simple tips to keep in mind as you make these delicious muffins! They’re so hearty and satisfying, expect them to become a regular in your breakfast lineup.
- Using Quick Oats: I use quick oats in my oatmeal muffins because I find that they still give that hearty texture of oats, but don’t end up too chunky. It’s fine if you swap the quick cooking oats for rolled, but keep in mind that the texture will be more noticable.
- Muffin Cups or Liners: You can pour the batter right into a greased muffin pan, use silicone muffin cups, or paper liners. All will work but they will work differently. If you like browned edges, opt for a greased muffin pan. If you want easier removal, go with silicone! Paper liners work as well, but you will need to wait for them to cool down completely before they can be removed from the liners, and waiting is hard! Especially when you’ve got a warm, tasty muffin ready!
- Other Fruits: In this recipe, blueberries are interchangable with strawberries, blackberries, raspberries, and cranberries. Add your favorite or a mix of them!
Storing Leftover Muffins
If stored properly, you can have a delicious snack ready to be eaten for days to come! Leftover blueberry oatmeal muffins make a quick and easy breakfast for me and the kids in the morning. It’s the best!
- At Room Temperature: Your blueberry oatmeal muffins will last for 2-3 days, wrapped in plastic wrap or stored in an airtight container.
- In the Refrigerator: Keeping leftover muffins in the fridge extends their shelf life a little. Store in an airtight container or wrapped in plastic wrap. They will stay good for up to 1 week.
- In the Freezer: Your muffins can be stored for up to 3 months in an airtight container. Thaw overnight in the fridge before serving or reheating.
- Reheating: For that just-baked effect, pop your leftover muffins in the microwave for 15 second intervals until warmed through. You can also warm up a batch in the oven for 10-15 minutes at 350 degrees Fahrenheit.