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Home Recipe Index Baked Goods Muffins & Sweet Breads

Blueberry Oatmeal Muffins

4.5 /5
Jump to Recipe Rate Recipe
Polly Conner
By: Polly ConnerPosted: 5/3/23Updated: 10/10/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

These delicious, hearty Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.

Blueberry Oatmeal Muffins stacked on a white plate with extra blueberries scattered. this …


 

“I made these yesterday and the were so yummy and moist! Thank you for the easy and healthy recipe, it’s a keeper! ⭐️⭐️⭐️⭐️⭐️” – Liz

Table of Contents
  • Reasons You’ll Love These Muffins
  • Ingredients Needed
  • How to Make Blueberry Oatmeal Muffins
  • How to Freeze Muffins
  • Recipe FAQs
  • More Blueberry Recipes You Might Like
  • Blueberry Oatmeal Muffins

Reasons You’ll Love These Muffins

These muffins are totally worth making. Here’s why:

  1. While they are a bit denser than a typical blueberry muffin, they are still delicious.
  2. Packed full of protein, fiber, and all real food ingredients that you can feel great about eating.
  3. Freezer-friendly and perfect to make ahead for busy mornings.
  4. Very filling and will keep you satiated for hours.
  5. Blueberries are a superfood that you should eat as much as possible.
A hand holding a blueberry oatmeal muffin cut in half with a plate of the muffins in the background.

Ingredients Needed

  • White Whole Wheat Flour – We love baking with this variety but if you don’t have it, you can substitute 1 cup whole wheat flour + 1/2 cup unbleached all-purpose flour.
  • Quick Oats – Rolled oats work, but I liked the finer texture of quick oats
  • Vanilla Greek yogurt – I’ve tried it with plain Greek yogurt but thought they could use a little more sweetness.
  • Honey – Sub maple syrup.
  • Unsalted butter – Can you freeze butter? Yes! Here’s how.
  • Fresh blueberries – Frozen will work, but do not thaw first. The muffins may take a little longer to bake.
Blueberry oatmeal muffin ingredients measured and labeled.

How to Make Blueberry Oatmeal Muffins

Mix the Dry Ingredients

In a large mixing bowl, combine flour, oats, sugar, baking powder & soda, and salt.

Dry ingredients for blueberry oatmeal muffins in a glass bowl.
Dry ingredients for blueberry oatmeal muffins mixed together in a glass bowl.

Mix the Wet Ingredients

In a second mixing bowl, combine yogurt, honey, eggs, butter, and vanilla.

Wet ingredients for blueberry oatmeal muffins mixed together in a glass mixing bowl.

Make the Batter

Fold yogurt mixture into the dry mixture and stir to combine. Gently fold in berries.

The batter will be very thick!

Mixing the wet and dry ingredients together in a glass bowl.
Batter for blueberry oatmeal muffins mixed together in a glass bowl.

Bake the Muffins

Scoop into greased muffin tins. Fill them up! The muffins don’t rise too much. and Bake for 15-20 minutes.

I’m giving a large cooking range because metal baking sheets will cook faster than if you have them in silicone liners.

Blueberry oatmeal muffin mix scooped into a muffin tin.
Blueberry oatmeal muffins cooling on a white platter.

How to Freeze Muffins

I always double this batch and then freeze at least half of them to have on hand for healthy grab-and-go breakfasts. Here’s how to freeze these:

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container, squeeze out as much air as possible, and seal tightly. Freeze for up to 3 months.

Prepare From Frozen: Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.

Blueberry Oatmeal Muffins in a freezer bag.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work. They will add a bit more moisture so you may need to increase your cooking time.

I don’t have white whole wheat flour. What is a substitute?

We love baking with this variety but, if you don’t have it, substitute in 1 cup whole wheat flour + 1/2 cup unbleached all-purpose flour.

How long do muffins last at room temperature?

If you place muffins in an airtight situation, the moisture will migrate to the top, resulting into a squishy muffin top. But if you surround them with paper towels, they will absorb some of the moisture trying to escape and they should be good at room temperature for at least three days.

More Blueberry Recipes You Might Like

Stack of blueberry avocado muffins.

Blueberry Avocado Muffins

Blueberry baked oatmeal in a white baking dish ready to serve.

Blueberry Baked Oatmeal

Blueberry Banana Bread

Blueberry Banana Bread

Blueberry crumble bar slices stacked up on parchment paper.

Blueberry Crumble Bars

Hands holding overnight oats printable cheat sheet.

7 Overnight Oats Cheat Sheet

We’ll send you all 7 of our popular overnight oats recipes, so you can have them in one place. Download and print it for free!

Download the Cheat Sheet

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Blueberry oatmeal muffins stacked on a white plate.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews

Blueberry Oatmeal Muffins

These delicious Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.

Yield: 12 muffins 1x
Prep: 5 minutesCook: 17 minutesTotal: 22 minutes
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Ingredients

  • 2 cups white whole wheat flour (sub: 1 1/2 cup whole wheat + 1/2 cup all-purpose flour)
  • 1 cup quick oats (sub: rolled oats)
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vanilla Greek yogurt
  • 2 tablespoons honey
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled (Can you freeze butter? Yes! Here’s how.)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Prep: Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.
  2. Dry Ingredients: In a large mixing bowl, stir together flour, oats, sugar, baking powder & soda, and salt.
  3. Wet Ingredients: In a second mixing bowl, whisk together yogurt, honey, eggs, melted butter, and vanilla.
  4. Combine: Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick. 
  5. Bake & Cool: Spoon the batter into the muffin cups, filling them to the top. Bake for 15-20 minutes, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.

Freeze For Later: Follow recipe as directed and let muffins cool. Place in a gallon-sized freezer bag in a single layer and freeze flat.

Prepare From Frozen: Wrap frozen muffin a moist paper towel and microwave in 30 second increments until it is warmed through.


Notes/Tips

  • Really fill that muffin tin up! Use all the batter for 12 muffins. 
  • You can use plain Greek yogurt if you’d like to reduce the amount of sugar.
  • Quick oats blend in a bit better than rolled oats but both will work fine.
© Author: Polly Conner
Cuisine: American Method: Baked

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Kelsey says

    Posted on 2/27/24 at 9:16 am

    Super yummy. One of my kids helps me make these weekly now– we make a double batch so it’ll last more than one day (ha). We use the mixer to help with the super thick batter!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/27/24 at 9:19 am

      Hi Kelsey! We love hearing about kiddos in the kitchen and recipes so good they are on a weekly rotation! Thanks so much for leaving a review and the tip about the mixer.

      Reply
  2. Cheri Carr says

    Posted on 7/25/22 at 10:06 am

    These muffins are so filling! They have a touch of sweetness and give you plenty of energy. So good and good for you.

    Reply
    • Rachel Tiemeyer says

      Posted on 7/25/22 at 11:35 am

      Thanks for the feedback and review, Cheri!

      Reply
  3. Stella says

    Posted on 9/10/18 at 3:44 pm

    What is the nutritional breakdown of this muffin?

    Reply
    • Rachel says

      Posted on 10/2/18 at 9:31 pm

      Hi Stella. I’m sorry but we don’t provide nutrition count for a few reasons, which you can read about here: https://thrivinghomeblog.com/will-you-ever-include-nutrition-information-on-your-recipes/

      Reply
  4. PollyPolly says

    Posted on 8/22/18 at 10:59 am

    Agreed, they are pretty thick. I’d recommend using White Whole Wheat Flour if you want the nutrition of whole wheat but a lighter texture. For a more kid-friendly recipe, try our Blueberry Avocado Muffins. https://thrivinghomeblog.com/blueberry-avocado-muffins-with-lemon-streusel-topping/ They are a total win with all ages. And thanks for the note about missing the step on when to stir in the berries. I’ll make that correction right now. Thanks Melissa!

    Reply
  5. sital mody says

    Posted on 3/16/18 at 6:45 pm

    can i use frozen berries

    Reply
    • Rachel says

      Posted on 3/20/18 at 5:25 pm

      It may add too much liquid to the muffins. Since we haven’t tested it, we can’t say for sure. Sorry!

      Reply
    • Erin says

      Posted on 7/17/18 at 5:16 pm

      I have used frozen blueberries and they worked just fine! We love this recipe. I make them in bulk and freeze them in gallon bags and we just pull them out one at a time and microwave for 30 seconds. Love them!

      Reply
      • Rachel says

        Posted on 7/23/18 at 10:11 am

        Thanks for your feedback, Erin!

      • Karen says

        Posted on 8/13/19 at 3:53 pm

        I love making these and freezing in gallon zip bags for camping trips. So delicious!

      • Rachel says

        Posted on 8/15/19 at 1:57 pm

        Great to hear that, Karen. Thanks for taking the time to leave a comment!

  6. Tracey says

    Posted on 2/16/17 at 8:49 am

    I’m dairy free. What do you think about using apple sauce (unsweetened) in place of the yogurt

    Reply
    • Rachel says

      Posted on 2/17/17 at 7:57 am

      I’ve never tried that. It’s worth a shot or just use dairy-free milk.

      Reply
  7. Liz says

    Posted on 2/15/17 at 6:55 am

    I made these yesterday and the were so yummy and moist! I didn’t have Greek yogurt but used vanilla yogurt instead, and cut the amount of sugar in half thinking the sweetness of the vanilla yogurt would suffice. But i think it still could have used the full amount of sugar. Thank you for the easy and healthy recipe, it’s a keeper!

    Reply
    • Rachel says

      Posted on 2/15/17 at 7:52 am

      Awesome! Love that these worked for you.

      Reply

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