• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get our Freezer Meal Quick Start Guide
freezer meal quick start guide

Get Our Freezer Meal Quick Start Guide

Loading

 

About
Free Resources
Contact

Instagram

Facebook

Pinterest

YouTube

TikTok

Thriving Home

Food & Lifestyle

  • Recipe Index
    • Course
      • Breakfast
      • Lunch & Dinner
      • Sides & Salads
      • Soups & Chilis
      • Appetizers
      • Snacks
      • Desserts
      • Baked Goods
      • Beverages
      • Condiments
    • Method
      • Freezer Meals
      • Stovetop
      • Oven
      • Slow Cooker
      • Instant Pot
      • Grill or Smoker
      • 6 Ingredients or Less
      • Air Fryer
    • Diet
      • Gluten-Free
      • Dairy-Free
      • Vegetarian
    • Ingredients
      • Chicken & Turkey
      • Beef
      • Pork
      • Seafood
      • Pasta & Pizza
    • Holiday
      • Birthday
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine's Day
    • All Recipes
  • Freezer Cooking
    • Start Here
    • Freezer Meal Recipes
    • 1 Hour Freezer Prep
    • Cookbooks
  • Menu Plans
  • Shop
    • Cookbooks
    • Our Recipe Ebooks & Digital Products
    • 1 Hour Freezer Prep
    • Shop Our Favorites
    • Gift Guides
Home Recipe Index Baked Goods Muffins & Sweet Breads

Blueberry Oatmeal Muffins

Polly Conner
By: Polly ConnerPosted: 7/7/25Updated: 10/10/23

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

4.50 from 2 votes
Jump to Recipe Rate this Recipe

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 muffin on a thin blue striped tea towel with more muffins in the background. this …


 
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
  • Recipe: Blueberry Oatmeal Muffins
  • Recipe Contributor: Rachel (Riegel) Walters

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.

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

Ingredients Needed

Ingredients for blueberry oatmeal muffins measured out and labeled.

Ingredient Notes

  • 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
  • Plain Greek yogurt – You can substitute vanilla greek yogurt, but then you need to cut back the amount of sugar..
  • Fresh blueberries

How to Make Blueberry Oatmeal Muffins

Mix the Dry Ingredients

In a large mixing bowl, stir together flours, oats, sugar, baking powder, baking soda, and salt.

Mix the Wet Ingredients

In a second mixing bowl, whisk together yogurt, milk, eggs, oil, and vanilla.

Dry ingredients for muffins mixed together in a glass bowl.
Wet ingredients for muffins being whisked together in a glass 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!

Wet ingredients for oatmeal muffins being mixed into the dry ingredients.
A spoon folding blueberries into thick muffin batter.

Bake the Muffins

Scoop the batter into the muffin cups, filling them to the top. Bake for 20-25 minutes, rotating the pan halfway through baking, 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.

Blueberry oatmeal muffins out of the oven and turned sideways in the muffin tin to cool.
Blueberry oatmeal muffins and a bowl of blueberries on a wooden cutting board to serve.

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 any muffins:

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
Blueberry oatmeal muffins cut in half and stacked on a cutting board.

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.
4.50 from 2 votes
Yield: 12 muffins
Prep Time:7 minutes mins
Cook Time:23 minutes mins
Total Time:30 minutes mins
Print Pin Rate Email

Ingredients
 

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup quick oats (sub: rolled oats)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons milk of choice
  • 2 large eggs (lightly beaten)
  • 1/4 cup avocado oil (sub: any neutral oil like canola, vegetable, etc.)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries
Prevent your screen from going dark

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, baking soda, and salt.
  3. Wet Ingredients: In a second mixing bowl, whisk together yogurt, milk, eggs, oil, 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: Scoop the batter into the muffin cups, filling them to the top. Bake for 20-25 minutes, rotating the pan halfway through baking, 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.

Freezer Instructions

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. Freeze for up to 3 months.
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.
  • Quick oats blend in a bit better than rolled oats but both will work fine.
  • The easiest way to distribute the muffin batter is to use a large cookie or ice cream scoop.
  • Fold the blueberries in as gently as possible to prevent them from breaking open.
  • For extra blueberry flavor, use blueberry Greek yogurt and decrease the granulated sugar to 2/3 cup.
  • Variations: replace 1/2 cup of the blueberries with nuts (pistachios, almonds, pecans, etc), white or dark chocolate chips, or dried cranberries.

Nutrition

Serving: 1 muffin | Calories: 215 kcal (11%) | Carbohydrates: 35 g (12%) | Protein: 5 g (10%) | Fat: 6 g (9%) | Cholesterol: 32 mg (11%) | Sodium: 194 mg (8%) | Fiber: 2 g (8%) | Sugar: 15 g (17%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner
Rachel Riegel, guest recipe contributor to Thriving Home.

Recipe Contributor: Rachel (Riegel) Walters

Pastry Chef Rachel (Riegel) Walters developed and rigorously tested this recipe for Thriving Home.

Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.

In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.

A blueberry oatmeal muffin with more muffins in the background.
630 shares
  • Share
  • Email
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.

Read more...

Reader Interactions

4.50 from 2 votes

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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

sidebar

polly and rachel

Welcome

We’re moms, cookbook authors, and freezer cooking evangelists. Our mission is to help your home thrive, one delicious meal at a time. Let’s make the most of your time in the kitchen! Read more.

Follow Us On Instagram!

freezer cooking

Order On:

Amazon • Target

Learn More

freezer to table

Order On:

Amazon • Target

Learn More

FREEZER MEALS

Southwest Chicken over a salad

Southwest Chicken

Taco bar with all the toppings lined up

Totally Tasty Taco Bar

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Chicken taco soup in a white bowl with toppings.

Chicken Taco Soup

TOP RECIPES

Chicken Parmesan casserole in a glass baking dish with a spoon.

Chicken Parmesan Casserole

Meatball subs that have been under the broiler, side by side.

Easy Meatball Subs

Tomato bisque in bowls with spoons and croutons on top.

Tomato Bisque

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Popular Round-Ups

Fully cooked ham and egg cups in a freezer bag.

20+ Make Ahead Breakfast Ideas

Collage image for freezer meals.

Easy Freezer Meals for One or Two

20+ Inexpensive, Easy Meals for Large Groups

Collage of 7 different marinades with chicken breasts on the left and cooked dishes on the right.

7 BEST Chicken Marinades

freezer meal update
New to freezer cooking?

Grab Our Freezer Meal Quick Start Guide!

5 days of recipes & tips from freezer meal experts.

Loading

Instagram

Facebook

Pinterest

YouTube

TikTok

About
About Us
Work With Us
Press
Recipes
All Recipes
Freezer Meals
Menu Plans
Shop
Cookbooks
1 Hour Prep Sessions
Gift Guides
Explore
Free Resources
Shop Our Favorites
Facebook Group
Privacy Policy
Accessibility
Disclaimers
Contact
© 2025 Thriving Home
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
630 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.