Easy Blueberry Oat Muffins

Warm, tender blueberry oatmeal muffins fill the kitchen with a buttery, oat-scented aroma and a pop of juicy berry with every bite. Blueberry oatmeal muffins are the version I developed after testing this batter eight times with different oats and flours to balance texture and moisture. I perfected the batter while teaching weekend baking classes, so the steps here are tuned for consistent results at home. These muffins use a soaked oat base for added softness and a tender crumb, plus a simple streusel option for crunch.

If you like a hearty breakfast muffin, this recipe pairs well with our other muffin ideas like the apple butter streusel muffins, which share a similar tender crumb and a crunchy top. Read on for ingredient explanations, exact measurements in metric and imperial, and step-by-step tips that prevent the most common muffin mistakes. The recipe is straightforward whether you’re a busy parent or a beginner baker; follow the timing and sensory cues and you’ll get bakery-style results at home.

Why This Recipe Works

Soaking the oats in milk softens them and releases starches that make the crumb moist without adding extra fat.
A mix of melted butter and oil gives flavor and keeps muffins tender while oil adds moisture retention for reheating.
Using a moderate amount of sugar and an acid (buttermilk or yogurt) balances sweetness and activates the baking soda for lift.
Light folding of fresh berries prevents streaking the batter and keeps the crumb evenly colored.
A quick streusel (optional) adds contrasting texture without weighing the muffin down.

Ingredients Breakdown

Rolled oats — 90 g (1 cup) rolled oats: Soaked to soften texture. Do not swap for instant oats if you want a slightly chewy texture.
All-purpose flour — 250 g (2 cups): Provides structure. For whole-wheat swaps see Variations; expect a denser loaf.
Baking powder — 8 g (2 teaspoons) and baking soda — 3 g (1/2 teaspoon): Leavening balance for reliable rise.
Brown sugar — 100 g (1/2 cup packed) and granulated sugar — 50 g (1/4 cup): Brown sugar adds moisture and caramel flavor.
Salt — 4 g (3/4 teaspoon) Diamond Crystal or 1/2 teaspoon Morton’s: Salt enhances flavor; adjust if using a different brand.
Eggs — 2 large (about 100 g total): Bind and provide lift.
Melted butter — 60 g (1/4 cup) plus neutral oil — 30 ml (2 tablespoons): Butter for flavor, oil for moistness.
Buttermilk or plain yogurt — 240 ml (1 cup): Acidic liquid helps tenderize and react with baking soda.
Vanilla extract — 5 ml (1 teaspoon): Flavor anchor.
Fresh blueberries — 200 g (1 cup) plus extra for topping: Fresh berries hold shape better; if using frozen, do not thaw and toss in 1 tablespoon flour to keep them from sinking.
Optional streusel — 40 g (1/3 cup) flour, 30 g (3 tablespoons) brown sugar, 30 g (2 tablespoons) cold butter, pinch of salt: Rub together until crumbly for a crunchy top.

Substitutions with impact warnings:

Greek yogurt for buttermilk: Use same volume, but expect a slightly tangier flavor.
Gluten-free 1:1 flour: Use a blend that contains xanthan gum; texture will be slightly more crumbly.
Egg replacer (1 egg = 3 tablespoons applesauce): Muffins will be denser; reduce other liquids by 1 tablespoon per egg replaced.

Essential Equipment

12-cup standard muffin tin and 12 liners or nonstick spray — fit is important for rise.
Measuring scale for dry ingredients — weighing flour prevents dense muffins.
2 mixing bowls (one for wet, one for dry).
Rubber spatula and whisk — for gentle folding.
Cooling rack — muffins continue to set as they cool.
If you don’t have a scale: spoon flour into measuring cups and level with a knife to avoid packing.

Step-by-Step Instructions

Prep time 15 minutes · Cook time 20 minutes · Inactive time None · Total time 35 minutes · Servings 12 muffins

Step 1: Soak the oats

Combine 90 g (1 cup) rolled oats and 240 ml (1 cup) buttermilk in a bowl and let sit for 10 minutes until the oats soften and the mixture thickens. This creates a creamy base that keeps muffins tender. Timing: 10 minutes inactive.

Step 2: Preheat and prepare the tin

Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with liners or grease the cups. If using streusel, chill it now. This ensures the oven is fully heated when batter is ready. Timing: 5 minutes active.

Step 3: Mix dry ingredients

Whisk 250 g (2 cups) all-purpose flour, 8 g (2 teaspoons) baking powder, 3 g (1/2 teaspoon) baking soda, 4 g (3/4 teaspoon) salt, 100 g (1/2 cup) packed brown sugar, and 50 g (1/4 cup) granulated sugar in a large bowl until evenly combined. Do this for 30 seconds to aerate the mix for a lighter muffin. Timing: 1–2 minutes.

Step 4: Combine wet ingredients

In a separate bowl whisk 2 large eggs, 60 g (1/4 cup) melted butter, 30 ml (2 tablespoons) neutral oil, 5 ml (1 teaspoon) vanilla, and the oat-buttermilk mixture until smooth. The melted butter should be warm, not hot, to avoid cooking the eggs. Timing: 1–2 minutes.

Step 5: Fold wet into dry and add berries

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — stop when no dry flour streaks remain. Do not overmix — stop as soon as no dry flour is visible. Fold in 200 g (1 cup) fresh blueberries for 8–10 light turns. Timing: 1–2 minutes.

Step 6: Fill tins and add streusel

Spoon batter into muffin cups about 3/4 full, roughly 65–70 g (1/4 cup + 2 tablespoons) per cup, and top with extra blueberries and streusel if using. This gives an even dome and a pretty top. Timing: 5 minutes.

Step 7: Bake and test for doneness

Bake at 190°C (375°F) for 18–22 minutes, rotating the tin halfway through. Muffins are done when tops are golden and a toothpick inserted into the center comes out with a few moist crumbs, or an internal temperature of 98–100°C (208–212°F). Remove and cool in the tin for 5 minutes, then transfer to a rack. Timing: 18–22 minutes.

Expert Tips & Pro Techniques

Common mistake: overmixing. Overworked batter yields tunnels and tough muffins. Fold until just combined.
Keep berries from sinking: toss frozen berries in 1 tablespoon flour, or add fresh berries at the end of folding.
Make-ahead: Bake, cool completely, and freeze in a single layer on a baking sheet. Transfer to a zip-top bag for up to 3 months. Thaw at room temperature or 175°C (350°F) oven for 6–8 minutes to refresh.
Home pro technique: use a cookie scoop to portion batter consistently for even rise and uniform baking time.
For a taller dome: fill cups nearly to the top and bake in a preheated oven; the higher initial heat sets the edges and encourages lift.
If you want a softer crumb over days, swap half the all-purpose flour for 125 g (1 cup) pastry flour — crumb will be more delicate.

Storage & Reheating

Refrigerator: Store cooled muffins in an airtight container for up to 4 days. Place a paper towel under the lid to absorb excess moisture.
Freezer: Freeze cooled muffins in a single layer on a sheet for 1 hour, then transfer to a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or for 1–2 hours at room temperature.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes from thawed, or 12–14 minutes from frozen. Avoid microwaving if you want to keep the top crisp; the microwave makes the crumb gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) certified 1:1 gluten-free flour that contains xanthan gum. Baking time increases by 2–4 minutes; expect a slightly more fragile crumb.
Vegan Version: Replace 2 eggs with 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes). Use plant-based yogurt and swap butter for melted coconut oil. Texture will be denser; bake at same temperature and check at 20 minutes.
Lower-Sugar Version: Reduce total sugar to 75 g (1/3 cup + 1 tablespoon) and add 30 g (1/4 cup) unsweetened applesauce to maintain moisture. Flavor will be less sweet; use ripe berries for natural sweetness.
Blueberry-Lemon: Add the zest of 1 lemon to the wet ingredients and 1 tablespoon lemon juice; keep all other measurements the same. Lemon brightens the flavor without changing bake time.

Serving Suggestions & Pairings

Serve warm with a smear of butter and a drizzle of honey for a cozy breakfast.
Pair with a plain Greek yogurt and honey for a balanced, protein-forward plate.
Good with a bright, medium-roast coffee or an iced green tea for a lighter afternoon snack.
For a brunch spread, pair with our blueberry cheesecake for a berry-forward menu.

Nutrition Information

Per serving: 1 muffin (recipe makes 12)

Calories: 260 kcal
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 40 mg
Sodium: 210 mg
Total Carbohydrates: 36 g
Dietary Fiber: 3 g
Sugars: 15 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my muffins turn out dry?
A: Dry muffins usually mean too much flour or overbaking. Weigh flour, stop mixing as soon as dry streaks disappear, and check for doneness at 18 minutes.

Q: Can I make this without eggs?
A: Yes. Replace 2 eggs with a flax "egg" (3 tablespoons ground flax + 9 tablespoons water) and add 1 tablespoon extra oil for moisture. Expect a slightly denser texture.

Q: Can I double this recipe?
A: Yes — double all ingredients and bake in two muffin tins. Do not overload one large pan; divide batter to keep bake times consistent.

Q: Can I prepare this the night before?
A: You can mix the dry and wet bowls separately, then combine and bake the next morning. Keep the oat-and-buttermilk mixture refrigerated overnight and bring back to cool room temperature before using.

Q: How long does this keep in the fridge?
A: Baked muffins stay fresh in the fridge for up to 4 days in an airtight container. For longer storage, freeze (see Storage & Reheating).

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss them in 1 tablespoon flour before folding into batter to reduce bleeding and sinking.

Q: Will the streusel make the muffins soggy?
A: No, if the streusel is small crumbs and the muffins are baked until a toothpick comes out with moist crumbs. If streusel is too large, it can separate—keep crumbs small and chill before topping.

Conclusion

These muffins are a reliable, everyday bake that balances oat texture with tender crumb and bright berries. For more inspiration and alternate methods to compare texture and sweetness, see Blueberry Oatmeal Muffins – Sally’s Baking Addiction and the slightly different approach at Blueberry Oatmeal Muffins Recipe (Moist) – The Kitchn.