These moist, delicious Blueberry Oatmeal Muffins are made with fresh or frozen blueberries and topped with a cinnamon sugar crumble. The oats Using quick oats gives these muffins a lovely texture and keeps the recipe quick and easy, but regular oats can be used if you pulse them in your blender first.
If you need a no-fail, go-to blueberry muffin recipe, this one is the best! I’ve been making these blueberry oat muffins for years. They’re my family’s favourite, and they’re so easy to make.
What makes these muffins so special?
What makes these blueberry muffins stand out from all the rest? Well, first of all, you can use fresh OR frozen blueberries to make them, which is always a bonus because I usually have one or the other on hand.
Secondly, using 3/4 cups of quick oats means you don’t need quite as much flour as you would for a traditional blueberry muffin, and the instant oats add a really great texture to the muffin. Bonus, you don’t even need soak the oats to soften them like you do for my orange oatmeal raisin muffins.
Thirdly, these blueberry oatmeal muffins are are sprinkled generously with cinnamon and sugar which forms a sweet, crunchy crust in the oven which perfectly enhances the flavour of the tart, juicy berries.
Substituting regular oats for quick oats:
If you don’t have quick oats, you can use old-fashioned oats instead. Just pulse them a few times in a blender or coffee grinder to break them down a little first.
3 Other favourite muffin recipes that never fail me are: these orange oatmeal muffins, these buttermilk rhubarb muffins, and these pumpkin chocolate chip muffins.
To prevent blueberries from sinking
Whether you’re using fresh or frozen blueberries, be sure to toss them in flour, as instructed below, to prevent them from sinking to the bottom of the muffin tin when baking.
This muffin batter is quite thick, so you kind of scoop it like cookie dough. I like to divide the batter evenly into one muffin tin to make 12 muffins. For more muffins, simply fill the wells in your muffin tin with a little less batter (to approx the 3/4 mark).
Blueberry Oatmeal Muffin Recipe:
Makes 12 large muffins
Exact measurements in recipe card below.
Dry Ingredients
- Blueberries
- Quick Oats
- All Purpose Flour
- White Sugar
- Baking Powder
- Baking Soda
Wet Ingredients
- Butter (cold and cut into bits)
- Milk
- 1 Egg
Topping
Instructions:
Prep:
- Toss blueberries in 2 tbsp flour and set aside.
- Mix egg and milk together in a small bowl and set aside.
- Mix sugar and cinnamon in small bowl and set aside.
STEP ONE: Mix dry ingredients in a large bowl.
STEP TWO: Add butter and blend with pastry blender. Yes, I do this the old fashioned way with one of these wooden handle and wire thingies. If you’d rather, you can pulse the dry ingredients and butter together in a blender.
STEP THREE: Stir in blueberries.
STEP FOUR: Add egg and milk mixture and stir together gently until just combined. Batter should look lumpy and thick. Note: Take care not to over-mix batter or your muffins will be tough.
STEP FIVE: Line your muffin tin with paper liners, and then then scoop the batter into each one, distributing it evenly among all 12 wells of the muffin pan.
STEP SIX: Sprinkle each muffin with cinnamon and sugar mixture.
STEP SEVEN: Bake at 350º for 30 minutes.
Enjoy! I hope you love them as much as we do!
Be sure to check out the rest of our favourite muffin recipes here.
Blueberry Oatmeal Muffins
Made with fresh or frozen blueberries and instant oats, these muffins are moist and delicious and bursting with flavour and texture.
Servings: 12 large muffins
Calories: 223kcal
Ingredients
Berries
- 1¾ cups blueberries (tossed in 2 tbsp flour)
Dry Ingredients
- ¾ cup Quick Oats
- 1⅓ cups All Purpose Flour
- 1 cup White Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
Wet Ingredients
- ½ cup Butter (cold, cut into small bits)
- ⅔ cup Milk
- 1 Egg
Topping
- 1½ tbsp White Sugar
- 2 tsp Cinnamon
Instructions
Prep:
-
Preheat oven to 350ºF.
-
Cut cold butter into small bits with a knife.
-
In small bowl, toss blueberries in 2 tbsp flour and set aside. (Prevents berries from sinking)
-
Mix egg and milk together in a small bowl and set aside.
-
Mix sugar and cinnamon topping in small bowl and set aside.
Instructions:
-
Mix dry ingredients in a large bowl.
-
Add cold butter bits and blend with pastry blender (hand tool) or pulse in blender.
-
Gently stir in blueberries.
-
Add egg and milk mixture and stir gently until ingredients are just combined. Do not over-mix or muffins will be tough.
-
Line muffin tin with paper liners and divide batter evenly between 12 wells of the muffin pan.
-
Sprinkle each muffin with cinnamon and sugar mixture.
-
Bake at 350ºF for 30 minutes.
Nutrition
Serving: 1muffin | Calories: 223kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Calcium: 72mg | Iron: 1mg
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
