Why You’ll Love This Recipe

Healthy Blueberry Oatmeal Muffins are a wholesome and delicious option for breakfast or a snack. Made with whole grain oats, fresh or frozen blueberries, and naturally sweetened ingredients, these muffins are moist, satisfying, and packed with nutrients. They’re easy to make, freezer-friendly, and perfect for meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatsgreek yogurt (or mashed banana/applesauce)milk (dairy or plant-based)eggsmaple syrup or honeyvanilla extractwhole wheat flourbaking powdersaltcinnamonfresh or frozen blueberries

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

In a bowl, combine oats and milk. Let soak for about 10 minutes to soften the oats.

In a large mixing bowl, whisk together eggs, greek yogurt, maple syrup, and vanilla extract until smooth.

Add the soaked oats and mix well.

In a separate bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the blueberries gently to avoid crushing them.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields 12 muffins.Preparation time: 10 minutesSoaking time: 10 minutesBaking time: 18-22 minutesTotal time: 40-45 minutes

Variations

Use mashed banana or unsweetened applesauce instead of yogurt for a dairy-free version.

Add chopped nuts like walnuts or almonds for crunch and extra nutrition.

Sprinkle a little raw sugar or oats on top before baking for a crunchy topping.

Swap blueberries for raspberries, diced strawberries, or chocolate chips.

Make them gluten-free by using certified gluten-free oats and a GF flour blend.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.To freeze, wrap each muffin individually and store in a freezer bag for up to 3 months.Reheat in the microwave for 20-30 seconds or in the oven at 300°F (150°C) until warm.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture may be slightly softer. Rolled oats are recommended for the best results.

Can I use frozen blueberries?

Yes, just toss them in a bit of flour before folding into the batter to prevent bleeding.

Are these muffins sweet?

They are lightly sweetened with natural sweeteners like honey or maple syrup, making them perfect for breakfast.

Can I make these vegan?

Yes, substitute eggs with flax eggs and use plant-based yogurt and milk.

Why are my muffins dense?

Avoid overmixing the batter and measure flour accurately to keep the texture light.

Do I need to soak the oats?

Soaking softens the oats and improves texture, but you can skip it for a slightly chewier muffin.

Can kids eat these?

Absolutely—they’re nutritious and made with simple, wholesome ingredients.

Can I double the recipe?

Yes, just ensure even mixing and adjust baking time slightly if using larger muffin tins.

What if I don’t have whole wheat flour?

All-purpose flour can be used as a substitute.

How can I add more protein?

Add a scoop of protein powder or more Greek yogurt to the batter.

Conclusion

Healthy Blueberry Oatmeal Muffins are a tasty and nourishing way to start your day or satisfy mid-day hunger. With their soft texture, juicy blueberries, and wholesome ingredients, these muffins offer all the comfort of baked goods with none of the guilt. Easy to bake and even easier to love, they’re sure to become a staple in your kitchen.