These Blueberry Oat Muffins are the perfect sweet snack or breakfast made with whole grain oats and delicious fresh blueberries – moist and tender!
Fresh blueberries are everywhere this time of year and these Blueberry Oat Muffins are the perfect way to enjoy them! I love making these for my kids’ back-to-school lunches and breakfasts for busy school mornings and I just know you’ll love them as much as we do!
Since I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. I’ve made SO many muffin-baking mistakes over the years and I’m dying to share all my secrets with you!
Ingredient List for Blueberry Oat Muffins
- all purpose flour
- rolled oats
- granulated sugar
- baking powder
- baking soda
- salt
- fresh blueberries
- milk
- vegetable oil
- eggs
- vanilla extract
How to make the perfect Blueberry Oat Muffins
Time needed: 30 minutes
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time!
If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly!
The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool!
No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use fresh blueberries!
Choosing fresh blueberries over frozen is always the way to go. They create such a better texture and flavour and they won’t colour the batter.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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How long do the Blueberry Oat muffins need to bake?
Bake the muffins for about 18-22 minutes or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.
Looking for more muffin recipes? You’ll LOVE these Best Ever Banana Nut Muffins, these Classic Chocolate Chip Muffins, and these Healthy Pumpkin Oat Muffins!
I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
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Blueberry Oat Muffins
Recipe: Equipment
Recipe: Ingredients
- 2 cups all purpose flour
- 1 cup rolled oats
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda “
- 1/4 teaspoon salt
- 1 cup fresh blueberries (plus a few extra for sprinkling on top, optional)
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 teaspoon vanilla extract
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare muffin tins with paper liners (for 18 muffins).
- Add the flour, oats, sugar, baking powder, baking soda, salt and blueberries to a large bowl and whisk well to combine.
- In a glass measuring cup, measure out the milk and oil, adding the eggs and vanilla, and whisking together with a fork to combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir gently with a silicone spatula just until combined and no streaks of flour remain.
- Divide the batter between the prepared muffin cups (this recipe makes about 18 muffins), filling them only 2/3 to 3/4 full. Add a few blueberries to the top, if you wish.
- Bake the muffins at 350 degrees Fahrenheit (175 degrees Celsius) for about 18-22 minutes, or until the tops have lost their shine and a toothpick inserted into one of the muffins comes out clean.
- Cool completely before enjoying.
Recipe: Notes
Storage Instructions
These muffins keep well in an airtight container for up to 3 days at room temperature.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These are delicious muffins! I found it made 12 nice sized muffins, and because I made them a bit bigger they needed a couple extra minutes in the oven. I will make these again and again. I am going to try oat milk next time.
Thank you for your feedback, Jade!