With an easy one-bowl method and the most delicious flavor, these Blueberry Oatmeal Muffins are nutritious and so yummy. Plus, they are lower in added sugars and higher in fiber.
We love Oatmeal Muffins, whether plain, Banana Oatmeal Muffins, Pumpkin Oatmeal Muffins, or Apple Oatmeal Muffins—which means it was time for a blueberry version!
These Blueberry Oatmeal Muffins are light, tender, and full of nutrition including fiber and protein.
They are bursting with blueberries and are a great toddler breakfast or toddler snack that works well to make ahead and stash as toddler meal prep.
Why this Recipe Works
With basic ingredients, you can stir together Blueberry Oatmeal Muffins that are as fluffy as a classic blueberry muffin but contain the nutrition (and fiber) we want for our kids.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Blueberry Oatmeal Muffins so you know what to pick up from the store or have ready.
- Applesauce: I start with a base of unsweetened smooth applesauce in this recipe to add sweetness and tenderness. You can use store-bought or homemade applesauce, as you like.
- Milk: I bake and cook with whole milk dairy milk, but any type of milk is fine here, including dairy-free milk.
- Butter: I prefer to bake with unsalted butter so I can control the added salt, so that’s what I use here.
- Eggs: I use large eggs in my baking, which typically measure about ¼ cup each.
- Vanilla extract and cinnamon: The combination of these 2 ingredients adds ample flavor that pairs so well with blueberries.
- All purpose flour: I pair this flour with the oats to ensure the muffins are light and tender.
- Rolled oats: This recipe uses rolled oats or “old-fashioned oats,” which are easily available in the cereal aisle. They go into the batter raw, but soften nicely as the muffins bake.
- Blueberries: You can use fresh or frozen blueberries in this recipe as both work very similarly.
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Step-by-Step Instructions
Here’s a preview of how to make these Blueberry Oatmeal Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the wet ingredients to a medium bowl. Whisk to combine well.
Step 2. Add the dry ingredients. Whisk to combine into a thick batter.
Step 3. Add blueberries and gently stir.
Step 4. Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup. Bake.
Blueberry Oatmeal Muffins FAQs
Sure, you can use the same amount of quick oats instead of the rolled oats I call for.
You can toss them in a little flour before adding them to the batter to help prevent this from happening.
My muffin recipes tend to not have enough fat to come off of paper liners easily, so I do not recommend them. Instead, use a nonstick muffin pan and nonstick spray or parchment paper liners.
How to Store
Store cooled Blueberry Oatmeal Muffins in an airtight container at room temperature for up to 3 days or about a week in the fridge. Or you can freeze the muffins for up to 6 months in a freezer bag, with as much air removed as possible.
Best Tips for Success
- You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey.
- Use fresh or frozen blueberries as you prefer.
More Easy Blueberry Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Blueberry Oatmeal Muffins
Ingredients
- ½ cup applesauce
- ½ cup milk
- ¼ cup unsalted butter (melted and cooled slightly)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ cup rolled oats
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 375 degrees F and grease a 12-cup muffin pan with nonstick spray. (I do not recommend using paper liners with this recipe as they are likely to stick.)
- Add the applesauce, milk, butter, egg, and vanilla to a medium bowl. Whisk to combine well.
- Add the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.
- Gently stir in the blueberries.
- Divide the batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let cool for a minute or so. Run a knife around the edges to loosen, as needed, then transfer muffins to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or about a week in the fridge.
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. (The muffins may be a little more tender than with the egg.)
- You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey.
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