There’s something so comforting about a warm muffin straight out of the oven — especially when it’s filled with juicy blueberries and the wholesome goodness of oats.
These blueberry oatmeal muffins strike the perfect balance between hearty and soft. They’re slightly sweet, moist, and bursting with flavor in every bite.
They make the perfect grab-and-go breakfast, snack, or even a healthy dessert. You don’t need any fancy ingredients — just simple pantry staples and a handful of fresh or frozen blueberries.
Why I Love This Recipe
This recipe was born out of one of those mornings when I wanted something homemade but didn’t have much time. I grabbed what I had — oats, a couple of ripe bananas, some blueberries, and a splash of milk — and hoped for the best.
The result was incredible: soft muffins with a golden crust, a hint of cinnamon, and juicy bursts of blueberry in every bite. Since then, I’ve made them countless times, tweaking little things until they turned out just right.
They’re now my go-to for breakfast meal prep or when I need a snack that feels indulgent but still healthy.
Ingredients
Makes 12 Muffins
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- ½ cup honey or maple syrup
- ½ cup milk (dairy or non-dairy)
- ¼ cup melted coconut oil or butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
Prep the Oats
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it lightly.
If you want an extra soft texture, soak the oats in the milk for about 10 minutes while you prepare the other ingredients. This gives the muffins a tender, bakery-style crumb and prevents dry spots.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures the leavening agents distribute evenly, giving your muffins that perfect rise.
The cinnamon adds just a hint of warmth — subtle but noticeable — making the flavor feel cozy and balanced.
Combine the Wet Ingredients
In a separate bowl, mash the bananas until smooth. Add the honey (or maple syrup), soaked oats and milk mixture, melted coconut oil, egg, and vanilla extract. Whisk until everything is well combined.
This mixture should look creamy and slightly thick. The banana not only sweetens naturally but also keeps the muffins moist without needing much fat or sugar.
Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
Fold in the blueberries carefully, trying not to crush them. If you’re using frozen berries, toss them with a tablespoon of flour first — this keeps them from sinking to the bottom while baking.
Fill and Bake
Divide the batter evenly among 12 muffin cups, filling each about ¾ full. You can sprinkle a few oats or blueberries on top for that beautiful bakery-style look.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
The smell of blueberries and oats baking together will fill your kitchen — it’s absolutely irresistible.
Cool and Serve
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
They’re delicious warm, especially with a small pat of butter or almond butter on top. The inside stays moist and soft, while the tops have just a slight crunch from the oats.
You can also enjoy them at room temperature or pack them for a healthy snack on the go.
Add Your Own Twist
This recipe is easy to adapt. Once you master the base, you can experiment with new flavors every time.
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter.
- Nutty Crunch: Fold in chopped walnuts or pecans for texture.
- Protein Boost: Stir in a scoop of vanilla protein powder (add 1–2 tablespoons more milk if needed).
- Chocolate Lovers: Add a handful of dark chocolate chips — blueberries and chocolate are a dreamy combo.
Each variation keeps that hearty oatmeal base but changes the vibe completely.
Why These Muffins Always Work
These muffins turn out perfectly because they’re built on balance. The oats give body, the bananas add natural sweetness, and the blueberries keep each bite fresh and juicy. The coconut oil adds richness, and the honey ties it all together without overpowering the fruit.
Unlike many muffin recipes, these aren’t overly sweet or greasy — they feel wholesome and satisfying. You get the warmth of homemade baking with ingredients that make you feel good.
They also hold together beautifully, which makes them ideal for meal prepping or taking on the go. Every bite tastes like a hug — simple, homey, and full of love.
How to Serve
These muffins are great on their own, but they also pair wonderfully with:
- A spoonful of Greek yogurt and drizzle of honey
- A cup of hot coffee or tea
- A dollop of nut butter for extra protein
They’re also a hit with kids — soft, mildly sweet, and easy to grab from the counter.
Related Questions
1. Can I Use Quick Oats Instead of Rolled Oats?
Yes, but the texture will be a little softer. Quick oats absorb liquid faster, so you may want to reduce the soaking time or add a splash more milk to balance it out.
2. Can I Use Frozen Blueberries?
Absolutely. No need to thaw them — just toss them in a tablespoon of flour before folding them into the batter to prevent bleeding. Bake for an extra minute or two if needed.
A Muffin That Feels Like Home
These blueberry oatmeal muffins are more than just breakfast — they’re a cozy little reminder that simple ingredients can make something truly special. The oats keep them hearty, the blueberries add bursts of sweetness, and the banana ties everything together with that soft, comforting texture.
They’re perfect for busy mornings, slow weekends, or those times when you just need something warm and homemade. Every bite feels familiar and comforting — the kind of muffin that makes you slow down for a moment and simply enjoy.
So the next time you have a few ripe bananas and a handful of blueberries lying around, make these. Your kitchen will smell amazing, and your day will start with a smile.
Ingredients
Method
- If you want an extra soft texture, soak the oats in the milk for about 10 minutes while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas until smooth. Add the honey (or maple syrup), soaked oats and milk mixture, melted coconut oil, egg, and vanilla extract. Whisk until everything is well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined — don’t overmix.
- Fold in the blueberries carefully, trying not to crush them. If you’re using frozen berries, toss them with a tablespoon of flour first
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full. You can sprinkle a few oats or blueberries on top for that beautiful bakery-style look.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
Notes
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter.
- Nutty Crunch: Fold in chopped walnuts or pecans for texture.
- Protein Boost: Stir in a scoop of vanilla protein powder (add 1–2 tablespoons more milk if needed).
- Chocolate Lovers: Add a handful of dark chocolate chips — blueberries and chocolate are a dreamy combo.
