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Oatmeal Blueberry Muffins are wonderful to wake up with or to enjoy as a late night sweet treat! No matter what time of day you sneak a bite, you’re going to love these homemade muffins that are perfectly fluffy, slightly sweet, and loaded with bursting blueberries.

Half a dozen baked muffins are placed on a wire cooling rack above a checkerboard tea towel.
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Homemade muffins are SO much better that the store-bought junk! Even the muffins from my grocery store’s bakery don’t quite hit the spot like I want them to. When I have a serious muffin craving, it’s homemade or nothing for me! Luckily, I have recipes like this one in my back pocket and ready to go.

Although they are made from scratch, these oatmeal blueberry muffins are pretty quick and easy to make. The ingredients here are simple and fuss-free, and you likely already have the majority (if not all of them) in your kitchen right now.

These muffins are an incredible to start your day off oh so right. They’re great for munching on when you need an quick on the go breakfast, or for when you want to take your time and savor your early morning with a touch of sweetness. Oh, and I eat them all the time for an after dinner dessert, too!

Blueberry oatmeal muffins are baked and presented on a wire cooling rack.

What You’ll Need

  • Oats – For the best consistency, use old-fashioned rolled oats.
  • Milk – Hot whole milk works best.
  • Flour – All-purpose flour gives the muffins the best structure.
  • Baking Powder and Baking Soda – These two things are NOT the same! Be sure to measure them both out with care, as they could each make or break the consistency of your muffins in different ways.
  • Salt
  • Cinnamon – This adds a nice touch of warmth.
  • Butter – Unsalted, melted, and slightly cooled.
  • Sour Cream – Make sure it’s full fat! You can also opt for plain Greek yogurt as well.
  • Eggs – They’ll need to be at room temperature.
  • Vanilla Extract – Use pure extract, not imitation.
  • Sugar – Just use plain white granulated sugar, nothing fancy.
  • Brown Sugar – To make your own, simply combine one cup of white sugar with one tablespoon of molasses. Voila!
  • Blueberries – They can be fresh or frozen.
A few blueberries are scattered near the half dozen muffins on a countertop.

How to Make Oatmeal Blueberry Muffins

Scroll to the bottom of this post for more detailed instructions.

Prep the oats. Combine the oats and hot milk. Let sit for about 15-20 minutes.

Make the batter. In one bowl, combine all of the dry ingredients except for the sugar. In another, combine the white and brown sugar with eggs. Add the wet ingredients to the egg mixture. Combine the wet and dry ingredients before folding in the blueberries and oats.

Bake. Divide the batter evenly into your prepared muffin pan and bake at 425°F for 6-7 minutes. Reduce the heat to 350°F and bake for another 12-15 minutes.

Cool. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack.

Lavender sprigs and a glass jar of milk are placed next to muffins on a marble serving platter.

Common Questions

How long will oatmeal blueberry muffins stay fresh? In an airtight container at room temperature, these muffins will stay fresh for about 2-3 days. In the fridge, they’ll last for up to 5 days. They also freeze well for up to 3 months!

Why do I have to start baking at a high heat? The initial higher heat of 425°F creates a burst of steam that lifts the batter perfectly. That way, your muffins will end up tall.

A batch of oatmeal blueberry muffins are placed on a white countertop next to blueberries and lavender.

How to Serve Oatmeal Blueberry Muffins

Personally, I think these muffins are best when they’re still warm. Sometimes I zap mine in the muffin for about 30 seconds or so!

A muffin has been cut in half, revealing a fully baked center.

The more muffins, the merrier!

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5 from 1 vote

Oatmeal Blueberry Muffins

These oatmeal blueberry muffins are delicious, moist, and not overly sweet. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries. They are the perfect breakfast option or an afternoon snack. Simple and easy recipe, ready in under 45 minutes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins



  • ½ cup (41 g) old-fashioned rolled oats
  • ¼ cup (59 ml) hot milk
  • 1 ¾ cup (219 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoons salt
  • ½ teaspoon ground cinnamon
  • ½ cup (114 g) unsalted butter, melted and slightly cooled
  • ¾ cup (173 g) full-fat sour cream, or greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) light brown sugar, packed
  • 1 ½ cups (222 g) blueberries, fresh or frozen


  • In a small bowl combine rolled oats and hot milk, stir and let it sit for 15-20 minutes, for oats to soak up some moisture.
  • Preheat oven to 425 °F (218 °C)
  • Line bottoms of 12 regular-size muffin pan with paper baking cups.
  • In a large bowl mix flour, baking powder, baking soda, salt, and cinnamon: set aside.
  • Mix eggs, granulated sugar, and brown sugar in a medium bowl until slightly foamy, for about 1 minute, add in melted butter, sour cream, and vanilla, mix until combined.
  • Pour wet ingredients into dry, stir, then add soaked oats and blueberries. Using a rubber spatula fold everything until just combined. Don’t overmix.
  • Divide batter evenly among muffin cups. Sprinkle each muffin with some rolled oats and coarse sugar if desired.
  • Bake for 6-7 minutes at 425 °F (218 °C), then reduce oven temperature to 350 °F (177 °C) and bake for another 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.


Store muffins covered at room temperature for 2-3 days, then transfer to the refrigerator for up to 5 days. Muffins freeze well for up to 3 months.
Muffins taste better slightly warm, so warm them up in a microwave for 30 seconds if stored in the fridge.
If using frozen blueberries do not thaw them. Baking time could be longer.
Don’t skip on initial high temperature. The higher heat creates a burst of steam that lifts the batter, so the muffins rise nice and tall.


Serving: 1muffin, Calories: 250kcal, Carbohydrates: 33g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 198mg, Potassium: 91mg, Fiber: 1g, Sugar: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. Question – could I replace the 3/4 sour cream/ Greek yogurt with buttermilk and get a similar result?

    1. to be honest, i haven’t tried it that way. the consistency of buttermilk is slightly different so it might yield a slightly runnier batter. you’re more than welcome to try it out!