Oatmeal Blueberry Breakfast Muffins

Humble, hearty, and nourishing, these blueberry oatmeal muffins are a perfect way to start your day. Striking a balance between healthy and satisfying, they make for as great a snack as they do as your favorite breakfast.

These muffins are really simple to make and easily adaptable based on what you have in your pantry. Whether it’s late at night or you’re just craving something homemade, this recipe can be whipped up with ingredients you likely already have on hand.

The muffins fall somewhere between wholesome and indulgent. They’re made with oats, Greek yogurt, coconut oil, and maple syrup, but you can easily substitute milk, butter, or brown sugar if you prefer. You can also switch up the flour—use all-purpose or replace half with white whole wheat flour for a heartier option. And while I love these muffins bursting with blueberries, feel free to substitute chocolate chips, dried cranberries, or nuts if you want to mix things up.

These muffins are moist, subtly sweet, and full of flavor. They’re the kind of muffins that feel familiar and cozy—perfect for enjoying with a cup of coffee or tea. They might not be the towering muffins you’d find in a bakery, but they’re reliable, comforting, and delicious. Whether you’re making them for yourself or to share, these muffins are perfect just the way they are.

---

How to Make Oatmeal Blueberry Breakfast Muffins

---

Preheat the Oven

Preheat your oven to 400°F (200°C). Line two muffin pans with 18 cupcake liners or grease the cups lightly with cooking spray.

---

Soak the Oats

In a medium bowl, stir together the milk (1 cup), Greek yogurt (1 cup), and quick oats (2 cups). Let this mixture sit and soak for 15 minutes to soften the oats.

---

Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour (2 cups), baking powder (2 teaspoons), baking soda (1 teaspoon), salt (1 teaspoon), and cinnamon (1½ teaspoons). Set aside.

---

Mix the Wet Ingredients

In the bowl with the soaked oats, add the coconut oil (½ cup), eggs (2), maple syrup (½ cup), brown sugar (¼ cup), and vanilla extract (1 teaspoon). Whisk until well combined.

---

Combine Wet and Dry Ingredients

Slowly add the wet mixture into the dry mixture. Gently stir with a spatula until just combined. Be careful not to overmix; the batter should remain slightly lumpy.

---

Add Blueberries

Toss the blueberries (1½ cups) with a spoonful of flour to prevent them from sinking in the batter. Gently fold them into the batter.

---

Fill the Muffin Pans

Using a large spoon or ice cream scoop, fill each muffin cup nearly to the top with the batter.

---

Bake

Place the muffin pans in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

---

Cool the Muffins

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

---

Enjoy or Freeze

Serve immediately or freeze for later! To freeze, let the muffins cool completely and then place them in a freezer-safe bag. Reheat in the microwave when ready to enjoy.

---

Recipe Notes:

• Texture Tip: For lighter muffins, avoid overmixing the batter.
• Flour Substitutes: You can substitute whole wheat flour for a healthier option, but it may result in a denser muffin.
• Optional Add-ins: Feel free to replace blueberries with chocolate chips, nuts, or other berries.
• Reheating Frozen Muffins: To reheat frozen muffins, microwave them for about 30-45 seconds.

---

Print