Oat and Blueberry Muffins – Soft, Moist, Naturally Sweet Breakfast Muffins
These Oat and Blueberry Muffins are moist, fluffy, and filled with juicy blueberries in every bite. Rolled oats provide a hearty texture, while yogurt keeps the muffins soft and tender. They are easy to prepare using everyday ingredients and bake in under 30 minutes. Furthermore, they freeze well, making them perfect for meal prep. Enjoy them warm with butter or alongside your favorite coffee or tea.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- In a large bowl, combine the oats, both flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the eggs, honey, oil, vanilla, and Greek yogurt.
- Pour the wet ingredients into the dry ingredients.
- Mix gently until just combined.
- Fold the blueberries into the batter carefully.
- Divide the batter evenly among the muffin cups.
- Sprinkle additional oats or chopped almonds on top if desired.
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and cool completely before storing.
Notes
- Fresh blueberries produce the best flavour.
- Frozen blueberries work without thawing.
- Do not overmix the batter.
- Greek yogurt creates extra moisture.
- Whole wheat flour adds more fiber.
- Store in an airtight container for three days.
- Freeze muffins for up to three months.
- Warm slightly before serving for the best texture.