Photo: John Autry; Styling: Mindi Shapiro
Active Time
25 Mins
Total Time
45 Mins
Serves 16 (serving size: 1 muffin)

These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.) 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

Step 3

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

Step 4

Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

Step 5

Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Can make these into mini loaves

July 30, 2018
 I halved the recipe and made 3 mini loaves. I replaced the AP flour with almond flour, I replaced the oil with unsweetened apple sauce, and added 1/4 cups of walnuts. Because the apple sauce has some sugar next time I'll reduce the sugar slightly by the amount of apple sauce I added and add more walnuts to see how it goes. Overall, great breakfast for the weekend- I tend to eat these with fruit or eggs 

VeronicaB44's Review

May 24, 2013

JessicaMertz's Review

August 06, 2011
Wonderful! I didn't have buttermilk so I used plain yogurt, and I added the zest and juice of one lemon. Also I didn't have canola oil, so I used olive oil. They are delicious, and I'm sure my daughter will love them too!

HoundMom's Review

August 26, 2010
These are FANTASTIC. Getting rid of all other blueberry muffin recipes. These are healthy, moist and full of flavor. I made these for grown ups.

HungryBaker's Review

September 18, 2010
I loved this recipe but totally changed it, halving the recipe, using 1 c. oats, 1/3 c. flour, 1/4 + 1/3 c. oat bran and cooking in a buttered 7" cast iron pan. Yum!

MDinMinnesota's Review

July 31, 2010
This is a really good muffin! I made some recipe alterations that I will repeat: 1) all "white" whole wheat flour from Trader Joe's (not half and half regular and whole wheat); 2) lemon extract in place of lemon zest for a more pronounced lemon flavor; 3) fresh blueberries; 4) no sugar topping. These taste a bit like an oatmeal cookie with blueberries and lemon - a very nice combination. I love them!

Carolyntoo's Review

November 25, 2013
Not too sweet, but very moist using 1% milk with vinegar in place of buttermilk and fresh instead of frozen blueberries. This will become one of my go to recipes.

Justin5's Review

August 14, 2012

Alknutson8's Review

May 12, 2013

yojenny's Review

October 12, 2012
I love these muffins, they come out hearty and moist. This recipe was easy, and I don't usually bake because it requires too much precision for my cooking personality. The ingredients are simple and nothing out of the ordinary, so you can reuse the remaining ingredients for other recipes. I made these muffins for a brunch event at my friend's house. Everyone thought they were bought from a bakery and wanted to know where I bought them from.