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You are here: Home / Breakfast and Brunch / Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Published: Feb 20, 2025 by Carissa · This post may contain affiliate links · Leave a Comment

Blueberry Oatmeal Muffins are gluten-free and made from rolled oats and oat flour. They bake up soft and fluffy, with optional oat crumble topping.

Dairy Free
|
Gluten Free
|
Nut Free
|
Vegetarian
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I've been really enjoying oatmeal muffins lately, and after this recipe, I plan to bring you more. The muffins that I mean are made entirely with rolled oats, half of which are ground into fine oat flour. There are no other flours or grains in these muffins, so they're gluten-free.

While I don't require a gluten-free diet, I still love these Blueberry Oatmeal Muffins because I enjoy oats. These muffins are light and fluffy, which I didn't really expect when I started experimenting with oat muffins. However, to get them to be light and fluffy, you'll have to take a few extra steps that aren't typical of most (flour-based) muffins. Keep reading to learn how.

An overhead photo of Blueberry Oatmeal Muffins in a muffin pan.

How to make Blueberry Oatmeal Muffins

Making muffins that are completely made from oats and oat flour requires grinding half of the oats into a fine flour. I find that my coffee grinder does the best job of this (in two batches), but a mini food processor or regular food processor will work too. Alternatively, if you have oat flour on hand, you could use that.

Whisk the oats and oat flour together with sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together yogurt, milk, eggs, oil, and vanilla.

Use a mixer

Pour the liquid ingredients into the bowl with the dry ingredients, and mix on low just until combined. Turn the mixer up to high, and mix for for two more minutes. Note that using an electric mixer (you could use either a hand mixer or a stand mixer) is necessary when making these gluten-free oat muffins. Skipping the mixer will result in flat, sunken, dense muffins that will still taste ok, but will definitely look weird and have an inferior texture.

Rest the batter

Once the batter is mixed, let it rest for at least an hour (cover the bowl with a lid or plastic wrap and put it in the fridge). This helps to ensure that the oats are fully hydrated, will allow the batter to thicken, and will result in a better rise and fluffier muffins. Note that this resting step will make ALL muffins better, not just gluten-free or oat-based ones.

A blueberry oatmeal muffin topped with oatmeal crumble topping on a small white plate.

Just before baking, carefully fold the blueberries into the batter. Using fresh blueberries results in less blue color bleeding into the batter. If you use frozen blueberries, make sure not to thaw them, as using frozen berries helps to prevent the color bleed.

Scoop the batter into paper-lined muffin cups, filling each cup about ¾ full. If desired, top each batter portion with about a teaspoon of the oat crumble mixture, and bake until the tops of the muffins are golden brown.

Cool the muffins for about 10 minutes before serving. Cool completely to room temperature before storing in a zipper bag or airtight container.

The muffins can be kept at room temperature if you plan to eat them within the next 2 days, but put them in the freezer if you want to keep them for longer. Thaw at room temperature or in the microwave before serving.

A blueberry oatmeal muffin with the paper liner peeled off on a small, white plate.

Blueberry Oatmeal Muffins Ingredients

  • Rolled oats - you will be using rolled oats in 3 different ways for this recipe. You will be grinding some of them into a fine, flour-like powder, you will be using some of them whole in the muffin batter, and you will be using some of them in the Oat Crumble Topping. Make sure you're using rolled oats (they might be called "Old Fashioned" oats. Don't replace them with instant oats or steel-cup oats. If you already happen to have oat flour on hand, you can use that instead of grinding your own oats.
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Table salt - if you use kosher salt instead, use 1 teaspoon.
  • Plain or vanilla Greek yogurt - or replace with your favorite dairy-free version to make these muffins dairy-free
  • Milk - any milkfat percentage will work, or use your favorite dairy-free milk to make these muffins dairy-free.
  • Canola oil or any other neutral-flavored cooking oil
  • Large eggs
  • Vanilla extract
  • Blueberries - you can use either fresh or frozen blueberries here, but using frozen blueberries tends to cause the blue color to run into the batter. To minimize this, add the berries to the batter frozen, don't thaw first.
  • Melted butter - you only need a small amount for the optional oat crumble topping. Use a dairy-free butter alternative instead to make these muffins dairy-free.
  • Brown sugar - a small amount of brown sugar is used in the oat crumble topping. Replace with granulated sugar if you don't have any.
  • Cinnamon - a small amount of cinnamon is used in the oat crumble topping. Omit it if you don't like cinnamon or don't have any.
A blueberry oatmeal muffin broken into two pieces on a small white plate.

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Blueberry Oatmeal Muffins Nutrition Notes

The nutrition information in the recipe below is for one muffin if you make 12 muffins from the recipe. If you make more (smaller) or fewer (larger) muffins, the nutrition information will vary accordingly.

If you're making these muffins for someone who follows a gluten-free diet, make sure they can tolerate oats, as not everyone can. Also, make sure the oats are labeled as gluten-free.

To make these muffins dairy-free, replace the yogurt and milk in the recipe with dairy-free versions of each. Also, replace the butter with a dairy-free butter alternative or skip the Oat Crumble Topping.

Carissa Serink

Blueberry Oatmeal Muffins

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A blueberry oatmeal muffin broken into two pieces on a small white plate.
Blueberry Oatmeal Muffins are gluten-free and made from rolled oats and oat flour. They bake up soft and fluffy, with optional oat crumble topping.
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Servings: 12 muffins
Course: Bread, Breakfast, Snack
Cuisine: Universal
Calories: 341
Special Diet: Dairy Free, Gluten Free, Nut Free, Vegetarian
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Resting Time 15 minutes mins
Total Time 50 minutes mins
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Ingredients Equipment Method Nutrition Notes

Equipment

  • Coffee Grinder or mini food processor
  • Hand Mixer or stand mixer
  • Muffin Pan
  • Paper Muffin Liners optional

Ingredients
  

  • 2 ½ cups rolled oats divided
  • ¾ cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup plain or vanilla Greek yogurt see note
  • ½ cup milk see note
  • ¼ cup canola oil or other neutral-flavored cooking oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
Oat Crumble Topping (optional)
  • ¼ cup rolled oats
  • 1 Tablespoon melted butter use a dairy-free butter alternative to make these muffins dairy-free
  • 1 Tablespoon brown sugar
  • ¼ teaspoon cinnamon
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Instructions
 

  1. Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
  2. Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, ¾ cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon table salt in a large bowl. Set aside.
  3. In a small bowl or large measuring cup, whisk together ½ cup plain or vanilla Greek yogurt, ½ cup milk, ¼ cup canola oil, 2 large eggs, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
  5. In the meantime, mix up the Oat Crumble Topping (if using). In a small bowl, stir together ¼ cup rolled oats, 1 Tablespoon melted butter, 1 Tablespoon brown sugar, and ¼ teaspoon cinnamon. Set aside until ready to use.
  6. Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners. Fold 1 cup blueberries  into the batter with a spatula. Divide the batter evenly among the muffin cups. Top each muffin with a little bit (roughly 1 teaspoon per muffin) of the oat crumble topping.
    Blueberry Oatmeal muffins with oatmeal crumble topping in a muffin pan before baking.
  7. Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.

Nutrition

Calories: 341kcalCarbohydrates: 54gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 35mgSodium: 324mgPotassium: 236mgFiber: 6gSugar: 17gVitamin A: 107IUVitamin C: 1mgCalcium: 116mgIron: 3mg

Notes

Instead of using ½ cup each Greek yogurt and milk, you could use 1 cup of regular yogurt, buttermilk (liquid or powdered), or soured milk (1 Tablespoon lemon juice or vinegar with enough milk to equal 1 cup). Use your favorite dairy-free yogurt to make this recipe dairy-free.

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Blueberry Oatmeal Muffins

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Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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