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blueberry oatmeal muffins square
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5 from 2 votes

Blueberry Oatmeal Muffins

Made with fresh or frozen blueberries and instant oats, these muffins are moist and delicious and bursting with flavour and texture.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, muffins
Servings: 12 large muffins
Calories: 223kcal



  • cups blueberries (tossed in 2 tbsp flour)

Dry Ingredients

  • ¾ cup Quick Oats
  • 1⅓ cups All Purpose Flour
  • 1 cup White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda

Wet Ingredients

  • ½ cup Butter (cold, cut into small bits)
  • cup Milk
  • 1 Egg


  • tbsp White Sugar
  • 2 tsp Cinnamon



  • Preheat oven to 350ºF.
  • Cut cold butter into small bits with a knife.
  • In small bowl, toss blueberries in 2 tbsp flour and set aside. (Prevents berries from sinking)
  • Mix egg and milk together in a small bowl and set aside.
  • Mix sugar and cinnamon topping in small bowl and set aside.


  • Mix dry ingredients in a large bowl.
  • Add cold butter bits and blend with pastry blender (hand tool) or pulse in blender.
  • Gently stir in blueberries.
  • Add egg and milk mixture and stir gently until ingredients are just combined. Do not over-mix or muffins will be tough.
  • Line muffin tin with paper liners and divide batter evenly between 12 wells of the muffin pan.
  • Sprinkle each muffin with cinnamon and sugar mixture.
  • Bake at 350ºF for 30 minutes.


Serving: 1muffin | Calories: 223kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Calcium: 72mg | Iron: 1mg