One Bowl Blueberry Oatmeal Muffins
This post may contain affiliate links. Please read my disclosure policy.
Quick blueberry oatmeal muffins are full of wholesome whole-grain oats and berries and they’re so easy to whip up in one bowl. The batter is dairy-free and can be made with gluten-free flour. Make a batch to start off the day or pack into a lunchbox for a healthful snack.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oatmeal muffins. They’re dairy-free, with a tender texture. Plus, they are absolutely loaded with juicy blueberries and whole grain oats.
The recipe couldn’t be easier — the batter mixes up in minutes. If you have one bowl and a mixing spoon you’ll be good to go!
When you’re in the mood for a wholesome whole grain muffin that tastes pure and simple, this is a great recipe to turn to. Not to say that every once in a while a slightly more decadent jumbo bakery-style blueberry streusel muffin or stack of whole grain buckwheat pancakes is out of the question!
Key Ingredients
- Oatmeal: I tested these muffins with whole rolled oats and quick oats. Either type will work.
- Flour: All-purpose flour or a gluten-free all purpose blend will work in this recipe. You can also swap about 1/2 cup of the all-purpose for whole wheat flour.
- Blueberries: You’ll need one pint of fresh blueberries or 2 cups frozen berries (Just measure them out and let them thaw for about 15 minutes, then drain the liquid).
- Sugar: The muffin batter is lightly sweetened with granulated sugar, then topped with sparkling flakes of turbinado sugar (also called “raw” sugar) that offer a pleasant crunch every time you take bite. Brown sugar or coconut sugar are good substitutes for the turbinado.
Recipe steps (overview)
1. Add the milk or orange juice to the oats and let them soak 5-10 minutes. 2. Add the flour, sugar, egg, oil, salt, baking soda and baking powder to the mixture.
3. Stir the dry and wet ingredients together to combine. 4. Add the berries and fold the into the batter.
5. Spray a non-stick 12-cup muffin pan with cooking spray, or add paper liners. Portion the batter evenly into baking pan. 6. Sprinkle the turbinado sugar lightly over the tops of the muffin cups. Bake at 425 degrees 16-21 minutes.
7. Turn the muffins out of the pan after 5 minutes, then cool on a wire rack. 8. Serve the muffins warm or at room temperature.
One Bowl Blueberry Oatmeal Muffins
Equipment
Recipe Video
Ingredients
- ½ cup (50 g) whole rolled oats or quick oats
- ½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
- 1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend, * see my note on measuring flour below
- ½ cup (100 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (125 ml) neutral oil, (such as canola or sunflower)
- 1 egg, slightly beaten
- 1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
- 1½-2 tablespoons raw turbinado sugar, or coconut sugar
- ½ teaspoon ground cinnamon, optional
Instructions
- Preheat oven to 425 (220 C) degrees.
- In a large bowl, combine oats with the liquid (juice, milk or water.) Let sit 5-10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the blueberries. The batter will look thick.
- Divide the batter evenly (I use a #12 (⅓ cup) cookie scoop) into a muffin tin lined with 12 paper baking cups or an oiled or nonstick muffin tin. Sprinkle the sugar and cinnamon (if using) over the top of the batter.
- Bake 16-21 minutes, until tops are golden brown and feel firm to the touch. Let muffins cool in the pan 5 minutes, then turn them out to cool on a wire rack. Serve the muffins warm or at room temperature. By the time the people in your house wake up, these blueberry muffins will be warm from the oven and ready to eat. Enjoy!
Karen’s Notes and Tips
- If you don’t have fresh blueberries on hand, frozen berries work beautifully. Just measure them out and let them thaw for about 15 minutes.
- Measuring flour: If you don’t use a scale when baking, use the “fluff” method to avoid packing the flour: Briefly stir the flour in its container using a fork or whisk, then lightly spoon flour into a measuring cup and level the top with a knife.
- I’ve successfully used fruit juice to soak the oats, but you can use your preferred type of dairy milk or plant-based milk (oat milk or almond milk are my preferences).
- All-purpose flour or a gluten-free blend will work in this recipe. You can also swap about 1/4 cup of the all-purpose for whole wheat flour.
- If using cinnamon, blend it together with the turbinado sugar before sprinkling over the muffins.
- Muffins will stay fresh 1-2 days at room temperature.
- Freeze the baked muffins and store them up to one month. Thaw them on the kitchen counter or overnight in the refrigerator.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This recipe is a keeper! I had to half everything as I had only 1 cup of fresh blueberries (a gift from an aunt as fresh blueberries expensive in my country). I used all-purpose flour and forgot to divide a beaten egg, but it turned out delicious just the same, whether warm or a day later. The “bread part” of the muffin is so good, too. Oatmeal adds to the delicious chewy texture. Thank you for this simple one-bowl blessing!
Most muffins are cooked in lower temperature
Which is the best
These muffins bake at 425F. If you bake with convection, you can lower the temperature to 400F
I have been searching for a healthier/ cheaper alternative to box mix muffins for months now. I have found it! These muffins are fantastic, and they’re even easier to make than the box mix I always made. My family loves oats so much that I sub ⅓ of the flour with oat flour (super easy to make). I subbed the sugar topping for streusel and the recipe for that is on this site! It’s called, “Big Blueberry streusel muffins.” That is by far the best homemade streusel recipe I have ever tasted, and I will use it for every muffin recipe from now on. I’ve made these a couple times and everyone in my house loves them so much. Can’t wait to try more recipes from this site.
amazing muffins. I made with gluten free flour and they were amazing. i just a fresh batch with regular flour. Just as yummy. thank you!
Has anyone tried to sub honey for the granulated sugar? If so, how did it go and what amount do you recommend? Trying not to send my kiddos off to school with simple sugars in their bellies. X
Hi Emily – I have not tested this recipe with honey. Honey is much sweeter than granulated sugar (2 or 3 times by volume). So, if you’d like to cut down on sugar, try using 1/4 cup honey (or pure maple syrup) instead of the granulated sugar, adding and mixing it in step 2 with the oats and liquid. If you add up to 1/2 cup honey for a sweeter muffin, reduce the liquid (juice, water or milk) to 1/4 cup.
Soooo good and easy!
But won’t use 2 cups of frozen next time…. Too many.
Didn’t have the sugar for topping so used a bit of finely shredded coconut….delish.
Thanks for recipe 😁
These muffins are easy and delicious. As a bonus they are healthy too!
So happy you enjoy them!
I make this recipe with extra berries and cinnamon sugar on top. It’s my favorite muffin recipe.
Cinnamon sugar sounds perfect!
Super easy and quick! I used Gluten Free flour and almond milk.
Thanks for sharing your substitutions – I’m glad to hear you enjoyed the muffins!
Easy yummy muffins! I added a bit of flax as I add flax to most breads and soups. Will definitely make again.
Flax is a great addition!
These muffins turned out beautiful! I replaced a half cup of the flour with whole-wheat flour and added 2 tablespoons of lemon juice and skipped the sugar on top. So yummy!!
Thanks Karen,
I’m gluten intolerant and “we” suspect our grandson is. So this is a perfect recipe for both of us. The mixture holds up well (not crumbly) and has a good flavour.
That’s great to hear Loraine! I know it can be hard to find recipes that make everyone happy.
How would you make this into a gluten free recipe? I have a friend who cannot have anything containing gluten
I haven’t tested these muffins with gluten-free flour, but will get back to you soon and let you know!
Hi Susanne- I just baked a batch of the muffins using King Arthur gluten-free flour and they came out perfect.
Perfect for Mother’s Day!
Delicious! I didn’t have cane sugar, as such, so I ground some turbinado sugar in my coffee grinder. Didn’t have wh-wh pastry flour, either, so I used 1/2 c graham flour + 1 c all-purpose flour. This’ll be my default blueberry muffin recipe now — thanks!
Shannon – good for you. Your substitutions sound tasty and creative. I’m so glad to hear you like the recipe!
I really shouldn’t be reading such yummy recipes in the early morning…it makes me want some of those great muffins! With oats…my favourite secret ingredient!
I love muffins-walking that line between dessert and bread. These look good and good for you!
Beautiful muffins! Hope you’re having a good summer.
I love that sparkle of turbinado on top of muffins!
Those look and sound delicious, and I am not even a muffin fan. I might even make them myself!