Blueberry-Oatmeal Muffins

Prep Time:
20 mins
Total Time:
1 hrs 45 mins

Bake a batch of our moist blueberry-oatmeal muffins for a hearty, not-too-sweet breakfast. We use quick-cooking oats in the batter (they make the muffins more substantial), while a touch of spicy cinnamon pairs nicely with the sweet, juicy blueberries. We line the muffin pan with paper cups—it makes cleanup easier and means the muffins are easy to take on the go.


  • 1 ½ cups all-purpose flour

  • 1 cup quick-cooking oats

  • 2 ¼ teaspoons baking powder

  • 1 teaspoon coarse salt

  • ½ teaspoon ground cinnamon

  • ¾ cup sugar

  • 2 large eggs

  • 1 stick unsalted butter, melted and cooled

  • ½ cup whole milk

  • 1 ¼ cups blueberries

  • Fine sanding sugar, for sprinkling (optional)


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.

  2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

    Mike Krautter
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