Quick & Easy Blueberry Oat Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Quick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet. 

Quick and easy blueberry oat muffins are wholesome and satisfying

These muffins have been flying off the counter in our house this week. We have eaten two batches already and it’s only Wednesday.

On Sunday afternoon my daughter and her friends each grabbed a blueberry oat muffin as they headed up to their school for rehearsal.  I mixed up another batch early Monday morning before work to replenish (and so I’d have a couple for my lunch too). I expect they’ll be all gone by the time I get home from work today.

What makes a great muffin?

Blueberries sure help. In fact, there are no fewer than six recipes for blueberry muffins on this blog. A little molasses is a good thing too, adding just the right kind of sweet and a lovely flavour. And I love that this recipe has both rolled oats and whole wheat flour. Those two ingredients do wonders for the flavour of any baked good and add some nutrition as well. That’s why these quick and easy blueberry oat muffins have become a new family favourite.

Quick and easy blueberry oat muffins are wholesome and satisfying

This recipe is easy to work with and offers great flexibility (see tips below). The biggest tip of all with muffins is to be gentle with the batter – that’s the key to beautifully textured muffins. A few streaks of flour left in the batter when you’re spooning it into the tins is okay.

This recipe makes a dozen old-fashioned-sized muffins.

Quick and easy blueberry oat muffins are wholesome and satisfying


  • For the milk you can use cow’s or non-dairy.
  • Use any kind of yogurt you have on hand, including flavoured.
  • For the oil you can use whatever you have on hand. (I use grapeseed or olive)


Quick & Easy Blueberry Oat Muffins

Quick and easy blueberry oat muffins are wholesome and satisfying

Quick and easy blueberry oat muffins are wholesome and satisfying. They have a great texture and aren’t too sweet. 

  • Author: Bridget Oland
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Quick bread style
  • Cuisine: North American


  • 1/2 cup rolled oats (not instant)
  • 1/2 cup milk
  • 2 tsp. yogurt or lemon juice
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1 cup all-purpose flour, spooned in
  • ½ cup whole wheat flour, spooned in
  • 1 ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup fresh or frozen blueberries


  • 1 Tbsp. sugar
  • ½ tsp. cinnamon or lemon zest


  1. Preheat the oven to 400 F and prepare muffin tins.
  2. Whisk together the oats, milk and yogurt or lemon juice. Let sit for five minutes then whisk in the molasses, egg, oil and sugar.
  3. In another bowl stir together the flours, baking powder, baking soda and salt.
  4. Add wet to dry and stir gently until almost combined. Add the blueberries and stir until evenly distributed.
  5. Spoon batter into prepared pan and sprinkle each muffin with the topping mixture.
  6. Bake 18-22 minutes.


Your muffins are cooked when they’re golden and the tops spring back when lightly touched.

Keywords: blueberry, muffins, easy

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15 thoughts on “Quick & Easy Blueberry Oat Muffins

  1. Deb Lougheed says:

    Just made these muffins. I didn’t have blueberries so I used frozen cranberries. Delicious!

    1. Bridget Oland says:

      Hi Deb, Thanks for letting us know the recipe is great with cranberries too. Nice to have some variety.

  2. Christine says:

    No salt quantity listed…..so put in 1t. They are very good!

    1. Bridget Oland says:

      Hi Christine, Sorry about that. The recipe calls for 1/2 tsp. salt (now added). Glad you were able to make the adjustment on your own.

      1. Sandra Bailey says:

        I haven’t made these YET, but noticed the omission of the salt. In actual fact baking powder, baking soda and salt all have something in common. You are probably guessing…..SALT….. and you would be correct. I learned this at a Sobey’s seminar with the dietician. So if it already has baking soda and/or baking powder you are already using salt. I always cut the salt content in half of all my recipes. We live in an over salted society anyway. Just a little tidbit!

        1. Bridget Oland says:

          Thanks for the tip Sandra!

  3. josephine says:

    Nice recipes

  4. Wendy says:

    Can I omit the whole wheat flour and use solely all purpose?

    1. Bridget Oland says:

      Hi Wendy, Yes, feel free to use all purpose flour in place of the whole wheat. Enjoy!

  5. Telly says:

    Can I use steel cut oats instead of rolled oats?

    1. Bridget Oland says:

      Hi Telly, Steel cut oats won’t work in this recipe because they require more moisture and more time to cook. Rolled oats are already partially “cooked” since they’re steamed as they’re rolled.

  6. Kathy McDonald says:

    Can I use almond flour rather than all purpose or whole wheat?

    1. Bridget Oland says:

      Hi Kathy, I haven’t tried playing with GF flours in this recipe so am not sure how they’re turn out with almond flour.

  7. Jordan says:

    Hi can I use something else besides the molasses ? Don’t have any

    1. Bridget Oland says:

      Hi Jordan, You could try honey or maple syrup.

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