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Ultra-Moist & Fluffy Blueberry Oatmeal Muffins (Simple, Healthy Base)

Close-up of a freshly baked blueberry oatmeal muffin topped with coarse sugar, sitting on a white plate.
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Bake these simple blueberry oatmeal muffins for a breakfast treat that stays incredibly moist and tender for days. They offer comforting brown sugar notes and bursts of juicy blueberries.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned work best)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup plain Greek yogurt (for moisture)
  • 1/2 cup milk (any kind)
  • 1 large egg
  • 1/4 cup melted unsalted butter or neutral oil
  • 1 teaspoon vanilla extract
  • Optional topping: 2 tablespoons coarse sugar

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, whisk together the Greek yogurt, milk, egg, melted butter (or oil), and vanilla extract until combined. This is your wet mix.
  4. Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the tops with coarse sugar, if using.
  7. Bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep these muffins moist for several days, store them in an airtight container at room temperature.
  • For an extra burst of flavor, gently toss the fresh blueberries with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking.
  • If you want a slightly tangier flavor, substitute the milk with buttermilk.

Nutrition

Find it online: https://flavorzine.com/blueberry-oatmeal-muffins-easy-moist-recipe/