Easy Blueberry Muffins with Oats – The One-Bowl Recipe

There’s a certain kind of morning that calls for something humble. No icing. No layers. Just a soft, honest muffin that tastes like it belongs with coffee, not beside a birthday candle.

You’ll find that feeling in these blueberry oat muffins.

They come together in one bowl, need no electric mixer, and use pantry ingredients. I make them when the day needs a reset or a calm start. The oats bring something wholesome to the texture, a quiet bite that balances the soft crumb.

Start with the Dry Ingredients: Structure and Texture

In my kitchen, I always begin with flour, oats, and a warm pinch of cinnamon. The oats do more than fill—they hold the muffin together with a gentle chew. I’ve tried them without oats, and they bake up fine. But they miss that rustic edge.

Baking powder and baking soda keep the rise light. I add just a touch of salt for balance. If cinnamon’s already on your shelf, it deepens the flavor with just enough spice.

Mix the Wet Ingredients: Simplicity in Every Step

Use neutral oil instead of butter. I’ve baked both ways, and oil keeps the crumb softer for longer. Butter gives a slight richness, yes, but oil makes the muffins feel more like a weekday than a weekend indulgence.

Brown sugar, two eggs, milk, and a splash of vanilla make up the rest. I mix these in a separate bowl, but if I’m in a rush, I’ve combined everything in one. It still works. That’s part of the beauty.

Fresh vs. Frozen Blueberries: My Take

I’ve used both many times. Fresh berries give cleaner bites. But frozen blueberries work just as well—and sometimes better—especially when baking in bulk. I never thaw them. Instead, I toss them in a little flour. This keeps the batter from turning streaky blue.

You’ll get soft bursts of fruit either way. Just stir them in gently. The batter should look a little lumpy. That’s good. It means you haven’t overmixed.

Fill, Top, and Bake: A Straightforward Process

I divide the batter into a lined muffin tin. A scoop makes this easy and even. I add extra oats on top for texture—they toast up golden and look like they belong there.

The muffins bake at 375°F for just about 20 minutes. Keep an eye out for a light golden top and a clean toothpick. Don’t wait for them to brown too much or they’ll dry out.

Let them sit in the pan for five minutes. Then move them to a rack. Or just eat one warm. I usually do.

Storage Notes: How I Keep Them Tasting Fresh

These muffins hold well in an airtight container for about three days. You can also freeze them. I wrap each one in parchment and store in a freezer-safe bag. Reheat in the oven for 5 to 7 minutes at 325°F.

If you love fresh fruit bakes, you might like my Strawberry Clafoutis, especially when berries are peaking. Or try this Mango Chia Pudding when you want something chilled and creamy.

What Oats Add Beyond Texture

Rolled oats bring more than just bite—they give these muffins a steadier rise and hold moisture better than flour alone. I’ve noticed the difference when storing them. Muffins with oats stay soft a full day longer on the counter than versions without. It’s a small but valuable shift.

And from a nutrition standpoint, oats make the muffin feel more like a proper start to the day. They help steady blood sugar, and that means fewer mid-morning cravings.

Serving Advice: What to Pair With and When

These muffins belong next to black coffee or a strong breakfast tea. I’ve also served them with plain yogurt and a drizzle of honey for something more complete.

They’re best in the morning, but I’ve packed them for picnics and late afternoons with equal success. The oats make them feel like food, not just a sweet.

For something even simpler on warm days, this Easy Fruit Salad makes a light match. Or pair them with a Simple Dessert Dip for a weekend brunch table.

How These Muffins Became My Go-To

Over the years, I’ve tested muffins with different flours, fruits, and fats. But this version—with oats and blueberries—struck the balance I wanted. It feels good to eat. It doesn’t ask much from the pantry. And it gives back more than you’d expect from something so quick.

It’s the kind of recipe that ends up scribbled on the inside of a cupboard door. Not because it’s fancy, but because it works.

Save This Recipe & Join the Conversation

If this recipe fits your mornings, save it to your Breakfast or Baking board on Pinterest. Share how yours turned out in the comments—or tell me if you tried it with raspberries or peaches.

This recipe came from my own morning routine, and I’d love to hear how you make it yours.