Blueberry Oatmeal Muffins Recipe: Moist and Fluffy

These Blueberry Oatmeal Muffins are soft, fluffy, and full of juicy blueberries in every bite. Made with rolled oats, oat flour, and almond flour, and naturally sweetened with maple syrup, these gluten-free, dairy-free muffins make a wholesome make-ahead breakfast or snack that travels well and freezes beautifully.

I love having a variety of muffin recipes on hand—especially when blueberries are involved. These Blueberry Oatmeal Muffins combine oat flour and almond flour for a light texture, while rolled oats are softened in milk to add hearty whole-grain flavor without weighing the crumb down. They’re lightly sweetened with maple syrup, and are both dairy- and gluten-free when made with your preferred non-dairy milk.

Why you’ll love this recipe

• Soft, airy texture. A blend of oat and almond flours keeps the muffins tender while softened rolled oats add satisfying bite without density.
• Simple, real-food ingredients. Maple syrup, oats, almond flour, and blueberries create a healthier-tasting muffin you can feel good about serving.
• Quick and easy. Batter comes together in about 15 minutes and bakes in roughly 20 minutes.
• Meal-prep friendly. Store at room temperature, refrigerate, or freeze for longer storage; great for grab-and-go breakfasts.

Recipe ingredients

These muffins rely on soaked rolled oats and a mix of oat and almond flours for structure and flavor. Soaking the oats briefly in milk tenderizes them and contributes to a moist crumb.

• Rolled oats: Softened in milk for 20–30 minutes. Quick oats can work in a pinch; avoid steel-cut oats.
• Oat flour and almond flour: A blend that yields a light, gluten-free muffin.
• Milk: Unsweetened almond milk is used here; any dairy or non-dairy milk works.
• Maple syrup: Natural sweetener; honey or similar sweeteners may be substituted.
• Oil: Neutral oil or olive oil both work well.
• Blueberries: Fresh or frozen—if using frozen, fold them in straight from the freezer to prevent color bleed.

Full ingredient quantities and the complete recipe are provided in the recipe section below.

How to make blueberry oat muffins

These muffins come together quickly. Soak the oats in milk for 20–30 minutes so they soften but do not become mushy. The batter requires only a few simple mixing steps, and the muffins bake in about 17–20 minutes.

Pro tip: Soak the oats for 20–30 minutes. If they’re still a bit firm after 20 minutes, give them another 10 minutes; avoid soaking overnight.

1. Combine 1/2 cup rolled oats and 1/2 cup milk in a large bowl; let sit 20–30 minutes until softened.
2. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
3. Whisk in 2 large eggs, 1/3 cup maple syrup, 1/4 cup oil, and 1 teaspoon vanilla into the oat mixture.
4. Add 1 cup almond flour, 3/4 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; whisk until smooth.
5. Toss 1 cup blueberries with a tablespoon of oat flour, then gently fold into the batter to prevent sinking.
6. Divide batter evenly among 12 cups and bake 17–20 minutes, until tops spring back when pressed.
7. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.

Tips for success

• Soak the oats until softened to avoid a chewy texture.
• Toss blueberries with a little oat flour before folding them in to prevent sinking.
• Avoid overbaking: remove muffins when the centers spring back lightly.
• Allow muffins to cool briefly in the pan, then finish cooling on a wire rack to keep them tender.

Storage

• Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 1 week.
• Freeze in a sealed container or bag for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave before serving.

Recipe

Ingredients

• 1/2 cup unsweetened almond milk (or any milk)
• 1/2 cup rolled oats
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup oil (neutral or olive)
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 3/4 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen)

Instructions

1. Stir oats and milk in a bowl and let sit 20–30 minutes to soften.
2. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners.
3. Whisk eggs, maple syrup, oil, and vanilla into the soaked oat mixture.
4. Add almond flour, oat flour, baking powder, baking soda, and salt. Whisk until smooth.
5. Toss blueberries with a tablespoon of oat flour, fold gently into batter, and portion into muffin cups.
6. Bake 17–20 minutes until set. Cool 5–10 minutes in the pan, then transfer to a wire rack.

Notes

1. Soak oats 20–30 minutes; do not soak overnight.
2. If using frozen blueberries, fold them in frozen to avoid turning the batter purple.
3. Optional additions: 1 teaspoon ground cinnamon, lemon zest, or sliced almonds on top.
4. Store as noted above for best freshness.

More muffin recipes you’ll love

• Almond flour blueberry banana muffins
• Apple oatmeal muffins
• Banana oat flour muffins
• Oat flour zucchini muffins
• Pumpkin oat flour muffins

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.