Food & Cooking Recipes Breakfast & Brunch Recipes Muffin Recipes Blueberry-Oatmeal Muffins 5.0 (4) 3 Reviews They're one of our favorite options for breakfast on the go, and also make a sweet after-school treat. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 17, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 45 mins Yield: 12 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), and a touch of spicy cinnamon pairs nicely with the sweet, juicy blueberries. The muffins are quick and easy to put together: Mix the flour and other dry ingredients in one bowl, and the eggs, milk, and sugar in another. Add the dry ingredients to the wet, stir in the blueberries, and scoop the batter into muffin cups to bake. We line the muffin pan with paper cups, so cleanup is streamlined—plus, it means the muffins are easy to take on the go. Mike Krautter 29 Muffin Recipes You'll Be Baking All the Time, From Classic to Creative Ingredients 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) Directions Preheat oven and prep muffin tin: Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. Combine dry ingredients: In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. Mix wet ingredients: In a separate bowl, whisk together sugar, eggs, butter, and milk. Combine wet and dry ingredients: Stir wet ingredients into dry ingredients, then stir in blueberries. Divide batter between muffin cups: Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake: Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely. 5 More Blueberry Muffins Recipes to Try: Our Favorite Blueberry Muffins Rhubarb-Blueberry Corn Muffins Lemon-Blueberry Muffins Banana-Blueberry Muffins Vegan Blueberry Muffins Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.