Hearty oats and juicy blueberries make these Blueberry Oatmeal muffins are perfect morning snack. Ready in less than 30 minutes, they can be baked fresh for breakfast or a grab-and-go snack.

Blueberry oatmeal muffins on a plate.

These blueberry muffins are especially good in the summer when blueberries are fresh and in season. That is when we use fresh berries in place of the frozen berries.

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What Makes These Blueberry Oatmeal Muffins Different?

The biggest difference is the shape of the muffins. This recipe is baked in a brownie pan, making these muffins square instead of round like traditional muffins.

These muffins are not baked in muffin paper cups either. The pan is lightly greased before filling, which helps give the muffins a crispier edge.

Ingredients for Blueberry Oatmeal Muffins

Ten ingredients make up this recipe.

Oats. For this recipe, quick oats are used.
Milk. Any milk you have on hand will work with this recipe. I have used all types of milk, from skim to whole, with great results.
White Sugar.
All-Purpose Flour.
Baking Soda.
Salt.
Egg.
Vanilla Extract.
Melted Butter.
Frozen Blueberries. We like to use wild blueberries because they are sweeter, and their smaller size means blueberries in every bite.

Why Soak The Oats In Milk?

For this recipe, the oats are soaked in milk for 10 minutes before mixing in the remaining ingredients. If you add oats to the batter without soaking them, the batter becomes dry and possibly tough.

The oats will soften as they absorb the milk, making the muffin batter creamier. This also makes for a moister muffin in the end.

Can This Recipe Be Doubled?

The recipe for these Square Blueberry Oatmeal Muffins makes only six muffins. But if you are looking to make a dozen muffins, the recipe can be doubled easily.

For another great blueberry recipe, try our Blueberry Muffin Bread.

Substitutions And Add-Ins For Blueberry Oatmeal Muffins

Substitutions:

These muffins have ingredients that can be easily swapped out.

The type of oats in the recipe is quick oats. But I have used rolled oats (old-fashioned oats) as well as minute oats. The difference is in the texture of the muffins. Rolled oats are larger and will affect the results. You can also pulse the oats in a blender for a few seconds to get a similar texture to quick oats.

This recipe has also been made with almond milk, cashew milk, and oat milk in place of the milk. I have had great results with all these.

Vegetable oil can be used to replace melted butter in this recipe.

Fresh berries can also be used in place of frozen.

Additions:

To add a touch more sweetness to these muffins, a sprinkle of coarse sugar can be added to the tops before baking.

If you’re looking to add crunch to this recipe, chopped walnuts or slivered almonds make great choices.

How To Store Muffins

Square Blueberry Oatmeal Muffins can be stored in an air-tight container for up to 3 days. Store them at room temperature.

They can also be stored in the freezer for up to a month. Thaw at room temperature before serving.

Did you make this recipe? Leave us a comment below to let us know what you think.

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