Last Updated on December 30, 2022 by Sabrina Currie
Fast And Easy Muffin Recipe
Blueberry Oatmeal Muffins are a quick and easy way to use fresh blueberries (frozen blueberries will work too, just make sure to stir them in gently at the very end). This one bowl muffin recipe keeps well for a few days. These are similar to my Strawberry Rhubarb Muffin recipe but with ricotta and lemon to really make the blueberry flavour pop!
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Blueberry Oatmeal And Ricotta For Healthy Lunch Bag Treats
Blueberry muffins with oatmeal and ricotta (or yogurt) are a wonderful healthy dessert, a tasty addition to your family's packed lunches or a tea time treat. These are full of protein, fiber and the antioxidants of blueberries. While great with fresh blueberries, these work equally well with frozen berries, just add the berries at the very end to prevent the color bleeding throughout the batter. (Got cherries? Check out these delicious and easy cherry muffins!)
Blueberries Are Easy To Grow Almost Everywhere, Even Canada!
Below is a picture of one of my blueberry bushes last year. Did you know that as long as you choose your variety carefully, blueberries can be hardy to Zone 3 ?!?! That means that most areas of Canada except our Northwest Territories etc, can easily grow these delicious little berries. I have a few different varieties which stretches out our personal berry picking for over 2 months. We harvest a bowl at a time, enough to make a muffin recipe, dessert or just a little snack while outside. These are easy care and loved by kids, a top pick for your kitchen garden, space permitting. Bushes tend to be fairly compact, I have about 8 in a space about 3' x 7' and they seem quite happy. It is prime time for planting them now...just sayin'!
Follow along on Instagram to see What I'm Growing Through The Seasons @wckitchengarden
Freezing Blueberries
I'm a big fan of seasonal eating. Fresh blueberries are best in blueberry season (late spring through to midsummer depending on location and varieties). But frozen blueberries are really great year round. Blueberries are one of the best and easiest foods to preserve through freezing. Just put fresh (dry) blueberries on a sheet pan, place in freezer until frozen and then transfer to a freezer bag or airtight container. These keep extraordinarily well and can be scooped out as you need.
- Easy Cherry Muffins With A Quick Sugar Crunch Topping
- Mom's Quick And Easy Cinnamon Apple Rhubarb Muffins
- Easy Banana Buckwheat Muffins (Nut Free Recipe)
- Easy Gingerbread Muffins With Cinnamon Sugar Glaze
Cheers! Sabrina
📖 Recipe
Quick Easy Blueberry Oatmeal Muffins
Ingredients
- 1 ¼ c Unbleached Flour
- 1 c Steel Cut Oats
- ½ c Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Table Salt
- 2 Eggs
- 1 c Ricotta Cheese (or Plain Greek Yogurt)
- ¼ c Vegetable Oil
- 2 teaspoon Vanilla
- 1 c Blueberries
- 1 teaspoon Zest from Lemon
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 375'.
- Stir all dry ingredients together in a large bowl.
- In a 2 cup measuring cup, add the eggs and beat until lightly frothy (this should be approx. ½ c volume) then add the yogurt, oil, vanilla and lemon and stir until mixed.
- Pour wet ingredients into the dry and stir just until well mixed together. Let this sit and soften the oats for 5 minutes.
- Line a 12 cup muffin tin with liners. Stir blueberries into the batter gently and then spoon into the muffin cups. (If you are using frozen berries, you may want to sprinkle them directly into muffin tins between layers of batter so they don't bleed color through the batter) These will be quite full, that's ok. Put the muffins into the oven and bake 23-27 min (my batches take exactly 25 minutes).
- The muffins will be lightly browned on some edges but not brown all over. Test with a toothpick, it should come out clean when muffins are done. Remove from oven and let sit 5 minutes before removing muffins from tins and place on cooling rack. Stored in a covered container once completely cool, these will keep easily for 3 days.
Vanessa says
My kids love muffins for breakfast. These sound both delicious and healthy!
SabCurrie says
Thanks Vanessa! My kids love muffins too and I feel good about all the healthy ingredients in these ones. Have a great day 🙂
Katherine | Love In My Oven says
We're pretty tired of banana muffins around here, so these blueberry oatmeal muffins would sure be a welcome change!! They look so tasty!
SabCurrie says
Oooh I love a good banana muffin but always good to change it up! These are nice and healthy and so easy, I hope you enjoy 🙂
Trish says
My favourite kind of muffi.n! Love that you’ve included oatmeal in this recipe.
SabCurrie says
Thanks Trish, and yes to the oatmeal. Makes these muffins stick with you and add a little dose of fiber! Cheers!
Terri says
Love that these are one bowl and can last days in the fridge! So wish I could grow blueberries, but we have about 6 gardening zones (and I'm in the worst one) and 2 good growing months in Calgary, where I'm still dodging snowfalls!
SabCurrie says
Yes, Calgary is a challenging growing environment for sure! Good thing blueberries are a perfect fruit for freezing. Have a great day Terri!
Melissa says
I do love a delicious blueberry muffin for an afternoon snack with tea or as part of my breakfast! Muffins made with yogurt are always so perfectly moist!
SabCurrie says
Thanks Melissa, I totally agree re the yogurt, keeps these so tender and moist. Have a great day!
Marianne Van Esch says
Hi! I love your strawberry rhubarb muffins so much. They freeze well and pull them out for quick snack. I was wondering if they could be done as blueberry so came to check comments ... and saw this recipe. Curious though ... this one calls for 1 cups of fruit (bb) but the other calls for 2 cups (sb + rhubarb). Can you explain why? I like how fruity the Sb/R. Thank you!
Sabrina Currie says
Hi Marianne, thanks so much for the kind comments! You can absolutely substitute blueberries for the strawberries and rhubarb in that muffin recipe. The reason the other recipe has less fruit is about the volume of the finished batter. If you have extra large muffin cups, you can add in another cup of fruit but for regular sized muffins, it may be to much.
One more tip, if using frozen blueberries, quickly toss them with a bit of flour to lightly coat before stirring them into the batter. This will help reduce any juice bleeding out creating grey-blue patches in your muffins.
Cheers!