Oatmeal and Blueberry Muffins

oatmeal and blueberry muffins

Makes: 12-cup muffin tin
Serving Size: 1 muffin

Overnight oatmeal meets baked oatmeal in these blueberry studded muffin-sized bites. Ideal for breakfast or snack, these are a convenient, healthy grab-and-go option. Once completely cooled, refrigerate in an airtight container for up to two days or freeze for up to three months. Reheat from frozen in the microwave for about 40 seconds. 


  • 2 ½ cups old fashioned rolled oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups milk, skim or 1 percent preferred
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 large egg, beaten
  • 2 tablespoons canola oil
  • 1 teaspoon baking powder
  • 1 cup blueberries, frozen or fresh


  1. Mix oats, cinnamon and salt together in a large bowl. Whisk together milk, maple syrup and vanilla in a separate bowl. Add these wet ingredients into the bowl with the oats mixture. Stir well to combine. Let this soak in the refrigerator overnight, or for at least 8 hours.
  2. After it has finished soaking, preheat your oven to 375°F. Oil a regular sized, 12-cup muffin tin or use paper liners.
  3. Add egg, oil and baking powder to the overnight oatmeal. You can mix the blueberries into the batter here, or wait to use them as a topping in step 5.
  4. Fill prepared muffin cups with oatmeal mixture.
  5. Top with blueberries (unless you already mixed them into the batter), a heaping tablespoon per muffin.
  6. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes. Then, remove from tin with the help of a table knife if needed.


Calories 110, Total Fat 2.5, Saturated Fat 0g, Carbohydrate 19g, Fiber 2g, Protein 4g, Sodium 70mg

Heather’s Healthy Hints

Try other toppings/fillings instead of blueberries, such as raisins and walnuts or raspberries and chocolate.