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Easy Blueberry Oatmeal Muffins {freezer friendly}

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You’re going to love this freezer-friendly moist and delicious blueberry oatmeal muffins made with whole grains and protein-rich plain yogurt. Ideal for a quick breakfast or on-the-go snack!

Blueberry Oatmeal Muffins on a cooling rack

One of the many reasons I love fall is that the cooler temps inspire me to get in the kitchen and bake with my boys. Of course, Rich is the true baker in the family with his fancy breads and sourdough starters but I can hold my own. 

Blueberry Oatmeal Yogurt Muffins

Made with chewy whole grain oats, omega-3 rich flaxseed meal and lots of juicy blueberries, these hearty muffins are ideal for breakfast on-the-go or a quick afternoon snack.

With our summer supply of local blueberries winding down in my freezer, I always keep a bag of Wyman’s of Maine frozen berries on hand for pancakes, breads, smoothies and more all winter long.

Take my advice, make a second batch and stash in the freezer for another day! They are great for gifting to new moms, warming up in the microwave for a quick treat or serving last-minute company.

No forks required.

Blueberry Oatmeal Muffins on a cooling rack

Easy Blueberry Oatmeal Muffins {freezer friendly}

4.75 stars average
You’re going to love these moist and delicious blueberry oatmeal muffins made with whole grains and protein-rich plain yogurt. Ideal for a quick breakfast or on-the-go snack!
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
Servings: 12


  • 1 ½ cups whole wheat pastry flour (or plain white flour)
  • 1 cup plus 2 tablespoons old fashioned oats (divided)
  • ½ cup flax seed meal
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 ½ cups plain low fat yogurt
  • cup coconut oil (melted)
  • 2 teaspoons vanilla
  • 1 cup frozen wild blueberries
  • 2 tablespoons brown sugar


  • Pre-heat oven to 350 degrees and line muffin tin with liners or spray with cooking spray.
  • In a medium bowl, whisk together dry ingredients: whole wheat flour, 1 cup of the oats, flax meal, sugar, baking powder, cinnamon, salt, and baking soda.
  • Using an electric stand mixer, beat together yogurt, coconut oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
  • Carefully fold in the blueberries then pour batter into muffin tins using a large cookie scoop. In a small bowl, mix together remaining 2 tablespoons of oats and 2 tablespoons brown sugar. Sprinkle a little over the top of each muffin before placing in the oven.
  • Bake for 20-25 minutes or until toothpick comes out clean. Let muffins cool for 1 minute in pan then remove from pan and cool completely on a baking sheet (or serve warm!)


Calories: 229kcalCarbohydrates: 31.7gProtein: 5.4gFat: 9.2gSaturated Fat: 5.8gPolyunsaturated Fat: 3.4gTrans Fat: 0gCholesterol: 31mgSodium: 255mgFiber: 4.5gSugar: 13.1g

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Ready for more Healthy Breakfast Ideas? Check out Pinterest!


Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. Hi love this recipe, however the metric conversion for the oats is incorrect as you would end up adding 8 cups of oats
    Just a heads up, fab muffins though

  2. My kids are nuts about muffins, but I feel like so many of them are basically cupcakes sans frosting. I would feel GREAT about giving these ones to my kids, and they would love them too! Plus. Blueberries. Thanks Liz!

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