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Blueberry Raspberry Oatmeal Muffins

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Blueberry Raspberry Oatmeal Muffins

Blueberry Raspberry Oatmeal Muffins

Jessica Braider
With a burst of flavor in every bite, these will be a hit with everyone in your family. Plus you'll feel good about serving up fruits and whole grains in one nice little bundle. If you don't have blueberries, fresh or frozen berries of any type will work well as a replacement.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings


  • 1 cup 1 1/2 Tbsp. old fashioned or quick-cooking oats
  • 1/2 cup + 1 1/2 Tbsp. brown sugar thawed if frozen
  • 1 cup blueberries or wild blueberries fresh or frozen, thawed if using frozen
  • 1 1/2 cups + 1 Tbsp. flour (use wheat/gluten-free, if needed)
  • 1 Tbsp. baking powder
  • 1/4 - 1/2 tsp. ground cinnamon
  • 4 Tbsp. butter melted
  • 1 cup low fat raspberry yogurt or use an variety of your choosing, if you have a 6 oz. container, you can use plain or vanilla yogurt or low fat milk to bring it up to 1 cup
  • 1 egg
  • 1 tsp. pure vanilla extract


  • Preheat the oven to 400 degrees. (If your oven is going to be set to a different temperature for the main dish, then use that temperature and just add or subtract a few minutes to the cooking time of your side dish.) Grease a muffin pan or line it with paper baking cups (or use reusable silicone baking cups - check heat resistance if using silicone cups).
  • For the topping, combine 1 1/2 Tbsp. of the oats and 1 1/2 Tbsp. of the brown sugar in a small bowl. Set it aside.
  • In a small bowl, gently toss the blueberries with 1 Tbsp. of the flour. Set them aside.
  • In a large bowl, combine the remaining flour, oats, and sugar with the baking powder and cinnamon.
  • In a medium bowl, combine the butter, yogurt, egg, and vanilla, and, using a rubber spatula, gently stir it into the flour mixture until dry ingredients are moistened, but the batter is still lumpy.
  • Again, using the spatula, gently fold in the blueberries.
  • Fill the muffin cups almost full. Sprinkle the reserved topping over the muffins. Bake the muffins for 18 - 20 minutes until they are golden brown. Serve them warm, or, if they are cool, slice them in half and toast them. They can be tightly covered and frozen for up to 3 months.


Nutritional Information Per Serving (% based upon daily values): Calories 193, Total Fat: 5g, 7.5%; Saturated Fat: 3g, 13.5%; Cholesterol: 26mg, 9%; Sodium: 113mg, 5%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 2g, 6%; Sugar: 15g; Protein: 5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Dessert, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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