Rolled oats and blueberry muffins recipe

Chewy rolled oats and pops of sweet, slightly tart flavour bursting from blueberries – that’s what’s showcased in today’s muffin recipe!

The weather is warming up and so too is the berry season. Though eating them fresh is best, everyone can use a scrummy recipe in their berry glut arsenal. Plump blueberries wrapped in cake, what more could you ask for?!



2½ cups self-raising flour, sifted
2/3 cup caster sugar, plus extra tsp for sprinkling
½ tsp ground cinnamon
3 eggs
¾ cup vegetable oil
½ cup thick Greek-style yoghurt
1 tsp vanilla paste
½ cup rolled oats, plus extra for sprinkling
1 cup frozen blueberries


  • Preheat oven to 180°C. Prepare a muffin tin, lining it with paper muffin cases.


  • Sift the flour into a large mixing bowl. Add the sugar, cinnamon, yoghurt, eggs, oil and vanilla to the bowl and stir until just combined.


  • Gently fold through the oats and blueberries.


  • Divide the mixture evenly between the 12 muffin cases.


  • Sprinkle with a pinch of extra sugar and rolled oats on each one and bake for 25 minutes or until golden and cooked through when tested with a skewer in the centre.


  • Let cool on a wire rack, or do as I do and eat one warm. Delicious!


This recipe will make 12 large muffins.

Make sure to browse our recipe archives for more great meal ideas and treats to try.


Lexi Klaebe

Lexi Klaebe

Mum-of-three Lexi lives in a sleepy South Australian town, hours away from the hubbub of the city enduring 45 degree summers and icy cold winters. A penchant for all things beautiful and clever, when not writing you'll find Lexi behind her sewing machine or lurking on Instagram, where she (tragically) displays an equal love for both hashtags and food.

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