Blueberry Steel Cut Oat Muffins
- By Amy Dong
- Updated Jan. 29, 2026
These blueberry steel cut oat muffins are the most delicious feel-good, healthy blueberry muffins we’ve ever had. They’re moist, hearty, and can be made in advance.
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Amy’s Notes
I love making these Blueberry Steel Cut Oat Muffins when I want an easy and wholesome snack that feels like a treat. Here’s what makes them special:
- Hearty and Moist: The cooked steel cut oats give these muffins a soft, hearty texture that stays moist for days. It’s the same kind of bakery-style tenderness you’ll find in our Bakery Style Blueberry Muffins with Streusel.
- Naturally Sweet: A mix of maple syrup and just the right amount of sugar keeps these muffins lightly sweet without being heavy.
- Wholesome Ingredients: Whole wheat flour, flax meal, and olive oil make these muffins feel good to eat.
- Berry-Filled Goodness: Every muffin is packed with juicy blueberries that bake up beautifully, like our White Chocolate Raspberry Muffins.
Key Recipe Ingredients
- Whole Wheat Flour – Adds hearty flavor and extra fiber for a wholesome base. You can use white whole wheat flour for a lighter texture.
- All Purpose Flour – Balances the whole wheat flour to keep the muffins soft and tender.
- Flax Meal – Brings a mild nutty flavor and boosts nutrition with fiber and omega-3s. Ground chia seeds can be used if you don’t have flax.
- Ground Cinnamon – Adds warmth and depth that pairs perfectly with the blueberries.
- Buttermilk – Keeps the muffins moist and tender while adding a slight tang. You can make a quick substitute by mixing milk with a teaspoon of lemon juice or vinegar.
- Pure Maple Syrup – Brings natural sweetness and a hint of caramel flavor that complements the oats.
- Cooked Steel Cut Oatmeal – The key ingredient that gives these muffins their hearty, moist texture. It’s a great way to use up leftover oatmeal.
- Blueberries – Fresh or frozen both work. If using frozen, add them straight from the freezer to prevent streaking.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Berry Options: I usually stick with blueberries, but raspberries, blackberries, or chopped strawberries work great too. You can even mix a few kinds for a colorful batch.
- Sweeteners: I like using maple syrup and sugar, but honey or coconut sugar also work well. Just keep the total amount about the same.
- Add-Ins: Try folding in chopped nuts, shredded coconut, or a handful of oats on top for extra texture. Lemon zest adds a bright, fresh flavor that pairs nicely with the berries.
Step-By-Step Recipe Instructions
- Preheat the oven to 350°F and grease or line 12 muffin cups. Position the rack in the center or lower center for even baking.
- Sift together the whole wheat flour, all-purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon. This ensures even distribution and a lighter texture.
- In a separate bowl, whisk the eggs and sugar until smooth. Add the buttermilk, olive oil, maple syrup, and vanilla, and whisk again until fully combined.
- Stir the cooked steel cut oats into the wet mixture until evenly incorporated. This adds heartiness and texture to the batter.
- Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix – a few lumps are fine for tender muffins.
- Carefully fold in the blueberries, keeping the stirring to a minimum to prevent streaking or crushing the berries.
- Divide the batter into the muffin cups, filling each to the top. Sprinkle with turbinado sugar for a crunchy, golden finish.
- Bake for 20–25 minutes or until a toothpick comes out with a few tender crumbs. Let cool 10 minutes in the pan, then transfer to a rack to finish cooling.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Oats Early: Cook the steel cut oatmeal a day or two ahead of time. Let it cool completely, then store it in an airtight container in the fridge. It’ll be ready to stir right into the batter when you’re ready to bake.
- Mix Dry Ingredients in Advance: Combine the flours, flax meal, baking powder, baking soda, salt, and cinnamon in a bowl or jar. Cover tightly and keep at room temperature for up to two days. This makes morning baking much faster.
- Make Entirely Ahead: These muffins stay soft and moist for several days. Bake them the night before, let them cool completely, and store in an airtight container at room temperature. They’re perfect for breakfast or snacks on busy mornings.
Blueberry Steel Cut Oat Muffins
These blueberry steel cut oat muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal.
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon ground cinnamon
- 2 large eggs, room temperature
- ½ cup granulated sugar
- 1 ⅓ cups buttermilk
- ¼ cup olive oil
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup cooked steel cut oatmeal
- 1 cup blueberries, fresh or frozen (if frozen, do not defrost)
- Optional Topping: Turbinado sugar or coarse sugar
Instructions
- Preheat oven to 350F, positioning rack to middle or lower middle. Oil or line 12 muffin cups.
- Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon.
- In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well.
- Mix in cooked oatmeal until incorporated. Quickly fold in the dry ingredients into the wet ingredients. Just gently fold from bottom up, until flour is no longer visible. Do not overmix. Some small lumps are okay.
- Very gently fold in the blueberries into the batter, making sure not to overmix.
- Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible. Sprinkle tops generously with coarse sugar, if desired.
- Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached.
- Remove from oven and cool at least 10 minutes before removing from muffin tin. Finish cooling on a rack.
Notes
- I often use leftover cooked steel cut oats.
- Flax meal assists with a moister and heartier muffin, while providing fiber and Omega 3’s.
- If preferred, you can sub out the whole wheat flour with all purpose flour.
- Don’t over-mix. Stir the batter just until the flour disappears to keep the muffins light and tender.
- If using frozen blueberries, gently fold them in. Do not defrost.
- Check early. Start testing for doneness at 20 minutes since every oven bakes a little differently.
- Cool before removing. Let the muffins rest in the pan for about 10 minutes so they hold their shape when lifted out.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 229kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 301mg | Potassium: 166mg | Fiber: 3g | Sugar: 12g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Frequently Asked Questions
Can I use rolled oats instead of steel cut oats?
I don’t recommend it for this recipe. Steel cut oats have a heartier texture that helps keep the muffins moist and slightly chewy. Rolled oats would make the batter too soft and change the texture.
Is it possible to use frozen blueberries for these muffins?
Yes, frozen blueberries work well. Add them straight from the freezer without thawing to prevent the batter from turning purple. They’ll bake up juicy and sweet right in the muffins.
How long do they keep?
Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a low oven until soft.
More to Bake and Eat
- Blueberry Coffee Cake – This easy blueberry coffee cake is super tender and moist, with a light crispy topping. This blueberry cake is easy and can be made ahead.
- White Chocolate Berry Almond Scones – These White Chocolate Berry Almond Scones are amazingly moist, tender, and full of flavor! Not dry, crumbly, or bland. Delicious brunch treats!
- Peach Blueberry Crumb Bars – These Peach Blueberry Crumb Bars are bursting with fresh fruit sitting on top of a buttery crust, topped with a crunchy, crumbly topping.
- Lemon Blueberry Bundt Cake – This Lemon Blueberry Bundt Cake boasts a superior moistness, thanks to plenty of plump berries. It’s even better the next day.