Blueberry Cinnamon Muffins

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When you have fresh blueberries, you should always bake a batch of blueberry muffins. I suggest you try these Blueberry Cinnamon Muffins.

Blueberry Cinnamon Muffin on a white plate with more muffins on a platter in the background with a white and blue striped napkin

We usually spend part of our summers in the south shore of Boston. That’s not likely to happen this year, and I’ll miss it so much. One of the things I really love about New England is its abundance of big, juicy blueberries. You can find them all summer long at the farmer’s markets, and they are truly the best. Sometimes you can get lucky and find good blueberries at the regular grocery store. Look for good blueberries, and plan to make these Blueberry Cinnamon Muffins!

There is nothing like biting into a freshly baked muffin and getting a mouthful of berries. These are topped with a cinnamony-oat mixture, and the best part is that they are a lower fat kind of muffin recipe. There is plenty of sugar in these muffins, but there’s less fat (if you’re concerned about that sort of thing).

making blueberry cinnamon muffins batter in muffin pan

How to make Blueberry Cinnamon Muffins:

Scroll to the end of this post to print out the complete recipe with full instructions. There is a simple topping to sprinkle on the top of these muffins, and you’ll make that first. It’s a mix of oats, brown sugar and cinnamon. You can set that aside while you make the muffin batter.

The batter for the muffins is buttermilk-based. Fresh blueberries are stirred in at the end, and then the batter is spooned into muffin cups. The topping is sprinkled on top, just before baking.

Blueberry Cinnamon Muffins in a muffin pan

About OATS:

There are two types of oats: quick cooking oats and old fashioned oats. You can use either variety for this recipe.

Blueberry Cinnamon Muffins on a cooling rack

Are these muffins Weight Watchers friendly?

I guess that depends how you look at it. Regular, bakery-style muffins are not WW friendly at all. There is far too much sugar and fat to justify eating regular muffins when you’re watching your weight. These muffins are lightened up on fat (only 1/2 stick butter). These Blueberry Cinnamon Muffins will not taste like a bakery style, sugar-laden muffin. They are lighter in flavor and not nearly as sweet.

My family (not on a diet) enjoys them very much. Each muffin will cost you 7 WW points on any color program. That’s a hefty point count, but then again… you get to eat a muffin!

serving Blueberry Cinnamon Muffins on a white plate with more muffins on a white platter in the background with a white and blue striped napkin

So until I can get back to Massachusetts to get a perfect basket of fresh blueberries, I’ll be on the hunt for decent berries in Arizona. And muffins will be made with every fresh blueberry purchase!  Enjoy!

Here are a few more recipes to bake with blueberries that you might like to try:

Blueberry Cinnamon Muffin on a white plate with more muffins on a platter in the background with a white and blue striped napkin
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Blueberry Cinnamon Muffins

A delightful fresh blueberry muffin recipe!
7 7 7
Prep Time 15 minutes
Cook Time 6 minutes
Servings 15 muffins
Calories 175kcal
Course Breakfast
Cuisine American
Keyword blueberry muffins



  • 1/4 cup oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon


  • 1 cup granulated white sugar
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • cups low fat buttermilk
  • 1 cup fresh blueberries


  • Preheat the oven to 350°. Spray muffin pans with cooking spray.


  • In a small bowl, stir together the oats, brown sugar, and cinnamon; set aside.


  • In a large bowl, use an electric mixer to beat the sugar and butter at medium speed until fluffy. Add the eggs, beating until blended. Stir in the vanilla.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; add to the butter mixture alternately with the buttermilk, ending with the flour mixture. Gently stir in the blueberries. Spoon the batter into the prepared muffin pans, filling two-thirds full. Sprinkle the batter evenly with the oat topping mixture.
  • Bake 15 to 20 minutes or until the tops are golden. Cool the muffins in the pans for 5 minutes; remove from pans, and cool on wire racks.


Serving: 1muffin | Calories: 175kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg | Blue WW Smartpoints: 7 | Green WW Smartpoints: 7 | Purple WW Smartpoints: 7
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  • Stacy wrote:

    Have these been tested using gluten free flour?

    • Lori Lange wrote:

      I haven’t tried using GF flour.