Microwave Blueberry Oatmeal Muffin

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These Microwave Blueberry Oatmeal Muffins are ready in under five minutes and packed with good for you ingredients for a quick and healthy breakfast.

330 CAL 60g CARBS 5g FAT 11g PROTEIN

Microwave Blueberry Muffins made with oatmeal and blueberries are warm, tasty, and the perfect thing for a busy morning since they are ready in less than five minutes.

They make the best quick and easy breakfast just like these Broccoli Cheddar Egg Muffins and Frozen Oatmeal Cups.

We are always on the lookout for fast and healthy breakfast options since no matter how hard we try, mornings are hectic. Recently I stumbled across these oatmeal microwave muffins and ever since have been obsessed.

They are a cross between baked oatmeal and muffins but are ready in 3 minutes in the microwave. That's a winning breakfast around here. Easy, delicious, and good-for-you.

Since microwaves can vary a lot when it comes to cooking time, the first couple of times you cook these be prepared to experiment with the cooking time.

We have a really strong microwave, so mine cooks up in 2 minutes and 15 seconds. But I know for some people they may take up to 4 minutes or so.

Just start off with 2 minutes and add time in 30-second intervals until your muffin is puffed up and cooked through.

There also can be some variation if you decide to mix up the toppings or use frozen berries. They require a little extra cooking time.

We also love making these Microwave Breakfast Tacos and homemade Microwave Oatmeal for a fast and healthy breakfast.

Microwave Muffin with blueberries, oatmeal, flaxseeds, and cinnamon in a mug with a napkin.

Basic Microwave Muffin Mix

Once you start making these easy muffins, you will want to try them out with different flavors.  If you are like me, that means you will be adding chocolate chips as soon as possible.

Here is the basic recipe for a microwave muffin with some notes on how to make adaptions.

  • 1/3 cup milk (anything will work here)
  • 1/3 cup mashed banana (or unsweetened applesauce, canned butternut squash, or canned pumpkin)
  • 1 egg white (or whole egg)
  • 2 tsp maple syrup (or honey, Stevia, brown sugar)
  • 1/8 tsp vanilla extract
  • 1/2 cup old fashioned oats 
  • 1/2 tbsp ground flaxseed
  • 1/4 tsp cinnamon (or any spices you like - ginger, nutmeg, pumpkin spice)
  • 1/3 cup chopped fruit (berries, chopped peaches, cooked apples, etc.)
  • Optional: 1 tbsp toppings (chocolate chips, nuts, nut butter, etc)
  • Directions: Mix together the milk, mashed banana, egg, maple syrup, and vanilla extract. Once combined, add the oats, flaxseed meal, and cinnamon. Fold in fruit and toppings. Add to a mug sprayed with cooking spray. Then microwave for 2 minutes. It will fluff up significantly. Check to see if it is cooked through. If not, continue cooking in 30 second increments.

Can I make these muffins in advance?

These muffins are best eaten as soon as they come out of the microwave. Once they sit for too long, they can get slightly gummy and just don't taste as good.

If you want to make a blueberry muffin ahead of time, try these Blueberry Oatmeal Muffins. They also do not freeze well.

Recipe Ideas for Microwave Blueberry Muffins

Here are some fun ways to customize these muffins and make them your own.

  • Different fruit: Switch out the blueberries for raspberries, sliced strawberries, or blackberries. Fresh or frozen berries will work in the recipe, just make sure to add a little extra cooking time any time you are using frozen fruit.
  • More protein: Want to add more protein? Consider using the whole egg instead of the egg white and throw some chia seeds into the mix. It will add some protein as well as extra fiber and antioxidants.
  • Add chocolate: Craving dessert? This recipe is amazing any with chocolate. The chocolate melts and gets gooey and delicious. Personally, I love the combination of sliced bananas and dark chocolate chips.
  • Add yogurt: In addition to adding toppings during the cooking process, you can also top the yogurt with all sorts of tasty tidbits. Consider drizzling on some melted peanut butter, adding a dollop of Greek yogurt, adding some fresh fruit, or throwing on some nuts or seeds.
  • Gluten-free: If you are looking for a gluten-free option, make sure to choose gluten-free oatmeal. It's readily available in most grocery stores or online.

Microwave blueberry oatmeal muffin with fresh blueberries and oats in a dish with a napkin.

Looking for more muffin recipes? Here are some tasty ones to try.

The Recipe
Microwave blueberry muffin in a ramekin with blueberries, yogurt, and walnuts.

Microwave Blueberry Oatmeal Muffin

330 CAL 60g CARBS 5g FAT 11g PROTEIN
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  • 1/3 cup unsweetened almond milk
  • 1/3 cup mashed banana (or unsweetened applesauce)
  • 1 egg white
  • 2 tsp maple syrup (or honey, Stevia, brown sugar)
  • 1/8 tsp vanilla extract
  • 1/2 cup old fashioned oats
  • 1/2 tbsp ground flaxseed
  • 1/4 tsp cinnamon
  • 1/3 cup blueberries

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Spray a large mug with cooking spray. Use a fork to mix together the milk, mashed banana, egg white, maple syrup, and vanilla extract. Stir in the oats, flaxseed, and cinnamon. Then fold in the blueberries.


Cook on high for 2 minutes and check. Then continue cooking in 30 second increments until puffed up and cooked through.

Nutritional Facts
Serving Size: 1 muffin
Amount Per Serving
Calories 330
Calories from Fat 38
% Daily Value *
Total Fat 5g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 137mg
Total Carbohydrate 60g
Dietary Fiber 7g
Sugars 22g
Protein 11g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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On Microwave Blueberry Oatmeal Muffin
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January 4, 2023 - 05:13
Could this mix be made the night before and microwaved next morning?
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Deanna Fitzpatrick
July 24, 2020 - 07:42
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This recipe was exactly what I was looking for today, since I had some very soft bananas and an abundance of blueberries. I would suggest adding "banana" in the recipe name to help people find it who are looking to use bananas like I was. This is so filling and healthy and a great way to get a healthy start to the day.

Following the recipe with the 2 minute start and 30 second increments, I stopped cooking it before it got the spongy texture and ate it with a spoon like oatmeal. I also added a dollop of plain Greek yogurt on the top as suggested and it looked pretty as well as gave it some added protein/nutrients. One other modification I used is that instead of using a mug, I made it in a medium sized serving bowl and that prevents it from running over-and may have also affected the texture.
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Kelly Penfold
August 4, 2019 - 09:58
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I'm wondering if this recipe can be used in the oven, and if so, what temp/time?

The recipe was delicious. I tried it this morning. It took about 5-6 minutes in my microwave, and was still a tiiiiny bit undercooked in the middle, but it was tasty.

I also did not have flaxseed, so I omitted it. I didn't have blueberries, so I chopped up fresh cherries and used those. I used a bit more vanilla extract (by accident because I can't pour to save my life! LOL). And I used a whole egg rather than just an eggwhite.

My only complaint is that they are very sponge-like (which I expected because I've had the keto 2-minute English muffins in the microwave before). This is why I'm wondering if they can just be baked in the oven. The problem I had with them being so spongy, was that the muffin kept falling apart on me as I tried to eat it. LOL. (Next time, I'll have to use a fork.)

I'm not a baker, so this is a great recipe to whip up on the fly. It was tasty, and VERY filling. More filling than my breakfast sammies (English muffin, egg, turkey bacon, light cheese), and about the same amount of WW points.

Oh, and I was shocked about just how big these muffins are. VERY substantial. The fact that there's no flour in it helps me keep control over my wheat intake, too, which is great. Thanks for the recipe! Giving it 5 stars even though mine took longer (could be a difference in the power of the microwave) & fell apart on me (remedy for next time: just eat it out of the mug with a fork).
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Susan DeRespinis
October 29, 2017 - 06:11
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Really loved this! Didn't have flaxseed and used brown sugar in place of maple syrup. Used frozen blueberries and mine was perfectly cooked in 2 minutes and 30 seconds. Will def make again!
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