Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Typing the search term "blueberry muffin" into a search engine will give you a billion results. So does the world really need 1 more blueberry muffin recipe? When the results taste this good, my answer is HECK YES!

While there's no streusel on top or glaze dripping down the sides, these humble blueberry oatmeal muffins steal my heart. I baked them without the intention of sharing the recipe on my blog, but that quickly changed when I finished muffin #1. And then muffin #2 shortly after. Between the 2 of us, the entire batch was gone in 48 hours and it wasn't long until I made them again. We loooooooved these muffins because they're not flat and squishy. They have a hearty, wholesome texture because the batter is made with oatmeal.

They're:

  • satisfying
  • simple to make
  • warm + buttery
  • made with oats
  • sweetened with honey
  • bursting with blueberries

and I'm so happy to share the recipe with you today.

 

 

Wholesome and buttery blueberry oatmeal muffins made with honey and oats! Recipe on sallysbakingaddiction.com
Wholesome and buttery blueberry oatmeal muffins made with honey and oats! Recipe on sallysbakingaddiction.com
Wholesome and buttery blueberry oatmeal muffins made with honey and oats! Recipe on sallysbakingaddiction.com

BEHIND THE RECIPE

Oats in muffins and oatmeal in muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. Today we're making OATMEAL muffins with oatmeal as the base.

Testing this recipe was massively interesting. If you look at this photo, you can see the vast difference between the two muffins in both color and height. Not pictured is the taste variation. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above.

What's fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!!! On the left, all of the ingredients were mixed together in the bowl. The batter was thin and messy and all the excess liquid over-browned and over-moistened the muffin. On the right, I let the oats soak in milk for 20 minutes before mixing the batter together. The batter was thicker, creamier, stronger, rose taller, and browned evenly. I should've known the left muffin wouldn't bake up properly. The best, tallest muffins begin with thick batter. Thick batter is strong enough to rise straight up and not pour over the sides. And, more importantly, thick batter helps produce a satisfying muffin texture.

So how does that translate into the recipe directions? Begin with 1 cup of whole oats, pour 1 cup of milk on top, mix the two together, and let the oats soak up the milk for 20 minutes. It won't actually be the consistency of oatmeal because we aren't cooking the two together, but the oats will rise to the top of the bowl. Don't do this the night before or rush to do this in only 5 minutes. Only soak for 20 minutes. During that time, get all your other ingredients ready and preheat the oven.

Recipe testing blueberry oatmeal muffins on sallysbakingaddiction.com
How to make blueberry oatmeal muffins on sallysbakingaddiction.com
Blueberries for blueberry oatmeal muffins on sallysbakingaddiction.com
Blueberry oatmeal muffin batter on sallysbakingaddiction.com

The rest of the ingredient list includes flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I haven't tested this recipe with whole wheat flour yet, but that's on my to-do list. Let me know if you try it! I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.

If you're more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!

Like always, fill the pan all the way to the top with batter. This thick batter won't spill over the sides, but instead, will rise straight up producing a beautiful domed muffin top. Once baked, the muffins freeze really well. I froze one batch for a week and when my sister and mom visited, I pulled them out of the freezer the night before. Do this when you have guests for breakfast. The muffins taste fresh-baked and it's one less thing to worry about in the morning.

MORE MUFFINS TO LOVE

They couldn't be easier and I would love to know if you try them!

How to make blueberry oatmeal muffins on sallysbakingaddiction.com
Wholesome and buttery blueberry oatmeal muffins made with honey and oats! Recipe on sallysbakingaddiction.com
Wholesome and buttery blueberry oatmeal muffins made with honey and oats! Recipe on sallysbakingaddiction.com

Blueberry Oatmeal Muffins

YIELD

12 muffins

PREP TIME

40 minutes

COOK TIME

20 minutes

TOTAL TIME

1 hour, 10 minutes

INGREDIENTS

  • 1 cup (240ml) milk
  • 1 cup (80g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (do not thaw)

DIRECTIONS

  1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

RECIPE NOTES

  1. I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work.
  2. I recommend whole oats. Steel cut oats work as well, but avoid quick or instant oats. They're too thin and will dissolve in the batter as it cooks.
  3. For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  4. You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  5. You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  6. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

Using SparkRecipes calculator and calculated using unsweetened almond milk these muffins come out to 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

Pastel Measuring Spoons | Glass Mixing Bowls | Glass Measuring CupMuffin LinersMuffin Pan | Small Plate

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191 Comments

Comments

  1. cb on July 1, 2018 at 7:04 pm

    I just made these muffins and I downed 3 in like 5 minutes!! They are really delicious!!
    I used a blend of flour-60% whole wheat and 40% white and they taste all white. I used frozen blueberries and was I supposed to drain the liquid because the muffins turned purple. Didnt take away from the taste though!
    Thanks!

    • Sally on July 2, 2018 at 1:33 pm

      I’m happy you like them! If using frozen berries you do not need to thaw them – so there won’t be any liquid to turn them purple 🙂

  2. Elsabeth on July 2, 2018 at 3:58 am

    These were amazing!! I love the texture of the muffin base, and it’s giving me plenty of ideas… Next time I will make them with chunks of apple instead, and I’m thinking about inventing a hearty, oaty topping a bit like a cross between streusel and crumble? I’m salivating just thinking about it…

    • Sally on July 2, 2018 at 1:35 pm

      YUM!!! That sounds amazing!

  3. Kayleigh on July 4, 2018 at 3:12 pm

    Sally, these muffins are UNBELIEVABLE!! I was browsing for some lemon blueberry muffins to make on this chilly summer day, and these popped up. The addition of oats intrigued me, so I decided to give it a try (knowing that I wouldn’t be let down, as your recipes are always a hit).
    The flavour of these are on point. Buttery, moist, fluffy, perfect! I did add a little lemon zest and juice, which makes the flavour pop even more. I believe that this could be used as a wonderful base for different flavours–I’m thinking apple cinnamon, orange blueberry, the possibilities are endless.
    The kids and I made one batch, but I’m sure we will be making another couple batches to put in the freezer before it gets hot again. Thanks!!

    • Sally on July 5, 2018 at 12:28 pm

      YES!!! It’s great to have a base recipe to star from and then experiment with flavors! Enjoy!

  4. Julie T. on July 5, 2018 at 3:00 pm

    I made these muffins today and they turned out great. A perfect delicious muffin that is low in sugar and includes oatmeal and blueberries! I used maple syrup in place of honey and buttermilk for milk. And I sprinkled the top with coarse sugar. Your instructions are always so complete and your bake times are spot on. Thanks for another great recipe.

  5. admin @ honey lavender bakery on July 5, 2018 at 7:00 pm

    Hi! Could I use muffins baked from this recipe as an entry in my local county fair’s youth baking competition? If you will not allow your recipes to be used in that manner, I completely understand. Thank you!

    • Sally on July 6, 2018 at 10:20 am

      If Sally’s Baking Addiction could be credited as the source of the recipe, that would be appreciated! Thank you so much!

  6. Roze on July 10, 2018 at 7:14 am

    Well..I was really excited about these muffins but I did have some issues. I did soak the raw oats in milk for 20 minutes but I don’t think that it was soft enough and effected the texture of the muffin. Do you have suggestions on how to check if the oats have soaked long enough?

    I also used organic honey and the muffins need to be a bit sweeter. Even for a muffin, I don’t think it was sweet enough.

    I love your recipes and this is the first time I was not trilled with the outcome. I will keep trying though!

    • Sally on July 10, 2018 at 9:47 am

      Hi Roze! If there is little liquid after the oats have soaked, you’re golden. Was there a lot of leftover milk you added? Feel free to add more honey next time, too!

      • Roze on July 11, 2018 at 1:44 am

        Hi – there was a lot of liquid left over so next -time I will soak for 30 min and see how it comes out. thanks!



  7. Christine on July 10, 2018 at 1:48 pm

    Hi Sally,

    These muffins look incredible! I’ve been trying to eat more vegan lately, do you think these would work with a flax egg replacement?

    Thanks so much!

    • Sally on July 10, 2018 at 2:02 pm

      I havne’t tried it with an egg replacement but let me know if you do!

  8. Gabrielle on July 18, 2018 at 10:45 pm

    Hi Sally! I just made these muffins, and let’s just say the batter was amazing and they smell to die for. I do have a question on how to best freeze these. Do you individually wrap the muffins? Hoping to freeze them for easy breakfast on the go before work!

    Thank you!

    • Sally on July 20, 2018 at 6:53 am

      Hi Gabrielle! I actually just place all the muffins in a Tupperware or large zipped-top bag and freeze. Though wrapping individually before doing so is a great way to keep them extra fresh tasting.

  9. Nicole on July 22, 2018 at 8:35 am

    Just made these muffins for a yummy Sunday morning breakfast…the slow kind where you get to sit down and not rush out the door 🙂 They were great- thanks Sally!

    • Sally on July 23, 2018 at 12:29 pm

      Sounds like the perfect Sunday morning! Glad you enjoyed 🙂

  10. Irene on July 25, 2018 at 7:35 am

    I love this recipe!
    I did it with Greek yogurt instead of butter, and it came out also tasty.
    Thank you for sharing it!
    Irene

  11. Emily on July 25, 2018 at 6:15 pm

    I made these muffins this afternoon. They were a huge hit. Doubled the recipe and added a few more blueberries. Next time I will sprinkle with sugar before baking and try Whole wheat flour. THEse will definitely get made many times.

  12. Alanna on July 30, 2018 at 11:20 am

    I have made these a few times and they are delicious! I did have a problem with them being slightly dry so I used butter milk and they are absolutely perfect after that. Also, if you use frozen blueberries the ice crystals will turn your batter purple as you stir them in. To fix it I rinsed and dried the frozen blueberries.

  13. Sam on August 6, 2018 at 9:48 am

    These have been my go to muffin this summer – soaking the oats is revolutionary! I use brown sugar in place of the honey and we love using cinnamon chips in place of the blueberries….AMAZING! I’ve also tried them with half blueberries/half dark chocolate chips and that combo is amazing too!

  14. Jen on August 6, 2018 at 3:58 pm

    I have made these muffins so many times already, and absolutely love them! I have made slight variations each time, and my favorite version includes:
    2 oz finely chopped crystallized ginger (from Trader Joe’s)
    2 oz (1/4 cup) chopped toasted pecans
    1/2 tsp ginger instead of cinnamon (to boost the ginger flavor)
    1/2 cup dark brown sugar instead of honey
    replace half of the melted butter with greek yogurt

    I have used frozen berries and fresh berries, and while the muffins are prettier when using fresh, they taste great no matter what. They do take slightly less time to bake when using fresh berries.

    Thank you for such a fantastic recipe! I will be making these with blueberries as long as they are in season, but I can’t wait to try cranberries or apples in the fall!

  15. Mruga Ghayal on August 14, 2018 at 4:40 am

    Is it okay if we skip the blueberry’s

    • Sally on August 14, 2018 at 1:15 pm

      Yes, you can leave them out for plain muffins.

  16. Polly on August 15, 2018 at 10:13 am

    I finally had a chance to bake these muffins this morning, and they are delicious! I used maple syrup and added a few blueberries to the tops of each muffin before sprinkling with oats and coarse sugar. Perfect comfort food for a rainy morning!

Reviews

  1. Clare Smith on June 4, 2018 at 10:49 am

    Sally oh my a winner for sure.
    I adapted as my needs requires to Gluten Free and Vegan.
    Rice Milk , a banana for egg. Sunflower Oil for butter and maple syrup for the honey.
    My homemade GF flour blend and GF whole Rolled oats
    These could easily go into your Vegan category with the adaptations. ( can’t comment on the one to one GF flour but it’s a wet mixture it will in all honesty be a winner I’m sure )
    Your amazing

    • Sally on June 4, 2018 at 3:55 pm

      Oh Clare! I’m thrilled you loved these 🙂 Thank you for sharing your feedback!

  2. Karen on June 4, 2018 at 2:02 pm

    Oh wow! These muffins are delightful! When I took them out of the oven and saw how great they looked, especially the height of them, I was hoping they would taste just as good! No disappointments at all! I think this will be my go to blueberry muffin recipe. As always, thanks for sharing.

    • Sally on June 4, 2018 at 9:36 pm

      Thank you for taking the time to let me know that you love them too!

  3. Stephanie on June 4, 2018 at 5:47 pm

    Hi Sally! You posted these literally 15 minutes after I finished washing up like 4 cups of blueberries! So I made them this morning with whole wheat flour and they are delicious! The only problem I had was that the bottoms are kind of soggy. The toothpick came out clean but soggy bottoms… whomp whomp. So I googled it and it said an easy fix would be to coat the blueberries in flour before baking! Just a note to anybody else planning on baking these, that may come in handy. I will try it when I make these again because aside from the soggy bottoms they were delicious and hearty, so I WILL be making these again. Thanks for this creative recipe 🙂 love the addition of oatmeal.

    • Fulgencia on June 4, 2018 at 7:19 pm

      Stephanie did you just do a straight substitution of the whole wheat flour with the AP flour? I try to bake with whole wheat flour, but usually start with subbing only half of the AP flour to test the recipe. Would love to try this recipe with all whole wheat flour. Thank you for your help 🙂

    • Sally on June 4, 2018 at 9:30 pm

      I’m so glad you already tried them and thank you for sharing your advice about the blueberries!

  4. Murlene on June 5, 2018 at 9:54 am

    Made these this morning for my 15 month old and she loved them! I used 100g of whole wheat flour and 56g of all purpose and they were delicious. I also reduced the honey to 1/4 cup as I was making them for my daughter and they were very tasty. Will be making this again!

  5. Anna Heiliger on June 5, 2018 at 1:45 pm

    I made these today using canola oil instead of butter, frozen raspberries instead of blueberries, and white whole wheat flour. They are sooooo delicious! I’ve already eaten two and I’m dying for another. Excellent recipe! Thanks, Sally!

  6. Sina on June 5, 2018 at 5:23 pm

    Hi Sally,
    made these today with my eight-year-old and we love them. 🙂 We had however a similar issue others have reported about: big blueberries, resulting in quite a bit of oozed out juice from the berries and sometimes a strange green-ish blue colour, some soggy bottoms and some slightly sunken tops. I will use less and if possible smaller blueberries next time, that should solve these (absolutely minor) problems. Other than that the muffins are delicious, I like the texture from the oats! And the soaking in milk – genius! Looking forward to having one for breakfast tomorrow 🙂

  7. Debbie W. on June 5, 2018 at 8:45 pm

    I made these today, and they are quite easily the BEST blueberry muffins ever, and that is coming from someone who has been baking for 40+ years. I used Trader Joe’s frozen wild blueberries, which are very small, and they worked perfectly. Thank you for testing, testing, and testing your recipes. We are the lucky beneficiaries of all your hard work!

  8. Rachel Clayson on June 6, 2018 at 12:17 am

    Made these tonight for a special treat for “last day of school” breakfast in the morning with chocolate chips because I didn’t have any blueberries, they were delicious! I cannot wait to make more! Thank you so much for all of the hard work you do <3

  9. Colleen on June 6, 2018 at 11:05 am

    Made this yesterday with raspberries and it tasted good but today my muffin tasted even better. Great tasty recipe, easy to follow & another keeper in my stash of recipes. I love using the higher temperature to begin with and have begun using it for all my muffin recipes. Thanks Sally!

    • Sally on June 6, 2018 at 1:46 pm

      I’m so glad you find the higher temperature trick successful! Thank you so much for taking the time to leave a review.

  10. Claire on June 7, 2018 at 10:27 am

    SO GOOD! I made these yesterday with whole wheat pastry flour and olive oil instead of butter. The muffins turned out so so well! Plenty flavorful and they had an amazing texture. I can’t wait to experiment and try a batch with rasberrries and almonds!

  11. Amy K on June 9, 2018 at 8:48 am

    Just made these for breakfast and they’re outstanding! I used whole wheat flour and half honey half maple syrup (ran out of honey…whoops)! They whole wheat flour held up well, but I imagine they’re a little better with AP so you don’t have that “whole grain” flavor. Overall a big win! I usually never make muffins since I feel guilty eating so much sugar in the morning so these are a great compromise:)

  12. Destiny on June 9, 2018 at 12:24 pm

    So I made these gems the day after the recipe was posted for my husband. Leighton is an avid fan of your recipes. I almost hit the floor when he stated, “I like these better than the Buttery Blueberry Struesel Muffins!” Say what. So now he has officially made the switch. I never thought I would see the day, Sally.

    • Sally on June 11, 2018 at 1:00 pm

      WOW!! Healthier muffins for the win!! 🙂

  13. Marissa Martin on June 10, 2018 at 12:07 pm

    Hey Sally!!! My daughter and I made these this morning except we used strawberries since they needed to be eaten and we didn’t have blueberries. I also doubled the cinnamon because we are big cinnamon fans here. They are a huge hit. Thank you!

  14. Emily Warden on June 11, 2018 at 9:50 am

    These were delicious my family devoured them yesterday and I’m making them again today!

    • Sally on June 11, 2018 at 1:14 pm

      YAY!!! Next time double the batch so you have some leftover! 🙂

  15. Julie on June 12, 2018 at 11:10 am

    I made these muffins over the weekend and thought they turned out good. Easy & quick to make, good snack to grab for breakfast and not very sweet which I like. I used 1/4 C whole wheat flour and the muffins are pretty filling. The problem I had though which is the same problem I have with every single muffin & quick bread I make is that by the next morning the tops of the muffins were kind of wet & sticky. I left them out on a cooling rack for a couple hours to cool completely and put them in a container on the counter. Do you have any insight as to why the muffins would have sticky tops the next day?

    • Sally on June 12, 2018 at 12:53 pm

      That can happen when there is condensation inside the container. I would tightly cover the muffins with a layer of plastic wrap in the container and see if that helps!

  16. Leisel on June 13, 2018 at 9:22 pm

    I have just taken these muffins out of the oven and they are picture perfect like those baked by you Sally. I am so proud of them. They will be part of our office Father’s Day breakfast. We are celebrating it on Thursday instead of a Friday. I know my colleagues will be thrilled by them as I have baked a few of Sally’s recipes and they have all given raving reviews. I sub out the honey (didn’t have any at home) with a cup of sugar. Thanks again for well thought out and tested recipes so I can enjoy the end products.- Leisel

  17. Sarah Morgan on June 15, 2018 at 3:34 pm

    I just made a double batch, using half whole wheat flour and half all-purpose. I used one stick of butter and 1/2 cup of oil, and brown sugar instead of honey. So good! I love the oaty goodness and that the muffin is not overly sweet. Really makes the blueberries pop!

    • Sally on June 15, 2018 at 4:22 pm

      So happy you tried them!! Thank you for taking the time to share 🙂

  18. Dayle on June 23, 2018 at 6:19 pm

    Amazing. Love these! I made them last wknd as written other than I used spelt flour, unsweetened vanilla cashew milk, and doubled the cinnamon. They are so delish!!! I used fresh berries but I have a second batch in the oven now which I used frozen instead. We shall see.

  19. Susan on June 30, 2018 at 11:15 pm

    Hi Sally, I made your blueberry oatmeal muffins for my husband and they were a big hit! Some modifications and notes that I made: Since my husband is lactose intolerant, I used fat-free lactaid milk; substituted white wheat flour for the all purpose flour; increased the cinnamon just because I love it; and used organic honey and unsalted butter. Also used organic, cage-free eggs. The muffins were moist inside but had a nice crispiness on the tops and edges. Can’t wait to try some of your other muffin recipes!!!

  20. Elsabeth on July 2, 2018 at 3:58 am

    These were amazing!! I love the texture of the muffin base, and it’s giving me plenty of ideas… Next time I will make them with chunks of apple instead, and I’m thinking about inventing a hearty, oaty topping a bit like a cross between streusel and crumble? I’m salivating just thinking about it…

    • Sally on July 2, 2018 at 1:35 pm

      YUM!!! That sounds amazing!

  21. Kayleigh on July 4, 2018 at 3:12 pm

    Sally, these muffins are UNBELIEVABLE!! I was browsing for some lemon blueberry muffins to make on this chilly summer day, and these popped up. The addition of oats intrigued me, so I decided to give it a try (knowing that I wouldn’t be let down, as your recipes are always a hit).
    The flavour of these are on point. Buttery, moist, fluffy, perfect! I did add a little lemon zest and juice, which makes the flavour pop even more. I believe that this could be used as a wonderful base for different flavours–I’m thinking apple cinnamon, orange blueberry, the possibilities are endless.
    The kids and I made one batch, but I’m sure we will be making another couple batches to put in the freezer before it gets hot again. Thanks!!

    • Sally on July 5, 2018 at 12:28 pm

      YES!!! It’s great to have a base recipe to star from and then experiment with flavors! Enjoy!

  22. Julie T. on July 5, 2018 at 3:00 pm

    I made these muffins today and they turned out great. A perfect delicious muffin that is low in sugar and includes oatmeal and blueberries! I used maple syrup in place of honey and buttermilk for milk. And I sprinkled the top with coarse sugar. Your instructions are always so complete and your bake times are spot on. Thanks for another great recipe.

  23. Jen on August 6, 2018 at 3:58 pm

    I have made these muffins so many times already, and absolutely love them! I have made slight variations each time, and my favorite version includes:
    2 oz finely chopped crystallized ginger (from Trader Joe’s)
    2 oz (1/4 cup) chopped toasted pecans
    1/2 tsp ginger instead of cinnamon (to boost the ginger flavor)
    1/2 cup dark brown sugar instead of honey
    replace half of the melted butter with greek yogurt

    I have used frozen berries and fresh berries, and while the muffins are prettier when using fresh, they taste great no matter what. They do take slightly less time to bake when using fresh berries.

    Thank you for such a fantastic recipe! I will be making these with blueberries as long as they are in season, but I can’t wait to try cranberries or apples in the fall!

Questions

  1. Bryn on June 4, 2018 at 6:06 am

    Can you tell me how the texture of an oatmeal muffin differs from one without? Softer, chewier, heartier, moister? Also, if I sub. Town sugar do I just add it dry when the honey would have been added? My 10 year old tastes bitterness whenever a baked good uses honey no matter what quality level of honey I use. Weirdest thing! I’ve tried using it without her knowing too and she can pick it out easily. Thank you!!!

    • Sally on June 4, 2018 at 9:44 am

      Hi Bryn! You can substitute packed light or dark brown sugar for the honey with no extra changes to the recipe. These muffins taste heartier and chewier than regular blueberry muffins, which is why I love them so much!

  2. Sumita Kapoor on June 4, 2018 at 9:56 am

    Wow….this looks amazing as all ur recipes. Can’t wait to try Pls suggest if I do wanna add brown sugar instead of honey (as my husband doesn’t like honey), can I do that n how much?

    • Sally on June 4, 2018 at 10:14 am

      Hi Sumita! Yes, you can use a refined sugar instead of honey. Same amount of packed light or dark brown sugar.

  3. Jen on June 4, 2018 at 10:06 am

    Hi Sally do you drain the milk from the oats before adding to the batter?

    • Sally on June 4, 2018 at 10:13 am

      Do not drain. Sorry that was unclear!

      • Jen on June 4, 2018 at 10:23 am

        No worries! Thank you much!



  4. Brenda on June 4, 2018 at 10:11 am

    Hello sally! Can I use whole wheat flour insead of ap flour

    • Sally on June 4, 2018 at 10:13 am

      Hi Brenda! You certainly can, but see my recipe note.

  5. Fran on June 4, 2018 at 10:24 am

    I’d love to try these muffins for breaktime at work. Just love oatmeal and blueberries together. One question can I sub applesauce for the half cup of butter? Wouldn’t want to waste all ingredients and then won’t turn out good. Thanks

    • Sally on June 4, 2018 at 10:32 am

      Hi Fran! I recommend using all butter (see blog post about that). Subbing in *some* applesauce should be ok, but the more fat removed, the drier the muffins will taste.

  6. deepa on June 4, 2018 at 11:28 am

    what is the substitute of egg in these recipe

    • Sally on June 4, 2018 at 12:15 pm

      I haven’t tried an egg substitute. Let me know if you do!

  7. Eileen on June 4, 2018 at 11:39 am

    Hello Sally – are the temperatures for a fan oven or do I need to drop the temperature down 10/20 degrees?

    TIA

    Eileen xx

    • Sally on June 4, 2018 at 9:38 pm

      Hi Eileen! I bake on my conventional setting, so I recommend reducing the temperature about 20°F if you’re using fan-forced.

  8. Rocky on June 4, 2018 at 1:22 pm

    Is the brown sugar/honey sub 1:1?

    • Sally on June 4, 2018 at 9:36 pm

      Yep!

  9. Melanie E. on June 4, 2018 at 9:16 pm

    Hi Sally! These look delicious, but my littles prefer banana muffins to blueberry. Do you think I could use banana instead of blueberries and have similar results? My go-to recipe is 1 cup AP flour and 1 cup whole wheat flour and similar ratios of the other ingredients. I use 4 bananas.

    • Sally on June 4, 2018 at 9:35 pm

      Hi Melanie! Feel free to test the recipe out with mashed banana. I do have a recipe for banana muffins (with oats and WW flour) if you’re interested! (You can leave out the nuts.)

  10. Lori on June 4, 2018 at 9:34 pm

    I noticed the use of Coconut Sugar to sprinkle on top. In keeping with the zero-refined sugar theme, would substituting coconut sugar for the honey work?

    • Sally on June 4, 2018 at 11:08 pm

      Hi Lori! I didn’t use coconut sugar on top of this particular muffin, but you can substitute it for the honey. Same amount.

  11. Manju Paithankar on June 5, 2018 at 2:29 am

    I do not have a muffin tin currently, and I was wondering if this recipe could be followed and baked in a rectangular loaf tin. Would anything have to be altered if I were to bake a blueberry oatmeal loaf instead of muffins?

    • Sally on June 5, 2018 at 1:44 pm

      I haven’t tried these in a loaf pan but it should work! I’m unsure of the exact bake time.

  12. Leslie on June 5, 2018 at 12:14 pm

    Do you think peaches could be subbed for the blueberries? I will have a box of peaches from The Peach truck soon!

    • Sally on June 5, 2018 at 1:47 pm

      Yes!! I would suggest dicing them! Yum!

  13. Sue on June 5, 2018 at 12:17 pm

    Do you think I could reduced honey to 1/4 cup? What are your thoughts? Thanks.

    • Sally on June 7, 2018 at 12:07 pm

      Hi Sue! They should be OK. The taste of the muffins will change with less sweetener, so keep that in mind.

  14. Joyce on June 6, 2018 at 5:29 am

    Sally, I really like these muffins which have a soft, spongy texture similar to your Greek Yoghurt Zucchini Bread/Muffins which I love.

    I made these substitutions:

    1) Replaced the honey with pure maple syrup, but I cut it to 120g (slightly more than 1/3 cup).

    2) Used unsweetened rice milk.

    3) Increased the blueberries to 220g just to use them up.

    My batter looked nothing like yours though. It was very watery with the oats and blueberries just sinking to the bottom. I soaked the oats for exactly 20 minutes. Should I soak them longer?

    • Sally on June 7, 2018 at 11:56 am

      Thanks for reporting back, Joyce! It sounds like the oats could have been soaked for longer. Not sure if rice milk had anything to do with it? I don’t normally bake with rice milk, so I can’t be 100% positive. In any case, if you try the blueberry oatmeal muffins recipe again, I suggest soaking for a little longer. Maybe closer to 45 minutes.

  15. Jess on June 7, 2018 at 8:23 am

    Would these work with rhubarb instead of blueberries?

    • Sally on June 7, 2018 at 11:43 am

      I haven’t tried it myself, but they should!

  16. Daisy on June 8, 2018 at 9:57 am

    Hi Sally,

    If I want to do a half batch of the muffins, can I still use one whole egg? And are large oat rolled oat flakes the same as old-fashioned rolled oats? Can’t seem to find the latter one here in Canada

    • Sally on June 8, 2018 at 10:11 am

      Hi Daisy! I recommend making the entire batch and freezing extras. I assume large rolled oat flakes are the same.

    • Tracie W on June 10, 2018 at 10:26 pm

      Yes I’m Canadian , large flake is the same as old fashioned here. You don’t want the quick oats

    • Irene on June 20, 2018 at 12:02 pm

      Hi sally,
      Love all your recipes. Just wondering if your handy dandy machine told you how many grams of sugar is in each of these muffins? Thanks much

      • Sally on June 20, 2018 at 3:44 pm

        Hi Irene! I can’t remember exactly, but you can check the same calculator I used.



  17. Chris Carson on June 9, 2018 at 7:25 am

    Hi,
    Just wondering if I could substitute buttermilk for the milk. Have a container sitting in my fridge! Thanks!

  18. Max Tardiff on June 9, 2018 at 8:44 am

    Hi Sally, I always enjoy your recipes. I made these and they were delicious. I’m wondering if you have tried them as jumbo muffins? If so, what was the adjusted Cook time?

    Thanks so much!

    • Sally on June 11, 2018 at 6:07 am

      Hi Max! I haven’t tried this blueberry oatmeal muffin recipe as jumbo muffins, but I can’t imagine it being an issue. I recommend: Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set.

  19. Karen Klass on June 9, 2018 at 1:01 pm

    I only have salted butter, can I use that instead of the unsalted and omit the salt?

    • Sally on June 11, 2018 at 6:09 am

      Hi Karen! If you’re using salted butter, I do not suggest leaving out the added salt. Rather, reduce to 1/4 teaspoon.

  20. Abby on June 12, 2018 at 5:56 pm

    Hi Sally! My muffins also turned out flat and soggy. I usually bring all my ingredients to room temp before baking so my milk was a warm while the oats were soaking. I would say they absorbed a lot of the liquid but my batter was still not super thick. It seemed like a good texture going into the oven but they never set. Measured all ingredients by weight.

  21. Mason on June 15, 2018 at 9:45 am

    This was DELICIOUS, Sally! Super easy and fast to make. Could you substitute melted coconut oil for the melted butter to make an even healthier muffin? Thank you Sally!

  22. Shambhavi Pathak on June 17, 2018 at 9:29 am

    Hi Sally..tried these muffins today with dried blueberries (we don’t get fresh ones here in India). So the fruit ended up remaining whole and as is rather than burst – but that’s ok. Loved the honey sweetness too!
    My bigger problem – I let the oats soak for 30mins but even then it was quite liquid, leading to a thin batter. I even ended up with whole chewy bits of oats in the muffin – any suggestions on how I can correct this?

    • Sally on June 18, 2018 at 9:47 am

      My recommendation is letting the oats + milk soak for longer. Make sure they soak up a lot of that liquid before adding to the muffin batter. Thank you for trying my muffin recipe!

      • Shambhavi Pathak on June 18, 2018 at 9:55 am

        Thanks – I think the oats are a different quality, so I soaked them for about 4 hours today; they look a good consistency now to make for a thick batter – gonna give this another shot tomorrow 🙂



  23. Suzannah on June 18, 2018 at 6:57 pm

    Could these be baked in a mini muffin pan? How would I adjust the time? I have a two year old who LOVES muffins and minis are easier and a better potion size for him. Thanks!

    • Sally on June 21, 2018 at 6:50 am

      Yes, absolutely! See step 4.

  24. Catherine on June 21, 2018 at 8:47 am

    My son as a milk allergy. Could I use canola oil or coconut oil in place of the butter? Or even applesauce? Thanks!

    • Sally on June 21, 2018 at 9:27 am

      Melted coconut oil or a neutral oil will work in place of butter. The flavor of the muffins will change, of course.

  25. Naomi on June 25, 2018 at 10:47 am

    Oh my word best blueberry muffins ever! LOVE them. And healthy too. Win win!
    Just quick a question though…my batter was quite runny (compared to the photo of yours) and I only ended up with enough to do 11 full to the brim muffins. Any idea where I went wrong!? I used the gram measurements instead of cups being in the UK could it be better to use the cups??
    Otherwise I’ll just double next time and freeze more! haha.
    Thanks for a great recipe! 🙂

    • Sally on June 25, 2018 at 4:18 pm

      If they came out right then you did everything right!!! Mine only made 12 muffins so it’s possible there is a slight variation in the size of the pans.

  26. admin @ honey lavender bakery on July 5, 2018 at 7:00 pm

    Hi! Could I use muffins baked from this recipe as an entry in my local county fair’s youth baking competition? If you will not allow your recipes to be used in that manner, I completely understand. Thank you!

    • Sally on July 6, 2018 at 10:20 am

      If Sally’s Baking Addiction could be credited as the source of the recipe, that would be appreciated! Thank you so much!

  27. Gabrielle on July 18, 2018 at 10:45 pm

    Hi Sally! I just made these muffins, and let’s just say the batter was amazing and they smell to die for. I do have a question on how to best freeze these. Do you individually wrap the muffins? Hoping to freeze them for easy breakfast on the go before work!

    Thank you!

    • Sally on July 20, 2018 at 6:53 am

      Hi Gabrielle! I actually just place all the muffins in a Tupperware or large zipped-top bag and freeze. Though wrapping individually before doing so is a great way to keep them extra fresh tasting.

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