These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.
Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins and lemon blueberry muffins! Does the world really need 1 more recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. ๐
Hearty Texture. Not Flat. Not Squishy.
These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. If you want oat muffins instead of oatmeal muffins, you’ll love these applesauce muffins. Today we’re making OATMEAL muffins.
Oatmeal muffins are also different than baked oatmeal (like chocolate chip baked oatmeal cups), which are more like portable oatmeal. Still with me?
These oatmeal muffins are:
- Satisfying
- Simple to make
- Warm + buttery
- Made with oats
- Sweetened with honey
- Bursting with blueberries
Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. 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!
How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
- Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
- Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.
Then it’s time to bake the blueberry oatmeal muffins!
Ingredients for Blueberry Oatmeal Muffins
Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. 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!
Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe below guarantees tall muffin tops.
More Muffin Recipes
- Apple Cinnamon Muffins
- Banana Muffins
- Morning Glory Muffins
- Blueberry Muffins & healthier Blueberry Banana Muffins
- Triple Chocolate Muffins
- Blackberry Lemon Poppy Seed Muffins
- Pumpkin Crumb Cake Muffins or Simply Pumpkin Muffins
- Bran Muffins
- Zucchini Muffins
They couldn’t be easier and I would love to know if you try them!
Print
Blueberry Oatmeal Muffins
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Ingredients
- 1 cup (240ml) milk
- 1 cup (85g) old-fashioned whole rolled oats
- 1 and 1/4 cups (156g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/2 cup (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140g) fresh or frozen blueberries (see note if using frozen)
Instructions
- 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.
- Preheat oven to 425ยฐF (218ยฐC). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 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.
- 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 toย 350ยฐF (177ยฐC). Bake for an additionalย 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 350ยฐF (177ยฐC).) Allow the muffins to cool for 5ย minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
Notes
- Make Ahead Instructions:ย 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 12-count Muffin Pan | Muffin Liners | Cooling Rack
- Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work. If using frozen berries, see note below.
- Oats: I recommend whole oats. Avoid steel cut oats, quick oats, and instant oats. Steel cut oats won’t absorb the milk and quick/instant are too thin and will dissolve in the batter as it cooks.
- Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
- Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
- Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
- Berries: If using frozen berries, do not thaw and reduce the milk down to 3/4 cup (180ml). Frozen berries give off so much moisture and the muffins taste a little too wet. Reducing the milk helps. No other changes to the recipe ingredients or instructions.
- Why the Initial High Temperature?ย 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.
- Nutrition: Usingย SparkRecipesย calculator and calculated using unsweetened almond milk these muffinsย come out to 205 calories, 9g fat, 28g carbs, 2g fiber, and 4g protein each.
Reader Comments and Reviews
Do You think that this could be baked in an 9×9 pan for more of a “snacking cake” style?
Can’t see why not!
This batter is super thick but the muffins taste amazing. My only issue was the timing. After 5min at 425 and then down to 350 for another going on 25 min and they are still not cooked. My oven is the correct temperature and I am a seasoned baker. Not sure what the issue is but the batter was tasty. Just waiting for them to cook. I followed the recipe exactly (which I never do).
Perfect Muffins! If you like oatmeal cookies so this Muffins is better!
Very tasty, cโant stop eat it
Muffins are moist and very tasty. Big hit with the family! I love that itโs a quick and easy recipe too.
This muffin is very easy to make and delicious. I love the lack of refined sugar.
Could I swap chocolate chips instead of blueberries? Looking for a healthier alternative for dessert!
You can definitely make that swap here, Beth!
Recently I made 4 batches of your muffins. They were delicious! Today I made this recipe with all white whole wheat flour. I stuck with the full cup of milk as I have noticed whole wheat often needs a little extra liquid and one cup of mostly frozen berries. Everything else I kept the same. The only thing I did differently was to NOT use paper cups and I added several minutes to the baking. Delicious and delicate. Next time I will go back to using the papers as I believe the muffins would have looked taller if the batter was better contained. Thanks for all your wonderful recipes.
Agree with this reviewer. Whole wheat worked beautifully. I added 2 tsps of milk additionally, but it wasnโt necessary
I made these using 75% of the recommended amount of honey. I also used a 50/50 mix of whole wheat flour and all-purpose flour. Muffins turned out great, and now there’s a little less sugar and a little more protein and fiber.
Hi Sally, you have a zucchini bread recipe that allows for yogurt instead of milk. Can yogurt be substituted here too? If so, what do you suggest? Thanks! Looking forward to giving this a try.
Hi Lena! Yogurt will be too thick here, especially since you soak the oats in milk for this recipe. We recommend sticking with milk!
These turned out great! I used only 1/4cup maple syrup, and added chia seeds to the recipe. It was great! They weren’t too moist or anything, just perfect.
I canโt figure out why my muffins are spreading so much. Maybe Iโm adding too many berries and itโs increasing the liquid in the batter?? I love this recipe and like to mix blueberries and cranberries for a little tang.
Thank you for the great recipe. I made these with whole wheat flour and haskap berries.
They turned out great.
Very moist, tender muffins even though I DID use whole wheat flour instead. I like my muffins to have a heartier texture otherwise they seem too much like cupcakes, so I prefer whole wheat anyway and I’m so glad I went ahead and used it instead of all-purpose. Also added 2 T chia seeds into the soaking oats for extra fiber, protein, and omega 3s, so I can feel good about giving them to my kids at breakfast. Couldn’t resist adding the strussel topping from Sally’s best blueberry muffin recipe though – with pecans. Oh well… all that added fiber from the wheat and chia ought to slow down the sugar spike lol
Made these for a friend post-surgery. She loved them so I made her a second batch. To accommodate dietary restrictions, I used nonfat lactose free milk and an Earth Balance stick for the butter. I also added a little nutmeg and reduced the cinnamon a smidge. I didnโt have blueberries so I used about 3/4 cup raisins which I soaked in 3 tablespoons of reduced apple cider from King Arthur (heated them a bit in microwave, they were plumped up by the time the oats were done). Because of the cider I reduced the milk by about two tablespoons. Iโm looking forward to trying them with blueberries.
These are delicious. I made them for a postpartum mum, so tried using some wholemeal flour for a little more nutrients and fibre.
I used frozen blueberries, 110g white plain flour, 46g wholemeal flour, 200ml milk. They turned out perfect!
Iโve used this recipe as a sort of โlactation muffinโ of sorts for all my pregnant friends over the years. Everyone has raved about them, and now that itโs MY turn, Iโm making two batches to freeze: one with blueberries and one with chocolate chips. Thank you for this incredible recipe that has helped a handful of new moms on their breastfeeding journey!
Love Sallyโs recipes! I used coconut oil, added 1/4 cup ground flax to dry ingredients, substituted protein oatmeal milk for milk, added 1/4 cup chia seeds to oatmeal milk mixture and increased frozen blueberries to 1 cup to compensate for extra dry ingredients. I sprinkled a little raw sugar on top. My family loved them! I wanted dairy free for a family member.
Delicious and baked up beautifully! I followed the recipe as written but added a handful of chopped walnuts at the end. I will definitely make these again.