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. 🙂
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.
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
- 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 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 (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (190g) 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 425°F (218°C). 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 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.
- 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: 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.
- 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? 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: 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.
Keywords: blueberry oatmeal muffins
I made this, love it for breakfast or dessert. I got lazy and made an 8×8 cake pan and doubled the blueberries
★★★★★
I love this recipe, instead of muffins I made an 8×8 cake
★★★★★
This is delicious!!! My new go to for blueberry muffins. 🙂
★★★★★
Made these last week. Fantastic! Easy, had all the ingredients in hand except milk. I used whole dairy milk. Maple syrup instead of honey. All whole wheat flour. Made the mini size. They were perfect. Not too sweet. Nice and tender. Everyone who tasted them loved them.
Sally – you are the best!
★★★★★
I made them with whole wheat flour, but I also made a few changes.
I used a flax egg,
Maple syrup instead of honey,
Oat milk, applesauce instead of butter. I didn’t read the directions until later, so I did not soak the oats ahead, and I added frozen blueberries but didn’t cut back on milk. They are delicious!
Thank you!
★★★★★
Sally,
Can you substitute whole wheat flour for this recipe?
Hi Rita, for best taste and texture, I recommend sticking with all-purpose flour. You could try swapping half of the all-purpose flour with whole wheat flour, but the muffins may be a bit dense. Let me know if you try it!
I made them today and I swapped out 1/2 cup of whole wheat and left 3/4 cup of all pupose flour. They were moist and lovely. Dense but not grainy. I liked it very much – but I never made the recipe with just all pupose flour so I cannot compare. I also use unsweetened vanilla almond milk which I like. It is a lovely bluberry recipe. Thank you!
★★★★★
Love all your recipes so far. Can’t wait to try this! How do you prevent muffins & cupcakes from getting sticky /gummy on top.
Hi Robin! The moisture from muffins/cupcakes can begin to condensate – storing in a Tupperware with a corner of the lid slightly ajar can help with this.
I loved this recipe, I used maple syrup instead of honey so moist and tasty
★★★★★
These are currenlty baking right now, but for some reason I only was able to fill 10 cups out of 12. Followed the recepie exactly, and I’m using a standard muffin pan. Not sure what happened, but I’m sure they will be amazing, as all your recipes are! 🙂
Can you substitute quick oats for whole oats? Also can you substitute brown sugar for honey?
Hi Nikki, we recommend whole oats for best results. Quick/instant are too thin and will dissolve in the batter as it cooks. You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
I love these muffins. I substituted Swerve brown sugar for the honey as I need to watch my sugars. They were still delicious.
★★★★★
These are so good! I’ll take them over a store bought muffin any day!
This recipe has helped me enjoy baking in general because it’s easy and healthy! I’m making them for a second time tonight to bring over a friends house for dessert. Amazing recipe 🙂
★★★★★
Just okay. Nice texture but needs more flavor – (maybe I’ll add lemon zest next time?) and maybe a bit more sweetness? I used sugar in place of honey and though I didn’t want these super sweet, they could have been a bit sweeter.
★★★
Made these for breakfast today and they are delicious!! I love your recipes!!
★★★★★
Really great recipe! I replaced butter with unsweetened applesauce to make the muffins more WW friendly. They’re still a little high on the points, but a delicious treat. The most points actually come from the flour once the butter is replaced with applesauce.
★★★★★
Could this be made into a loaf?
Hi Nicole, We haven’t tested this exact recipe in a loaf pan so we’re unsure of the bake time. You can use this Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done. Hope you enjoy it!
Made these the other day…they were fantastic! I could have eaten them all myself but I decided to share with the rest of the family! Need a carrot cake version of these.
These muffins are awesome. It’s a favorite in our family. Great directions and information. Thank you!
★★★★★
So glad you love them, Karin!
These muffins have been a staple in our house for a couple years. We use original almond milk and whole wheat flour. My kids (and anyone I share them with) have always loved them! Thanks so much for all your wonderful recipes!
We love this recipe! Two questions, is there a way to add veggies to this recipe? Trying to sneak my toddler more veggies! and second question can you do a streusel topping on these instead of the oats?
Hi Rosie, we haven’t tested it ourselves, but you could try swapping some of the blueberries with some shredded zucchini. Be sure to squeeze out as much excess moisture from the zucchini as possible. (Or you might enjoy these morning glory muffins which use carrots!) And yes, you can use the streusel topping from our blueberry muffins instead. Let us know how it goes.
I have made this recipe every week for the last three weeks. It’s absolutely my favorite. I am going to try substituting have coconut flour. Hopefully I don’t ruin it.
★★★★★
Hi Jessie, We’re so glad you’re enjoying this recipe. We haven’t tried coconut flour ourselves so we can’t say for sure. It may not be a 1:1 swap with the all-purpose flour and might take some adjustments/experimenting. Let us know if you give anything a try!
This recipe is addicting. I’ve made it so many times with different add-ins. You can’t go wrong. I love how soft they are. Everyone I’ve shared them with loves them too!
One question though—have you ever made this in a loaf pan? As a quick bread? If so, how would I go about it?
Thank you for your awesome recipes!
★★★★★
Hi Elijah, We haven’t tested this exact recipe in a loaf pan so we’re unsure of the bake time. You can use this Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done. Hope you enjoy it!
Love this recipe! I used spelt flour and oat milk because it was what I had in the cupboard and they came out delicious. I also added poppy seeds because I’m obsessed with them in muffins. I think I’d put a little lemon zest next time. Love the tip of soaking the oats. Thanks ♥️✨
★★★★★
These came out delicious! Thanks for the recipe. I made the following dietary changes: GF flour, lactose free 2% milk, added approx 1/4 c ground flax seed. We definitely put this into our rotation now.
★★★★★
Can you please help me to make changes to bake these as mini muffins for my toddler?
Hi An, See step 4: For mini muffins, bake 11-13 minutes at 350°F (177°C). Enjoy!
I loved these! However, really strange-there was a hint of banana from something and I can’t figure out why!
This was a great recipe! I added 1/4 cup of ground flax to boost the fiber and I also added lemon zest which really added some brightness!
★★★★★