Blueberry Oatmeal Muffins

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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

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.

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© 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

204 Comments

All Comments

  1. 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!

    1. 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. 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…

  3. 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!!

  4. 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.

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

  5. 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!

    1. 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!

      1. 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!

  6. 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!

  7. 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!

    1. 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.

  8. 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!

  9. 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

  10. 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.

  11. 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.

  12. 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!

  13. 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!

  14. 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!

  15. I just made them for the first time and they just came out of the oven! They smell delicious. I used canola oil instead of butter and brown sugar for the honey. I also added lemon peel for extra zing. Can you use applesauce to replace some of the fat content? We can’t wait to try them. Thanks for the recipe.

    1. Hi Dianne! I need to add a little lemon next time I try them. Great idea. You can definitely sub some applesauce in for the butter/oil. The texture will change a little with the substitution.

  16. Oh my! Just came out of the oven smelling like heaven. I did exactly what you said and they have puffed up so happily. I used 1/2 cup brown sugar instead of honey and did not sprinkle anything on top. Taking to a new moms group and on my way… are they in for a nice surprise treat!

  17. Made these last night – SO yummy! I used 1% dairy milk as well as a 50/50 blend of all purpose and whole wheat flour. Also added a tiny drop of almond extract to the batter and of course a little crumble on top. Texture and flavor were divine! Thanks for the recipe! 🙂

  18. Sally, thank you!! I made a batch of these and my husband and I absolutely love them!! Hands down our favorite muffins ever.

    Question: I’d love to try a pumpkin nut variation of these, but wasn’t quite sure how to go about doing it. Would I sub nuts for the blueberries, pumpkin for the butter, and then add some pumpkin pie spice? I’m just worried 1/2 cup pumpkin puree wouldn’t be enough for that yummy pumpkin flavor.

    1. Hey Caitlin! I’m so happy you enjoy these blueberry oatmeal muffins! Thank you so much for taking the time to share. 🙂 I haven’t tried a pumpkin version, but I would recommend keeping at least half of the butter, leave out the egg, then add 1/2 cup pumpkin. Use nuts instead of blueberries. I think 1/2 cup of pumpkin is a great place to start.

      1. Thank you so much, Sally! I’m hoping to give this a try within the next couple weeks and will report back. 🙂

      2. I just gave those modifications a try for some pumpkin walnut oatmeal muffins and they’re delicious!!! Thank you so much, Sally!

  19. These are absolutely the most amazing blueberry muffins. I couldn’t stop eating them. I am so picky when it comes to blueberry muffins because they usually taste like a heavy cake muffin. I never had any luck no matter what recipe I would try. My husband said they were so so good. Thank you Sally for sharing this recipe.

    1. Hi Bonnie! Thank you so much for taking the time to share how much you and your husband enjoyed these blueberry muffins. Appreciate it!

Reviews

  1. 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…

  2. 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!!

  3. 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.

  4. 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!

  5. Made these last night – SO yummy! I used 1% dairy milk as well as a 50/50 blend of all purpose and whole wheat flour. Also added a tiny drop of almond extract to the batter and of course a little crumble on top. Texture and flavor were divine! Thanks for the recipe! 🙂

  6. These are absolutely the most amazing blueberry muffins. I couldn’t stop eating them. I am so picky when it comes to blueberry muffins because they usually taste like a heavy cake muffin. I never had any luck no matter what recipe I would try. My husband said they were so so good. Thank you Sally for sharing this recipe.

    1. Hi Bonnie! Thank you so much for taking the time to share how much you and your husband enjoyed these blueberry muffins. Appreciate it!

Questions

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

  1. 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!

    1. 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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