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.
- 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.
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.
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
- Apple crumb muffins
- Morning glory muffins
- Whole wheat banana nut muffins
- Triple chocolate muffins
- Blackberry lemon poppy seed muffins
- Chocolate chip muffins
They couldn’t be easier and I would love to know if you try them!
Blueberry Oatmeal Muffins
- 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)
- 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.
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.
- I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work.
- 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.
- For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
- You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
- You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
- 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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SHOP THIS RECIPE
Here are some items I used to make today’s recipe.