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.
Oatmeal muffins are also different than 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 flour (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 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.
- 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? 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
Love this recipe! I use KA Measure for Measure and don’t need to change anything. I’ve also switched the blueberries for chocolate chips and equally as delicious!
★★★★★
I have made this recipe multiple times over the last few weeks, and have consistently received rave reviews from everyone I have shared them with. I find the recipe very forgiving and flexible, and normally double it to make 12 large muffins (baking for approx. 30 minutes at 350 after the initial 5 minutes at 425). I’ve made them using frozen blueberries and using dried blueberries and cranberries (soaked to rehydrate a bit). Reducing the milk as suggested for frozen berries works well to keep the muffins from being too wet. I have made them using olive oil instead of butter, with brown sugar or white sugar and molasses instead of honey, and quick oats instead of whole, and they turn out just as delicious no matter what I do! Thank you for the fail-proof recipe!
★★★★★
I have this recipe saved because it’s healthy enough to be eaten that often. I use melted coconut oil instead of butter and have tried honey, maple syrup, and brown sugar for sweeteners and they all turned out good. The muffins aren’t very sweet, so it’s great for breakfast. Also appreciate that there’s instruction for frozen blueberries since all other blueberry muffins I’ve looked up called for fresh only. Thanks for the great recipe!
★★★★★
Such a great recipe! I used almond milk and it worked great.
★★★★★
Soooo good! I used whole wheat pastry flour and homemade cashew milk. I also used melted coconut oil instead of butter and it all turned out great. I topped it with some crushed raw and unsalted pistachios. Definitely will be a staple in my house!
★★★★★
Made them twice now. First time not sweet at all so I made a cream to go with them. Substituted dried cranberries soaked in cherry liquor and added white chocolate in the middle. Today I had to use powdered milk and soaked oats a couple of hours with a bit of lime juice. Switched to a cup of sugar and also added some toasted coconut and they’re really great. Thank you this is the best recipe I’ve tried using oats. My neighbors love them too.
This makes the best blueberry muffins! I made batches and both were gone in 48 hours. My coworkers, family and friends them!
I followed the recipe as written and these muffins are phenomenal. They’re soft and tender but have a bit of chew from the oats, and they have just the right amount of sweetness. The butter gives them a really lovely flavour too. 10/10, will definitely make these again.
★★★★★
Hi Sally!
Can I make these without the oats? how much extra flour would I use to substitute for the 1 cup of oats in this recipe? thank you!
Hi Lynne, I recommend my regular blueberry muffins instead. The soaked oats are the main base of this batter. Feel free to play around with it, though!
I lovvvved this recipe! Easy and tasty! (Shhhh! I made one change. Didn’t have any milk on hand so I used water in the oatmeal instead- it was still delicious!)
★★★★★
Have you tried these with gluten free 1-1 flour?
Hi Amy, we haven’t tested that substitution. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know if you try it!
In regards to the mini muffin time, is it 11-13 mins at 350 after 5 mins at 425? thanks!
Hi Viv! For mini muffins, the total baking time is 11-13 minutes at 350.
Outstanding recipe! The only thing I do with each recipe calling for rolled oats is to pulse them in my food processer.
★★★★★
Would you be able to add grated apple or chopped apples, if so how much please,
Hi Marilyn, you could try replacing some of the blueberries with chopped apples. We don’t recommend grated apples, as they will act more like a wet ingredient than an add-in. Let us know what you try!
We enjoyed the Blueberry Oatmeal Recipe so much! Very Good!
If I wanted to make cranberry muffins, just wondering if Frozen chopped cranberries would be okay in this recipe. Do you think it would need a little more sugar would that throw the ratio off?
Hi GMJ, we haven’t tested it, but frozen cranberries should work. See note about using fresh berries. We would try a batch without any other changes, then you can try slightly increasing the sugar if needed. Let us know what you try!
I love muffins! They are simple and satisfying. This is a delicious, hearty muffin that’s moist and has excellent flavor! Thank you, Sally. You did it again!
★★★★★
I am happy to offer my family more wholesome baked goods. These are delicious! Thank you
★★★★★
Excellent! Wheat flour works well
★★★★★
Can I soak the oats in Vanilla flavor Almond Milk?