Blueberry Oatmeal Muffins

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.

Blueberry muffins

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite 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. 🙂

Blueberry oatmeal muffins

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. 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!

Flat muffins

How to Make Oatmeal Muffins

There are only 2 main steps before baking the muffins.

  1. 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.
  2. 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!

Oats and blueberries for muffins

Blueberry muffin batter

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.

Blueberry muffins

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

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Blueberry muffins

Blueberry Oatmeal Muffins

  • Author: Sally
  • 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 (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)

Instructions

  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.

Notes

  1. 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.
  2. Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work.
  3. Oats: 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.
  4. Flour: For best taste and texture, I recommend all-purpose flour. If you try whole wheat flour, let me know how they turn out!
  5. Oil: You can use canola, vegetable, or melted coconut oil instead of the butter, but the flavor will change. I strongly recommend melted butter.
  6. Sugar: You can use 1/2 cup maple syrup, coconut sugar, or packed light or dark brown sugar instead of honey.
  7. 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.
  8. 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.

Blueberry oatmeal muffins

250 Comments

  1. I made these today using half the butter, and replaced it with 1/2 cup applesauce. Used 1/2 whole wheat flour and added an extra egg white. They were delicious! Added a strusel topping.

  2. I made these yesterday for grab & go breakfasts. Just ate one. They’re good. Sweet but not so much that you feel like you’re starting your day off on the wrong foot. I followed the recipe as written; however, I used one-minute oats vs the old fashioned because that’s what I had on hand. Worked fine but rolled might provide a better chew. I did cut the baking time short as my muffins got brown pretty quickly. It probably depends on how fast your oven goes from 425 to 350. Anyway, nice muffins. Thanks for the recipe.

  3. Hi! I just made these muffins and they are to die for. I bake vegan due to all the dietary restrictions in my household, so I made a few substitutions and thought I would share incase anyone finds them helpful!

    I replaced 1/2 cup of white flour with 1/2 cup of whole wheat flour. I used a flax egg to replace the egg, and a combination of 1/2 melted coconut oil and 1/2 vegetable oil to replace the butter. I also ran out of honey, so I had to use 1/2 maple syrup.

    These muffins are so light and fluffy and have just a hint of sweetness, and I’m so pleased with how they came out. Thank you so much for sharing this amazing recipe 🙂

  4. Hi Sally! I came across these when I was looking for a healthier alternative to your blueberry muffin cookies (which are amazing!). Can you clarify the baking instructions for mini muffins? Do you still bake at 425 first for 5 minutes? That’s how I’m reading it but just want to make sure. Thanks!

  5. Made these yesterday when I was working from home as had the ingredients to hand and a craving to bake something on my lunch break! Used half frozen mixed berries and half chocolate chips. Grabbed one this morning to eat on the train on a long commute down to London and it was SO GOOD! Definitely going to be a regular bake 🙂

  6. I used whole wheat flour and tossed in a handful of walnuts and a handful of sliced almonds and THESE ARE AMAZING. I’m araid my husband will eat them all in two days.

  7. I followed the ingredient and instructions exactly as written but made mini muffins. I cooked them for 15 minutes at 350F. I used Wyman’s frozen wild blueberries. They’re smaller and sweeter than other frozen berries, working better for baking. The recipe yielded 30 mini muffins. They domed up quite nicely and were scrumptious. This will be my go to muffin recipe.

  8. I made this recipe 3 times in 1 week, Obsessed!!
    I actually made an accidental happy modification — I didn’t have eggs the first time, so I substituted mashed banana, a la banana bread (1/2 – 1 banana, which is 1/4 to 1/2 quarter cup, depending on how much you like banana)
    Every person who tried them loved them. They are moist and delicious, and I guess technically now blueberry banana.

  9. Hi! By the way, I love your website, thank you so much for all your tips! If I make this recipe for deep tall muffins, what temperature and timing would you recomend please?

  10. Just made these for Sunday morning breakfast and omg are they delicious! I used maple syrup instead of honey but otherwise followed the recipe and they came out perfect. I thought I would have enough left for lunches this week but hubby literally gobbled up 4 in 5 mins. Guess I’m making another batch tonight

  11. Making these now. I saw the note to not use quick cooking oat comment after, so we will see how they turn out! I am using 1/4 cup butter and 1/4 cup applesauce, 1/4 cup honey snd 1/4 cup light brown sugar also half whole wheat and half white flour lol.

  12. Fabulous recipe, very moist and flavorful. I followed the instructions to the T, with one exception. I added pecans. I plan to make these again Saturday mornings thank you for sharing.

  13. I made these with wholemeal self raising flour (as that’s the only kind I had) and they were absolutely delicious and still light & fluffy. Sent this recipe to all my girlfriends with kids to make during the mid-term holidays.

  14. Have you ever added lemon juice or zest to make these blueberry lemon oatmeal muffins? Hated to add too much extra liquid to the batter. I may try adding just the zest of a lemon next time I make these. Love your recipes.

  15. Excellent! I made these with my favorite gluten free flour and oats! Only thing I did differently was a little more cinnamon! Perfect texture, not too heavy or sweet.

  16. Sally, I haven’t tried these yet. I have a serious allergy to honey and in previous recipes I’ve substituted maple syrup. Will that work here, too?
    Thanks a million. I love using oatmeal in cookies and muffins.

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