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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 oatmeal 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 muffin

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!

2 muffins including one flat muffin and one regular muffin

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!

2 images of oats in a glass measuring cup and blueberries in a blue measuring cup
2 images of blueberry muffin batter in a glass bowl and in muffin pan before baking

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 oatmeal muffins on wood board

More Muffin Recipes

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

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Blueberry oatmeal muffins

Blueberry Oatmeal Muffins

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 12 muffins 1x
  • 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

Scale
  • 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 (see note if using frozen)

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. If using frozen berries, see note below.
  3. 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.
  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. 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.
  8. 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.
  9. 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

Blueberry oatmeal muffins with butter on a green plate

Reader Questions and Reviews

  1. can i sub in some protein powder and take some flour out? ive made these before any they taste so good! just trying up the protein per muffin

    1. Hi Emily, We have not tested this recipe with protein powder so we are unsure of the results. Let us know if you try anything!

      1. I want to make these, but I don’t have milk; may I substitute with buttermilk or plain yogurt? Will I need to adjust the amount of leavener? Thanks!

      2. Hi Sharon, buttermilk could work but may alter the flavor slightly. I do not recommend yogurt.

    2. How easy are these! Super delicious! Trying your next Oatmeal Apple muffins now!! All recipes super good!! Thanks Mardiex

  2. I have made this recipe a few times and love it! Can the milk be substituted for half and half?

    1. Hi Rebekah, We are so happy you enjoy this recipe! We fear the muffins will be too heavy and dense with half and half but let us know if you give it a try.

    2. I’ve used half and half a lot in this recipe but dilute it with water. So 60% half and half, 40% water works well.

  3. This recipe was so amazing! They’re super delicious, chewy, and surprisingly filling!

  4. I have been making this recipe several times a week for a month now. Sometimes I use apples instead of blueberries. My husband who is on a special diet absolutely loves this recipe. It’s all natural and healthy but really yummy. They are easy to make without getting the whole kitchen dirty but follow the recipe steps carefully including soaking the oatmeal and reducing the heat. I always use paper baking cups to avoid sticking and sometimes I have used white whole wheat flour and they are always great. .

  5. Thanks once again for another great recipe! I didn’t have enough old fashioned oats so I used half old fashioned and half instant oats (yes, I’ve read about them dissolving). As you said, they didn’t soak up aaaal the milk but anyway that extra milk they didn’t soak was perfect when I added it to the dry ingredients+wet ingredients. I didn’t have enough blueberries either so I had to replace with 3 ounces (90 gr) of raisins. Perfect! Oh! And I used a part of muscovado sugar because I didn’t have enough honey. It was very late at night and I wanted to prepared these muffins for breakfast with what I had. They were aaawesome! Tks for the oven tip!
    Kind regards from Argentina.

  6. I made these with gluten free flour and gluten free oats. My toddler sprinkled the top with sprinkles and we called them “cupcakes”. Added about 1/4c of hemp seeds for omega 3’s and you can’t tell they’re there! DELISH!

  7. I was looking for an oatmeal cupcake recipe and stumbled upon this. I am trying to find things that are also ok for dogs to eat. Oats, honey, cinnamon, strawberries….. Our puppy just turned 1 today and I made these muffins. I did use wheat flour, and added frozen blueberries, raspberries and strawberries (did reduce the milk as suggested) and they are so yum.
    Not sure if we or our puppy loved them more.

  8. I used white whole wheat flour and added a dollop of yogurt and a splash of milk to help with moistness. The texture was fantastic! This recipe is a definite keeper!

  9. If I wanted to make with bananas instead of blueberries, how many do you suggest?

    1. Hi Shannon, We haven’t tried it but feel free to test the recipe out with mashed banana. You may need to tinker with the other wet/milk ingredients. We do have a recipe for whole wheat banana muffins (with oats and WW flour) if you’re interested. (You can leave out the nuts.)

  10. Amazing! We added Noshu 97% sugar free dark chocolate chips to ours & it was a big hit with the fam, without a doubt will be making these again!

  11. We love these muffins! I’ve been making these for years, now. My family can be rather picky at times, esp with muffins– and these always hit the mark!
    I like to tinker with recipes, and here’s what works for us:
    * Using Gluten-free flour (Cup 4 Cup or 1-for-1)
    * Grating the zest of 1 orange and 1 lemon into the dry ingredients. There is someting magical about the combination that perfectly complements these muffins.
    * Sometimes substituting unsweetened almond milk for dairy, but I do feel that regular milk does create a better flavor and texture.
    THANK YOU for sharing a truly delicious recipe! I appreciate your tips.

  12. I’m going to try this recipe, but wondering if it matters to use whole, 2% , or skim milk?

  13. I made these recently and they were truly delicious. I used frozen blueberries which worked a treat.

    Is there a way to make these vegan? It’s only the egg component which I’d need to change as I can substitute the milk, honey and butter.

    Many thanks

    1. Hi Helen, we haven’t tested this recipe without an egg, but let us know if you give anything a try. If you’re interested, you can find all of our naturally vegan recipes here.

      1. Hi, I made these vegan by substituting the dairy for vegan products, replacing the honey for coconut sugar and omitting the egg! They’re still delicious and would highly recommend them

  14. I am a Family and Consumer Sciences teacher and I use this recipe in my nutrition unit with my students! We substitute a little bit of whole wheat flour in place of some of the all-purpose as we discuss nutritious substitutions. They are skeptical about the whole wheat flour and the oats at first, but most of them really enjoy them in the end.

    Thanks for this awesome recipe!

    1. Thank you for this delicious and nutritiously healthy recipe! I had a mixture of frozen blueberries and strawberries I wanted to use up – the muffins baked up beautifully!

  15. This is my go to muffin recipe. Three members of my family have a gluten, dairy and sugar free diet. I soak the gluten free oats in water, use gluten-free flour and 1/2 cup coconut oil and they love them!

  16. My teen boys love these blueberry muffins.
    I have to be gluten-free.
    I have been making these with Bob’s Red Mill gluten-free 1 to 1 baking flour and BRM gluten-free rolled oats. They turn out fantastic and my family wouldn’t have known if I hadn’t told them.

  17. Perfect!! The only ingredient I added was some chopped walnuts. I followed the directions as written and my muffins were moist, flavorful with just bit of a chewy texture that I loved. I have no doubt I will make these again.

  18. These were easy, quick, and delicious. I made them with my 2 year old who enjoyed mixing everything. I did substitute honey for Roger’s Golden syrup because it’s what I had. They were great.
    Thank you again for yet another successful recipe!!

  19. It’s okay, but not good. The texture is a little off and it’s not very sweet, even for a breakfast muffin.

  20. trying to eat healthier and meal prep. Made these tonight for breakfast for next week. Tried one tonight. Absolutely delicious and not hard at all.

    1. Hi Amanda! You can add 2 teaspoons of lemon zest. Remove 1 Tablespoon of milk and use lemon juice in its place. (Do not soak the oats in the lemon juice, just add to the recipe when you add the soaked oats.) You can also try swapping the blueberries for strawberries. Let us know how it goes!

  21. Just made it and love it! I’m going to try it with some other fruits as other reviews suggested. I love how I don’t have to get the mixer out!!!

  22. My daughter, husband, and parents are totally into these muffins! Oats give me migraines, so I do not get to indulge in these. However, they are still a fam-fave!

  23. I made this again tonight except with strawberry lemon. It turned out really well. Thank you all for helping me figure it out!

  24. Made with whole wheat flour and are super delicious!

  25. This recipe is a keeper! Loved that it made exactly the amount it said it would and the nutrition information was spot on with the Myfitnesspal.com calculator. Oh, and they taste really good too! Thank you for sharing!

  26. Delicious! I followed recipe except I ran out of honey, so it was 1/2 honey 1/2 maple syrup. Cooked faster than expected. So good – will go into heavy rotation!

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