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

431 Comments

  1. I used whole wheat flour (3/4 cup plus 3 Tablespoons) and they turned out wonderful! Will be making again and again. I did, however, have to bake them 5 extra minutes at 350 degrees.

  2. Love this recipe!!! This first time was a smidge tricky, just because it was different than other quick recipes I’ve tried. But I kept saying, these better be worth the trouble. And they are! The second time was MUCH easier for me.

    I did add a streusel to the top. I haven’t tried the coconut sugar, yet, but plan to!

  3. Best muffins I’ve ever made! They came out tall and fluffy and very flavourful, not too sweet!
    Thank you Sally

  4. So moist and the instructions and tips are spot on. Instead of doing all butter I did half butter half oil and it came out amazing.

  5. Mine did not turn out at all. I even baked them 5 minutes extra and they still came out soggy. I followed the recipe exactly, with honey, but used frozen blueberries instead of fresh. It said not to thaw, so I didn’t, and I think they made the muffins way too wet. The whole batch is wasted.

  6. I made these this morning using molasses instead of honey. They are fabulous! I filled the liners to the top and it made 10 muffins, nicely rounded. I topped with turbinado sugar before baking. Next time I’ll double the cinnamon and perhaps add a pinch more salt.

  7. These muffins were delicious. Moist, with beautiful rounded tops. Just the right amount of sweetness. I used frozen blueberries right out of the freezer. Will definitely make again!

  8. Never reviewed a recipe before but this one was too good to be true. Normally I just give up baked goods instead of eating awful healthy fakes but this was all it said it was. Light fluffy goodness. I also played with the recipe with great results very versatile. I added bananas walnuts apples and cranberries. Perfect thank you very much

  9. By far the BEST healthy muffins I have ever made!! I used almond milk and whole wheat flour and I also added flax and oat bran for extra goodness…still delicious!! And no guilt eating two ❤️

  10. Do you think I could make these as mini muffins? How long should they bake is so? I’m thinking they’d be perfect to add to school lunches!

    1. Sounds like a great idea! I would start at around 12-14 minutes for bake time, keeping a close eye on them. Also, no need to do the initial high temperature that regular sized muffins call for. Bake at 350 for the entire time. Let me know how they come out!

  11. These muffin far exceeded my expectations. I couldn’t stop myself and ate three as soon as they cooled off a bit. I tried a healthier version, using white whole wheat and substituting 1/4 C applesauce and 1/4 C veg oil for the butter. The muffins were good, but a pale comparison of the original recipe. Following the recipe from now on, but will have to share with the neighbors ASAP.

  12. These muffins were AMAZING. Can’t get over how delicious they were with only the honey and no added sugar. I’ve been eating healthier and was really craving a blueberry muffin. I halved the recipe because I only had a half cup of oats and it’s only my mom and I eating them. Made 5 delicious muffins! I used almond milk and topped with some brown sugar and oats. SO GOOD!

  13. Hello Sally, can I place the honey with Monk Fruits Xylitol sugar granules? I’m not sure because of the liquid the honey contains.

  14. Hi Sally….being diabetic, I made these with white whole wheat flour and pure maple syrup. Regular 1 % milk and they are our favorite. I can eat them without my blood sugar spiking.
    These are so moist and so easy with frozen blueberries.
    Thank you for the recipe.

  15. I made these according to the recipe except that I substituted almond milk for milk. I am an experienced baker. These came out mushy and tasteless. Ugh!

  16. I just made this recipe, simple and easy to follow. I absolutely love the taste, I did have to bake them an extra 5 minutes but I’m sure that’s because of the frozen blueberries, not a problem at all. Thank you for a great healthy recipe. I added photos on my Instagram account @LadyKathy62

  17. These were so delicious! I made them with whole wheat flour (same amount as the recipe called for), and they turned out perfectly!

    I know they wouldn’t taste as great if I were to do this, but if I wanted to lighten them up a bit by cutting the honey and butter in half, what can I replace them with? I have unsweetened applesauce, coconut or canola oil, and bananas I could use.

  18. I have made these muffins quite a few times now and with different flavours everytime, enjoy experimenting 😉 I replaced honey with 2/3rd cup of brown sugar, added 1 lemon rind and slivered almonds ..fresh lemon blueberry flavour! Yesterday I added 1 orange rind, juice of 1 orange, replaced blueberries with chocolate drops and added slivered almonds, 2 tablespoons of grated coconut…half of the batch is already gone! Love their texture and flavour!

  19. This is a fabulous recipe, that I’ve used on multiple occasions, and have received so many compliments. Everything from this site that I have tried has worked well, and been repeated.

  20. I followed the recipe and used almond milk and maple syrup. They came out so good! Easy and delicious. Thanks!!

  21. I love this recipe. I used whole wheat flour, almond milk, and fresh blueberries. They are delicious! I would like to post this recipe on my Facebook, to share with friends, but are unable to do so.

    1. Hi Carrie, I haven’t tested this exact recipe in a loaf pan so I’m unsure of the bake time. You can use my Blueberry Muffin Bread recipe as a general guide, but a toothpick inserted in the center of the loaf will come out clean when the bread is done.

  22. I made the muffins with steel-cut oats because I didn’t have quick-cook regular oats. The flavor is great, but the texture is not. The oats did soak up quite a bit of milk, but they’re very, very hard. I may try making them again with regular oats.

  23. I make muffins all the time. Followed this recipe exactly. Used blueberries straight from the freezer. They came out so soggy. I don’t know what I did wrong?? I baked them for an extra 15 minutes at 325 in the hopes of salvaging them, because I hate to waste all the ingredients.

    1. Hi Jen! Did the oats have time to soak up the milk? If not, the muffins will taste soggy. This is a unique muffin recipe where you need to wait for those oats to soak up the moisture first.

      1. Gave them about 25 minutes but will do longer next time! Thanks for the advice. They actually taste delicious, so I will definitely make them again.

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