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.
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
- 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!
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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 (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 (170g) 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
- 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.
- 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
These have been my go to muffin this summer – soaking the oats is revolutionary! I use brown sugar in place of the honey and we love using cinnamon chips in place of the blueberries….AMAZING! I’ve also tried them with half blueberries/half dark chocolate chips and that combo is amazing too!
Well..I was really excited about these muffins but I did have some issues. I did soak the raw oats in milk for 20 minutes but I don’t think that it was soft enough and effected the texture of the muffin. Do you have suggestions on how to check if the oats have soaked long enough?
I also used organic honey and the muffins need to be a bit sweeter. Even for a muffin, I don’t think it was sweet enough.
I love your recipes and this is the first time I was not trilled with the outcome. I will keep trying though!
Hi Roze! If there is little liquid after the oats have soaked, you’re golden. Was there a lot of leftover milk you added? Feel free to add more honey next time, too!
I just made these muffins and I downed 3 in like 5 minutes!! They are really delicious!!
I used a blend of flour-60% whole wheat and 40% white and they taste all white. I used frozen blueberries and was I supposed to drain the liquid because the muffins turned purple. Didnt take away from the taste though!
Thanks!
These turned out so good! I like them so much more than the traditional oatmeal muffins I’ve made before. The soaking really did the trick. It was a beautiful, thick batter and the muffins were perfect. Not overly sweet so you can really taste the berries. I will definitely use this as a base for other oatmeal muffins. Apple and cinnamon would be really yummy
These are seriously the BEST muffins I’ve ever had. Thanks for the fabulous recipe Sally!!!!
i have to try this one, I love your blueberry scone recipe! do you think adding a lemon and zest would taste good with the oats? thanks!
Definitely! 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.)
Hi Sally! I made these muffins on Sunday, so I could enjoy a healthy snack throughout the week. I tried the recipe with coconut oil and the muffins tasted great to me. I even gave one to my boyfriend who is always skeptical about “healthy alternatives” to classic baked goods. He loved it and asked for more 🙂 Warm greetings from Austin, TX!
I made these today and they are wonderful. It’s a nice snack to offer my kids since they are home in the summer since they are me full of sugar. Thanks for the recipe!
These are my new favourite blueberry muffin recipe, I like that they are not overly sweet. I made a batch for breakfast and just made a second batch they were that good, the second batch is for the freezer so we can have them again later this week
My daughter and I made these this afternoon. We followed the recipe exactly. They’re delicious! I’m going to try them with maple syrup instead of honey next time to compare. Thanks for another great recipe Sally! 🙂
Made them this morning. So good! Going to make again w whole wheat flour.
I used Gluten Free flour and they turned out great!
We had them for breakfast this morning and they were SO good. The 2 and 4yr old each had 2. This will be my go-to muffin recipe now!