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

368 Comments

    1. Thank you so much Natalie! The oatmeal makes them totally breakfast-worthy and incredibly hearty 🙂 Hope you enjoy these!

  1. I can’t wait to make these, the texture looks so hearty and yummy! Since I can’t get my husband on team blueberry, I’ll have to use a different fruit, but I think this method will be my new go-to!

  2. Can you tell me how the texture of an oatmeal muffin differs from one without? Softer, chewier, heartier, moister? Also, if I sub. Town sugar do I just add it dry when the honey would have been added? My 10 year old tastes bitterness whenever a baked good uses honey no matter what quality level of honey I use. Weirdest thing! I’ve tried using it without her knowing too and she can pick it out easily. Thank you!!!

    1. Hi Bryn! You can substitute packed light or dark brown sugar for the honey with no extra changes to the recipe. These muffins taste heartier and chewier than regular blueberry muffins, which is why I love them so much!

  3. In the absence of blueberries I’m going to do a single spotty banana and 1/2 cup of mini chocolate chips! YAY for rainy Monday baking.

  4. Dally the only thing stopping me from baking these muffins right now is old fashioned oats. I have two containers of quick oats but not old fashioned oats. But I will change this when I go to the store this morning.

    I am so excited about this recipe because my husband needs more oatmeal based recipes and now you have combined his two favorite things: blueberries and oatmeal. I also love that melted butter is used too. I strongly suspect these will be an insta fave for our family.

    Thank you for sharing this recipe from your family to ours.

    1. Ha! I figured you typed Sally. 😉 Let me know when you try the muffins!

      By the way, Destiny, you can try the quick oats, but I definitely prefer the texture of the muffins when whole oats are used.

  5. Hi Sally,
    What a fabulous addition to a classic recipe. I always think of my mom as she whipped up blueberry muffins often. She (and I) would have adored the addition of oatmeal, and so I will now have to whip up a batch. I have a young great-nephew just two weeks older than Noel, so we are going to be making them together (he do lots of watching). I’ll pass on the tradition to him as soon as possible. Love this!
    Happy Monday! ~smile~ Roseanne

  6. Epic fail!! I used almond milk and almond flour. I’m so disappointed, but not blaming the recipe. I usually try the regular way first, but decided to go this route.

    1. I feel like the muffins would be too wet with almond flour. All-purpose soaks up a lot more moisture. Let me know if you try them with AP flour.

  7. I kid you not, I was searching pinterest this morning for a blueberry oatmeal muffin with no refined sugar… crazy! I’m excited and interested to try it today with soaking the oats in milk! Thanks for reading my mind this morning 🙂

      1. 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!

  8. Wow….this looks amazing as all ur recipes. Can’t wait to try Pls suggest if I do wanna add brown sugar instead of honey (as my husband doesn’t like honey), can I do that n how much?

    1. Hi Sumita! Yes, you can use a refined sugar instead of honey. Same amount of packed light or dark brown sugar.

  9. I’d love to try these muffins for breaktime at work. Just love oatmeal and blueberries together. One question can I sub applesauce for the half cup of butter? Wouldn’t want to waste all ingredients and then won’t turn out good. Thanks

    1. Hi Fran! I recommend using all butter (see blog post about that). Subbing in *some* applesauce should be ok, but the more fat removed, the drier the muffins will taste.

  10. Sally oh my a winner for sure.
    I adapted as my needs requires to Gluten Free and Vegan.
    Rice Milk , a banana for egg. Sunflower Oil for butter and maple syrup for the honey.
    My homemade GF flour blend and GF whole Rolled oats
    These could easily go into your Vegan category with the adaptations. ( can’t comment on the one to one GF flour but it’s a wet mixture it will in all honesty be a winner I’m sure )
    Your amazing

  11. I’m an oatmeal muffin lover FOR SURE! I’ve been making blueberry oatmeal muffins for years, using a recipe I got from a tried-and-true Robin Hood Flour cookbook. I like that your recipe can be free of refined sugar with the use of honey as the sweetener though! I’m not afraid of using refined sugars by any means, but sometimes, like after a weekend of INDULGENCE, it’s nice to feel super righteous about your baked goods. I’m definitely going to try these out soon – my household always has a batch of muffins lying around the counter or at the very least, in the freezer 🙂

  12. Love that this uses an alternative to refined sugar! I am also gluten free. I wonder if GF all purpose flour or coconut flour would be an ok sub?

    1. I haven’t experimented with other types of flour but I’m guessing that GF oats and a 1:1 flour substitute would work. Please let me know if you try it!

  13. Hello Sally – are the temperatures for a fan oven or do I need to drop the temperature down 10/20 degrees?

    TIA

    Eileen xx

    1. Hi Eileen! I bake on my conventional setting, so I recommend reducing the temperature about 20°F if you’re using fan-forced.

  14. My son and I were trying to find a way to use some honey we have hanging around this weekend, so I’m happy to say that I now plan on using it to make these muffins tonight! He’ll be so excited! 🙂

  15. Oatmeal is one of my favorite things. I will be making these soon! And I am dying over the picture of the muffins on the cutting board – stunning Sally!!

  16. Oh wow! These muffins are delightful! When I took them out of the oven and saw how great they looked, especially the height of them, I was hoping they would taste just as good! No disappointments at all! I think this will be my go to blueberry muffin recipe. As always, thanks for sharing.

  17. Hi Sally! You posted these literally 15 minutes after I finished washing up like 4 cups of blueberries! So I made them this morning with whole wheat flour and they are delicious! The only problem I had was that the bottoms are kind of soggy. The toothpick came out clean but soggy bottoms… whomp whomp. So I googled it and it said an easy fix would be to coat the blueberries in flour before baking! Just a note to anybody else planning on baking these, that may come in handy. I will try it when I make these again because aside from the soggy bottoms they were delicious and hearty, so I WILL be making these again. Thanks for this creative recipe 🙂 love the addition of oatmeal.

    1. Stephanie did you just do a straight substitution of the whole wheat flour with the AP flour? I try to bake with whole wheat flour, but usually start with subbing only half of the AP flour to test the recipe. Would love to try this recipe with all whole wheat flour. Thank you for your help 🙂

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