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.
Oatmeal muffins are also different than baked oatmeal (like chocolate chip baked oatmeal cups), which are more like portable oatmeal. Still with me?
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 & healthier Blueberry Banana 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!
PrintBlueberry 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 (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/2 cup (170g) honey
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140g) 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 12-count Muffin Pan | Muffin Liners | Cooling Rack
- 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.
Delicious! Only substituted brown sugar for the honey. Great idea to start of the baking at 425! They rose perfectly!
Best muffins I’ve made in a while! I used whole wheat flour. Yum!
I used maple syrup instead of honey and added the zest of 1 lemon (wish I had added the juice also) and gluten free Bob’s Redmill one to one flour. Added 1 tsp of Bragg’s vinegar to help the gluten free flour rise.
These were moist, rose very nicely and were probably the BEST muffins I have ever had no joke!!! Going to add milled flaxseeds and slivered almonds next go round! Thanks for this amazing recipe!!!!
Hi Sally,
May I use this recipe for a large muffin pan?
dimension: approx 8cm in diameter with 4.5 cm depth.
if not, how should I adjust your recipe? should I use more baking powder? thank you!
would greatly appreciate your feedback! 🙂
Hi Sophie, You can use a larger pan. The bake time will be longer but I’m unsure exactly how long they will take.
Followed the recipe as written, I used maple syrup in place of honey. Super yummy! Thank you. I love your recipes. We currently have these muffins and your Funfetti Scones on our baking platter.
Absolutely love this recipe – I have been making weekly for ourselves and our neighbor who has the blueberry bush, lol. I have been using the Bob Mills whole wheat pastry flour and replacing some of the butter with olive oil and some of the honey with stevia. I also add an oat struesel topping to them – fantastic muffins. I have a lot of pumpkin and zuchinni. If I were to use pumpkin or zuchinni instead of blueberries, what type of adjustments would you make? I’m thinking the zuchinni & pumpkin are more wet??
Hi Mary, You can sub in a different type of berry but adding another wet ingredient like pumpkin would take additional recipe testing.
Loved these muffins! I added walnuts and used Irish Flour – Odlums Extra Coarse Wholemeal Flour. Will make these forever! Thanks, as usual, for your recipes. If I want to make something I come to your website. ❤️
I don’t have a muffin pan. Will a loaf pan work? If so, same cooking temperature and time?
Hi Jen, 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.
I made these with whole wheat flour and didn’t change any measurements, came out moist and delicious! Also added coconut and thinking about adding pecans next time, these are my new pregnancy craving. Thanks for the healthier muffin option, so easy!
I used sweet and nutty flour from Waitrose instead of all purpose flour, egg replacer instead of egg and olive oil instead of butter. Texture is excellent and taste is yummy.
Thanks for this recipe.
I just took these muffins out of the oven an hour ago, and now they are disappearing quickly. Easily the best muffins I have ever made!! I will always use this recipe as a basis for other types of muffins I’d like to bake. Just one comment about the recipe. I ended up having to use the Quaker Oats “Quick 1-Minute Oats,” but the muffins turned out perfectly! Really! They did!
I made these muffins again with strawberries rather than blueberries. They are just as fantastic. This time I used rolled oats instead of the 1-minute oats and they turned out much better, just like you say they do. They did raise much higher and they look beautiful!
Second recipe that came out great! Thank you Sally.
awesome delicious recipe!! so yummy and healthy 🙂 thank you!
awesome delicious recipe!! so yummy and healthy 🙂 thank you!
These turned out great for me! I ran out of milk and replaced half of it with orange juice as well as subbing the honey for 1/4 cup of brown sugar. I added 1 cup of chopped dark chocolate and omitted the blueberries. So fresh and rich!
This recipe (like all Sally’s recipes) is irresistible! These muffins are gone almost instantly in our house. We use maple syrup instead of honey sometimes if we don’t have honey and either way they are DELICIOUS.
In fairness – I technically can’t comment on this recipe because I made. several changes, but the muffins are amazing! I used white wheat flour for the all purpose flour. I also used unsweetened applesauce in place of the oil. This recipe is fantastic. I will use it again and again. I love the combination or oatmeal and wheat flour.
Question – if i am using coconut oil instead of butter, how much should i use ?
Hi Nick, The same amount of melted coconut oil (1/2 cup (115g)) will work in place of butter. The flavor of the muffins will change, of course.
Question – are the soaked oats/milk mixture supposed to be left out on counter, or in fridge for 20 minutes?
Hi Kaylee, I just leave my oats/milk to soak on the counter for that 20 minutes.
So good thanks for the recipe
These muffins are SO GOOD. I used oatmilk instead of normal milk and they turned out great. The perfect amount of moist, great texture and taste. They took 5 mins longer in my oven than the recipe calls for, but I have an old oven so it could be iffy. I was impatient and soaked the oats for less than 20 mins and they still turned out perfect! These will become a go-to recipe in my house.
Thank you so much for these muffins they where delicious! This is my fourth time making them!
Thank you!! These came out perfect!
Loved them! I added a banana and chocolate chips and they were a HUGE hit.
There’s something very wrong with your UK measurements…
I have just taken these out of the oven after 40 mins, they are still wet and have huge craters in them now after resting!
I reduced the milk to 150ml used frozen berries and Scottish porridge oats. I followed the recipe to the letter and unfortunately no good.
They smell incredible and I’ll definitely try again as there is so much positive feedback! I think i’ll reduce the milk to 100ml this time.
Also…this makes about 15-18 UK size muffins…don’t whack it all into 12 cases…these things are monsters!
Hi Lisa, thanks for your feedback and sorry you’re having trouble with them. The metric measurements are how I tested this recipe. Do you have access to whole oats? Because different types of oats won’t soak up milk the same way. I understand Scottish oats are coarser and and aren’t rolled like whole oats are.
Delicious muffins, really love the added oats and the abundance of berries makes the muffins lovely and moist. Mine didn’t rise quite as much as I hoped, this may have been because the frozen berry mix included some huge frozen blackberries which must have released a lot of moisture- but they were still delicious. Used oat milk instead of cows and seemed to work well. Definitely will make again.
Why are all your recipes so damn good, do you have a magic wand in your kitchen or something….. 🙂
Thanks Serene! Which other recipes have you tried and loved?
We’ve done the very peanut butter cookies so many times I can’t count, and the upside down pineapple cake is another favorite. We also did a coffee cake but honestly I can’t remember the name of the recipe (but it came from here). So whenever I want to bake (which is almost every day) I go to SBA, thank you, a great addiction for anyone to have! See you again soon! Love you! 🙂
I made these with Bob’s 1-to-1 Gluten-free Flour and added a couple of tablespoons of coconut flour to absorb any extra liquid from using frozen blueberries (instead of reducing milk). They turned out perfect! They were gone in no time.
I’d like to try making it as a bread instead of muffins and add in some walnuts.
These are now my granddaughter’s favourite….do you think it would work with a cup if diced apple?
To replace the blueberries, definitely!
I made these to see if they would work for a Home Ec (now called Family and Consumer Science) video to use in my virtual class. They are delicious and moist with a nice texture, or crumb, as they would say in the Great British Baking Show.
I did make some substitutions. I have an excess of brown sugar at the moment so I made an even substitution for the honey using half a cup, but adding another 1/8 cup of milk to account for the swap in moisture content. I also added 1/2 cup of chopped walnuts and they added a lot to it (if you are a nut lover).
Now I need to make them again for my video, which will be private to the school system! Thanks!!
I followed the recipe but used plain oat milk for the soaking liquid. My fresh blueberries were firm but very large, over 1/2” across. My muffins turned out quite wet, even though you could tell they were baked. I believe the berries put off too much liquid and perhaps the oat milk isn’t the best choice for baking? Anyway, wanted to let others know about the large berry issue – perhaps reduce your liquid! The flavor was great, just the texture was soggy.