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 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. 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
  • 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 (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.

Blueberry oatmeal muffins with butter on a green plate

663 Comments

  1. Ann Sorensen says:

    I didn’t have milk, but had dried buttermilk which I used (4 Tablespoons to 1 cup water). I always add a little more baking powder to make bake goods fluffier and it worked great. I live at 5,000′ therefore I used 1/8 cup more flour and baked it for 20 minutes. It made 15 tasty fluffy muffins. Thank you for the tasty recipe.

    1. I’m so happy you were able to make these work for you, Ann!

  2. Ann Sorensen says:

    Lovely Sally… great recipe :)))

  3. Peggy Briggs says:

    Thank you for posting such a healthy and delicious recipe. I substituted white whole wheat flour (King Arthur organic) for the all purpose flour and was quite delighted with the result. The muffins were light, moist and very tasty. Cannot wait to bake this for my tea group! This is a keeper!

  4. Made these with sprouted whole grain flour. A dozen muffins gone in less than 24 hours by my 4 teenage boys. I just made them again, double batch, half chocolate chip and half blueberry. Equally amazing…although this time I was smart enough to hide a few for myself! Thanks for the great recipe 🙂

  5. Debbie Rush says:

    Went completely vegan with this, used egg replacer, date sugar instead of honey, oat milk instead of milk , oat flour instead of flour ( I used 1/4 cup oat flour because I looked at a conversion site that said to) and unsweetened applesauce instead of butter, followed your directions to the tee and they turned out perfect, made exactly 12 and my husband loved them, I am going to make them for my grandbabies, thank you thank you, much appreciate

    1. I’m so glad you were able to make them work for you and that you enjoyed them so much, Debbie!

  6. I love this recipe for my husband, I change up what fruit I use every week and sometimes I add cocoa powder or coconut as well. Such a great foundation recipe.
    Thanks

  7. So excited to make these muffins! I only have salted butter — figuring it’s okay to use if I omit the salt in the recipe. Thoughts? Thank you and stay safe.

    1. Hi Abby, You can use salted butter and then just cut the added salt in half (so just use 1/4 of a tsp instead of 1/2 tsp). Enjoy!

      1. Thank you! This is a recipe I’m using for our daughter’s Home and Career class.

  8. I don’t know if it’s been asked already but if I would substitute the honey for cane sugar how much would I use? Thanks!

  9. These muffins were very delicious, light and fluffy! I only had a quarter cup of cherries (no blueberries) and so I substituted them for pecans, which gave an extra crunch to the muffins. I was a little worried that all that honey would make it too sweet but it was perfect. 10/10 would bake again.

  10. Hi! The only oats I currently have are quick oats and oat flour. Do you think either of those will still work or is there something else I could substitute? Thanks!

    1. Hi Lexi! Use quick oats in a pinch– they will soak up a little more milk. (Whole oats are best whenever you can get your hands on them.)

  11. Sandy Boroweic says:

    All I can say is Super Great Fabulous Muffins!!

  12. Very moist, very flavorful, very delicious! Only had quick oats but they still turned out great.

  13. Lorraine Edwards says:

    Thank you Sally. I made these using wholemeal flour and I used golden syrup as I didn’t have honey. I made no other changes and they are fantastic! Light and delicious.

  14. Thank you for the recipe! I accidentally soaked my extra thick rolled oats for 45 minutes but the muffins turned out perfectly, rising to a perfect rounded and high top. I liked how they were lightly buttery and only slightly sweet—sort of like a morning bowl of oatmeal with fruit.

  15. Made these today. Halved the recipe, used mixed berries (and honestly probably about a cup of them), used almond milk, and replaced honey with a slightly smaller amt of maple syrup. Delicious!

  16. I made these today, I didn’t have honey or golden syrup so I used caster sugrr instead, I also added chocolate chips, they were so yummy, thanks for the recipe

  17. I just made these today, and we’re using Everyday 365 Quick Oats. I added the oats to milk right before mixing all wet and dry ingredients together, and the batter went straight into the oven.They rose fantastically, and will update on texture. Thanks for a great recipe!!

    1. I used whole wheat flour and quick oats (only one I had) with almond milk. Everything else the same and they were so fluffy and light. I added a bit of vegan chocolate chips as well and my bf loved it!! Thanks for the recipe 🙂

    2. Van Tan Jam says:

      I made these and they turned out great. Thanks so much for this excellent recipe! Do you think it would work with buckwheat flour? Just trying to diversify my family’s grain consumption!

  18. Thank you Sally. I absolutely love this recipe. I made these blueberry muffins twice and each time they were a big hit. Going forward, this is going to be my base recipe for all other muffins. I substituted half of the flour with almond flour, soaked the oats in almond milk, and used maple syrup for sweetening .

  19. Love this recipe! I used frozen mixed berries and subbed granulated monkfruit sweetener for the honey and these were absolutely delicious! I accidentally only used 1/4 cup of butter and they still worked, I just got 11 instead of 12, but I’m sure they’d be even better with the right amount 🙂 Thanks for another great recipe!

  20. Sounds great. I want to try this to use up my instant oatmeal. Can I use a loaf tin instead of a muffin tray to make these?

  21. Easy and excellent recipe . Tried them a week ago I’m doing it again today
    Ty Sally

  22. I love this recipe! An absolute hit. I tried adding some chopped dates, almonds and walnuts additionally to the blueberries and it turns out delicious.

  23. Mine are a disaster! I’m so disappointed. 🙁 Cooked on the outside but a sodden mess in the middle. Had to put them back in to cook again upside down but even then the mix has not set. All quantities correct, I’m in the UK and used plain flour and semi-skimmed (dairy) milk. Where oh where did I go so wrong?

    1. I’m in the UK also – I always use full fat milk in mine and they are (usually) fantastic – may be try that – and make sure to leave oats for the full 20 minutes.

  24. Fantastic! I used maple syrup instead of honey, used 1/2 cup oat flour + 3/4 whole purpose to make it a little more oatey, which turned out great! I need to make a double batch next time. They’re almost gone already…

  25. Super easy recipe. So delicious and not too sweet!

  26. Karen Palonis says:

    My husband and I both love these muffins. The only change I made is a used carb quick flour since we are both on a low-carb diet and substituted brown sugar for honey as you had suggested. They are delicious and I will make them again!

  27. Probably my favorite muffin recipe I’ve made in a while!! Perfectly sweet. The soaked oats make such a difference! They’re tender and filling, but not too hardy like my other oat-muffins have been in the past. The flavor is delicious. Thank you Sally!

    1. I’m so glad you enjoyed these, Lauren!

  28. Loved theses muffins, they were a hit with my husband. Thanks for the recipe.

  29. I used fine oats (because I hadn’t read your tips) and ended up with wonderfully light, fluffy muffins, so was very happy with my little mistake. I also didn’t bother with any topping and they were perfect without. Delicious and good to know that these muffins are reasonably healthy. I’m thinking I might add some shredded coconut next time.

  30. At the time of writing I have 2 batches in the oven. This was the first muffin I ever made and I have made in oven 15 times with all kinds of modification – strawberries, chocolate chips and of course blueberries (still everyone’s favourite)
    I have used white sugar, brown sugar and it turns out perfect all the time. When I wanted to try the Banana muffin I immediately found a another Sally’s recipe which as expected was just perfect. Thanks Sally I now make Muffin’s during my lunch time!

    1. This sounds delicious! I’m going go bd making them tomorrow. Quick question: If using buttermilk would I need to adjust the ratio of baking powder & baking soda or leave as is? Thanks so much!

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